Name: Maple Roasted Brussels Sprout Salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 pound brussels sprouts (trimmed and cut in half); 3 Tablespoons Olive oil; 1/2 cup red onion (thinly sliced); 1 apple (cored and thinly sliced); 1 Tablespoon lemon juice; ½ cup dried cranberries; ⅓ cup toasted almond slivers; 2 Tablespoons maple syrup; 2 Tablespoons apple cider vinegar; 1 Tablespoon Dijon mustard; 1 Tablespoon minced fresh rosemary; ½ teaspoon Kosher salt; ¼ teaspoon black pepper; ¼ cup olive oil

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This warm Brussels sprout salad with maple dressing is the perfect festive side dish for your Thanksgiving and holiday gatherings. It's crunchy and bursting with flavor from the sliced apples, toasted almonds, and cranberries. Whip it up in just 30 minutes and serve it warm or cold!

A hand pours dressing over a vibrant roasted brussels sprout salad with apples, cranberries, and sliced almonds on a wooden table. An apple and a cloth napkin linger in the background.

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If there's one thing I love about fall, it's that I can enjoy salads with all the delicious fall flavors. I like to switch up our Thanksgiving salad every year with my kale salad with cranberries and arugula pear salad with pecans.

📖Why My Recipe Works

Texture- A mix of crisp, cold ingredients like apples, cranberries, and toasted nuts and warm roasted Brussels sprouts and maple dressing makes each bite of this salad satisfying.
Vinaigrette- The sweet and tangy flavors from the maple dijon dressing pair perfectly with the roasted vegetables and sweet apple and cranberries.

🧾Ingredient Notes

Brussels Sprouts- Choose bright green sprouts that are firm with leaves that are tightly packed.
Olive Oil- For roasting the brussels sprouts. I like the flavor that olive oil adds, but you can technically use avocado oil or vegetable oil.
Red Onion- Adds a sweet and sharp flavor.
Apple- Crisp apples like Honeycrisp, Fuji, or Granny Smith will work well.
Dried Cranberries- If you're out of cranberries, you can swap it with other dried fruits like raisins, chopped dates, or dried cherries.
Lemon Juice- Helps prevent the apples from browning.
Almond- Toast the almonds or buy pre-toasted almonds. You can also use walnuts.

Maple Dijon Vinaigrette:

Maple Syrup- If you don't have maple syrup, you can swap it with honey.
Dijon Mustard- I love the tangy flavors of Dijon, but grainy mustard will also work well.
Apple Cider Vinegar- You can substitute this with balsamic vinegar or red wine vinegar. It will have a slightly different flavor profile, but will still taste delicious.
Fresh Rosemary- Adds an earthy note.
Olive Oil- Use canola or avocado oil as a substitute.

Ingredients on a wooden surface include red onion, apples, rosemary, olive oil, maple syrup, Dijon mustard, lemon, apple cider vinegar, pepper, salt, dried cranberries, almonds, and Brussels sprouts.

⏲️How to Make My Roasted Brussels Sprout Salad

A baking sheet filled with raw Brussels sprouts, some cut in half, awaits transformation into a delicious roasted Brussels sprout salad on a rustic wooden surface.

Halve the sprouts and then toss them in olive oil and salt. It helps to cook quicker and have a better char and caramelization.

A delicious roasted Brussels sprout salad is artfully scattered on a baking tray, resting on a wooden surface with a beige cloth beside it.

Flip the Brussels sprouts halfway through so that all sides are evenly roasted.

A baking tray features a roasted Brussels sprout salad with apple slices, onions, and cranberries, topped with a metal serving fork.

Toss the apple slices in lemon juice to prevent it from browning and also add a hint of tartness. Then, add the apples, onions, cranberries, and toasted almonds to the baking sheet.

A bowl of creamy dressing sits on a wooden surface, surrounded by sliced apples, almond slivers, chopped red onions, and a whisk—perfect for drizzling over a roasted Brussels sprout salad.

Make the maple dijon dressing by whisking the ingredients together except for the olive oil. Another way is to use a food processor or give it a good shake in a mason jar. Then, slowly add the olive while still whisking to emulsify the dressing.

A hand holds a bowl of dressing over a baking sheet brimming with roasted Brussels sprouts, apple slices, and onions, perfect for a hearty salad. A spatula is placed nearby.

Remove and add to serving plate

💭 Warm Shredded Brussels Sprout Salad

No time to roast? Heat shredded brussels sprouts in olive oil over medium heat. Stir frequently and cook for 5 to 7 minutes until warmed through but still crunchy. Proceed with the recipe as written.

Expert Tips

Sprinkle it with goat cheese or feta cheese. The saltiness adds a good contrast to the sweet and tangy flavors of the vinaigrette.
You can caramelize the red onions with the Brussels sprouts for a sweeter flavor. Add them when you flip the sprouts.

A roasted Brussels sprout salad graces the wooden table, mingling with apple slices, dried cranberries, almond slivers, and red onion. Nearby, an apple and a bowl of dried cranberries complete this vibrant culinary scene.

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