Roasted Brussels Sprouts and Spinach Salad

Roasted Brussels Sprouts and Spinach Salad
Servings: 6 Yield: servings Prep 15 mins Roast 400°F 22 mins


  • 3 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/3 cup extra-virgin olive oil
  • 1 1/4 pounds Brussels sprouts, trimmed and cut into quarters
  • 6 scallions, cut into 1-inch pieces
  • 12 cups baby spinach
  • 1 cup red grapes, halved
  • 3 tablespoons sunflower seeds
  • 2 tablespoons crumbled Gorgonzola cheese
  • Additional salt and pepper (optional)

Make It

1. In a small bowl, whisk vinegar, mustard, salt and pepper until combined. Gradually whisk in olive oil until thickened.

2. Place Brussels sprouts and scallions on a large baking sheet and toss with 2 tbsp of the dressing. Roast at 400 degrees for 22 minutes, turning once, until tender. Cool slightly.

3. In a large bowl, combine spinach, grapes and sunflower seeds. Toss with 4 tbsp of the remaining dressing. Add Brussels sprouts and scallions.

4. Top with cheese. Serve with remaining dressing and, if using, additional salt and pepper.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 224, Fat, total (g): 16, chol. (mg): 2, sat. fat (g): 3, carb. (g): 19, fiber (g): 7, pro. (g): 6, sodium (mg): 201, Percent Daily Values are based on a 2,000 calorie diet.