Roasted Brussel Sprout Salad

This Roasted Brussel Sprout Salad is a lovely way to add some greens and texture to your dinner table! The crispy bacon, with bright green edamame compliment the brussel sprouts well and they are all tied together with a Basil Drizzle!

Prep Time10

Cook Time20

Total Time30

Course: Dinner, Sides

Cuisine: Australian, International

Keyword: brussel sprouts, side dish, vegetables

Servings:

Calories: 406kcal

Author: Adrianne

Ingredients

Roasted Brussel Sprout Salad

600 g roasted brussel sprouts
200 g streaky bacon
200 g edamame

Basil Drizzle Dressing

1 cup low fat greek yoghurt
2 tablespoon basil pesto
1 teaspoon lemon juice

Instructions

Preheat the oven to 180 degrees. Line a baking tray with grease proof paper and a wire rack into the tray
Place the bacon on the wire rack and cook for 20 minutes until crispy. When cooled chop into small pieces
Use a microwave safe jug and heat the edamame for 3 minutes
Add roasted brussel sprouts, crispy bacon and edamame to a salad bowl. Use Basil Drizzle to dress salad and then 2 spoons to toss salad to combine.

Notes

This recipe follows on from the Roasted Brussel Sprouts recipe. Rather than repeat all of the information, I have assumed from the recipe development side of things that you have roasted your brussel sprouts and are ready to make the salad. You can see how to do that in the Roasted Brussel Sprouts recipe (here).
This salad is best served hot!
There are some chilli flakes in the roasted Brussel Sprouts method, if you are not a fan, you can leave them out.
I find kitchen scissors the best way to cut up the bacon, but if you don't have them, a knife will work fine.
This salad will reheat well. So if taking to work for lunches, you can whip up the salad over a weekend and you will be sorted for a few days at work. It keeps really well in the fridge.

Nutrition