Roasted Brussels Sprouts and Lentil Salad with Apricot Vinaigrette
A warm autumn salad featuring caramelized Brussels sprouts roasted at high heat until golden and tender, combined with hearty cooked lentils, fresh figs, and crunchy pistachios over mixed greens. The standout element is the warm apricot vinaigrette made with preserves, Dijon mustard, and fresh ginger that brings sweet and tangy notes to balance the earthy vegetables. Perfect as a substantial lunch or healthy dinner side dish that bridges the gap between fresh and comfort food.
Ingredients
- ½ tsp ginger, grated
- 2 Tbsp stock, any typewater1:1dietary
saves cost and reduces sodium
- 2 Tbsp apricot preserves
- 1 Tbsp balsamic vinegar
- 2 tsp Dijon mustard
- 2 tsp honey
- 3 Tbsp olive oil
- 12 oz Brussels sprouts, halved
- 4 figs, quarteredgrapes4:1seasonal
use when figs unavailable
- 1 ½ cups lentils, cooked
- 1 Tbsp cooking oil
- 2 tsp balsamic vinegar
- foil, for roasting
- ¼ cup pistachios, shelled
- 8 oz mixed greens
Instructions
- 1
Heat oven to 500F
- 2
Toss Brussels sprouts in cooking oil and balsamic vinegar, season with salt and pepper and spread on sheet pan
- 3
Cover tightly with foil and steam in oven for 10 minutes
- 4
Remove foil and continue roasting until golden and tender, 10 to 12 minutes more
- 5
Make vinaigrette by combining stock, apricot preserves, balsamic vinegar, mustard, and honey in microwave-safe bowl
- 6
Cover with paper towel and microwave until hot, about 60 seconds, stirring once in middle
- 7
Whisk in olive oil and ginger, allow to cool for a few minutes
- 8
Combine roasted Brussels sprouts with figs, lentils, pistachios, and greens
- 9
Toss with warm vinaigrette or serve vinaigrette on the side
Tips
Use pre-cooked lentils for convenience, or cook from dried using half the amount listed and follow package directions
Substitute grapes for figs using 4 times more than the fig quantity for similar sweetness
The vinaigrette can be heated in a small saucepan over medium-high heat instead of microwaving
Good to Know
Refrigerate assembled salad up to 2 days, store vinaigrette separately up to 1 week
Roast Brussels sprouts and make vinaigrette up to 1 day ahead, assemble just before serving
Serve warm or at room temperature as main dish salad or side dish
Common Mistakes
Don't skip the foil steaming step to avoid tough Brussels sprouts
Keep vinaigrette warm to prevent it from solidifying when mixed with greens
Substitutions
use when figs unavailable
FAQ
Can I use frozen Brussels sprouts?
Fresh Brussels sprouts work best for this high-heat roasting method. Frozen ones release too much moisture and won't caramelize properly.
How long will the assembled salad keep?
The dressed salad is best eaten within 2 hours. Store components separately and dress just before serving for best texture.
Can I make this vegan?
Replace honey with maple syrup or agave nectar in equal amounts. Use vegetable stock instead of any animal-based stock.