Step 1: Preheat the Oven and Prepare the Brussels Sprouts

Preheat your oven to 400°F (200°C). This temperature is perfect for roasting Brussels sprouts, allowing them to become crispy on the outside while remaining tender inside.

Trim the ends off the Brussels sprouts and slice them in half. If any of the leaves fall off during the trimming process, don’t worry—these roasted leaves become wonderfully crispy and are deliciously crunchy in the salad.

Step 2: Roast the Brussels Sprouts

Toss the Brussels sprouts with olive oil, salt, and pepper to ensure they are evenly coated. Lay them out in a single layer on a baking sheet. If you want to get the best caramelization and crunch, make sure the Brussels sprouts are not overcrowded. This will allow them to roast evenly and become crispy.

Roast the Brussels sprouts in the oven for 20 minutes, flipping them halfway through. You’ll know they’re done when they are golden brown and slightly crispy on the edges. The aroma of roasting Brussels sprouts is irresistible!

Step 3: Prepare the Salad Base

While the Brussels sprouts are roasting, prepare the salad base. In a large bowl, combine the mixed greens of your choice. Feel free to use arugula for a peppery flavor, spinach for mildness, or kale for a bit of extra texture.

To keep things fresh and light, you can also add extra vegetables like cucumbers or cherry tomatoes if desired. These can complement the roasted Brussels sprouts perfectly, adding a bit of crunch and freshness.

Step 4: Toast the Nuts

While the Brussels sprouts roast, toast the walnuts or pecans. Place them in a dry pan over medium heat, stirring occasionally, for about 3-4 minutes until they become fragrant and lightly browned. This step adds depth of flavor to the nuts, giving them a deliciously roasted taste that pairs wonderfully with the Brussels sprouts.

Once toasted, remove the nuts from the pan and let them cool. Roughly chop them before adding them to the salad.

Step 5: Make the Dressing

In a small bowl, whisk together olive oil, balsamic vinegar, and Dijon mustard (if using). This simple balsamic dressing is the perfect balance of tangy and sweet, adding a bright flavor to the salad that contrasts beautifully with the roasted Brussels sprouts. Season with a pinch of salt and pepper to taste.

If you prefer a creamier dressing, you can substitute the balsamic vinaigrette with a Greek yogurt dressing or lemon tahini sauce.

Step 6: Assemble the Salad

Once the Brussels sprouts are done roasting and have cooled slightly, add them to the bowl with the mixed greens. Drizzle the dressing over the top and gently toss everything together. Be sure to coat all the ingredients evenly with the dressing for the best flavor.

Top the salad with toasted nuts, dried cranberries, and a generous sprinkle of Parmesan cheese. The cheese adds a salty, creamy element that contrasts beautifully with the sweetness of the Brussels sprouts and the tang of the dressing.

Step 7: Serve and Enjoy

Serve the Roasted Brussels Sprouts Salad immediately, either as a main dish or as a hearty side salad. The combination of warm roasted Brussels sprouts with the cool, tangy dressing and crunchy nuts makes this salad a unique and satisfying addition to any meal.