Introduction
Remember those holiday gatherings where certain dishes just sang? The ones that made everyone ask for the recipe? This Roasted Brussels Sprout Salad is exactly that kind of dish. It’s a surprisingly simple yet elegant salad that tastes like autumn in a bowl, perfect for a weeknight dinner side or a star player at your next potluck. I’ve made this more times than I can count, and it never fails to impress!
Why You’ll Love This Recipe
- Fast: Most of the work is hands-off roasting time.
- Easy: Simple steps that anyone can follow, even if you’re new to cooking.
- Giftable: While not a traditional “gift,” this salad is so good you’ll want to share it (or the recipe!) with everyone.
- Crowd-pleasing: Even Brussels sprout skeptics have been converted by this magical combination of flavors and textures.
Ingredients
Gathering your ingredients is half the fun! Here’s what you’ll need:
- 2 lbs Brussels sprouts, trimmed and halved: These little green powerhouses get so wonderfully tender and a little sweet when roasted.
- 1 medium red onion, sliced: Adds a beautiful pop of color and a mild, sweet onion flavor that complements the sprouts.
- 2 Tbsp olive oil (for roasting): Our trusty friend for getting those lovely caramelized edges.
- ¼ tsp salt (for roasting): Just a touch to bring out the natural flavors.
- ¼ tsp black pepper (for roasting): Freshly ground, if you have it, makes a world of difference!
- 1 red apple, diced: For a burst of crisp, sweet freshness. Honeycrisp or Fuji are my go-to’s here!
- ½ cup walnuts, roughly chopped: Adds a delightful crunch and a rich, nutty flavor.
- ½ cup crumbled feta: The salty, tangy cheese brings everything together perfectly. Goat cheese is a great alternative if you prefer!
- ¼ cup dried cranberries: These little gems add a chewy texture and a touch of tart sweetness.
- For the Dressing:
- 2 Tbsp olive oil: The base of our simple vinaigrette.
- 2 Tbsp apple cider vinegar: For a nice tang that cuts through the richness.
- 1 Tbsp maple syrup: A hint of sweetness to balance the vinegar. Pure maple syrup, please!
- 1 tsp Dijon mustard: This emulsifies the dressing and adds a subtle depth of flavor.
- Salt, to taste: A pinch more to make sure the dressing sings.
- Pepper, to taste: A little more warmth.
How to Make It
Alright, chef, let’s get cooking! You’re going to be amazed at how quickly this comes together.
- Preheat your oven: Get that oven nice and hot to 400°F (200°C). This is key for getting those sprouts perfectly roasted.
- Prep your veggies: Grab a large baking sheet. Toss your halved Brussels sprouts and sliced red onion with the 2 tablespoons of olive oil, a good pinch of salt, and pepper. Make sure everything is lightly coated.
- Roast ’em up: Spread everything out in a single layer on the baking sheet. Pop them into the preheated oven and let them roast for about 20-25 minutes. You’re looking for those sprouts to be tender and have lovely little golden-brown, caramelized edges. That’s where the magic happens!
- Whip up the dressing: While your sprouts are doing their thing in the oven, let’s make the dressing. In a small bowl, whisk together the 2 tablespoons of olive oil, apple cider vinegar, maple syrup, and Dijon mustard. Give it a taste and add a little salt and pepper until it’s just right for you.
- Assemble your masterpiece: Once the Brussels sprouts and onions are out of the oven and slightly cooled (just enough to handle!), transfer them to a large bowl. Add your diced red apple, chopped walnuts, crumbled feta, and dried cranberries.
- Dress and toss: Pour that beautiful dressing over everything in the bowl. Gently toss it all together until everything is nicely coated.
- Serve and enjoy: This salad is best served warm, right after you toss it. Dig in!
Substitutions & Additions
Feeling creative? This recipe is super forgiving and welcomes your personal touch!
- Nuts: Pecans or slivered almonds are a lovely swap for walnuts.
- Cheese: If feta isn’t your favorite, try crumbled goat cheese, blue cheese, or even a sharp cheddar.
- Fruit: Diced pear can be a delicious alternative to apple, especially in the fall. Pomegranate seeds would also be a gorgeous and festive addition!
- Greens: For a heartier salad, toss in a handful of baby spinach or arugula with the roasted veggies before dressing.
- Protein: Add some grilled chicken or chickpeas for a complete meal.
- Bacon: Who can resist a little crispy bacon? Crumble some over the top for an extra layer of flavor.
Tips for Success
A few little secrets to make this salad absolutely perfect every time:
- Don’t overcrowd the pan: Spreading the Brussels sprouts and onions in a single layer on the baking sheet is crucial. If they’re piled up, they’ll steam instead of roast, and you won’t get those coveted crispy, caramelized edges.
- Trim those sprouts properly: Make sure to cut off the tough end and remove any yellow outer leaves. Halving them ensures they cook evenly.
- Taste and adjust: Don’t be shy about tasting your dressing and the final salad. Adjust the salt, pepper, or sweetness as needed to suit your preference.
- Prep ahead: You can roast the Brussels sprouts and onions a day in advance. Let them cool completely, then store them in an airtight container in the refrigerator. When you’re ready to serve, gently reheat them (or enjoy them at room temperature), then toss with the fresh apple, nuts, feta, cranberries, and dressing.
How to Store It
While this salad is best enjoyed fresh, you might have some leftovers (or you might be prepping ahead!).
Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. The textures might soften a bit, but it will still be delicious! I find that if I’ve prepped ahead, I keep the dressing separate until I’m ready to serve to maintain the best texture of the apple and nuts.
FAQs
Can I make this salad ahead of time?
Yes, you can! Roast the Brussels sprouts and onions a day in advance. Let them cool completely and store them in an airtight container in the fridge. Add the fresh ingredients (apple, walnuts, cranberries, feta) and the dressing just before serving.
What can I substitute for Brussels sprouts?
While Brussels sprouts are the star, you could try roasted broccoli florets or cauliflower florets as an alternative. Just adjust roasting time as needed.
Is this salad good warm or cold?
This salad is absolutely delicious served warm right after it’s tossed. However, it’s also quite good at room temperature, and leftovers can be enjoyed cold.
Roasted Brussels Sprout Salad
Equipment
- Oven
- Baking Sheet Large
- Small bowl
Ingredients
For Roasting
- 2 lbs Brussels sprouts trimmed and halved
- 1 medium red onion sliced
- 2 Tbsp olive oil for roasting
- 0.25 tsp salt for roasting
- 0.25 tsp black pepper for roasting
For the Salad
- 1 red apple diced
- 0.5 cup walnuts roughly chopped
- 0.5 cup feta crumbled
- 0.25 cup dried cranberries
For the Dressing
- 2 Tbsp olive oil base of vinaigrette
- 2 Tbsp apple cider vinegar
- 1 Tbsp maple syrup pure
- 1 tsp Dijon mustard
- to taste salt for dressing
- to taste pepper for dressing
Instructions
- Preheat your oven to 400°F (200°C).
- On a large baking sheet, toss Brussels sprouts and sliced red onion with 2 tablespoons of olive oil, salt, and pepper until lightly coated.2 lbs Brussels sprouts
- Spread in a single layer and roast for 20-25 minutes, until sprouts are tender and caramelized.
- While sprouts roast, whisk together dressing ingredients: 2 tablespoons olive oil, apple cider vinegar, maple syrup, and Dijon mustard. Season with salt and pepper to taste.2 lbs Brussels sprouts
- Transfer roasted sprouts and onions to a large bowl. Add diced apple, chopped walnuts, crumbled feta, and dried cranberries.2 lbs Brussels sprouts
- Pour dressing over the salad and toss gently to coat.
- Serve warm.