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Home Eat Salads

Roasted Brussels Sprout Salad

5 from 4 votes
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By: Sarah BondUpdated: Nov 15, 2021 5 Comments

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Satisfy both sweet and savory cravings with this Roasted Brussels Sprout Salad. Made with hearty veggies, creamy feta, and fruity fillings alike, this is the perfect salad for enjoying during these cold months.

A white plate filled with roasted Brussels sprout salad

This salad is the brain child of the pool goers at my old apartment. While hunkering down through quarantine in Texas, I was sitting by the pool brainstorming recipes to make this fall (totally normal pool activity, right?). Which turned into a group of us brainstorming recipes for the fall.

And there were ingredients everyone kept coming back to. Brussels sprouts. Apples. Feta cheese. Nuts. Cranberries.

So I quite literally threw all of that together and this heavenly Roasted Brussels Sprout Salad was the result! Safe to say, this will be on my table this Thanksgiving.

A white plate filled with roasted Brussels sprout salad

Ingredients in Brussels sprout salad

Any salad that combines savory with fruity is a good salad. I mean, think about it. Pretty much every combo works. Blue cheese and raisins, granny smith apples and Gorgonzola cheese… the list goes on.

Between the savory (red onion, crumbled feta, sprouts), and the sweet and tangy (red apple, walnuts, dried cranberries), this salad creates such a tasty flavor combo, perfect for satisfying all sorts of cravings!

A white plate filled with roasted Brussels sprout salad

For the salad, we’re using delicious ingredients that are full of luscious, tangy flavor. We will start with 2 pounds of Brussels sprouts (trimmed and halved), and then we’ll mix that with sliced red onion, olive oil, salt, pepper, a red apple, chopped walnuts, crumbled feta, and dried cranberries.

The red onion and Brussels sprouts are roasted with the olive oil to achieve deep, pungent, savory flavors. It’s nothing short of mouth watering!

For the dressing, we’re keeping things tangy, savory, and sweet with a mixture of olive oil, apple cider vinegar, maple syrup (my favorite part!), Dijon mustard, salt, and pepper.

Various roasted Brussels sprout salad ingredients including vinaigrette, red onion, walnuts, Brussels sprouts, apple, and dried cranberries, measured and laid out on an orange background

How to make roasted Brussels sprout salad

This Brussels sprout salad recipe is a simple dish only requiring about 10 minutes of prep time. After cutting the sprouts in half and slicing the red onion, all that remains is a bit of baking and ingredient mixing!

Step 1: Roast the Brussels sprouts & red onion
First, preheat the oven to 425°F (218°C). Add the halved Brussels sprouts and sliced onion to a large, rimmed baking sheet. Drizzle with oil and sprinkle with salt and pepper, tossing around to evenly coat all of the sprouts and onions.

Sliced red onion and halved Brussels sprouts laid out on a baking sheet and topped with olive oil, salt, and pepper

Bake for 20 minutes, or until the sprouts are tender and a bit browned.

A close up view of roasted red onion slices and Brussels sprout halves

Step 2: Prepare the dressing
Next, whisk together all of the dressing ingredients to combine.

A clear glass bowl filled with all of the roasted Brussels sprout salad ingredients

Step 3: Assemble the dish
Finally, toss together the cooked Brussels sprouts, onion, apple, walnuts, feta, and cranberries. Right before serving, drizzle with the dressing and toss to coat.

Pouring the vinaigrette dressing onto the roasted Brussels sprout salad ingredients

Let’s mix things up

If you’re thinking about additional sweet / savory combos to enjoy, here are a few that would actually work in this dish! When you inevitably make this a second, third, and even fourth time (because yes, it’s that delicious), here are some extra ideas to try.

  • Swap the feta with blue cheese
  • Include avocado slices
  • Use a green apple instead
  • Skip dried cranberries and throw in pomegranate arils
  • Swap the walnuts with glazed pecans
A rectangular white plate filled with roasted Brussels sprout salad

More fall salads to enjoy

There are more ideas where this roasted Brussels sprout salad came from! Below are some more of my favorite fall salads. They’re perfect for including on Thanksgiving or simply enjoying for yummy fall flavorings (like pomegranate, sweet potato, and feta)!

  • Fall Salad with Pomegranate Vinaigrette
  • Bulgur Salad with Feta and Pomegranate
  • Israeli Couscous Salad with Beet and Feta
  • Sweet Potato Salad with Quinoa and Hummus Dressing
A white plate filled with roasted Brussels sprout salad

Roasted Brussels Sprout Salad

5 from 4 votes
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Author: Sarah Bond
Calories: 423kcal
Servings: 4 servings
Print Rate
Satisfy sweet and savory cravings with this Roasted Brussels Sprout Salad made with hearty veggies, creamy feta, and fruity toppings alike!

Ingredients

Salad

  • 2 lbs Brussels sprouts trimmed and halved, 900 g
  • 1 medium red onion sliced
  • 2 Tbsp olive oil 30 mL
  • ¼ tsp each salt and pepper
  • 1 red apple diced
  • ½ cup walnuts roughly chopped, 60 g
  • ½ cup crumbled feta 100 g
  • ¼ cup dried cranberries 40 g

Dressing

  • 2 Tbsp olive oil 30 mL
  • 2 Tbsp apple cider vinegar 30 mL
  • 1 Tbsp maple syrup 15 mL
  • 1 tsp Dijon mustard 5 g
  • Salt and pepper to taste

Instructions 

  • Roast: Preheat oven to 425°F (218°C). Add halved Brussels sprouts and sliced onion to a large, rimmed baking sheet. Drizzle with oil and sprinkle with salt and pepper, tossing around to evenly coat all the sprouts and onions. Bake for 20 minutes, or until sprouts are tender and a bit browned.
  • Dressing: Whisk together all dressing ingredients to combine.
  • Assemble: Toss together cooked Brussels sprouts, onion, apple, walnuts, feta, and cranberries. Right before serving, drizzle with dressing and toss to coat.

Nutrition Information

Serving: 1serving Calories: 423kcal (21%) Carbohydrates: 37.3g (12%) Protein: 14.7g (29%) Fat: 28.2g (43%) Saturated Fat: 5.6g (35%) Cholesterol: 17mg (6%) Sodium: 430mg (19%) Potassium: 1104mg (32%) Fiber: 11.8g (49%) Sugar: 16.1g (18%) Calcium: 192mg (19%) Iron: 4mg (22%)
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  1. Patricia says

    Posted on 1/28 at 12:03 am

    I’m so proud of you Sarah!! Greetings front Holland5 stars

    Reply
    • Sarah says

      Posted on 1/28 at 6:51 am

      Aw, thanks Patricia!! šŸ˜€

  2. Barbara Stevenson says

    Posted on 1/18 at 8:01 am

    This is SOOOOOOOOO wonderful! I can eat the whole recipe in a day, I love it so much!!5 stars

    Reply
  3. lORI says

    Posted on 4/11 at 10:04 am

    Is this recipe meant to be served hot or cold?

    Reply
    • Sarah Bond says

      Posted on 4/11 at 12:33 pm

      Either! I usually do warm. šŸ˜€

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