Roasted Brussels Sprouts Salad with Beets
Roasted Brussels Sprouts Salad with Beets - A healthy and simple salad made with roasted Brussels sprouts, diced beets, diced apples, and pecans and dressed with white wine vinegar, ginger and olive oil.
This Brussels Sprouts Salad is the best fall and winter salad (or side dish) and is perfect for lunch, dinner, and holiday meals.
More Brussels sprout recipes to try: Marinated Brussels Sprouts and Brussels Sprouts with Bacon.
Yield: Serves 4
- 15 Brussels sprouts, trimmed and halved
- 1 apple
- 3 small cooked beets, peeled and diced
- 2 tablespoons olive oil
- 1/2 cup roughly chopped pecans
- 3 tablespoons white wine vinegar
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1/2 teaspoon grated fresh ginger
- salt and pepper to taste
- balsamic glaze
For salad:
For dressing:
Preheat oven to 375°F and line a baking sheet with parchment.
In a medium bowl, combine Brussels sprouts, 2 tablespoons olive oil and salt to taste. Toss to combine. Spread Brussels sprouts on the prepared baking sheet.
Roast, stirring once halfway through, until tender and golden brown, about 20-25 minutes.
Dice the apple (I recommend dicing the apple right before serving to prevent them from browning).
In a large bowl, add in the roasted Brussels sprouts, diced beets and diced apples.
For the dressing combine olive oil, lemon juice, vinegar, ginger, salt and pepper in a small bowl. Whisk to combine. Pour over the salad and toss to combine. Drizzle with balsamic glaze and serve immediately.
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