Brussel Sprout Salad

Brussel Sprout Salad

This warm Brussels Sprout Salad is tossed in rich Mario Extra Virgin Olive Oil and layered with crispy bacon, toasted nuts, shaved parmesan, and dried cranberries. Roasting the Brussels sprouts brings out their natural sweetness while adding depth and texture to the dish. It’s hearty enough to serve as a main, yet perfect as a flavorful side dish for steak, chicken, or fish. Whether you’re making a holiday spread or weeknight dinner, this salad delivers bold, savory comfort with a gourmet twist.

  • Prep Time10 min
  • Cook Time10 min
  • Total Time20 min
  • Serving Size4 People
  • Course
    • Salad

Ingredients

  • 1 lb Brussel sprouts trimmed and cut in half
  • length wise
  • 1 lemon juiced
  • 2 tablespoons red wine vinegar
  • 1/2 cup Mario olive oil
  • 3 cloves garlic minced
  • 1 tablespoon Dijon mustard
  • 1/2 cup dried cranberries
  • 1 cup pecans chopped
  • Coarse salt and freshly cracked black pepper to taste
  • Shaved Parmesan cheese for garnish
1

Add brussel sprouts to a baking sheet and drizzle with olive oil, salt and pepper. Bake at 400 degrees for 20 minutes or until brussel sprouts are crispy on the edges.

2

In a small bowl, whisk together the lemon juice, red wine vinegar, olive oil, garlic and season with salt and pepper. Pour the dressing over the Brussels sprouts and toss to coat well.

3

Sprinkle the cranberries, pecans and parmesan cheese over the salad and toss to combine.