Brussels Sprouts & Goat Cheese Salad with Honey Vinaigrette

By AislePrompt Editorial · Published 2026-03-31 · Updated 2026-03-31

A vibrant spring salad featuring roasted Brussels sprouts, creamy goat cheese, and a zesty honey vinaigrette. This Belgian salad recipe, ready in about 45 minutes, pairs Brussels sprouts, Goat cheese, and Honey into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 220 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Add this recipe to your weekly plan" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups Brussels sprouts, trimmed and halved
• 1/2 cup Goat cheese, crumbled
• 3 tbsp Honey
• 1 tbsp Balsamic vinegar
• 2 tbsp Extra virgin olive oil
• 1/2 tsp Crushed red pepper flakes
• 4 cups Fresh arugula, washed
• 1/4 cup Pomegranate seeds

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Toss Brussels sprouts with 1 tbsp olive oil and 1/2 tsp salt. Roast for 20-25 minutes until tender and caramelized.
2. Step 2: In a small bowl, whisk together honey, balsamic vinegar, 1 tbsp olive oil, and red pepper flakes until emulsified.
3. Step 3: In a large salad bowl, layer arugula, then top with roasted Brussels sprouts and crumbled goat cheese.
4. Step 4: Drizzle the honey vinaigrette over the salad, then scatter pomegranate seeds on top. Toss gently before serving.