Roasted Brussels Sprout Salad
Filled with crisp apples and tart cranberries, this roasted Brussels sprout salad is a great lighter side dish option for the holidays.
Servings: 6
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 375°F.
- 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.
