Mediterranean-Style Roasted Brussels Sprouts Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty salad of roasted brussels sprouts, baby greens, shallots, cranberries, almonds, and feta with a honey lemon vinaigrette. Warm and cold elements make it a satisfying main.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 lb/907 g brussels sprouts, well-cleaned, trimmed, and halved
- Salt
- Private Reserve extra virgin olive oil
- 6 oz/170 g baby spinach
- 4 oz/113 g baby arugula
- 2 shallots, halved and thinly sliced
- Big handful dried cranberries
- 1/2 cup/69 g blanched almonds or walnut halves, toasted
- Crumbled feta cheese, to your liking
- 1/4 cup/ 59 ml Private Reserve Greek extra virgin olive oil
- 1/4 cup/ 59 ml fresh lemon juice
- 2 tbsp quality honey
- 1 tsp Dijon Mustard
- Salt and pepper
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 25m
- Sodium
- 605mg
- Total sugar
- 16g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1094mg
- Calcium
- 182mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 605MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.