Easy Roasted Brussels Sprout Salad: 1 Irresistible Recipe

Oh, let me tell you about my favorite kitchen magic trick—turning those misunderstood Brussels sprouts into something downright addictive. This Easy Roasted Brussels Sprout Salad with Maple Balsamic Vinaigrette changed everything for me. I used to dread those sad, boiled sprouts from childhood, but roasting them? Game changer. The edges crisp up like little vegetable chips, while the maple balsamic dressing—sweet, tangy, and just a little spicy from Dijon—makes them irresistible. My friends always ask for this at potlucks, and honestly? I don’t blame them. It’s the kind of dish that turns sprout skeptics into believers, one caramelized bite at a time.

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Why You’ll Love This Easy Roasted Brussels Sprout Salad

Okay, let me count the ways this salad will steal your heart (and probably your dinner plate):

• Seriously simple: Just chop, roast, whisk, and toss—no fancy skills needed.
• Flavor fireworks: Sweet maple + tangy balsamic + crunchy walnuts = pure happiness.
• Endlessly adaptable: Swap in goat cheese, apples, or even bacon if you’re feeling wild.
• Crowd-pleaser magic: Works as a holiday showstopper or a Tuesday night side dish.

Trust me, this is the salad that’ll make you forget anyone ever hated Brussels sprouts.

Ingredients for Easy Roasted Brussels Sprout Salad with Maple Balsamic Vinaigrette

Alright, let’s gather the good stuff. Here’s what you’ll need to make this salad sing:

• 1 lb Brussels sprouts, trimmed and halved (no sad, limp outer leaves)
• 2 tbsp olive oil – the good, fruity kind you’d drizzle on bread
• 1/4 tsp each salt and pepper – because underseasoned veggies are criminal
• 1/4 cup dried cranberries for that sweet little pop (raisins work in a pinch)
• 1/4 cup chopped walnuts – toast ’em first if you’re feeling fancy
• 2 tbsp crumbled feta (or goat cheese if you want extra creaminess)
• For the dressing: 2 tbsp maple syrup (real stuff only), 1 tbsp balsamic vinegar, and 1 tsp Dijon mustard – my holy trinity of tangy-sweet goodness

Pro tip: If you’re out of maple syrup, honey works, but you’ll lose that deep, caramel-y magic.

Equipment You’ll Need

No fancy gadgets here—just grab:

• A trusty baking sheet (lined with parchment if you hate scrubbing)
• One mixing bowl for tossing
• A whisk (or fork in a pinch) for that dreamy dressing

That’s it—now let’s make some magic.

How to Make Easy Roasted Brussels Sprout Salad with Maple Balsamic Vinaigrette

Okay, let’s get to the fun part. This salad comes together so easily, but there are a few tricks I’ve learned to make it absolutely perfect every time. Follow these steps, and you’ll have a bowl of caramelized, tangy-sweet goodness in no time.

Step 1: Roast the Brussels Sprouts

First things first—heat that oven to 400°F. While it’s warming up, toss your halved Brussels sprouts with olive oil, salt, and pepper. Don’t be shy—get in there with your hands and make sure every little sprout half is coated. Spread them out on a baking sheet in a single layer (crowding = steamed, not crispy) and pop them in the oven. Roast for 20-25 minutes, tossing halfway, until they’re tender inside and those edges are deliciously browned and crispy. That’s where all the flavor lives.

Step 2: Prepare the Maple Balsamic Vinaigrette

While the sprouts roast, whisk together the dressing—this is where the magic happens. Grab a small bowl and combine the maple syrup, balsamic vinegar, and Dijon mustard. Taste as you go—you want that perfect balance of sweet and tangy. Too sweet? Add a splash more vinegar. Too sharp? A drizzle more syrup. This dressing is forgiving, so tweak it until it makes your taste buds dance.

Step 3: Assemble the Salad

Time to bring it all together. Toss the roasted sprouts (still warm) with the cranberries, walnuts, and feta in a big bowl. Drizzle that gorgeous dressing over everything, then gently toss—just enough to coat, but not so much that the sprouts lose their crispiness. Serve immediately while it’s still slightly warm, and watch how fast it disappears. (Seriously, hide a portion for yourself if you want leftovers.)

Tips for Perfect Easy Roasted Brussels Sprout Salad

Want to take this salad from great to unforgettable? Here are my battle-tested tricks:

• Toast those walnuts. Just 5 minutes in a dry skillet transforms them from “meh” to “more, please.”
• For extra protein, toss in chickpeas or quinoa—they’ll soak up that dressing beautifully.
• Slice sprouts thinly if you prefer less bite—they’ll crisp up even faster.

Oh, and always make extra dressing. Trust me, you’ll want to drizzle it on everything.

Variations for Easy Roasted Brussels Sprout Salad

Listen, recipes are just guidelines—here’s how I like to mix it up when I’m feeling creative:

• Swap the fruit: Pomegranate seeds or chopped apples bring fresh crunch instead of cranberries.
• Change the nuts: Pecans or hazelnuts add richer flavor than walnuts.
• Cheese shuffle: Blue cheese gives a bold kick, or skip dairy entirely with toasted pepitas.

The beauty? This salad welcomes all your pantry experiments.

Serving Suggestions

This salad plays well with others. Serve it alongside grilled chicken for an easy weeknight dinner, or let it shine on holiday tables next to roast turkey. It’s also fantastic with a seared salmon fillet—the richness balances that tangy dressing perfectly. Honestly? I’ve been known to eat it straight from the bowl with a fork. No judgment here.

Storage and Reheating

Here’s the deal—this salad is best fresh, but if you must store it, keep the undressed components separate in the fridge for up to 2 days. Toss with dressing right before serving to avoid sad, soggy sprouts. (Learned that lesson the hard way) If you’ve already mixed everything? A quick revive under the broiler brings back some crispness—just watch it like a hawk.

Nutritional Information

Just a heads up—these numbers are estimates (your maple syrup might be sweeter than mine). Per serving: 180 calories, 12g fat (mostly the good kind from olive oil and nuts), and 4g fiber thanks to those mighty sprouts. Not too shabby for something this delicious.

Frequently Asked Questions

Now go make this salad—and tell me in the comments how you made it your own. Did you add bacon? Swap in pears? I want to hear all your tasty twists. Follow us on Facebook for more delicious recipes.

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