Shredded and Roasted Brussels Sprouts tossed with cranberries, walnuts, shallots; topped with rich, decadent baked goat cheese rounds; and drizzled with a smooth, tangy honey balsamic dressing. Easy enough for a week night and elegant enough for a dinner party!
This is one of my favorite salads but, if I’m being honest, I change my “favorite” something almost as often as I change my pajamas. Life as a food blogger requires continuous development of new recipes, so saying something is my favorite can be fleeting.
Roasted brussels sprouts on their own are bomb dot com, but when you shred them prior, utilize them as the greens in a salad, and top-lock-n-drop it with deliciousness, they become something so much more.
This shredded brussels sprouts salad has all the texture and flavor bases covered. It is savory, smoky, salty, a touch garlicky, crunchy and nutty with pops of sweet cranberry deliciousness.
But, that is before you add the baked goat cheese rounds. The baked goat cheese adds a rich, creamy, cheesy decadence to this salad that will make your culinary heart sing. All it requires is a bit of marinating in olive oil, a quick dredge in panko and a flash in the pan, so there is no reason it should be skipped!
However, every salad needs a dressing (duh) and the accompanying honey-balsamic vinaigrette is scruuuuuuumptious! It adds a touch of tangy, sweet, smooth flava and balances the fully loaded brussels sprouts salad out perfectly.
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Baked Goat Cheese and Brussels Sprout Salad
- Total Time: 40 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Crispy goat cheese and tender Brussels sprouts tossed in a tangy honey-balsamic vinaigrette. A sophisticated yet simple side dish.
Ingredients
Brussels Sprout Salad
- 1 lbs (454 g) Brussels Sprouts
- 1 large Shallot
- 1/2 cup (118 ml) Walnuts
- 0.75 cups (178 ml) Dried Cranberries
Baked Goat Cheese
- 4 oz (113 g) Log of Goat Cheese
- 1 cups (237 ml) Extra Virgin Olive Oil
- 0.5 cups (118 ml) Panko Bread Crumbs
Honey-Balsamic Vinaigrette
- 1 clove Garlic - smashed and peeled
- 1/4 cup (59 ml) Balsamic Vinegar
- 3 tablespoons (44 ml) Honey
- 2 teaspoons (10 ml) Dijon Mustard
- 1/2 teaspoon Kosher Salt
- 1/4 teaspoon Ground Black Pepper
- 1/2 cup (118 ml) Extra Virgin Olive Oil
Instructions
- Marinate the Goat Cheese: Cut the goat cheese log into 4 equal rounds, roughly ¾’’ wide and 1 ounce in weight each. Place rounds in a shallow baking dish, add olive oil, and refrigerate for at least 1 hour, up to 2 days, gently flipping periodically.
- Prepare the Vinaigrette: In a small jar, combine all vinaigrette ingredients except olive oil. Cover and shake. Add olive oil, cover, and shake again. Refrigerate for at least 30 minutes, up to 3 weeks.
- Toast the Breadcrumbs: Heat a small sauté pan over medium heat and spray with non-stick cooking spray. Add panko and toast, stirring often, until golden brown, about 5 minutes. Remove from heat and transfer to a plate.
- Prepare the Goat Cheese: Preheat oven to 400°F (204°C). Line a small sheet pan with parchment paper.
- Coat the Goat Cheese: One at a time, remove goat cheese rounds from the olive oil and place on toasted panko, pressing to adhere. Flip and coat completely. Transfer to prepared baking sheet. Repeat until all four rounds are coated.
- Roast the Brussels: Line a large sheet pan with aluminum foil. Add brussels sprouts and shallots. Drizzle with 2 tablespoons olive oil. Season with ½ teaspoon salt and ¼ teaspoon pepper. Toss and spread into an even layer. Roast in oven at 400°F (204°C) for 10-12 minutes, or until tender and golden brown, tossing halfway through.
- Bake the Goat Cheese: Place goat cheese in the preheated 400°F (204°C) oven and bake until soft, about 6-8 minutes. Remove from oven.
- To Serve: Toss roasted brussels sprouts with cranberries and walnuts. Drizzle with half the dressing and toss. Transfer to 4 plates, top each with a baked goat cheese round, and serve remaining dressing on the side.
Notes
- For a richer flavor, use aged goat cheese.
- Toasted pecans or slivered almonds can be substituted for walnuts.
- Store leftover salad and vinaigrette separately in airtight containers in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 10
- Sodium: 200
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 15
- Carbohydrates: 30
- Fiber: 5
- Protein: 8
- Cholesterol: 20
Frequently Asked Questions
How do I properly shred the Brussels sprouts for this salad?
To shred the Brussels sprouts, slice off the ends and remove any yellow or wilted leaves, then use a sharp knife or a food processor to finely shred them for an even texture.
What can I substitute for the goat cheese if I want a different flavor?
If you’re looking for a different flavor, you can substitute the goat cheese with feta cheese or a creamy blue cheese, but keep in mind that the taste will vary.
How long should I bake the goat cheese rounds for optimal crispiness?
Bake the goat cheese rounds for about 10-12 minutes at 375°F until they are golden and crispy on the outside while remaining creamy inside.
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