This Maple Roasted Brussels Sprouts and Apple Salad captures the essence of winter. Filled with seasonal ingredients and dressed in a maple balsamic vinaigrette, every bite is balanced between sweet and warm. A perfect side dish for the holidays!
Everything you love about fall, winter, and the holidays is found in this Maple Roasted Brussels Sprouts and Apple Salad. Every bite is crunchy, sweet, and warm thanks to a medley of vegetables and seasonal ingredients. Put it together in less than 30 minutes and bring it to Thanksgiving, Christmas, or save it all for yourself!
Roasted brussels sprouts with maple syrup are the star of the show in this fall salad. They become beautifully tender and sweet in the oven, complementing the tart apples, dried cranberries, and salted pistachios. Finish it off with the homemade maple balsamic vinaigrette and you have a perfect holiday side dish.
Ingredient notes
There’s all kinds of good stuff in here, like roasted vegetables, nuts, fruit, and more! This is what you need:
- Brussels sprouts - This brussels sprouts salad isn’t made with lettuce or greens, putting the earthy flavors of this cruciferous vegetable on display. Brussels sprouts are an excellent source of fiber, vitamins C and K, and cell-boosting antioxidants. Once roasted, their flavor deepens and gives this salad a robust feel.
- Apples - Try to use a late-season variety, AKA the apples that ripen at the very end of the season (late summer through fall). Some of the best apples to use in a winter salad are Fuji, Cortland, Honeycrisp, Pink Lady, and so on.
- Dried cranberries - A classic ingredient used throughout winter and fall that adds a burst of tartness to this salad. Buy extras to “winterize” this Grain-Free Granola and to put in these Cranberry Orange Cookies.
- Pistachios - I love the salty crunch of pistachios but you can make this salad with pecans, hazelnuts, walnuts, or almonds instead.
- Maple syrup - Use the real stuff! It coats the brussels sprouts prior to roasting, infusing them with sweetness and warmth.
- Olive oil - Again, to roast the brussels sprouts. Try not to leave it out as the oil will help the sprouts soften and tenderize in the oven.
- Maple balsamic vinaigrette - This homemade salad dressing is easy to make with olive oil, apple cider vinegar, balsamic vinegar, maple syrup, garlic, salt, and pepper. Keep an extra batch in the fridge throughout the holidays to use on more winter salads, like this Apple Cranberry Frisée Salad.
How to make a roasted brussels sprouts salad
Before you get started, trim the stems and remove any loose or brown outer leaves from the brussels sprouts. Cut them into quarters, then you’re ready to begin:
Step 1: Toss the brussels sprouts in a large bowl with the oil, maple syrup, salt, and pepper.
Step 2: Lay the sprouts on a baking sheet and roast in the oven until they’re bright green, tender, and slightly crisp.
Step 3: While you wait for the brussels sprouts to roast, toss the cubed apples, dried cranberries, and pistachios together in a large bowl.
Step 4: Make the maple balsamic dressing by whisking the ingredients together in a bowl. To save time, make the dressing 1 week ahead of time and keep it in a sealed jar in the fridge until it’s time to serve.
Step 5: Lastly, assemble the salad! Add the roasted brussels sprouts to the bowl with the apples and pour the dressing over top. Toss well to combine, then garnish with parsley or cilantro. Enjoy!
Serving suggestions
You won’t find a better time to serve a brussels sprouts and apple salad than throughout winter and the holiday season. It’s a wonderful addition to a platter of Thanksgiving and Christmas side dishes, like honey roasted beetroot, apple sausage stuffing, and cranberry sauce.
When it’s time for the big meal, include the salad on the side of more seasonal, comforting mains. Its hearty and earthy bites will complement the roasted turkey breast, glazed ham, fall harvest pasta salad, herb roasted chicken, and stuffed delicata squash very well.
What else can you add to a roasted brussels sprouts salad?
Feel free to get creative and customize your salad any way you like. There are plenty of variations or substitutions you can make here, such as:
- For a heartier salad - Add quinoa, barley, farro, or make the salad with a base of leafy greens.
- Add cheese - Toss crumbled goat cheese, feta, or shaved parmesan in with the assembled salad.
- Add meat - This salad is plenty hearty without meat but you’re welcome to add chopped pieces of crispy bacon if you’d like.
- Nut free - Omit the nuts or replace them with roasted pumpkin seeds, sunflower seeds, or hemp seeds.
Looking for more salad recipes for the holidays?
- Kale Pomegranate Salad
- Roasted Butternut Squash Arugula Salad
- Blood Orange Kale Salad
- Sweet Potato Kale Salad
- Roasted Garlic Vegetable Salad
Maple Roasted Brussel Sprouts and Apple Salad
Ingredients
- 2 lbs brussel sprouts quartered
- 2 large apples cubed
- 1 cup dried cranberries
- ½ cup pistachios crushed
- ¼ cup maple syrup
- 2 tablespoon olive oil
- salt and pepper to taste
Salad Dressing
- ¼ cup olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon balsamic vinegar
- 1 tablespoon maple syrup
- 2 cloves garlic pressed
- salt and pepper to taste
Instructions
- Pre-heat a large baking sheet in oven at 450F degrees.
- Toss quartered Brussel sprouts in a large bowl with olive oil, maple, salt and pepper to coat.
- Quickly add to pre-heated baking sheet and roast at 450F degrees for 10 minutes.
- Meanwhile prepare the apple salad by adding the cubed apples, dried cranberries and pistachios to a large bowl.
- In a medium jar mix the dressing ingredients. Shake well and set aside.
- Add roasted Brussels to apple salad bowl. Pour in salad dressing and toss well to combine. Garnish with parsley or cilantro.
Notes
- For a heartier salad - Add quinoa, barley, farro, or make the salad with a base of leafy greens.
- Add cheese - Toss crumbled goat cheese, feta, or shaved parmesan in with the assembled salad.
- Add meat - This salad is plenty hearty without meat but you’re welcome to add chopped pieces of crispy bacon if you’d like.
- Nut free - Omit the nuts or replace them with roasted pumpkin seeds, sunflower seeds, or hemp seeds.
Anne says
Can this be made a day in advance?
Silvia Dunnirvine says
This salad is best when made the same day. But if you want to make the day before, you can roast the brussels and prepare the dressing. You can even put all the ingredients together minus the apple. The apple will oxidize and become brown. So build the salad and add the apple before serving. Preferably add he dressing last minute too. That will work. Hope this helps