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Roasted Brussels Sprouts, Apple, and Greens Salad

Yields4 ServingsPrep Time20 minsCook Time20 minsTotal Time40 mins

Ever notice Brussel sprouts look like mini-brains? Walnuts too! Nature's telling us something. Boost your brainpower with Roasted Brussel Sprouts Salad Recipe!

They say an apple a day keeps the doctor away. This easy-to-make recipe is triple-packed with brain foods. Here’re some stand-out reasons why this dish is mouth-wateringly good! 😍

• Brussel sprouts are high in vitamins A and C, which reduce inflammation and oxidation. They also contain sulforaphane which can help protect the brain against neurodegenerative diseases.

• Walnuts are a brain health powerhouse that can help preserve memory, thought processing and even boost your mood! They are packed with nutrients and have one of the highest amounts of omega-3 fats (the good-for-you-fats) of any nut.

• Not sure which leafy greens to go with? We recommend arugula, kale, spinach, or romaine as these greens are rich in potassium, numerous B vitamins, and vitamins A, C, and K.

Happy eating!

Roasted Brussel Sprouts Salad Recipe

Ingredients
 5 tbsp Extra Virgin Olive Oil
 2 tbsp Pure Maple Syrup
 2 tbsp Balsamic VInegar
 1 tbsp Low Sodium Soy Sauce or Tamari
 1 Clove Medium Garlic Minced
 2 cups Brussels Sprouts Quartered
 ¼ tsp Kosher Salt
 6 cups Salad Greens
 1 Apple Core Removed, Chopped Into 1/2-inch Cubes
 ½ cup Walnut Halves or Pieces
 ¼ cup Dried Currants
 Flaky Sea Salt to Garnish
Directions
1

Combine ¼ cup of the oil, the maple syrup, soy sauce, and garlic in a blender. Blend until smooth; set aside.

2

Preheat your oven to 375ºF. Toss the Brussels sprouts on a rimmed baking sheet with the remaining tablespoon of oil and the salt. Spread them out so they are all in a single layer. Roast for 20 minutes, or until the edges are crispy and brown. Set aside to cool.

3

Place the greens in a salad bowl and toss with the cooled Brussels sprouts and 2 tablespoons of the dressing. Toss to combine, then top with the diced apple, walnuts, and currants. Drizzle another 2 tablespoons of dressing and toss well. Sprinkle with flaky sea salt and serve immediately.

Notes: Leftover dressing keeps in the fridge for up to 2 weeks.
Nutrition Facts

Serving Size 1

Servings 0