This Roasted Brussels Sprouts Salad brings crisp, caramelized sprouts together with tart cranberries, crunchy pecans, and a bright maple dressing. I love serving it at Thanksgiving because it feels festive, adds a fresh contrast to rich holiday dishes, and can be prepped in parts ahead of time.
Why You’ll Love This Roasted Brussels Sprouts Salad
Roasting brings out the sprouts’ natural sweetness and gives their edges a delicious crunch. Cranberries add a tart pop, pecans lend a toasty bite, and a simple maple-Dijon dressing ties everything together. It’s colorful enough for a holiday table, yet easy to make for a weeknight meal.
Roasted Brussels Sprouts Salad Ingredients & Substitutions
- 1 ½ pounds Brussels sprouts, trimmed and thinly sliced
- 2 tablespoons olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 5 ounces baby arugula or mixed greens
- ½ cup dried cranberries
- ½ cup pecans, toasted and roughly chopped
- â…“ cup crumbled feta cheese
- 1 small crisp apple, thinly sliced
- 2 tablespoons extra-virgin olive oil, for the dressing
- 1 tablespoon apple cider vinegar
- 1 tablespoon pure maple syrup
- 1 teaspoon Dijon mustard
- ¼ teaspoon kosher salt, for the dressing
- â…› teaspoon black pepper, for the dressing
Use baby kale in place of arugula, or swap the pecans for toasted walnuts or pumpkin seeds. For a dairy-free salad, leave out the feta or use a plant-based alternative. Fresh pomegranate seeds can stand in for the dried cranberries.
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 slice them thinly. Pat them dry so they roast rather than steam.
2. Roast until golden
Toss the sliced sprouts with 2 tablespoons olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper. Spread them in a single layer on a large baking sheet, using two pans if needed. Roast for 18 to 24 minutes, tossing once, until tender with crisp, browned edges. Let them cool for about 10 minutes.
3. Whisk the dressing
In a small bowl, whisk together the extra-virgin olive oil, apple cider vinegar, maple syrup, Dijon mustard, ¼ teaspoon salt, and ⅛ teaspoon black pepper until blended.
4. Assemble and serve
Add the arugula or mixed greens to a large serving bowl. Top with the roasted sprouts, cranberries, pecans, feta, and sliced apple. Drizzle with dressing and toss gently just before serving.
Tips for Success
- Give the sprouts room on the baking sheet. Crowding traps steam and makes them less crisp.
- Slice the sprouts to a similar thickness so they cook evenly.
- Let the sprouts cool slightly before adding the greens to keep them fresh and perky.
- Dress the salad just before serving. This keeps the greens from wilting.
- Toast pecans in a dry skillet over medium-low heat for 3 to 5 minutes, stirring often, until fragrant.
Variations of Roasted Brussels Sprouts Salad
For extra crunch, add thinly sliced red onion or celery. To make the salad more filling, fold in cooked farro, quinoa, or chickpeas. You can also use pear in place of apple, or add a little orange zest to the dressing for a citrusy note. If you prefer a sweeter dressing, whisk in another teaspoon of maple syrup.
Serving Suggestions: What to Pair with Roasted Brussels Sprouts Salad
This salad is a lovely side for Thanksgiving turkey, roast chicken, or a hearty vegetable main. It also pairs well with mashed potatoes, roasted squash, and warm dinner rolls. For a lighter lunch, serve a generous bowl with toasted bread or a scoop of cooked grains.
Storage & Reheating Instructions
For the best texture, store the roasted sprouts, dressing, and fresh salad ingredients separately. Refrigerate the roasted sprouts in an airtight container for up to 4 days, and keep the dressing in a sealed jar for up to 5 days. Assemble individual portions just before serving. The salad is best enjoyed cold or at room temperature, so reheating is not necessary.
Memories Made Around the Table
I like to bring this salad to the table in a wide bowl, with the cranberries and pecans scattered across the top. It gives everyone a fresh, colorful option alongside the comforting holiday favorites, and I often find myself making it again once the cooler days arrive.
FAQs
Can I make this salad ahead of time?
Yes. Roast the Brussels sprouts and prepare the dressing up to 4 days ahead. Store them separately in the refrigerator, then assemble the salad with the greens, fruit, and toppings just before serving.
Can I use frozen Brussels sprouts?
Fresh sprouts work best for this salad because they roast with crisp edges. Frozen sprouts tend to release more moisture, so thaw and dry them very well before roasting, and expect a softer texture.
How do I keep the salad from getting soggy?
Let the roasted sprouts cool before adding them, keep the dressing separate, and toss everything together shortly before serving.
Can I serve this salad warm?
Yes. The roasted sprouts can still be slightly warm, but allow them to cool briefly before combining them with the greens so the leaves do not wilt.
Final Thoughts
With crisp roasted sprouts, sweet-tart fruit, toasted pecans, and a quick maple dressing, this salad brings plenty of texture and color to a Thanksgiving meal. Keep the components ready in advance, then toss everything together right before it’s time to eat.
Roasted Brussels Sprouts Salad
Equipment
- 1 Baking Sheet Use two if needed
- 1 Small bowl For the dressing
- 1 Large serving bowl
Ingredients
Salad
- 1.5 pounds Brussels sprouts trimmed and thinly sliced
- 2 tablespoons olive oil
- 0.5 teaspoon kosher salt
- 0.25 teaspoon black pepper
- 5 ounces baby arugula or mixed greens
- 0.5 cup dried cranberries
- 0.5 cup pecans toasted and roughly chopped
- 0.333 cup feta cheese crumbled
- 1 crisp apple small, thinly sliced
Maple-Dijon Dressing
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon pure maple syrup
- 1 teaspoon Dijon mustard
- 0.25 teaspoon kosher salt
- 0.125 teaspoon black pepper
Instructions
- Heat the oven to 425°F (220°C). Trim the Brussels sprouts, remove any loose outer leaves, and slice them thinly. Pat them dry so they roast rather than steam.
- Toss the sliced sprouts with 2 tablespoons olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper. Spread them in a single layer on a large baking sheet, using two pans if needed. Roast for 18 to 24 minutes, tossing once, until tender with crisp, browned 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, ¼ teaspoon salt, and ⅛ teaspoon black pepper until blended.
- Add the arugula or mixed greens to a large serving bowl. Top with the roasted sprouts, cranberries, pecans, feta, and sliced apple. Drizzle with dressing and toss gently just before serving.