Description

This Baked Brussels Sprouts Salad is a deliciously nutritious dish featuring roasted brussels sprouts, chickpeas, and pecans tossed in a tangy maple-Dijon Greek yogurt dressing. High in protein and bursting with flavor, it’s an ideal healthy meal or side dish that’s easy to prepare and perfect for any occasion.

Ingredients

Scale

Produce & Canned Goods

4 cups Brussels sprouts, halved
15 oz chickpeas, canned, rinsed and dried

Nuts & Seeds

1/2 cup pecans, whole

Oils & Sweeteners

1.5 tbsp olive oil (divided: 1 tbsp + 0.5 tbsp + 1 tsp)
3 tbsp maple syrup (divided: 2 tbsp + 1 tbsp)

Dairy & Condiments

1/2 cup plain low-fat Greek yogurt
1 tsp Dijon mustard
1 tbsp skim milk

Spices & Seasonings

1/8 tsp salt
1 pinch salt
1 pinch pepper

Instructions

Preheat the oven: Set your oven to 400°F (204°C) to prepare for roasting the vegetables and chickpeas, ensuring even cooking and caramelization.
Prepare the vegetables and chickpeas: Cut the Brussels sprouts in half. Drain the canned chickpeas, rinse them under cold water, and pat dry thoroughly with a towel to remove excess moisture for better roasting.
Coat Brussels sprouts and chickpeas: In a large bowl, combine 1 tablespoon maple syrup, 1 tablespoon olive oil, and 1/8 teaspoon salt. Add the halved Brussels sprouts and dried chickpeas, tossing them to ensure they are evenly coated with the mixture.
Roast initially: Spread the coated Brussels sprouts and chickpeas on a large baking sheet in a single layer. Place in the preheated oven and bake for 25 minutes to get them perfectly tender and slightly caramelized.
Prepare pecans and dressing: While roasting, toss pecans with 0.5 tablespoon olive oil and 1 tablespoon maple syrup until well coated. Simultaneously, prepare the dressing by whisking together Greek yogurt, Dijon mustard, 1 tablespoon maple syrup, 1 teaspoon olive oil, skim milk, and a pinch each of salt and pepper in a bowl.
Finish roasting with pecans: After 25 minutes, remove the baking sheet and add the coated pecans. Return to the oven and roast all ingredients for an additional 5 minutes. Optionally, broil for a few minutes at the end to achieve extra crispiness.
Serve: Remove from the oven, transfer to a serving dish, drizzle with the prepared maple-Dijon Greek yogurt dressing, and enjoy this wholesome, high-protein salad.

Notes

Drying the chickpeas thoroughly before roasting helps them become crispy rather than soggy.
Broiling at the end enhances crispiness—watch carefully to prevent burning.
This salad can be served warm or at room temperature.
You can substitute pecans with walnuts or almonds according to preference.
For a vegan version, replace Greek yogurt and skim milk with plant-based alternatives.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Salad
Method: Baking
Cuisine: American

Keywords: Brussels sprouts salad, baked Brussels sprouts, high protein salad, roasted chickpeas, healthy salad, maple dressing, pecans salad, vegetable side dish