I love this salad, because it is always delicous and is incredibly versatile. You can add whatever you like to the roasted Brussels sprouts, but I like adding fresh fruit or raw vegetables for the texture and flavor. I typically opt for bell peppers for the pop of color, nuts and cheese for the crunch and flavor, but add what you like and more importantly what you have that is fresh in your kitchen.
I first wrote about this salad in 2018 and in that recipe I used pomegranate, slivered almonds and goat cheese. Sound tempting? It is and you can check out that recipe here. Above is a more recent variation on the recipe which includes: Brussels sprouts, red and yellow bell peppers, pine nuts and shaved Parmesean cheese with olive oil and a balsamic reduction drizzled over the salad.
There are two parts to this recipe. The first part involves prepping your veggies and roasting the Brussels sprouts. The second part involves letting the sprouts cool and assembling the salad.
The star in this recipe is the Brussels sprouts so be sure you roast them to your satisfaction. I do this by slicing the vegetables in half and cutting off the botoms of their stems then drizzling grapeseed oil, salt and pepper in a large bowl and hand tossing them to make sure they are coated with the oil and seasonings before placing them into an oven at 400 degrees for 20-25 minutes. When there are about 5-7 minutes left I flip them over. The image above is what the Brussels sprouts looked like with ~5 minutes remaining.
When I take them out of the oven, I let them rest for about 5-10 minutes then I put them in a bowl and into the refrigerator for another 10 minutes to cool down. Once they are no longer hot and steaming, I take them out and slice them 2-3 times (depending on their size) from the core to the top and add them to a large salad bowl with the other chopped veggies and ingredients (minus the cheese add just prior to dressing).
Once everything is assembled to your satisfaction, add your cheese and dressing of choice. I like extra virgin olive oil and balsamic reduction glaze. Add whatever other seasonings you like and serve cold.
This salad holds up for a couple of days in the refrigerator, provided you have not dressed the ingredients. The oil and vinegar will make this turn into more of a mushy consistency if you dress the entire salad and leave the leftovers overnight in the refrigerator.