This crunchy and slightly sweet Whole30-friendly and Paleo Roasted Brussels Sprouts Salad is must-have side dish that you’ll want for every holiday dinner!
Salads are an all-year-round favorite meal for me. During the summer, it’s all about raw and cold veggies, and in the colder months, I love to throw together anything warm, comforting, and roasted. This Paleo Roasted Brussels Sprouts Salad is the best of both worlds because you can eat it cold or warm and it’s delicious either way.
Paleo Roasted Brussels Sprouts Salad Recipe
I actually ate a similar salad to this at a local seafood restaurant in Long Beach, and I loved it so much that I was determined to recreate it at home. I’m excited that it actually turned out better than the restaurant version, probably because it’s lower in sugar, uses fresher ingredients, and most importantly, made with high quality oils that are hard to come by when you dine out.
I don’t usually like fruits in my salads but these dried cranberries complement the slightly bitter brussels sprouts so well and really brighten up this dish, both in appearance and in flavor. Roasting the brussels sprouts gives the salad a much deeper and smokier flavor than marinating them raw, which is how I’ve seen other brussels sprouts salads get made.
Delicious Both Warm or Cold!
I really enjoyed this Paleo Roasted Brussels Sprouts Salad right after making it when it was warm, but the leftovers were also really delicious as the flavors melded together even more in the fridge. I suggest you make a double batch because you’ll want to eat it again and again. I plan to cook it many times this winter because it also make a great holiday side dish!
Paleo Roasted Brussels Sprouts Salad
- 1 lb brussels sprouts ends trimmed
- 1 tbsp coconut oil
- 1/4 cup sliced almonds
- 1/2 red onion sliced
- 2 tbsp dried cranberries
- 2 stalks green onions chopped
- 2 tbsp extra virgin olive oil
- Juice from 1 lemon
- 1 tbsp balsamic vinegar
- 1/2 tsp maple syrup Omit for Whole30 or RESTART
- 1 tsp dijon mustard
- 1/2 tsp dried oregano
- Salt and pepper to taste
- Use a sharp knife to slice the brussels sprouts thinly lengthwise, or you can do this in a food processor with the slicer attachment.
- Preheat oven to 350 degrees F, and spread sliced almonds in a single layer on a baking sheet.
- Bake for 5-6 minutes until the almonds are lightly browned, shaking the pan every minute.
- Remove from the oven and transfer to a separate plate to keep from browning further.
- Raise the oven temperature to 400 degrees F.
- Combine sliced brussels sprouts, coconut oil, salt and pepper in a large bowl and toss until well combined.
- Transfer to a baking sheet and bake for 20 minutes, stirring halfway through, until the brussels sprouts are tender and the edges are browned slightly.
- While the brussels sprouts are roasting, combine the rest of the ingredients, in a large mixing bowl and toss together.
- Add the brussels sprouts into the bowl once they are finished roasting. Toss everything together to coat.
- Season with more salt and pepper, if needed.
- Serve warm or cold.
Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.