This salad combines hearty, perfectly caramelized brussels sprouts with baby greens like spinach and baby arugula, shallots, and salty feta. We add a festive twist with cranberries and toasted almonds. And, you’ll love the honey lemon vinaigrette! Be sure to check out the notes for more tips.
- 2 lb/907 g brussels sprouts, well-cleaned, trimmed, and halved
- Private Reserve extra virgin olive oil
- 6 oz/170 g baby spinach
- 4 oz/113 g baby arugula
- 2 shallots, halved and thinly sliced
- Big handful dried cranberries
- 1/2 cup/69 g blanched almonds or walnut halves, toasted
- Crumbled feta cheese, to your liking
For Honey Lemon Vinaigrette
- 1/4 cup/ 59 ml Private Reserve Greek extra virgin olive oil
- 1/4 cup/ 59 ml fresh lemon juice
- 2 tbsp quality honey
- 1 tsp Dijon Mustard
- Salt and pepper
- Preheat oven to 425 degrees F.
- Place brussels sprouts in a large mixing bowl. Drizzle generously with extra virgin olive oil and season with salt. Toss to combine. Spread brussels sprouts on a large baking sheet. Roast in heated oven for 25 to 30 minutes until crispy on the outside and tender on the inside (check half-way through and give the brussels sprouts a quick stir so the other side has a chance to get some color.)
- While brussles sprouts are roasting, add the spinach, arugula, shallots, cranberries and almonds to large mixing bowl. Once ready, add the roasted brussels sprouts in.
- In a small bowl, whisk together the vinaigrette ingredients. Pour the vinaigrette on the salad (start with less if you’re not sure you need it all.) Toss to combine. Then add in crumbled feta and give it another gentle toss.
- Transfer the salad to a large serving platter. Add another sprinkle of feta, almonds or cranberries if you like. Enjoy!
- Pro-Tip for Roasting Brussels Sprouts: When you arrange the brussles sprouts on your pan before baking, try to laying them cut-side down to give as much of the surface a chance to caramelize. Do not disturb them too much once they’re roasting. Check brussels sprouts half-way through roasting, and if the one side looks good, then give them a quick stir to give the other side a chance to get some color.
- Recommended for this Recipe: Private Reserve Greek extra virgin olive oil (from organically grown and processed Greek Koroneiki olives.) SAVE! Try our Greek EVOO Bundle.
- Visit The Mediterranean Dish store to see our spices, oils and more!
- Category: Salad
- Method: Mixed
- Cuisine: Mediterranean
Keywords: brussels sprouts salad, roasted brussels sprouts salad, brussel sprouts salad