Warm Brussels Sprout and Lettuce Salad with Balsamic Glaze

A delicious and healthy salad that combines the crispness of lettuce with the nutty flavor of roasted Brussels sprouts, all drizzled with a tangy balsamic glaze.

Prep Time

15 minutes

Total Time

40 minutes

Calories

335 kcal

Difficulty

Easy

Equipment

3 items

Cost

£1.03/serving

Season:

☀️ Summer•❄️ Winter

Meal Type:

Lunch•Dinner•Snack•Salad

Cuisine:

Cooking Style:

Dietary:

Mood:

Ingredients

Servings

1lbBrussels Sprouts(trimmed and halved)

£1.30

2tablespoonsOlive Oil(extra virgin)

£0.25

0.5teaspoonSalt(or to taste)

£0.01

0.3teaspoonBlack Pepper(freshly ground, or to taste)

£0.02

1mediumHead of Lettuce(Romaine or Butter lettuce, washed and chopped)

£0.90

0.3cupBalsamic Vinegar

£0.35

1tablespoonHoney(optional)

£0.15

0.3cupWalnuts(chopped, toasted)

£0.75

2tablespoonsParmesan Cheese(shaved, optional)

£0.40

Total Cost

£4.13

£1.03 per serving

Instructions

1.
Preheat oven to 400°F (200°C).
2.
In a large bowl, toss Brussels sprouts with olive oil, salt, and pepper.
3.
Spread Brussels sprouts in a single layer on a baking sheet.
4.
Roast for 20-25 minutes, or until tender and slightly browned, flipping halfway through.
5.
While Brussels sprouts are roasting, prepare the balsamic glaze. In a small saucepan, combine balsamic vinegar and honey (if using). Bring to a simmer over medium heat and cook for 5-7 minutes, or until reduced and slightly thickened. Be careful not to burn.
6.
In a large bowl, combine the chopped lettuce and roasted Brussels sprouts.
7.
Drizzle with balsamic glaze and toss gently to combine.
8.
Top with toasted walnuts and shaved Parmesan cheese (if using).
9.
Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (190g)

335 kcal / 1402 kJ

Carbs

24g

9% of RDA

Fat

24g

34% of RDA

Protein

11g

22% of RDA

Detailed Breakdown

Fibre

7 g

23% of RDA

Sugar

12 g

13% of RDA

Sodium

330 mg

14% of RDA

Saturated Fat

4 g

20% of RDA

Chef's Tips

For a richer flavor, add bacon bits to the salad.

You can substitute maple syrup for honey in the balsamic glaze.

Adjust the amount of balsamic glaze to your taste.

To toast walnuts, bake at 350F for 5-7 minutes, or in a dry skillet over medium heat for a few minutes, until fragrant.

Cooking Equipment

Oven

Baking Sheet

Large Bowl

Wine Pairings

No wine pairing suggestions available for this recipe.

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Warm Brussels Sprout and Lettuce Salad with Balsamic Glaze

Ingredients

Instructions