This epic Roasted Brussel Sprout Salad is summertime in a bowl! Fruits and veggies team up together to create this enchantingly delicious salad of sweet and savory flavors! Beautifully roasted Brussel sprouts, fresh veggies, and a tasty scattering of delectable fruit, seeds, and nuts, all combined together with a creamy and flavorful Strawberry Vinaigrette create delicious summer vibes in every bite. A fabulous Whole Food Plant Based recipe, vegan, oil free, refined sugar free, gluten free, no processed ingredients.

Ameera here!

Salad season is here! Our garden is bursting with tons of salad greens.  We planted a wide range of lettuces and greens in the garden and we are loving all the different types of fun and tasty lettuce. Our family loves a great salad.

Roasted Brussel Sprout Salad

I love adding warm elements to a cold salad.  There is a local restaurant that used to serve a really tasty roasted Brussel sprout salad.  It was awesome; however, this salad is not Whole Food Plant Based compliant so we don’t get it anymore.  Well, to be honest, we really don’t go out to eat very much at all any more.  Do you?

Restaurants

As a matter of fact, as I am sure most of you know already, it is very difficult to find anything on a restaurant menu that is Whole Food Plant Based compliant, right?  You might be able to get a waiter to configure a side salad with some balsamic vinegar on the side, if you are lucky!

Whole Food Plant Based Cooking

So, as many of you know, as ‘Whole Food Plant Basers’, we do a lot of cooking!  A LOT!  Which if fine by us as we love to cook and bake, but it would be nice to have a few restaurant options for special occasions or when we are just too gosh-darned tired to cook, dontcha know.  For those days when we are too tired to cook, we eat salad.

This Salad is worth turning the oven on for!

I love Brussel sprouts! They are so meaty and filling. Warm, heavenly roasted Brussel sprouts are such a nice element on this salad.  They turn this salad into a meal.

Another delicious component that I really enjoy is adding fruit, seeds, and nuts to salads.  The savory and sweet combination really takes my taste buds on the road to flavor town, sooooo good!

Strawberry Vinaigrette

The strawberry vinaigrette really is the idea topper on this lovely dish.  The miso really enhances the flavor of the dressing beautifully. The almond butter acts as a flavor balancer due to the lack of oil that is typically found in a salad dressing.

You can’t taste it per se, but you will notice how nicely it marries with the white balsamic vinegar. We tested out a number of variations before landing on this version.  Delicious!

This post contains affiliate links, and I may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here

Hi!  Robin here.

I really enjoy this salad. It is simple, yet complex all at the same time.  The warmth of the roasted Brussel sprouts play nicely with the crispy cold lettuce greens.  Then, there are all these wonderful textures as well as sweet and savory flavors that bring it all home for a great tasting salad.

TP109 loved it too.  He was scrounging around trying to get every little morsel of the salad off the serving plate.  He especially loved the dried cranberries with the Cinnamon Maple Glazed Pecans combination. He said “Very nice touch, I really enjoyed them together!”  YAY!

We hope you give this summertime salad a try.  It is definitely a winner in our house!

Products Used:

• High Speed Blender or food processor for salad dressing
• Baking sheet for roasting the Brussel Sprouts
• Parchment paper
• Large flat serving dish

Roasted Brussel Sprout Salad with Strawberry Vinaigrette

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 Servings 1x
• Category: Salad

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Description

This epic Roasted Brussel Sprout Salad is summertime in a bowl! Fruits and veggies team up together to create this enchantingly delicious salad of sweet and savory flavors! Beautifully roasted Brussel sprouts, fresh veggies, and a tasty scattering of delectable fruit, seeds, and nuts, all combined together with a creamy and flavorful Strawberry Vinaigrette create delicious summer vibes in every bite. A fabulous Whole Food Plant Based recipe, vegan, oil free, refined sugar free, gluten free, no processed ingredients.

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Ingredients

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Salad Ingredients:

• Salad greens of choice (we used 8 oz. Baby Spinach Spring Mix Mixed Greens and kale)
• 8 to 10 oz. Brussel Sprouts, sliced in half, and roasted
• 1 large red onion, cut into thin rings
• 2 mini English cucumbers, cut into thin ribbons
• 2 Tablespoon pepitas (pumpkin seeds)
• 2 Tablespoons hemp seeds
• 2 Tablespoon dried cranberries
• 1 cup strawberries, sliced
• ½ cup blueberries
• 1 to 1 ½ cups seedless red grapes
• 1 recipe Cinnamon Maple Glazed Pecans (or plain pecans) 

Strawberry Vinaigrette Ingredients:

• 1 cup strawberries, small dice (measure after the strawberries have been diced)
• 1 Tablespoon white balsamic vinegar
• ½ teaspoon garlic powder
• 1 teaspoon unsweetened almond butter
• 1 teaspoon lemon juice
• 2 teaspoons white miso *
• 2 pinches sea salt (+/-) *

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Instructions

Roasted Brussel Sprout Roasting Instructions

1. Preheat the oven to 400 F.
2. Line a 14 x 20 baking sheet with parchment paper, set aside.
3. Clean and halve the Brussel sprouts and place them on a large plate, then sprinkle them with sea salt, garlic power, onion powder and a tiny bit of pepper.Then place them on the parchment lined baking sheet, cut-side down.  Place them in the oven and roast for 20 minutes.  Take them out and turn them over and roast for 10 minutes or until they reach the desired tenderness of your liking.  Remove from the oven and set aside.

 Strawberry Vinaigrette Dressing Instructions

1. While the Brussel Sprouts are roasting in the oven, prepare the Strawberry Vinaigrette by adding all the Strawberry Vinaigrette ingredients into a high-speed blender or food processor and puree until emulsified.  Set aside or refrigerate until ready to assemble the salad.

Assemble the Roasted Brussel Sprout Salad with Strawberry Vinaigrette Instructions

1. Lay down a bed of salad greens onto a large flat plate or serving platter.
2. Add the roasted Brussel sprouts.
3. Then place the remaining veggies, fruit, and seeds on top of the salad greens.
4. Sprinkle with the Cinnamon Maple Glazed Pecans.
5. Drizzle the Strawberry Vinaigrette on top right before serving or place on individual servings.
6. Serve Enjoy!

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Notes

*Miso:  We used Miso Master Organic Mellow White Premium Lite Miso, Certified Gluten Free.  Miso really lends itself to balancing flavors when you don’t use oil. You can also substitute with chickpea miso for a soy free version.

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Storage: Use within one week if undressed or immediately if dressed.

Storage: Use within one week if undressed

This post contains affiliate links, and I may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here