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 the dressing:
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 2 tablespoons olive oil
- 1 teaspoon maple syrup
- Pinch of salt
- Pinch of black pepper
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Toss the halved Brussels sprouts with olive oil, maple syrup, salt, and black pepper.
- Spread them in a single layer on the baking sheet and roast for 20–25 minutes, flipping halfway through, until tender and caramelized.
- In a small bowl, whisk together Dijon mustard, apple cider vinegar, olive oil, maple syrup, salt, and black pepper to make the dressing.
- Allow the roasted Brussels sprouts to cool slightly.
- In a large bowl, combine the sprouts with dried cranberries, chopped nuts, and mixed greens if using.
- Drizzle the dressing over the salad and gently toss to combine.
- Sprinkle crumbled feta or goat cheese on top before serving if desired.
Notes
- Add thinly sliced red onion for extra sharpness.
- Toss in grilled chicken or chickpeas for additional protein.
- Toast the nuts beforehand for deeper flavor and crunch.
- Add thin apple slices for extra sweetness and texture.
- Store in the refrigerator for up to 3 days.
- Spread sprouts in a single layer to prevent sogginess.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 12 g
- Sodium: 260 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 10 mg