Maple Roasted Brussels Sprout Salad
Make this roasted Brussels sprouts salad recipe for a simple yet satisfying side dish that's ready in 30 minutes. It's a delicious fall salad filled with apples, cranberries, and almonds and drizzled with maple vinaigrette for the perfect finish.
Servings: 4
Calories: 371kcal
Ingredients
- 1 pound brussels sprouts trimmed and cut in half
- 3 Tablespoons Olive oil
- ½ cup red onion thinly sliced
- 1 apple cored and thinly sliced
- 1 Tablespoon lemon juice
- ½ cup dried cranberries
- ⅓ cup toasted almond slivers
Maple Dijon Dressing
- 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
Instructions
- Preheat your oven to 425 F degrees. Toss the brussels sprouts in olive oil and Sprinkle with salt. Spread on a rimmed baking sheet in a single layer. Bake for 25 minutes, flipping halfway through.
- While the vegetables are roasting, prep your other ingredients. Toss the apple slices in the lemon juice to prevent browning and set aside.
- To make the maple dressing, whisk all the ingredients together except the olive oil. Slowly stream in while whisking constantly.
- Remove the brussels sprouts from the oven. Transfer to a serving bowl and drizzle on the dressing. Toss with the onions, apples, almonds and cranberries. Serve immediately.
Notes
- You can toast the almonds in a dry pan over medium-low heat until fragrant (3-5 minutes). Shake the pan often as they can burn quickly.
- Or you can buy the amonds pre toasted.
🌡️Storing Leftovers
Store leftovers in an airtight container in the fridge for 3 days. Store the dressing separately in a jar and refrigerate. It should keep for up to a week.Leave a review or get more information on the recipe!
