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Ready in just 30 minutes, this roasted Brussels sprout salad is made on one sheet tray making for the perfect quick side dish. With sweet apples and savory onions, this salad is always a crowd-pleaser.

A white plate filled with roasted Brussels sprout salad
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You know when you’re in that last-minute dash before guests arrive at your door for the holidays? You break a sweat thinking about how you’re going to get that last side dish done while also mingling with guests.

Well, this Brussels sprout salad is the answer. Everything gets cooked on a sheet tray, which means it’s mostly hands-off. This leaves more time to catch up with family and friends and less time worrying about a side dish.

Reader rating

★★★★★

“This is SOOOOOOOOO wonderful! I can eat the whole recipe in a day, I love it so much!!” —Barbara

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A white plate filled with roasted Brussels sprout salad
A white plate filled with roasted Brussels sprout salad

Here’s what you need

  • Brussels Sprouts: To save time, you can chop up raw whole Brussels sprouts or buy ones that are already halved.
  • Red Onion: This adds some zing to balance out the sweet apple and cranberries.
  • Roasting Basics: To get the perfect char on the veggies, toss them with olive oil, salt, and pepper.
  • Toppings: The best part of this salad is the combination of roasted and fresh ingredients. Feta brings saltiness; apples bring a crisp sweetness; walnuts add crunch; dried cranberries just burst with juicy flavor.
  • Dressing: To make this, it’s just olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper mixed together. Honey will work in place of maple syrup.

Avoid bitter brussels sprouts

Brussels sprouts are notorious for being bitter. This is due to an enzyme in the plant that’s actually there to protect it from predators. However, roasting them breaks down the vegetables, enhancing the natural sweetness and getting rid of the bitterness.

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

Here’s how it’s done

This Brussels sprout salad recipe is simple and requires only about 10 minutes of prep time.

Step 1: Roast the Brussels Sprouts and 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. Bake for 20 minutes or until the sprouts are tender and a bit browned.

Sliced red onion and halved Brussels sprouts laid out on a baking sheet and topped with olive oil, salt, and pepper
Drizzle the veggies with oil and sprinkle with salt and pepper, tossing to coat the sprouts and onions evenly.
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.

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

Customize It

If you’re thinking about additional sweet and savory combos to enjoy, here are a few that would actually work in this dish!

  • Swap the Cheese: Swap the feta with blue cheese.
  • Add Avocado: Include avocado slices for a creamy element.
  • Apple Alternatives: Use a green apple instead.
  • Use Pomegranates: Skip dried cranberries and throw in pomegranate arils.
  • Nut Options: Swap the walnuts with glazed pecans.
A rectangular white plate filled with roasted Brussels sprout salad
A plate of roasted Brussels sprout salad with red apples, walnuts, onion, and feta sits alongside a cranberry drink on an orange background. Nearby are bowls of cranberries and feta, plus a whole red apple.
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Maple-Glazed Roasted Brussels Sprout Salad

5 from 7 ratings
By: Sarah Bond
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 4 servings
Ready in just 30 minutes, this roasted Brussels sprout salad is made on one sheet tray, making it the perfect quick side dish. While it makes a delicious holiday dish, it's also hearty enough to enjoy for dinner. With sweet apples and savory onions, this salad is always a crowd-pleaser.

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
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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.
    A roasted Brussels sprout salad featuring perfectly seasoned sprouts and sliced red onions with a hint of pepper, all laid out on a baking tray.
  • Dressing: Whisk together all dressing ingredients to combine.
    Drizzling dressing over a roasted Brussels sprout salad with crisp apples, crunchy walnuts, tart cranberries, and creamy feta in a glass bowl on an orange surface.
  • Assemble: Toss together cooked Brussels sprouts, onion, apple, walnuts, feta, and cranberries. Right before serving, drizzle with dressing and toss to coat.
    A vibrant roasted Brussels sprout salad with onions, walnuts, and apple pieces graces the plate, accompanied by refreshing drinks. Nearby, bowls of walnuts and creamy cottage cheese rest on an orange surface.

Notes

Storage: Leftovers can be left stored in the fridge in an air-tight container for up to 4 days. I like to keep the vegetables seperate from the rest of the ingredients if I know I’ll have leftovers. Then, I can reheat the Brussels sprouts and red onions while keeping the rest cold before mixing up the salad again.

Nutrition

Serving: 1serving | Calories: 423kcal | Carbohydrates: 37.3g | Protein: 14.7g | Fat: 28.2g | Saturated Fat: 5.6g | Cholesterol: 17mg | Sodium: 430mg | Potassium: 1104mg | Fiber: 11.8g | Sugar: 16.1g | Calcium: 192mg | Iron: 4mg

Nutrition information calculated by Sarah Bond, degreed nutritionist.

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5 from 7 votes (3 ratings without comment)

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8 Comments

  1. Patricia says:

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

    Reply
    1. Sarah says:

      Aw, thanks Patricia!! 😀

  2. Barbara Stevenson says:

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

    Reply
  3. lORI says:

    Is this recipe meant to be served hot or cold?

    Reply
    1. Sarah Bond says:

      Either! I usually do warm. 😀

  4. Alan says:

    5 stars
    Made this just as directed in the recipe, we loved it! The balance of slightly sweet from the dried cranberries and the savory tang of the feta was wonderful. The brussels sprouts took on a smokey flavor and the nuts (I used pecans because they were on hand)took this salad over the top. Thanks for posting.

    Reply
  5. Jan says:

    5 stars
    Absolutely delicious!
    We ate only this for supper, but I’m wondering if you might have suggestions for a good accompaniment.

    Reply
    1. Sarah Bond says:

      So happy to hear it, Jan! Soup would be great with this one 😀