This salad is one of my absolute favorites! It's a surprisingly delightful combination of sweet and savory, crunchy and juicy. I first discovered this recipe at a farm-to-table restaurant in Vermont, and I've been tweaking it ever since. It's so simple yet so elegant, perfect for a light lunch or a side dish for a barbecue. Plus, it's gorgeous— the contrast between the deep brown of the roasted Brussels sprouts and the bright red of the strawberries is stunning!
The key to a really great salad lies in the balance of flavors and textures. The slight bitterness of the roasted Brussels sprouts is perfectly complemented by the sweetness of the strawberries, while the tangy balsamic vinaigrette ties it all together. Don't be afraid to experiment with the ingredients! You can add other nuts, seeds, or even a bit of crumbled feta cheese for extra flavor and texture. It's amazing how versatile this dish is!
Required Equipments
- Large bowl
- Whisk
- Baking sheet
- Sharp knife
- Cutting board
- Measuring cups and spoons
Strawberry-Salad-with-Roasted-Brussels-Sprouts
This surprisingly delicious salad combines the sweetness of fresh strawberries with the savory crunch of roasted Brussels sprouts, all tossed in a tangy balsamic vinaigrette.
⏳ Yield & Time
Yield: 2 servings
Preparation Time: 10 minutes
Cook Time: 20 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 400°F (200°C). Grab your Brussels sprouts—halved or quartered, depending on their size—and toss them with 2 tablespoons of olive oil, salt, and pepper. Spread them on a baking sheet in a single layer. This is important; you want them to roast evenly, not steam!
- Roast the sprouts in the preheated oven for 20-25 minutes, until they're tender and slightly caramelized. You'll know they're done when they're a beautiful deep brown with slightly crispy edges. Keep an eye on them; ovens vary!
- While the Brussels sprouts are roasting, get started on your strawberry vinaigrette. In a small bowl, whisk together 1/4 cup balsamic vinegar, 2 tablespoons olive oil, 1 tablespoon maple syrup, and a pinch of salt and pepper. Taste and adjust the seasoning as needed. You might like a tad more balsamic, or a dash of dijon?
- Once the Brussels sprouts are perfectly roasted, let them cool slightly. In the meantime, wash and hull 1 pint of strawberries, slicing them in half or quarters if they're particularly large. Remember to save some whole berries for a beautiful aesthetic!
- Gently combine the roasted Brussels sprouts and sliced strawberries in a large bowl. Pour the strawberry vinaigrette over the salad and toss gently to coat everything evenly. Don't be a brute; you don't want to smash your beautiful sprouts!
- Serve immediately or chill for later. Garnish with a few whole strawberries and maybe a sprinkle of fresh mint—totally optional, but adds a nice touch. Bon appétit!
📝 Notes
- For best results, use fresh, high-quality ingredients.
- Don't overcook the Brussels sprouts; they should be tender-crisp.
- Feel free to add other nuts, seeds, or cheeses to customize the salad.
- Adjust the amount of balsamic vinegar and maple syrup to your taste preferences.
🍎 Nutrition
Calories: 250kcal
Protein: 5g
Fat: 15g
Carbohydrates: 30g
Fiber: 5g
Calcium: 20mg
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