Prepare to be amazed by a salad that defies all expectations! This Brussels Sprouts Salad with Grapes is not your ordinary side dish - it's a culinary adventure that combines the crispy, caramelized goodness of roasted Brussels sprouts with the sweet burst of juicy grapes. Imagine a symphony of flavors and textures that will make even the most vegetable-skeptical person fall in love with greens. Whether you're looking to impress dinner guests or simply elevate your weeknight meal, this recipe is about to become your new obsession!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb Brussels sprouts, trimmed and halved
- 1 cup red grapes, halved
- 1/4 cup walnuts, chopped
- 1/4 cup feta cheese, crumbled
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
Instructions
- Prepare the Brussels sprouts by washing them thoroughly under cold running water. Trim off the tough stem ends and remove any discolored outer leaves.
- Slice the Brussels sprouts in half lengthwise, creating thin, even pieces that will roast quickly and evenly.
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Toss the halved Brussels sprouts with olive oil, ensuring each piece is evenly coated. Spread them cut-side down on the baking sheet in a single layer.
- Roast the Brussels sprouts in the preheated oven for 12-15 minutes, or until they are golden brown and crispy on the edges, shaking the pan halfway through to ensure even cooking.
- While the Brussels sprouts are roasting, prepare the other ingredients. Halve the red grapes and chop the walnuts into small, uniform pieces.
- In a small bowl, whisk together balsamic vinegar, remaining olive oil, salt, and pepper to create a simple vinaigrette dressing.
- Once the Brussels sprouts are roasted and slightly cooled, transfer them to a large mixing bowl.
- Add the halved grapes, chopped walnuts, and crumbled feta cheese to the roasted Brussels sprouts.
- Drizzle the balsamic vinaigrette over the salad and gently toss to combine all ingredients, ensuring even distribution of dressing and ingredients.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Serve the salad warm or at room temperature as a delightful side dish or light main course.
Tips
- Choose Fresh Ingredients: Select firm, bright green Brussels sprouts without any yellowing or brown spots for the best flavor and texture.
- Roasting Technique: For maximum crispiness, spread Brussels sprouts cut-side down and avoid overcrowding the baking sheet. This ensures they caramelize instead of steam.
- Temperature Matters: A high oven temperature (425°F) is crucial for achieving those deliciously crispy, golden-brown edges.
- Vinaigrette Tip: Whisk the dressing thoroughly and taste before adding to ensure the perfect balance of tangy and sweet.
- Serving Suggestion: This salad is versatile - serve it warm as a side dish or let it cool for a refreshing lunch option.
- Make-Ahead Friendly: You can roast the Brussels sprouts and prepare the other ingredients ahead of time, combining just before serving to maintain optimal texture.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 15g
Protein: 8g
Fat: 16g
Saturated Fat: 4g
Cholesterol: 15mg
