Description
This Sweet & Savory Maple Roasted Brussels Sprout Salad is the perfect blend of cozy comfort and fresh seasonal flavor. Ideal for fall dinners, winter gatherings, or holiday meals, it transforms humble Brussels sprouts into a caramelized, flavorful centerpiece. Tossed with crunchy nuts, tangy cranberries, and a light maple dressing, this salad is hearty, satisfying, and sure to impress. Whether served warm or at room temperature, it’s a dish that feels indulgent yet nourishing.
Ingredients
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1 ½ pounds Brussels sprouts, trimmed and halved
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2 tablespoons olive oil
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2 tablespoons pure maple syrup
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Salt and black pepper, to taste
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½ cup dried cranberries
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⅓ cup chopped pecans or walnuts, lightly toasted
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¼ cup thinly sliced red onion
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¼ cup crumbled feta or goat cheese (optional)
For the Dressing:
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3 tablespoons olive oil
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1 tablespoon maple syrup
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1 tablespoon Dijon mustard
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1 tablespoon apple cider vinegar or lemon juice
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Salt and pepper, to taste
Instructions
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Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
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Trim and halve the Brussels sprouts, removing any yellowed outer leaves.
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Toss sprouts with olive oil, maple syrup, salt, and black pepper until evenly coated.
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Spread sprouts on the baking sheet in a single layer and roast for 20–25 minutes, tossing halfway, until golden brown and crispy on edges.
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While roasting, toast pecans or walnuts in a dry skillet over medium heat for 3–4 minutes, stirring often, until fragrant.
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In a small bowl or jar, whisk together olive oil, maple syrup, Dijon mustard, apple cider vinegar (or lemon juice), salt, and pepper for the dressing.
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Transfer roasted Brussels sprouts to a serving bowl and add dried cranberries, toasted nuts, and red onion.
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Drizzle the dressing over the salad and gently toss. Sprinkle with cheese if using, just before serving.
Notes
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For extra crunch, add pumpkin seeds or sunflower seeds before serving.
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Make it vegan by omitting cheese or using a plant-based alternative.
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Roast sprouts and prepare dressing ahead; combine before serving to keep sprouts crisp.
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The salad can be served warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 25 minutes