Roasted Brussels Sprouts & Chicken Salad.
On warm Summer days, salads are so great for dinner!
And there are so many fresh ingredients available to mix and match.
I had some fresh Brussels Sprouts and thought they might work great in a dinner salad.
They are so delicious roasted simply with olive oil, garlic powder, salt and pepper.
Then all you have to do is add your favorite greens to a bowl and top with some yummy, healthy additions of fruit and nuts and cheese and protein and more veggies.
The grand finale topping is the roasted Brussels sprouts and a drizzle of balsamic vinaigrette. It is a full meal deal covering all the bases!
Here’s the recipe for the way I made it, but feel free to mix and match and tweak it up to how you like. Roasted Brussels sprouts are a great addition to any salad!
Roasted Brussels Sprouts & Chicken Salad
- 1 lb. Brussels sprouts
- 2 Tbsp. olive oil
- 1 tsp garlic powder
- Salt & Pepper to taste
- Chopped Romaine lettuce or your favorite mixed greens
- 1/4 cup chopped carrots
- 1/4 cup chopped walnuts (or almonds or pecans)
- 1/4 cup golden raisins (or dried cranberries or cherries)
- 1/4 cup shredded Parmesan cheese (or your favorite)
- 1 grilled chicken breast, sliced
- Balsamic Vinaigrette Dressing (or your favorite)
Preheat oven to 400 degrees F.
Cut stems off Brussels sprouts, then cut into quarters. In mixing bowl, combine Brussels sprouts, olive oil, garlic powder, salt, and pepper. Pour into baking pan and roast approximately 25 minutes, stirring occasionally.
In a bowl, add lettuce. On top of lettuce, add carrots, nuts, raisins, cheese, and chicken. Top with a half cup of Roasted Brussels sprouts (or as many as you like – leftovers are always delish too!)
Pour dressing on top, then mix.
Cheers & Hugs,