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-inspired salad recipe, ready in about 45 minutes, pairs Brussels sprouts, Goat cheese, 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 "Plan a meal with the AI" 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, trimmed and halved Brussels sprouts
• 1/2 cup, crumbled Goat cheese
• 3 tbsp Honey
• 1 tbsp Balsamic vinegar
• 2 tbsp Extra virgin olive oil
• 1/2 tsp Crushed red pepper flakes
• 4 cups, washed Fresh arugula
• 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.