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Filled with crisp apples, crunchy nuts, and tart cranberries, this roasted Brussels sprout salad is a welcome addition to any holiday spread. It’s delicious the next day, too!
My friends and family know that I love Brussels sprouts, so whenever I’m hosting dinner chances are I’m going to have spicy glazed Brussels sprouts or maple bacon Brussels sprouts on the table.
Brussels sprouts are actually quite versatile. Roasting tames the bitterness and helps to coax out some natural sweetness, which makes sprouts great for a variety of dishes.
This roasted Brussels sprout salad is one of my favorites for fall. You get sweet-tart flavor from the apples and cranberries and crunch from pecans, while a tangy maple vinaigrette ties it all together.
Plus, my guests are always appreciative of a green salad as part of the feast. It’s a welcome addition to an otherwise casserole-heavy Thanksgiving table.
Ingredients for roasted brussel sprout salad
Full list of ingredients with quantities is located in the recipe card.
You’ll need:
Brussels sprouts – Brussels sprouts should be easy to find at your local supermarket. I recommend buying more than the recipe calls for, in case you have a few bad ones in the bunch.
Olive oil – You’ll need oil for both the sprouts and the dressing.
Apple – It’s up to you which kind of apple you prefer for this salad, though firm apples are best as they will stay crisp in the salad. I like to use Jonagold, Pink Lady, or Gala apples most of the time.
Pecans – Grab some chopped pecans at the store or chop them yourself before measuring.
Dried Cranberries – Dried cranberries add a pop of tart-sweet flavor to this salad.
Maple syrup – Make sure you use pure maple syrup in the dressing. Imitation maple syrup won’t taste the same.
Cider vinegar – Also labeled as apple cider vinegar; make sure you do not use apple cider beverage!
Dijon mustard – Mustard adds a distinctive tangy flavor to dressings.
Salt and pepper – To taste.
Seasonal spotlight: Brussels sprouts
Brussels sprouts are in season in fall and winter, making them a great holiday veggie. Look for sprouts that are about the size of a ping-pong ball (no larger than a golf ball) with firm structure and compact leaves. Just like with their cabbage relatives, you can remove any wilted outer layers before using.
How to make this recipe
Heat the oven to 375ยฐF. If you like, line a baking sheet with parchment paper or reusable liner for easy cleanup.
Trim the ends off the sprouts and remove any wilted or yellowing outer layers. Cut each sprout into 5 or 6 slices vertically, giving you about 1/8-inch slices.
Add to a bowl and toss with 2 tablespoons of olive oil to coat. Spread onto the baking sheet and sprinkle with a pinch of salt and pepper.
Roast for 20-25 minutes, until tender and browned. You can stir halfway through if you would like browning on both sides.
While the sprouts are roasting, cut the apple into very thin slices. There’s no need to peel.
In a liquid measuring cup, whisk together the maple syrup, cider vinegar, dijon, and salt until blended.
While whisking, pour in 1/4 cup of olive oil. Continue to whisk until the dressing is emulsified and looks thick and opaque. If you want to thin the dressing more, whisk in more olive oil.
Taste and adjust seasoning if desired.
Once the sprouts are done, pile into a large bowl or serving dish. Add the apples, cranberries, and pecans.
Pour over about 2/3 of the dressing and toss to coat. Add more dressing as desired, or offer on the side when serving.
Serve warm, at room temperature, or chilled.
Recipe suggestions
Swap the pecans for your favorite nut. Walnuts, almonds, and pistachios are all good here.
The dried cranberries can be left out, or swapped for golden raisins or chopped dried cherries.
Thinly sliced or finely diced red onion or shallot can be added to the salad for a bite.
Want to make this salad more of a main dish? Add cooked chickpeas, lentils, or diced roasted sweet potato.
Finish the dish with a drizzle of lemon juice, balsamic glaze, or grated Parmesan.
Storage tips
This salad can be served warm or cold, so it’s great for making ahead or assembling while your other dishes finish cooking.
If you are making the salad in advance, you can either dress it immediately, or wait until serving time to dress.
When I make this salad in advance, I like to dress it before storing in the fridge to let the flavors meld. Then, I heat it briefly in the microwave just to wake up all of the ingredients again. Don’t heat to steaming!
Keep in mind that the sprouts will soften in the refrigerator. If you want crisp sprouts, be sure to serve it immediately.
This salad will keep in an airtight container for up to 5 days.
What to serve with roasted Brussels sprouts salad
This salad goes great with any main dish, from a big Thanksgiving bird to a smaller turkey tenderloin or steak roulade.
You can also make this salad to go with lemon chicken, or even stovetop-grilled bison burgers!
If you’re vegetarian, this is a great side for a vegan lentil loaf or field roast.
Add corn muffins and garlic mashed potatoes on the side as well, and don’t forget to pour a nice glass of wine or make some winter citrus spa water!
You’ll love this sweet and savory winter salad as part of your next meal!
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It means so much when you enjoy my recipes, so let me know how it goes and leave a comment if you have any questions.
Roasted Brussels Sprout Salad
Ingredients
For the salad
- 1 1/2 pounds Brussels sprouts
- 2 tablespoons olive oil
- Pinch salt and pepper
- 1 small apple
- 1/3 cup dried cranberries
- 1/3 cup chopped pecans
For the dressing
- 2 tablespoons pure maple syrup
- 2 tablespoons cider vinegar
- 1 tablespoon dijon mustard
- 1/4 teaspoon fine sea salt
- 1/4 cup olive oil, plus more as needed
Instructions
- Preheat oven to 375ยฐF.
- Trim the ends from the Brussels sprouts and remove any wilted leaves. Cut vertically into 5 or 6 slices. Add to a bowl and toss with 2 tablespoons olive oil.
- Spread on a rimmed baking sheet, sprinkle with salt and pepper, and roast for 20 minutes.
- Meanwhile, core apple and slice thinly. Set aside. Chop the pecans into small pieces, if needed.
- To make the dressing, whisk together maple syrup, cider vinegar, dijon, and salt until blended. While whisking, pour in the olive oil, then continue to whisk until dressing is emulsified and looks thick and opaque. Add more olive oil to thin further if desired.
- Once the sprouts are done, add to a large bowl or serving dish. Add the apples, cranberries, and pecans. Drizzle about 2/3 of the dressing over the sprouts and then toss everything together to coat.
- Serve immediately, at room temperature, or chilled, with remaining dressing for serving.
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Nutrition
Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.
About Megan
I learned how to cook by exploring seasonal ingredients, and you can too! Meal time shouldn’t be stressful or complicated, and with fresh ingredients and easy methods, Iโm here to help you enjoy the time spent in the kitchen.ย Read moreโฆ
