Roasted Brussels Sprouts Salad With Cranberries And Feta Recipes

MEDITERRANEAN-STYLE ROASTED BRUSSELS SPROUTS SALAD

Steps:

• 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!

ROASTED BRUSSELS SPROUTS SALAD WITH CRANBERRIES AND FETA

Steps:

• Preheat oven to 400 degrees F.
• Place prepared brussels sprouts, flat side down, on a sheet pan and toss with 2-3 tablespoons olive oil, and salt and pepper to taste (about 2 teaspoons salt, 1/2 teaspoon black pepper). Roast for about 20 to 25 minutes, flipping with a spatula halfway through. Let cool.
• Meanwhile, make the vinaigrette: combine all vinaigrette ingredients and shake well.
• In a large bowl, toss brussles sprouts with grapes, cranberries, feta, and the dressing to taste. Serve and enjoy!

BRUSSELS SPROUTS SALAD WITH CRANBERRIES & DIJON DRESSING

Steps:

• Whisk the Dijon mustard, balsamic vinegar, honey, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl. Whisking constantly, slowly drizzle in the olive oil until emulsified. Set aside.
• Toast the hazelnuts in a medium skillet over medium-high heat, tossing a few times, until golden brown spots start to form, 3 to 4 minutes. Immediately transfer to a cutting board to stop the cooking and roughly chop them.
• Use the shredder attachment on a food processor or a mandoline to shave the Brussels sprouts. Put the sprouts in a large bowl and add the hazelnuts, cranberries, 2 teaspoons salt and a bunch of grinds of black pepper. Drizzle the dressing over top (it will feel like a lot of dressing, but trust me, it needs it!) and toss until well combined.

CRANBERRY FETA BRUSSELS SPROUT SALAD WITH CANDIED PECANS AND WARM BACON VINAIGRETTE

Steps:

• In a nonstick skillet over medium heat, melt the butter.
• While the butter melts, line a baking sheet with parchment paper or a nonstick baking mat. This will be used to cool the candied pecans.
• Add the sugar and pecans to the skillet. Season with salt and cinnamon.
• Using a rubber spatula, move the ingredients around frequently so they don't burn. (Please keep an eye on them. This is not a task where you should be focusing on anything else, as this can burn very easily, especially toward the end of the process.)
• After about 5 minutes, the sugar should begin melting and bubbling.
• Continue stirring until all the nuts are coated, then transfer immediately onto the prepared baking sheet.
• Using the rubber spatula, separate the nuts on the baking sheet so they don't cool together. If they cool together, you'll have a hard time breaking them apart.
• The candied coating will harden in about 5-10 minutes, then you can enjoy these!
• In a nonstick skillet over medium heat, cook the bacon until the fat has rendered and the meat is browned and crisp.
• Remove the bacon from the pan, and set aside for the salad. Leave the fat in the skillet.
• Add the garlic to the skillet, and cook until fragrant. Remove the fat and the garlic from the skillet, and transfer to a mason jar (or another container that can withstand heat.)
• Add the apple cider vinegar to the jar, as well as the Dijon mustard, honey and black pepper.
• Place the cap on the jar, and shake until combined.
• Set aside until time to serve the salad. (If this is made in advance and the vinaigrette cools, reheat in 5-10 second intervals in the microwave until the desired temperature.)
• In a large bowl, combine the trimmed and finely chopped Brussels sprouts, the cooked bacon (from the vinaigrette portion), dried cranberries, feta cheese and the candied pecans.
• Pour on the vinaigrette, and toss using tongs.
• Serve immediately, and enjoy, sprinkling additional feta, candied pecans and bacon on top of the finished salads if so desired.

ROASTED BRUSSELS SPROUTS SALAD RECIPE BY TASTY

Steps:

• Cut the stems off the brussels sprouts, then cut into quarters.
• Put the brussels sprouts into a mixing bowl and add garlic powder, olive oil, salt, and pepper.
• Lightly grease the baking sheet with oil and spread evenly.
• Bake for 20-25 minutes at 400°F (200°C).
• For the dressing, mix the Greek yogurt, balsamic vinegar, olive oil, Dijon mustard, minced garlic, salt, and pepper.
• In a large mixing bowl, add mixed greens, shredded carrots, sliced almonds, dried cranberries, shredded parmesan, and the roasted brussels sprouts.
• Pour dressing over the salad and mix well.
• Enjoy!

ROASTED BRUSSELS SPROUTS WITH CRANBERRIES

Steps:

• Preheat oven to 425°. Divide Brussels sprouts between 2 greased 15x10x1-in. baking pans. Drizzle with oil; sprinkle with salt and pepper. Toss to coat. Roast until tender, stirring occasionally, 20-25 minutes. Transfer to a large bowl; stir in cranberries.

BALSAMIC BRUSSELS SPROUTS WITH FETA CHEESE AND WALNUTS

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Combine Brussels sprouts, red onion, and garlic in a large bowl. Drizzle balsamic vinegar, olive oil, and maple syrup over the sprouts mixture and toss to coat. Season vegetables with salt and pepper; pour onto a baking sheet.
• Roast vegetable mixture in preheated oven until the sprouts are tender and the sauce thickened, about 40 minutes.
• Transfer vegetables and sauce to a large serving bowl; add walnuts, cranberries, and feta cheese and stir to mix.