Warm Roasted Brussels Sprout Salad
This roasted Brussels sprout salad recipe pairs crispy roasted Brussels sprouts with hearty farro, chewy and sweet dried cranberries, and crumbled blue cheese for an extra punch of flavour! This side salad can be enjoyed warm or cold – perfect for a weeknight dinner or as a part of a holiday spread! Gluten-free and vegan options available.
Crispy roasted Brussels sprouts are one of my favourite veggies to enjoy in the fall and winter season. If you’re looking to change up a classic lettuce-based salad, you will love this idea of using Brussels sprouts as the base of a hearty salad instead!
This brussels sprout salad is paired with chewy farro (my favourite!) and other ingredients like a lemon and apple cider vinegar-based dressing, flavourful blue cheese, and dried cranberries. This combination of sweetness, saltiness, and acidity really helps to offset the natural bitterness of Brussels sprouts.
This salad recipe is only 10 simple ingredients and I’ve included options for ways to modify it to suit any dietary requirements or ingredients that you have on hand.
And if you’re new to cooking some of these ingredients, I outline some helpful tips for making both Brussels sprouts and farro below!
As a dietitian, I love how nutrient-dense these little cruciferous veggies are. Did you know that they are an excellent source of dietary fiber, vitamin K, and vitamin C?
As always, I share more about the nutrition benefits of Brussels sprouts below if interested, too. This salad is a delicious way to enjoy those benefits 🙂
Salad ingredients & possible substitutions
All you need to make this brussels sprout salad recipe are 10 simple ingredients:
- Brussels Sprouts: When purchasing, look for Brussels sprouts that have nice, clean green outer leaves. Avoid purchasing ones that are looking overly browned, bruised, or mushy. It’s ok if a few of the leaves aren’t perfect – you can remove them when preparing the sprouts! If you can, try purchasing ones of similar size for even roasting.
- Farro: One of my favourite grains, farro provides a delicious chewy and hearty texture to this salad. That said, it is not a gluten-free grain, so if you must follow a gluten-free diet, please swap the farro with another grain like quinoa or wild rice.
- Olive Oil: This will be used both to toss the Brussels sprouts in prior to roasting, and as part of the salad dressing.
- Blue Cheese: You can choose any type of blue cheese you can find, like gorgonzola or roquefort. Blue cheese pairs amazingly with Brussels sprouts and provides such a delicious punch of flavour to this salad. The saltiness of the cheese helps to reduce the bitterness of the sprouts as well. If you don’t like blue cheese (I know it’s not everyone’s favourite), you can swap it for parmesan, goat cheese, or feta, which also go well with Brussels. For a vegan/dairy-free option, choose a dairy-free alternative at your local grocery store – there are so many options available nowadays!
- Dried Cranberries: These give a lovely chewy texture and a touch of sweetness to this salad. If you can find them, I like to purchase an unsweetened variety if possible.
- Apple Cider Vinegar: Provides a lovely acidity to this salad, which helps to balance the bitterness of the Brussels sprouts. You can also use white wine vinegar instead.
- Lemon: Freshly squeezed lemon juice is preferred. Like ACV, it also helps to balance the flavour of the sprouts!
- Honey: Use a nice liquid honey that will combine easily with the rest of the salad dressing. Honey can be swapped with maple syrup if preferred. Again, the sweetness of honey also helps to balance the bitterness of the Brussels sprouts 🙂
- Dijon Mustard: For this salad dressing, I prefer using a smooth/creamy dijon mustard that is not overly spicy or grainy. You can also use a yellow mustard if that’s what you have on hand. Mustard helps to emulsify and thicken a salad dressing, and I promise you won’t find it has an overpowering mustard flavour here!
- Garlic Powder: I find garlic powder combines really smoothly into the salad dressing, but you can always use minced fresh garlic instead.
Full ingredient measurements and detailed instructions are located in the printable recipe card at the bottom of this post!
Tips: how to roast Brussels sprouts
I don’t know about you, but I LOVE Brussels sprouts when they’re roasted to crispy perfection. Below are some tips to achieve this.
Start by preheating your oven to 425F. Leave a large baking sheet in the oven while it heats. You’ll place your sprouts directly onto this hot sheet, which helps to get the outside extra crispy!
While your oven heats up, give the Brussels sprouts a good wash in a colander, removing any dried or damaged outer leaves.
Pat the sprouts dry with a clean dishcloth or paper towel.
Next, chop off the hard bottom ends. Then, slice the Brussels sprouts in half lengthwise.
TIP: don’t throw out any loose leaves (unless they’re damaged or not looking so good). I love adding the extra leaves to the baking sheet and roasting them. They become soo crispy and delicious – almost like little chips!!
Then, you can either toss the prepared Brussels sprouts in olive oil and salt in a large mixing bowl OR directly on the hot baking sheet. Either way, you’ll then want to arrange your sprouts face-side down in a single layer on the baking sheet – use tongs and be careful as the sheet is extra hot.
Then, return the baking sheet to the oven and roast for about 20-25 minutes. The sprouts should be deeply browned when ready, although ultimately your desired level of crispiness is personal preference!
Tips: how to cook farro
Farro is one of my all-time favourite whole grains to add to salad. It’s incredibly hearty and has this amazing chewy texture – it truly makes a salad feel that much more filling and satisfying.
Farro is easy to cook, but sometimes I find that it can end up too mushy if not done properly. Because of this, I have an entire blog post dedicated to how to cook farro perfectly, if you want to check it out!
Essentially, I follow the “pasta method” where I rinse farro in a sieve then add it to a pot of boiling water. I let it cook for 15 minutes, then drain it in the same sieve.
Arguably the most important part is to then spread the cooked farro in a single layer on a clean baking sheet. This allows the farro to cool in such a way that it remains chewy and not mushy. You only need to let it sit this way for about 5-10 minutes, or until the rest of the recipe ingredients are ready to go!
Use a sieve the clean farro before cooking AND to drain farro after cooking!
Spread the cooked farro out in a single layer on a baking sheet. This helps to prevent the farro from getting too mushy.
While best enjoyed fresh, leftovers of this Brussels sprout and farro salad will keep for up to 3 days in an airtight container in the fridge. There is no need to reheat it – simply enjoy it cold.
Do note that the roasted Brussels sprouts will lose their crispy texture when refrigerated. However, I promise that leftovers still taste great even if the Brussels are a little softer!
Tips for making this salad in advance
To prepare this recipe ahead of time, you can:
- Cook the farro as indicated and store it in an airtight container in the fridge.
- Make the salad dressing and store it in an airtight jar in the fridge.
- Prepare the brussels sprouts by cleaning, trimming, and cutting them up to one day in advance. If you’d like them to be crispy when serving the salad, you will want to roast them fresh.
When you’re ready to serve the salad, simply roast the Brussels and combine with the remainder of the recipe ingredients!
What to serve this recipe with
As this salad is primarily a source of fiber-rich veggies, whole grains, and healthy fats – I recommend serving this salad alongside a simple protein dish, like seafood, chicken, or turkey. It works great for a weeknight dinner or as part of a holiday dinner spread.
I also enjoy it with some hard-boiled eggs as an easy packed lunch idea.
Brussels sprouts nutrition benefits
These little cruciferous veggies pack a nutritious punch. One cup of Brussels sprouts provides:
- almost 4 grams of dietary fiber (15% of your daily needs), which is known to promote digestive function, heart health, glycemic control, and weight management
- over 100% of your daily needs of:
- vitamin K
- vitamin C
In addition, Brussels sprouts are also a good source of other micronutrients, like:
- vitamin A
- vitamin B6
…as well as antioxidants, like:
- vitamin C
More easy brussels sprouts recipes:
- Vegan Kale & Brussels Sprout Caesar Salad
- Honey-Roasted Brussels Sprouts With Blue Cheese
- Sautéed Shredded Brussels Sprouts With Lemon & Parm
- Brussels Sprouts & Sweet Potato Sheet Pan Hash
- Smashed Brussels Sprouts With Balsamic Tahini
Did you give this Roasted Brussels Sprout Salad Recipe a try? Let me know by leaving a comment and recipe rating below!
If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. You can also subscribe to my email list to never miss a new recipe or nutrition education post!
Enjoy this recipe? You will love my 134-page eCookbook of 60 easy, delicious, and nutritious salad recipes. You’ll get instant access from your phone, tablet, or computer – ad-free!
Get the Recipe: Warm Roasted Brussels Sprout Salad
- PREP: Preheat oven to 425F. Leave a large baking sheet in the oven so that it gets hot (this helps to get the Brussels nice and crispy!)Bring water to a boil on the stovetop (to cook farro).
- Meanwhile, rinse and dry Brussels sprouts. Remove any dirty leaves and trim the tough ends. Cut in half lengthwise.
- ROAST BRUSSELS: Remove baking sheet from oven and quickly place Brussels sprouts on top. Toss in 2 Tablespoons of olive oil and a generous amount of salt. Using tongs, place Brussels sprouts cut side down in an even layer on the hot baking sheet. Return to oven and allow to roast for about 25 minutes, or until desired doneness.
- COOK FARRO: according to package directions or by following the "pasta method," which I detail in this blog post (how to cook farro).
- MAKE DRESSING: by adding all dressing ingredients to a jar or small bowl. Shake or whisk together to combine.
- Once everything has cooked, add roasted Brussels sprouts, cooked farro, dried cranberries, crumbled blue cheese, and dressing to a large bowl. Toss together to combine well, adjusting seasonings as needed. Serve + enjoy!
- While best enjoyed fresh, leftovers of this salad will keep for up to 3 days in an airtight container in the fridge. There is no need to reheat it – simply enjoy it cold.
- Do note that the roasted Brussels sprouts will lose their crispy texture when refrigerated. However, I promise that leftovers still taste great even if the Brussels are a little softer!
- If you don’t like blue cheese (I know it’s not everyone’s favourite), you can swap it for parmesan, goat cheese, or feta, which also go well with Brussels.
- For a vegan/dairy-free option, choose a dairy-free alternative to blue cheese at your local grocery store – there are so many options available nowadays!
- If you follow a gluten-free diet, please swap the farro with another grain like quinoa or wild rice. Farro is (unfortunately) not gluten-free.
- I like using a smooth (not grainy) and not too spicy dijon mustard for the dressing. If you only have yellow mustard on hand, that is fine to use as well!
As a dietitian, I create recipes with whole food ingredients that provide the nutrients needed for optimal health. My nutrition philosophy does not focus on numbers; however, I understand that this information can be helpful.
Do note that the nutrition info provided is an estimate and I cannot guarantee correctness of the displayed values. These numbers will differ depending on brands used, recipe modifications, and amount eaten. If you require specific nutrition information due to medical reasons, please consult with your dietitian or physician.