Garlicky charred artichokes and brussels with fresh arugula, parm, and all the crispy crunchy bits tossed in a maple dijon vinaigrette: this Maple Dijon Crispy Artichoke and Brussels Sprouts Salad is the best way to get in those fall veggies!
Jump to RecipeFall is among us, and so is all the produce! Brussels sprouts have always been one of my favorite vegetables, regardless of the time of year. But, there’s just something about fresh brussels from the farmer’s market in the fall that are truly the best. Plus, they pair so well with all the good flavors of fall. Squash? Delicious with brussels. Pomegranate? Bring it on. Pumpkin? Why not!? Seriously, they’re good with everything. That being said, in this Maple Dijon Crispy Artichoke and Brussels Sprouts Salad, I went in a bit of a different direction. Pairing brussels with crispy roasted artichokes, cheese two ways, and macadamia nuts for crunch: this salad is the best, unique combination of flavors. Better yet? It’s the ultimate combination of textures. You have to give this one a try!!
the breakdown…
This Maple Dijon Crispy Artichoke and Brussels Sprouts Salad could not be simpler. Start off by crisping up your veggies. I love a good warm salad — and that’s exactly what the roasted artichokes and brussels bring to the plate. Start off by microwaving those frozen artichokes. I don’t like to use canned artichokes when I’m roasting them up, simply because I think they retain more moisture that makes it harder to get them crispy. Plus, the brine from the jar usually brings in a bit of a tangy flavor that nobody really wants. But, by going with the frozen artichokes (like in my Crispy Artichoke Broccoli Rabe Orecchiette!!), giving them a bit of a defrost in the microwave, then roasting them up as usual with the brussels, your artichokes are sure to be perfectly crispy!
Plus, you get the perfect little crispy texture from the layers in the artichokes and brussels, especially once you load everything up with garlic powder. My secret ingredient to perfectly roasting veggies without using breadcrumbs or flour is always to use a ton of garlic powder. The flavor is spot on, and the texture is over the top crispy when it hits the oven. Don’t skimp on the gp!! With that, you’ve got to layer those veggies up with salt and pepper, and of course some olive oil. Transfer everything to the oven and that’s all she wrote! Simple, roasted perfection.
the bulk of it…
Once your veggies are on their way, it’s time to get cracking at the rest of the salad. Start off by whisking your maple dijon vinaigrette in the bottom of your bowl. You could also do this one the side, if you were to make your dressing in advance. Typically, though, I like to whisk up my vinaigrettes at the bottom of my salad bowl, as this makes for a cleaner toss and uses less dishes.
This vinaigrette could not be simpler. With some dijon for tang, and some maple for sweetness, the flavors are seriously so harmonious. Then, throw in some garlic for a bite, and of course some apple cider vinegar for a bit more of a sharp fall flavor. So simple, yet so good.
With that vinaigrette ready to go, and your veggies on their way, all there’s left to do is assemble! Toss in a big ole container of baby arugula as your base. You could definitely use less arugula, if you would like to make this more of a veggie based salad. But, personally, I like to have some greens as my salad base, especially when I’m serving this up as a main course. You could also go with some mixed greens or massage kale. Go with your favorite!
all about that parm!!
Next up, toss in the parmesan. If you know me, you know two things: 1) Parmesan is my favorite cheese 2) texture is everything!! These both hold true in this Maple Dijon Crispy Artichoke and Brussels Sprouts Salad. I throw a ton of parm into the mix for some flavor, but I also do this in not one, but TWO ways! You’ve got to have those widely shaved chunks for some full, chunky tastes of parmesan, but you’ve also gotta throw in some grated cheese to get that flavor dispersed throughout the salad. I recommend getting a block and just doing this yourself, to save some costs. But, really, however you go about this, just make sure you get in both textures!!
Lastly, toss in all the good crunch! I’m talking crunchy freshness from some finely diced shallots, but also a burst of juice from pomegranate seeds. Both bring in some amazing fall flavors, and really complement the dressing well. But, my favorite part? Those macadamia nuts!! Macadamia nuts are truly the best… almost like a marcona almond met a hazelnut, if you catch my drift. I think they’re definitely underutilized, as they pack such a good nutty flavor when toasted up on the stove. Plus, they’re the ultimate bit of crunch that every salad so desperately needs. That being said, you could really substitute any nut or seed you have on hand.
how to serve it up…
This Maple Dijon Crispy Artichoke and Brussels Sprouts Salad could not be any easier. I love to serve this up for a family dinner topped with a grilled salmon or chicken. But, this also works wonderfully as a vegetarian side dish, or even for lunches throughout the week. Whether you serve it warm from the roasted veggies, chilled, or simply at room temperature, the flavors are out of this world. It’s truly the best make ahead dish, so I highly recommend serving this up on those busy nights. That being said, this salad is also fabulous for entertaining. Serve it up as a part of your fall dinner party spread, or even to incorporate some veggies into your Thanksgiving mix! It’s truly the best, so serve it however you would like!
I hope you love this Maple Dijon Crispy Artichoke and Brussels Sprouts Salad as much as I do! Let me know what you think in the comments below:))
Maple Dijon Crispy Artichoke and Brussels Sprouts Salad
Course: Main Course, Side dish, SaladCuisine: American, FallDifficulty: Easy6
servings15
minutes35
minutes50
minutes
Garlicky charred artichokes and brussels with fresh arugula, parm, and all the crispy crunchy bits tossed in a maple dijon vinaigrette: this Maple Dijon Crispy Artichoke and Brussels Sprouts Salad is the best way to get in those autumn veggies!
Ingredients
- vegetables:
2 tbsp olive oil
1 12 oz bag frozen artichokes*
1 5 oz bag brussels sprouts, ends trimmed and sliced in half
2 tbsp garlic powder
Salt and pepper, to taste
- maple dijon vinaigrette:
2 tsp dijon mustard
1 tbsp pure maple syrup
3 cloves garlic, miced
1 tbsp apple cider vinegar
¼ cup olive oil
2 tbsp water
Salt and pepper, to taste
- salad:
1 5 oz container baby arugula
¼ cup parmesan cheese, widely shaved
¼ cup parmesan cheese, finely grated
2 shallots, finely diced
½ cup pomegranate seeds, optional*
½ cup chopped macadamia nuts, toasted
Instructions
- Preheat the oven to 425 degrees. Line a large baking sheet with parchment paper.
- Microwave the frozen artichokes for 2 minutes, and pat dry with a paper towel.
- Toss the artichokes and brussels sprouts with the olive oil, garlic powder, salt, and pepper. Transfer to the oven and roast for 35-40 minutes, flipping halfway through.
- Meanwhile, in the bottom of a large bowl, whisk the dijon, maple syrup, garlic, apple cider vinegar, olive oil, water, salt, and pepper.
- Toss the arugula, parmesan (two ways), shallot, pomegranate seeds, and macadamia nuts with the vinaigrette. Mix in the roasted artichokes and brussels sprouts. Serve and enjoy!
Notes
- Instead of macadamia nuts, you could use any nut or seed.
- If you can only find jarred or canned artichokes, those will also work. But, before roasting, drain, microwave, and pat them dry to ensure there is no moisture or brine flavor.
This was DELICIOUS and I don’t even love brussels sprouts!
So glad you liked it! Thank you:)