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. Topped with a creamy maple Dijon mustard, this roasted Brussels sprout salad is always the first to be devoured!
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.
This salad is easy to make
This Brussels sprout salad recipe is simple and requires only about 10 minutes of prep time. Step 1: Roast the Brussels Sprouts and Red OnionFirst, 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. Step 2: Prepare the DressingNext, whisk together all of the dressing ingredients to combine. Step 3: Assemble the DishFinally, toss together the cooked Brussels sprouts, onion, apple, walnuts, feta, and cranberries. Right before serving, drizzle with the dressing and toss to coat.
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.
