Warm Roasted Brussels Sprout Salad

All you need to make this brussels sprout salad recipe are 10 simple ingredients:

1. 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.
2. 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.
3. Olive Oil: This will be used both to toss the Brussels sprouts in prior to roasting, and as part of the salad dressing.
4. 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!
5. 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.
6. 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.
7. Lemon: Freshly squeezed lemon juice is preferred. Like ACV, it also helps to balance the flavour of the sprouts!
8. 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 🙂
9. 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!
10. 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!

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!!

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!

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!

To prepare this recipe ahead of time, you can:

1. Cook the farro as indicated and store it in an airtight container in the fridge.
2. Make the salad dressing and store it in an airtight jar in the fridge.
3. 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!

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.

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
• folate
• iron
• manganese

…as well as antioxidants, like:

• vitamin C
• kaempferol

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• 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!

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