Crunchy, filling salad recipe that is perfectly sweet and savory
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This salad recipe has been a GO-TO of mine for months now. I really do think this honey dijon dressing really makes the whole salad come together.
The sweetness of the honey and the dried cranberries just ties in so nicely with the savory flavors of the roasted broccoli and Brussels sprouts. Although the Brussels sprouts and broccoli are oven-roasted, they still offer a nice crunch to the salad!
Do I have to roast the vegetables?
This particular recipe takes a bit longer than most salad recipes, but I think oven roasting the Brussels sprouts and broccoli really takes the flavor to another level.
Is this salad recipe actually healthy?
This recipe has a LOT of fiber, so it’s great for filling you up with a bunch of veggies. It’s perfect for a meal or even a side dish.
This salad is packed with lots of vitamins! You get lots of vitamin A, K, and C from the kale, potassium and antioxidants from the carrots, and lots of fiber from the broccoli and Brussels sprouts! You can definitely feel good about eating this salad recipe.
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Helpful Tools for Making the Salad:
Roasted Broccoli and Brussels Sprouts Salad with Honey Dijon Dressing
Ingredients
- 20 Brussels sprouts cut into quarters
- 1 head of broccoli cut into 2-inch pieces
- 2 tbsp olive oil
- salt
- pepper
- 2 cups shredded or matchstick carrots
- 2 cups chopped kale
- ⅓ cup green onion (thinly sliced)
- ½ cup dried cranberries
- ¼ cup sliced almonds
For the honey dijon dressing:
- ⅓ cup olive oil
- juice of 1/2 lemon
- 1 tbsp Dijon mustard
- 1 tbsp honey
- 4 tsp coconut sugar
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Preheat oven to 400°Fahrenheit.
- Toss the quartered Brussels sprouts and chopped broccoli into a large bowl and drizzle with olive oil. Season with salt and pepper. Mix until all the vegetables are well-seasoned.
- Line a baking sheet with foil and spread the vegetables into an even, single layer. Roast the vegetables in the oven for about 15 minutes until the edges of the Brussels sprouts and broccoli pieces begin to char.
- While the vegetables are roasting, mix all the dressing ingredients together in a medium-sized bowl until the texture is smooth and homogenous.
- Remove from the oven and allow to cool for at least 10 minutes. Once cooled, add the broccoli and Brussels sprouts to a large salad bowl. Add the carrots, green onion, kale, dried cranberries, and sliced almonds. Top with the dressing and mix until everything is thoroughly incorporated. Enjoy!
Loved it!
Looks so delicious!