Description
This Roasted Brussels Sprouts Salad with Hot Honey Dressing features crispy Brussels sprouts paired with creamy feta, crunchy walnuts, and a sweet-spicy dressing. It’s a perfect side dish or light lunch, offering a delightful mix of flavors and textures.
Ingredients
Scale
- 1 pound Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1/4 cup honey
- 1 tablespoon red pepper flakes (adjust to taste)
- 1/4 cup apple cider vinegar
- 1/2 cup crumbled feta cheese
- 1/2 cup toasted walnuts, roughly chopped
- 1/4 cup pomegranate seeds (optional, for garnish)
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 400°F (200°C).
- Trim off the stem ends of the Brussels sprouts and cut each sprout in half lengthwise.
- Place the halved Brussels sprouts in a large mixing bowl, drizzle with olive oil, and sprinkle with salt and pepper. Toss to coat evenly.
- Spread the Brussels sprouts in a single layer on a baking sheet.
- Roast for 20-25 minutes, stirring halfway through, until golden brown and crispy on the outside.
- In a small saucepan over medium heat, combine honey and red pepper flakes. Stir gently until warm (about 2-3 minutes).
- Remove from heat and add apple cider vinegar, stirring to combine. Set aside to cool slightly.
- Once the Brussels sprouts are done roasting, let them cool for a few minutes.
- In a large serving bowl, combine roasted Brussels sprouts, crumbled feta, and toasted walnuts.
- Drizzle with hot honey dressing, starting with half, and toss gently.
- Sprinkle with pomegranate seeds and garnish with chopped parsley.
- Serve warm or at room temperature, giving a final toss to distribute the dressing evenly. Adjust seasoning as desired.
Notes
- Feel free to adjust the amount of red pepper flakes based on your spice preference.
- This salad can be served as a side dish or as a light main course.
- Leftovers can be stored in the refrigerator for up to 2 days, but the Brussels sprouts may lose some crispiness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes