Brussels + Roasted Cauliflower Citrus Salad

Brussels & Roasted Cauliflower Citrus Salad Recipe

Just because it’s cold outside doesn’t mean you can’t have a fresh salad for dinner and still feel full and comforted. This Brussels & Roasted Cauliflower Citrus Salad Recipe gives you all the comfort you need with its warm toasted veggies, plus a vibrant pop of citrus!

5 from 1 vote
Brussels + Roasted Cauliflower Citrus Salad
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Brussels & Roasted Cauliflower Citrus Salad

Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Salad
Cuisine: American
Servings: 4 servings
Calories: 473kcal
Author: Gina Fontana


For the salad:

  • 12 ounces fresh Brussels sprouts
  • 1 head cauliflower chopped into small-medium pieces
  • 1-2 tablespoons olive oil
  • Kosher or fine sea salt to taste
  • Freshly ground black pepper to taste
  • 1 large grapefruit cut into slices
  • ½ cup chopped hazelnuts
  • ½ cup gluten-free panko breadcrumbs
  • ½ cup Parmesan cheese (vegan optional plus more for garnish)

For the dressing:

  • 1 large grapefruit juiced (strain juice)
  • ¼ cup grapeseed or olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon minced garlic
  • Pinch kosher or fine sea salt
  • Freshly ground black pepper to taste


  • Preheat the oven to 400°F. Place the cauliflower on a baking sheet, drizzle with oil, and sprinkle with salt and pepper. Roast for 15-20 minutes.
  • While the cauliflower is roasting, trim the ends of the Brussels sprouts and "shred" the sprouts by cutting into small strips. Place into a large bowl. When the cauliflower is done roasting, place into the bowl with the Brussels sprouts.
  • Turn the oven to broil. Place the grapefruit slices on the same baking sheet and broil for about 3-5 minutes, watching closely to make sure they don’t burn. Remove from oven and set aside.
  • Heat a small skillet to medium, add the chopped hazelnuts and toast until they become fragrant (about 5 minutes) tossing often to prevent burning. Add to the bowl with Brussels sprouts and cauliflower.
  • Blend all dressing ingredients together in a blender until well combined.
  • Add breadcrumbs, Parmesan, and dressing to the salad bowl and toss.
  • Trim the grapefruit rind from the flesh and either cut the flesh into smaller pieces and toss into the salad or serve individual pieces on each salad plate. Garnish with more Parmesan, salt, and pepper, if desired.


Nutrition Facts
Brussels & Roasted Cauliflower Citrus Salad
Amount Per Serving
Calories 473 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 5g25%
Cholesterol 15mg5%
Sodium 390mg16%
Potassium 1040mg30%
Carbohydrates 47g16%
Fiber 10g40%
Sugar 14g16%
Protein 14g28%
Vitamin A 2155IU43%
Vitamin C 184.1mg223%
Calcium 259mg26%
Iron 2.8mg16%
* Percent Daily Values are based on a 2000 calorie diet.

Brussels + Roasted Cauliflower Citrus Salad Recipe

Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Brussels Sprouts Cauliflower Citrus Gina Fontana Grapefruit Hazelnut Magazine
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