Roasted Brussels Sprouts Salad

Roasted Brussels Sprouts Salad

If you are roasting vegetables, be sure to make extra. They are great to add to salads, pasta or just for snacking with hummus or vinaigrette. Brussels sprouts are one of my favorite leftover vegetables. Make sure you follow my advice HERE for roasting these sprouts and then make this delicious salad. It packs a punch of flavor, fiber, anti-oxidants and overall deliciousness.

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This mix of veggies has lots of potassium in it, so be careful if you have advanced kidney disease or are on dialysis. Eat a small portion or check with your physician or dietitian.


1 pound of roasted brussels sprouts (see recipe HERE)
1 cup of blueberries
1 carrot, grated
1 tablespoon of grated parmesan cheese
1 cup arugula, chopped
1 cup spinach, chopped
2 tablespoons of unsalted roasted pumpkin seeds

Dressing (makes extra):

¼ cup red wine vinegar
1 tablespoon Dijon mustard
½ cup extra virgin olive oil
1 shallot, diced


Make Dressing:

1. Add diced shallot to red wine vinegar and let sit for 10 minutes
2. Whisk in dijon mustard
3. Slowly whisk in the olive oil

Make Salad:

1. Mix all ingredients except for cheese in a bowl
2. Add dressing, 1 tablespoon at a time until desired taste
3. Add cheese and toss gently once or twice


Yield: 4 serving
Serving Size: 1.75 cups (7.45 ounces)
Calories (kcal) 202.73
Protein (g) 5.38
Carbohydrates (g) 16.74
Total Dietary Fiber (g) 5.19
Total Sugars (g) 6.78
Added Sugar (g) 0
Fat (g) 13.97
Saturated Fat (g) 2.30
Cholesterol (mg) 1.07
Calcium (mg) 82.26
Magnesium (mg) 40.70
Phosphorus (mg) 86.93
Potassium (mg) 475.42 High Potassium
Sodium (mg) 97.27 Low Sodium

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