Mixed Green Salad with Oven Roasted Brussels Sprouts


Thanks to my husband, I just recently rediscovered Brussels sprouts.

From what I recall, I had them once as a kid, didn’t like them and never gave them another try. Big mistake! Turns out, they are absolutely delicious! And apparently, I am not the only one who put them back on the menu: Brussels sprouts seem to be all over the (food blogger) place right now. Sautéed, grilled or on a pizza, these miniature cabbage lookalikes are having a renaissance and are suddenly popping up everywhere.

We have been eating them as a side dish (grilled on the barbie and topped with a little shaved parmesan) or as the star of the show in this delectable salad. Roasted Brussels sprouts and toasted pistachios with a simple Dijon vinaigrette…you’re welcome!


For the salad:

  • 1 tablespoon olive oil
  • Fresh ground pepper and sea salt to taste
  • 2 cups Brussels sprouts, stemmed with the outer yellow leaves removed, halved lengthwise
  • 4 cups mixed greens (packed)
  • 1/4 cup pistachios
  • 2 hard boiled eggs
  • 1/4 cup grated Parmesan cheese (optional)

For the Dressing:

  • 1/2 cup olive oil
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon Dijon mustard
  • Fresh ground pepper, sea salt to taste


  1. Preheat the oven to 400 degrees.
  2. In a large bowl, toss the Brussels sprouts in the olive oil, add salt and pepper, and place them in a large baking dish. Bake in the oven for 30-40 minutes, until crisp on the outside and tender on the inside, flipping them about every 10 minutes.
  3. In the meantime, heat a heavy bottom skillet over medium heat. Add the pistachios and dry roast them in the pan until golden brown. Make sure you shake the pan frequently to distribute the heat evenly and not burn the pistachios. Set aside.
  4. Put all of the ingredients for the dressing in a small bowl. Whisk until smooth.
  5. Place the mixed greens, eggs, parmesan, pistachios, and Brussels sprouts in a large serving bowl.
  6. Drizzle with the vinaigrette. Serve hot or cold depending on your preference.

Teachable Tips:

  1. Who knew? Brussels sprouts, like broccoli and cauliflower, are a member of the Brassica family. Known for their naturally detoxifying properties, Brussels sprouts are high in cancer-fighting glucosinolates – phytochemicals known to lower inflammation and protect cells from DNA damage. They are also high in vitamin K and vitamin C, folate, manganese and many other essential nutrients.
  2. To change it up, I imagine blue cheese to be a delicious alternative to parmesan. However, the salad also tastes amazing without adding any cheese at all.
  3. For a healthy lunch with plenty of sustenance, Mr. Healthy Haus adds some grilled chicken and takes leftovers of this salad to work the next day.



2 thoughts on “Mixed Green Salad with Oven Roasted Brussels Sprouts

  1. Pingback: Miri’s Tomato Butter | The Healthy Haus

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