I love bringing this Roasted Brussels Sprouts Salad to Thanksgiving because it pairs crisp, caramelized sprouts with sweet apple, tart cranberries, and toasted pecans. It feels special enough for a holiday table, yet it is simple to prepare and easy to make ahead.
Why You’ll Love This Roasted Brussels Sprouts Salad
Roasting gives Brussels sprouts golden edges and a mellow, savory flavor that works beautifully with fresh greens and a bright maple Dijon dressing. Every bite balances sweet, tart, crunchy, and tender textures, making this a welcome change from heavier holiday sides. You can roast the sprouts and prepare the dressing ahead, then toss everything together just before serving.
Roasted Brussels Sprouts Salad Ingredients & Substitutions
- 1 1/2 pounds Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 1/2 teaspoon fine salt
- 1/4 teaspoon black pepper
- 5 ounces baby arugula or mixed greens
- 1 crisp apple, thinly sliced
- 1/3 cup dried cranberries
- 1/2 cup pecans, roughly chopped
- 1/4 cup shaved Parmesan, optional
- 2 tablespoons extra-virgin olive oil, for the dressing
- 1 tablespoon apple cider vinegar
- 1 tablespoon pure maple syrup
- 1 teaspoon Dijon mustard
- Pinch of salt and black pepper, for the dressing
Use walnuts or pumpkin seeds instead of pecans, or leave out the nuts if you prefer. Pear makes a lovely swap for apple, and crumbled feta can stand in for Parmesan. For a sharper dressing, add another teaspoon of apple cider vinegar.
Step-by-Step Instructions to Make Roasted Brussels Sprouts Salad
1. Heat the oven and prepare the sprouts
Heat the oven to 425°F (220°C). Trim the Brussels sprouts, remove any loose outer leaves, and cut them in half. Toss with 2 tablespoons olive oil, salt, and pepper.
2. Roast until golden
Arrange the sprouts cut-side down on a large baking sheet, leaving space between them. Roast for 20 to 25 minutes, turning once if needed, until tender with browned, crisp edges. Let them cool for about 10 minutes.
3. Mix the dressing
In a small bowl, whisk together the extra-virgin olive oil, apple cider vinegar, maple syrup, Dijon mustard, and a pinch of salt and pepper. Taste and adjust the seasoning to your liking.
4. Assemble and serve
Add the arugula, sliced apple, dried cranberries, pecans, and roasted Brussels sprouts to a large serving bowl. Drizzle with the dressing and toss gently. Finish with shaved Parmesan, if using, and serve right away.
Tips for Success
- Dry the sprouts well after washing so they roast and brown instead of steam.
- Spread the sprouts out on the baking sheet. If they are crowded, use two pans.
- For extra browning, place the cut sides against the hot pan.
- Let the sprouts cool slightly before adding them to the greens so the leaves stay fresh.
- Slice the apple just before assembling, or toss the slices with a little dressing to help limit browning.
Variations of Roasted Brussels Sprouts Salad
For a more filling salad, add cooked quinoa or farro. Swap the dried cranberries for chopped dates or dried cherries, or add orange segments for a bright citrus note. If you like a little extra crunch, sprinkle on toasted pumpkin seeds. You can also serve the roasted sprouts over greens without the apple for a simpler warm side dish.
Serving Suggestions: What to Pair with Roasted Brussels Sprouts Salad
This salad fits right in beside Thanksgiving favorites such as roast turkey, mashed potatoes, and sweet potatoes. It is also a lovely match for roasted chicken, baked salmon, or a hearty grain dish. For a holiday spread, serve it alongside warm rolls and another seasonal vegetable.
Storage & Reheating Instructions
For the best texture, store the roasted Brussels sprouts, dressing, and fresh salad ingredients separately in airtight containers in the refrigerator for up to 3 days. Reheat the sprouts in a 375°F (190°C) oven for 8 to 10 minutes, or enjoy them chilled. Toss with the greens, apple, toppings, and dressing just before serving. Once dressed, the salad is best eaten the same day.
Memories Made Around the Table
I like to set this salad near the middle of the holiday table, where everyone can add a colorful scoop to their plate. The warm sprouts, bright apple, and crunchy pecans make it a dish people often reach for between bites of the richer mains. It is a simple way to bring a little freshness to a cozy fall gathering.
FAQs
Can I make Roasted Brussels Sprouts Salad ahead?
Yes. Roast the Brussels sprouts and mix the dressing up to 3 days ahead, then refrigerate them separately. Assemble the salad shortly before serving so the greens stay crisp.
Can I serve this salad warm?
Absolutely. Let the sprouts cool for about 10 minutes after roasting, then toss them with the other ingredients. They will be warm without wilting the greens too much.
How do I keep the Brussels sprouts from getting soggy?
Dry them thoroughly, spread them out on the baking sheet, and roast at a high temperature. Add the dressing only when you are ready to serve.
What can I use instead of arugula?
Baby spinach, tender kale, or a mixed greens blend all work well. If using kale, massage it briefly with a small amount of dressing to soften the leaves.
Final Thoughts
With crisp roasted sprouts, fresh apple, sweet cranberries, and a quick maple Dijon dressing, this salad brings plenty of color and contrast to a fall or winter meal. Prepare the components ahead, toss everything together at the last minute, and enjoy a fresh, festive dish around the table.
Roasted Brussels Sprouts Salad
Equipment
- 1 Large baking sheet
- 1 Small bowl for dressing
- 1 Large serving bowl
- 1 Whisk
Ingredients
Roasted Brussels sprouts
- 1.5 pounds Brussels sprouts trimmed and halved
- 2 tablespoons olive oil
- 0.5 teaspoon fine salt
- 0.25 teaspoon black pepper
Salad
- 5 ounces baby arugula or mixed greens
- 1 crisp apple thinly sliced
- 0.33 cup dried cranberries
- 0.5 cup pecans roughly chopped
- 0.25 cup shaved Parmesan optional
Dressing
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon pure maple syrup
- 1 teaspoon Dijon mustard
- 1 pinch salt and black pepper to taste
Instructions
- Heat the oven to 425°F (220°C). Trim the Brussels sprouts, remove any loose outer leaves, and cut them in half. Toss with 2 tablespoons olive oil, salt, and pepper.
- Arrange the sprouts cut-side down on a large baking sheet, leaving space between them. Roast for 20 to 25 minutes, turning once if needed, until tender with browned, crisp edges. Let them cool for about 10 minutes.
- In a small bowl, whisk together the extra-virgin olive oil, apple cider vinegar, maple syrup, Dijon mustard, and a pinch of salt and pepper. Taste and adjust the seasoning to your liking.
- Add the arugula, sliced apple, dried cranberries, pecans, and roasted Brussels sprouts to a large serving bowl. Drizzle with the dressing and toss gently. Finish with shaved Parmesan, if using, and serve right away.