Description
A fresh and vibrant Italian Antipasto Brussels Sprouts Salad featuring a combination of roasted Brussels sprouts, olives, peppers, and cheeses.
Ingredients
Scale
- 1 pound Brussels sprouts
- 1 cup cherry tomatoes, halved
- 1 cup olives, pitted and sliced
- 1/2 cup roasted red peppers, chopped
- 1/2 cup mozzarella cheese, cubed
- 1/2 cup salami, chopped
- 1/4 cup red onion, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Trim and halve the Brussels sprouts, then toss with olive oil, salt, and pepper.
- Spread on a baking sheet and roast for 20-25 minutes until tender and slightly charred.
- In a large bowl, combine the roasted Brussels sprouts, cherry tomatoes, olives, roasted red peppers, mozzarella cheese, salami, and red onion.
- Drizzle with balsamic vinegar and toss to combine.
- Serve immediately or refrigerate for 30 minutes before serving.
Notes
- This salad can be made ahead of time for a quick appetizer.
- Feel free to substitute any of the ingredients based on your preference.
- For extra flavor, add fresh basil or parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 3g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 30mg