This roasted Brussels sprouts salad brings warm, crisp-edged sprouts together with tart cranberries, toasted pecans, and a bright maple dressing. I love serving it at Thanksgiving because it adds fresh color and plenty of texture to a holiday table.
Why You’ll Love This Roasted Brussels Sprouts Salad
Roasting gives the Brussels sprouts golden edges and a mellow, nutty flavor, while fresh greens, apple, and cranberries keep every bite lively. The maple-Dijon dressing is easy to whisk together, and you can prep several parts ahead, making this a welcome addition to a busy holiday meal.
Roasted Brussels Sprouts Salad Ingredients & Substitutions
- 1 1/2 pounds Brussels sprouts, trimmed and thinly sliced
- 2 tablespoons olive oil, divided
- 1/2 teaspoon fine salt, plus more to taste
- 1/4 teaspoon black pepper
- 5 ounces baby kale or baby spinach
- 1 medium crisp apple, thinly sliced
- 1/2 cup dried cranberries
- 1/2 cup pecans, roughly chopped
- 1/3 cup crumbled goat cheese or feta
- 2 tablespoons apple cider vinegar
- 1 tablespoon pure maple syrup
- 1 teaspoon Dijon mustard
- 2 tablespoons extra-virgin olive oil
Baby kale holds up especially well if the salad sits for a little while. Swap in spinach for a softer base, use walnuts in place of pecans, or leave out the cheese for a dairy-free version.
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). Line a large baking sheet with parchment paper. Toss the sliced Brussels sprouts with 1 tablespoon olive oil, salt, and pepper, then spread them in a single layer. Use two pans if needed so they roast rather than steam.
2. Roast until golden
Roast for 18 to 23 minutes, stirring once halfway through, until the sprouts are tender with browned, crisp edges. Let them cool for about 10 minutes so they are warm but not piping hot when added to the greens.
3. Make the dressing
In a small bowl, whisk together the apple cider vinegar, maple syrup, Dijon mustard, and remaining 2 tablespoons olive oil until smooth. Taste and adjust with a pinch of salt or a little extra vinegar if you like a sharper dressing.
4. Assemble and serve
Add the baby kale or spinach to a large serving bowl. Top with the roasted Brussels sprouts, apple slices, cranberries, pecans, and crumbled cheese. Drizzle with dressing and toss gently just before serving.
Tips for Success
- Slice the sprouts evenly so they cook at about the same rate. A food processor with a slicing attachment can make quick work of the prep.
- Give the sprouts room on the pan. Crowding traps steam and makes it harder to get browned edges.
- Toast the pecans in a dry skillet over medium heat for 3 to 5 minutes, stirring often, for extra flavor.
- Dress the salad shortly before serving to keep the greens fresh and the roasted sprouts pleasantly crisp.
- For easier holiday prep, whisk the dressing and prepare the toppings a day ahead, then assemble when you are ready to eat.
Variations of Roasted Brussels Sprouts Salad
For a heartier salad, add cooked farro or quinoa. Pomegranate seeds make a festive substitute for dried cranberries, and toasted hazelnuts are lovely in place of pecans. If you enjoy a little extra sweetness, add a handful of thinly sliced pear. You can also use shaved Parmesan instead of goat cheese or feta.
Serving Suggestions: What to Pair with Roasted Brussels Sprouts Salad
This salad is a colorful side for roast turkey, baked chicken, or a holiday vegetable main. It also pairs nicely with mashed potatoes, roasted squash, or a warm grain dish. For Thanksgiving, serve it alongside other sides so guests can enjoy a fresh, tangy contrast to richer dishes.
Storage & Reheating Instructions
Store leftover salad in an airtight container in the refrigerator for up to 2 days. If possible, keep the dressing separate and add it just before serving. The dressed salad is best enjoyed cold or at room temperature, so reheating is not necessary. To refresh leftovers, add a few fresh greens or apple slices.
Memories Made Around the Table
I started making a roasted Brussels sprouts salad for Thanksgiving because I wanted a side that felt festive but still brought some freshness to the meal. The mix of warm sprouts, tart fruit, and crunchy pecans has become one of my favorite ways to welcome everyone to the table, and it is just as good for a cozy fall dinner at home.
FAQs
Can I make this salad ahead of time?
Yes. Roast the Brussels sprouts, prepare the dressing, and chop the toppings up to a day ahead. Refrigerate them separately, then assemble and dress the salad shortly before serving.
Can I serve the Brussels sprouts salad warm?
Absolutely. Let the sprouts cool briefly after roasting, then toss them with the greens and toppings. The sprouts will be warm, while the other ingredients stay fresh.
How do I keep the Brussels sprouts crisp?
Spread them out on the baking sheet and roast at a high temperature. Add the dressing just before serving, since dressing the salad too early can soften the sprouts and greens.
What can I use instead of pecans?
Walnuts, hazelnuts, or pumpkin seeds all add a satisfying crunch. Toast them briefly for a deeper, more aromatic flavor.
Final Thoughts
This roasted Brussels sprouts salad is easy to adapt, full of contrasting textures, and right at home on a Thanksgiving table. Make it your own with seasonal fruit or your favorite toasted nuts, then bring it out while the sprouts are still warm and fragrant.
Roasted Brussels Sprouts Salad
Equipment
- 1 Baking Sheet
- 1 Parchment Paper
- 1 Large serving bowl
- 1 Small bowl
- 1 Whisk
Ingredients
Salad
- 1.5 pounds Brussels sprouts trimmed and thinly sliced
- 2 tablespoons olive oil divided
- 0.5 teaspoon fine salt plus more to taste
- 0.25 teaspoon black pepper
- 5 ounces baby kale or baby spinach
- 1 medium crisp apple thinly sliced
- 0.5 cup dried cranberries
- 0.5 cup pecans roughly chopped
- 0.333 cup goat cheese or feta crumbled
Maple-Dijon Dressing
- 2 tablespoons apple cider vinegar
- 1 tablespoon pure maple syrup
- 1 teaspoon Dijon mustard
- 2 tablespoons extra-virgin olive oil
Instructions
- Heat the oven to 425°F (220°C). Line a large baking sheet with parchment paper. Toss the sliced Brussels sprouts with 1 tablespoon olive oil, salt, and pepper, then spread them in a single layer. Use two pans if needed so they roast rather than steam.
- Roast for 18 to 23 minutes, stirring once halfway through, until the sprouts are tender with browned, crisp edges. Let them cool for about 10 minutes so they are warm but not piping hot when added to the greens.
- In a small bowl, whisk together the apple cider vinegar, maple syrup, Dijon mustard, and remaining 2 tablespoons olive oil until smooth. Taste and adjust with a pinch of salt or a little extra vinegar if you like a sharper dressing.
- Add the baby kale or spinach to a large serving bowl. Top with the roasted Brussels sprouts, apple slices, cranberries, pecans, and crumbled cheese. Drizzle with dressing and toss gently just before serving.