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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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5 from 7 ratings

Maple-Glazed Roasted Brussels Sprout Salad

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.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Salads, Side Dishes
Cuisine: American
Diet: Diabetic, Gluten Free, Halal, Hindu, Kosher, Low Calorie, Low Fat, Low Lactose, Low Salt, Vegetarian
Keyword: brussels sprout salad, fall salad, shaved Brussels sprout salad, thanksgiving salad
Diet: Gluten-Free, Vegetarian
Occasion: Christmas, Thanksgiving
Time: 30 minutes or less, 45 minutes or less
Servings: 4 servings
Author: Sarah Bond

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.
    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
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