Roasted Brussels Sprout Summer Salad

This salad brings together crisp roasted Brussels sprouts, creamy feta, toasted nuts and seeds, and a generous drizzle of our Raspberry Chipotle Sauce for a combination that feels both fresh and deeply flavorful. The smoky sweetness of the sauce balances the earthy sprouts perfectly, while the feta and pecans add richness and crunch throughout. It’s hearty enough to stand on its own, but equally at home next to something coming off the grill.

Serves: 6–8
Prep Time: 15 minutes
Cook Time: 15 minutes

Ingredients

• 1 lb Brussels sprouts, halved
• 2 Tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp red pepper flakes
• 1 cup feta cheese, crumbled
• 1 cup chopped pecans
• 1 cup pumpkin seeds or sunflower seeds
• 1–2 cups New Canaan Farms Raspberry Chipotle Sauce

Serve With: Grilled chicken, burgers, sausages, or as part of a summer barbecue spread.

Directions

1. Preheat the oven to 425°F.
2. Wash and thoroughly dry the Brussels sprouts, then place them in a large bowl. Add the olive oil, salt, black pepper, and red pepper flakes, tossing well to coat evenly.
3. Spread the Brussels sprouts onto an unlined baking sheet in a single layer. Roast for about 15 minutes, or until tender with crisp, browned edges.
4. Let the Brussels sprouts cool slightly on the baking sheet before transferring them to a large serving bowl.
5. Add the feta cheese, chopped pecans, and pumpkin or sunflower seeds. Toss gently to combine.
6. Drizzle with Raspberry Chipotle Sauce to taste and fold everything together carefully so the sprouts stay intact.
7. Serve slightly warm or at room temperature.

Storage Tip: Store leftovers in an airtight container in the refrigerator for up to 2 days. For the best texture, add extra Raspberry Chipotle Sauce just before serving.