Sweet & Savory Maple Roasted Brussels Sprout Salad

There’s something magical about a dish that bridges the gap between cozy comfort and fresh, seasonal flavor—and this Sweet & Savory Maple Roasted Brussels Sprout Salad does exactly that. Perfect for chilly fall days, winter dinners, or even a holiday gathering, this salad turns humble Brussels sprouts into a warm, caramelized centerpiece bursting with flavor.

The inspiration behind this recipe came from the contrast of sweet maple syrup and the earthy crispness of roasted sprouts—a combination that delivers balance in every bite. Tossed with crunchy nuts, tangy cranberries, and a touch of creamy dressing, it’s a salad that feels indulgent yet nourishing. Whether served alongside roasted chicken or as a vegetarian main, it brings a hearty, satisfying warmth to the table.

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Why You’ll Love This Salad

This salad isn’t just another side dish—it’s a conversation starter. Here’s why it stands out:

• Perfect balance of flavors – The maple syrup adds sweetness, while roasted sprouts provide a rich, slightly nutty bite.

• Simple ingredients, big flavor – Everything can be found at your local grocery store.

• Make-ahead friendly – Roast the sprouts in advance and toss everything together before serving.

• Healthy and hearty – Packed with fiber, antioxidants, and healthy fats, this salad satisfies both your taste buds and your body.

If you’ve ever thought Brussels sprouts were boring, this recipe will change your mind.

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Ingredients

For the Salad

• 1 ½ pounds Brussels sprouts, trimmed and halved

• 2 tablespoons olive oil

• 2 tablespoons pure maple syrup

• Salt and black pepper, to taste

• ½ cup dried cranberries

• ⅓ cup chopped pecans or walnuts (lightly toasted)

• ¼ cup thinly sliced red onion

• ¼ cup crumbled feta or goat cheese (optional)

For the Dressing

• 3 tablespoons olive oil

• 1 tablespoon maple syrup

• 1 tablespoon Dijon mustard

• 1 tablespoon apple cider vinegar or lemon juice

• Salt and pepper to taste

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Directions

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.

2. Prepare the Brussels sprouts. Trim the ends and remove any yellowed outer leaves. Cut each sprout in half to ensure even roasting.

3. Toss with maple and oil. In a large bowl, combine the sprouts with olive oil, maple syrup, salt, and black pepper. Stir until evenly coated.

4. Roast to perfection. Spread the sprouts on the baking sheet in a single layer. Roast for 20–25 minutes, tossing halfway through, until golden brown and crispy on the edges.

5. Toast the nuts. While the sprouts roast, lightly toast the pecans or walnuts in a dry skillet over medium heat for 3–4 minutes, stirring often, until fragrant.

6. Prepare the dressing. In a small jar or bowl, whisk together olive oil, maple syrup, Dijon mustard, apple cider vinegar (or lemon juice), salt, and pepper until emulsified.

7. Assemble the salad. Once the Brussels sprouts are done, transfer them to a serving bowl. Add dried cranberries, toasted nuts, and red onion.

8. Toss and serve. Drizzle the dressing over the salad and gently toss to combine. Sprinkle with feta or goat cheese, if using, just before serving.

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Prep Time, Cook Time, Total Time, Yield

• Prep Time: 15 minutes

• Cook Time: 25 minutes

• Total Time: 40 minutes

• Yield: 4 servings

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Notes

• For added crunch: Add pumpkin seeds or sunflower seeds before serving.

• Want it vegan? Skip the cheese or replace it with a plant-based alternative.

• Make it ahead: Roast the sprouts and prepare the dressing a day in advance, then assemble just before serving for freshness.

• Serving tip: This salad tastes great warm, but it’s also delicious at room temperature—perfect for potlucks or holiday buffets.

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The Secret to Perfectly Roasted Brussels Sprouts

The secret lies in high heat and space. Roasting at 400°F allows the natural sugars in Brussels sprouts to caramelize beautifully, giving them a golden, slightly crisp texture. Make sure not to overcrowd the pan—each piece needs space to brown rather than steam.

If you like a deeper flavor, let the sprouts get those charred edges; it adds complexity that pairs wonderfully with the sweet maple dressing. You can even toss in a few apple slices or roasted sweet potatoes for a seasonal twist.

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The Maple Touch – Why It Works

Maple syrup adds more than just sweetness—it brings warmth and depth that elevates earthy vegetables like Brussels sprouts. The natural caramel notes of maple enhance the roasted flavor while balancing any bitterness from the sprouts.

It’s this sweet-savory contrast that makes the salad unforgettable. A drizzle of maple syrup in the dressing ties everything together, ensuring every forkful is rich, balanced, and satisfying.

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A Nutrient-Packed Powerhouse

Brussels sprouts are a nutritional gem. They’re high in vitamin C, fiber, and antioxidants—all vital for immune support and digestion. The healthy fats from olive oil and nuts make this salad as nourishing as it is flavorful.

• Brussels sprouts: Packed with antioxidants and plant-based fiber.

• Olive oil: Heart-healthy fats that keep you full longer.

• Cranberries: Add a tangy-sweet punch and a boost of antioxidants.

• Nuts: Provide crunch, texture, and satisfying protein.

Whether you’re aiming for balanced nutrition or simply want a dish that tastes indulgent without being heavy, this salad checks every box.

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How to Serve It

This maple roasted Brussels sprout salad is versatile enough for any occasion. Here are some serving ideas:

• As a side dish: Pairs beautifully with roasted chicken, salmon, or turkey.

• As a main course: Add cooked quinoa, farro, or lentils for a protein-packed vegetarian meal.

• For gatherings: Serve it warm or at room temperature—it holds up well and looks stunning on any holiday table.

• For lunch: Prep it in advance and pack it for a wholesome midday meal that stays flavorful even after chilling.

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Variations to Try

You can easily adapt this recipe to suit your preferences or what’s in season:

1. Maple Balsamic Twist: Add a splash of balsamic vinegar to the dressing for extra depth.

2. Apple Crunch Version: Toss in thinly sliced apples or pears for a crisp, fruity element.

3. Grain Bowl Style: Serve the salad over a bed of cooked brown rice or quinoa.

4. Creamy Dijon Upgrade: Add a tablespoon of Greek yogurt to the dressing for a creamy texture.

5. Nut-Free Option: Swap the nuts for roasted chickpeas or seeds for crunch without allergens.

Each version maintains that signature maple-roasted flavor, giving you plenty of room to make it your own.

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Tips for Success

• Don’t skip the halving: Whole sprouts won’t caramelize properly. Cut them in half for even roasting.

• Dry before roasting: Moisture prevents browning—pat sprouts dry with a paper towel.

• Use pure maple syrup: Avoid pancake syrup; pure maple delivers authentic flavor.

• Balance the dressing: Taste and adjust salt or acidity as needed to suit your palate.

Small details make a big difference when creating a salad that truly shines.

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Storage & Make-Ahead Tips

• Refrigeration: Store leftovers in an airtight container for up to 3 days.

• Reheating: Warm gently in the oven at 350°F for 8–10 minutes or enjoy cold.

• Meal prep: Roast the sprouts and make the dressing separately, then combine right before eating to keep everything crisp.

This makes it an ideal choice for busy weeknights, meal prep lunches, or make-ahead holiday sides.

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Pairing Suggestions

To complete your meal, here are a few pairing ideas that complement this salad’s sweet and savory profile:

• Main dishes: Grilled chicken, baked salmon, or turkey breast.

• Soups: Butternut squash soup or creamy potato leek soup.

• Bread: Rustic multigrain rolls or warm cornbread for extra comfort.

Each pairing enhances the salad’s balanced flavors without overpowering them.

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Why This Recipe Deserves a Spot on Your Table

In a world filled with heavy side dishes, this Sweet & Savory Maple Roasted Brussels Sprout Salad brings a refreshing balance. It’s comforting yet bright, nourishing yet indulgent, and simple yet sophisticated.

Every bite tells a story of seasonal warmth—the earthy sprouts, the golden maple glaze, the satisfying crunch of nuts, and the tangy pop of cranberries all working together in harmony.

It’s the kind of dish that feels right at home on a cozy family dinner table or a festive holiday spread. More than just a salad, it’s an experience—one that captures the essence of comfort, health, and flavor in every mouthful.

So the next time you’re looking for a salad that impresses without stress, roast up a batch of Brussels sprouts, drizzle that maple magic, and watch this recipe become a new household favorite.

Frequently Asked Questions

1. Can I make this Brussels sprout salad ahead of time?

Yes! Roast the Brussels sprouts and prepare the dressing a day in advance. Store them separately, then toss everything together just before serving. This ensures the sprouts stay crisp and flavorful.

2. Can I serve it cold or warm?

Both ways work wonderfully. It’s delicious warm, straight from the oven, but also holds up beautifully as a chilled salad. If serving cold, let it come to room temperature for the best flavor.

3. How can I make it vegan?

Simply skip the cheese or use a dairy-free alternative. All other ingredients are naturally plant-based, making this an easy vegan-friendly recipe.

4. Can I use frozen Brussels sprouts?

Fresh is best for this recipe because it allows for better caramelization. However, if using frozen sprouts, thaw them completely and pat dry before roasting to prevent sogginess.

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