They say you “don’t make friends with salad”. And brussels sprouts are certainly not a sure-fire way of making friends either. But trust me, these two signature ingredients will soon have you winning people over.
This post was previously featured in Little Steps, the go-to guide for parents in Hong Kong, but I have since adapted the recipe slightly. If you plan to eat this salad as a main dish, it pairs well with some grilled salmon or chicken.
Hint: Gordon Ramsay has some great tips on perfecting crispy salmon. Skip the potatoes and fast forward to the 2:23 mark to get straight to the good stuff.
The Best Green Salad with Roasted Brussels Sprouts Recipe
The Best Green Salad with Roasted Brussels Sprouts
- 2 cups Brussels sprouts washed
- Bundle of mixed green lettuce (mesclun baby romaine)
- 1/2 cup pecans roasted and chopped
- 1 1/2 tablespoons honey mustard
- 1 teaspoon minced fresh ginger
- 2 tablespoons red wine vinegar
- 1 teaspoon tamari
- 1 clove garlic
- 1 teaspoon salt
- 1/2 cup olive oil
- 1 tablespoon fresh chives
Preheat oven to 200°C/400°F
Place Brussels sprouts on a baking sheet. Drizzle with olive oil and salt.
Roast Brussels sprouts for 20 minutes, or until crisp. Don't over bake, you want them crispy, not mushy.
When Brussels sprouts are ready, allow them to cool. I like to make these ahead of time and keep refrigerated.
Meanwhile, in a separate bowl whisk all dressing ingredients together except for the oil.
Whisk in the oil last to emulsify the dressing. If you have a high speed blender, use that.
Toss salad ingredients together and dress lightly right before serving.