Roasted Cauliflower Brussels Sprout Salad
A hearty and delicious roasted vegetable salad featuring cauliflower and Brussels sprouts, perfect as a fall side dish.
Equipment
- 1 Baking Sheet
- 1 large bowl
Ingredients
Salad Ingredients
- 1 head cauliflower cut into florets
- 2 cups Brussels sprouts halved
- 2 tbsp olive oil
- 1/2 cup almonds sliced
- 1/2 cup dried cranberries
Vinaigrette
- 1/4 cup olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp honey
- 1 tsp Dijon mustard
- Salt and pepper to taste
Instructions
Preparation
- Preheat oven to 425°F. Wash and cut the cauliflower into florets and halve the Brussels sprouts.
- Toss the cauliflower and Brussels sprouts with olive oil, salt, and pepper.
- Spread the vegetables on a baking sheet in a single layer and roast for 25-30 minutes, until golden brown and tender.
- In a small bowl, whisk together olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper.
Serving
- In a large bowl, combine roasted vegetables with almonds and cranberries. Drizzle with vinaigrette and toss to coat.
- Serve the salad warm or at room temperature.
Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
Pro Tips: Roast at high temperature for the best caramelization.
Ingredient Substitutions: Use walnuts or pecans instead of almonds.
How to Serve: Pair with roasted chicken or pasta dishes.
Storage & Freshness: Best enjoyed fresh, but can be stored for up to 3 days.
Make-Ahead Tips: Prepare vinaigrette and chop ingredients in advance for quick assembly.
Ingredient Substitutions: Use walnuts or pecans instead of almonds.
How to Serve: Pair with roasted chicken or pasta dishes.
Storage & Freshness: Best enjoyed fresh, but can be stored for up to 3 days.
Make-Ahead Tips: Prepare vinaigrette and chop ingredients in advance for quick assembly.