I make this Maple Roasted Brussels Sprout Salad when I want something hearty yet fresh with a perfect balance of sweet and savory flavors. The roasted Brussels sprouts become caramelized and tender, and the maple glaze enhances their natural sweetness. Combined with crisp toppings and a bright dressing, this salad feels both comforting and vibrant.

Why You’ll Love This Recipe

I love this recipe because roasting transforms Brussels sprouts into something deeply flavorful and slightly crispy on the edges. The maple syrup adds warmth and subtle sweetness that pairs beautifully with the savory elements.

I also appreciate how satisfying this salad is. It works as a side dish or even a light main meal. The mix of textures makes every bite interesting and delicious.

Ingredients

• 1 1/2 pounds Brussels sprouts, trimmed and halved

• 2 tablespoons olive oil

• 2 tablespoons maple syrup

• Salt, to taste

• Black pepper, to taste

• 1/3 cup dried cranberries

• 1/3 cup chopped pecans or walnuts

• 1/4 cup crumbled feta or goat cheese (optional)

• 2 cups mixed greens (optional, for extra freshness)

For the dressing:

• 1 tablespoon Dijon mustard

• 1 tablespoon apple cider vinegar

• 2 tablespoons olive oil

• 1 teaspoon maple syrup

• Pinch of salt and black pepper

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

1. I preheat the oven to 400°F and line a baking sheet with parchment paper.

2. I toss the halved Brussels sprouts with olive oil, maple syrup, salt, and black pepper.

3. I spread them in a single layer on the baking sheet and roast for 20–25 minutes, flipping halfway through, until tender and caramelized.

4. While the sprouts roast, I whisk together Dijon mustard, apple cider vinegar, olive oil, maple syrup, salt, and black pepper to make the dressing.

5. I let the roasted Brussels sprouts cool slightly.

6. In a large bowl, I combine the sprouts with dried cranberries, chopped nuts, and mixed greens if I’m using them.

7. I drizzle the dressing over the salad and gently toss to combine.

8. I sprinkle crumbled feta or goat cheese on top before serving if I want a creamy element.

Servings and Timing

I get about 4 servings from this recipe.

Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes

Variations

I sometimes add thinly sliced red onion for extra sharpness. If I want more protein, I toss in grilled chicken or chickpeas.

For extra crunch, I toast the nuts before adding them. I also enjoy adding thin apple slices for a sweet and crisp contrast.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days.

If I want to refresh the salad, I warm the Brussels sprouts slightly before serving and add a small drizzle of fresh dressing.

FAQs

Can I make this salad ahead of time?

Yes, I roast the Brussels sprouts and prepare the dressing ahead. I assemble everything just before serving.

Can I make this vegan?

Yes, I omit the cheese or use a dairy-free alternative.

How do I prevent soggy Brussels sprouts?

I spread them in a single layer and avoid overcrowding the pan so they roast properly.

Can I use frozen Brussels sprouts?

I prefer fresh for better texture, but I can use frozen if I thaw and dry them well first.

What pairs well with this salad?

I like serving it alongside roasted meats, poultry, or as part of a holiday spread.

Conclusion

I love how this Maple Roasted Brussels Sprout Salad combines caramelized vegetables, sweet maple flavor, and crisp toppings into one satisfying dish. It’s flavorful, versatile, and perfect for both everyday meals and special occasions. Whenever I want a salad that feels hearty and balanced, this is one I enjoy making.