Roasted brussels sprouts salad with dijon vinaigrette is my new favorite fall salad. It's loaded with creamy potatoes, crispy string beans, and tender roasted brussels sprouts, all tossed in a delicious homemade Dijon vinaigrette and topped with sliced almonds for that extra crunch. Plus, it's a recipe that satisfies almost all dietary needs — vegan, gluten-free, and whole30 compliant. Which is why I have no problem serving this at a dinner party as the main course (yes, it’s that good!) or as a stunning side dish that everyone will be oohing and aahing over.
Why You'll Love Roasted Brussels Sprouts Salad
- Serve it as a main dish or side dish. Serve this on the side of dinner as a side salad, or as a stand alone vegetarian dish since the potatoes are incredible filling. You can also add more protein for an even more filling entree such as roast chicken or rotisserie chicken, grilled steak, or salmon.
- The delicious homemade Dijon vinaigrette. The vegetables in this dish are absolutely amazing on their own, but when paired with the dijon vinaigrette it is taken to a new level. In fact, save the dressing recipe for later because it's delicious on pretty much anything. Seriously, you will want to make this.
- It's easy and delicious. You will be so impressed with how quickly this recipe comes together and the intense flavour it packs. I'm not going to lie, I made this twice in one week because yes, it was that good! You need to put this on your weeknight rotation soon.
Ingredients and Substitutions
To make this delicious roasted brussels sprouts salad, you will need the following ingredients (full quantities in recipe card below):
- red potatoes
- brussels sprouts
- French string green beans
- sliced almonds - you can substitute this for any nuts that you have on hand. Try pecans, walnuts, or pine nuts.
- olive oil
- salt and pepper
- dijon vinaigrette - made with extra virgin olive oil, apple cider vinegar, dijon mustard, dill, shallot, salt, and pepper. If you are not a big fan or dill, feel free to swap it out for another flavourful herb such as tarragon.
How to Make the Best Roasted Brussels Sprouts Salad
- Roast the potatoes. Toss potatoes in a large mixing bowl with olive oil, salt, and pepper. Transfer to a large half sheet baking pan and roast in a 400 F preheated oven for 20-25 minutes, tossing once halfway through cooking. Potatoes should be crispy on the outside, but creamy in the middle.
- Roast the brussels sprouts. Meanwhile, cut brussels sprouts in half through the core and place in a medium mixing bowl. Toss with olive oil, salt, and pepper. Transfer to a quarter sheet baking pan and roast in the same 400 F preheated oven for 12-15 minutes, or until edges begin to brown and brussels sprouts are tender and no longer bitter.
- Cook the green beans. While potatoes and brussels sprouts are roasting, bring a large pot of water to a boil. Add salt and drop in green beans. Cook for exactly 3 minutes and then place directly in an ice bath to stop the cooking process. Drain in a colander after 5 minutes.
- Make the dressing. Make the dressing by combining extra virgin olive oil, apple cider vinegar, dijon mustard, dill, shallot, salt and pepper in a small mason jar (or any other airtight container with a lid). Place lid on top, seal, and shake until well combined.
- Assemble. To assemble, layer potatoes, brussels sprouts, and green beans on a large serving platter or in individual plates (you can serve while warm or at room temperature). Top generously with salad dressing and sliced almonds.
Recipe Tips and Tricks
- How to serve: With so many nutrients, this salad makes a great meal on its own, whether you’re eating it for lunch, dinner, or something in between. Consider serving it at a holiday dinner or potluck, or up the ingredients by adding a protein like salmon or chicken.
- How to store: Fully assembled, this roasted brussels sprouts salad will last in the fridge for about 1-2 days. If you plan to make this ahead of time, I recommend assembling everything except the dressing, which can make the green beans soggy over time. You can make the salad dressing ahead of time and store in a mini sauce container in the refrigerator for up to 2 weeks.
More Salad Recipes
- Fall Harvest Salad with Butternut Squash and Apple
- Arugula Salad with Apple and Pecan
- Apple Walnut Salad with Balsamic Vinaigrette
- Winter Kale Salad with Apple Cider Vinaigrette
- Roasted Butternut Squash Salad
- Mandarin Orange Salad
Did you make this recipe? I would greatly appreciate a comment and rating below, letting me know what you thought of the recipe. You can also snap a picture and tag me on Instagram @aheadofthyme or share it on the Pinterest pin so that I can follow along.