Brussels Sprout Salad with Toasted Nuts, Cranberries, and Balsamic Dressing Recipe

Introduction

This Brussels Sprout Salad is a delightful mix of roasted sprouts, toasted nuts, and sweet cranberries, dressed with a tangy balsamic vinaigrette. Perfect as a side or light lunch, it combines warm, crunchy, and fresh flavors in every bite.

Ingredients

• 1 pound Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1/2 cup sliced almonds (or walnuts)
• 1/2 cup dried cranberries
• 1/4 cup grated Parmesan cheese (optional)
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey or maple syrup
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced
• Fresh parsley, chopped (for garnish)

Instructions

1. Step 1: Preheat your oven to 400°F (200°C).
2. Step 2: In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and pepper until well coated.
3. Step 3: Spread the Brussels sprouts on a baking sheet in a single layer. Roast for 20 minutes, or until golden brown and tender, flipping halfway through.
4. Step 4: While the Brussels sprouts are roasting, toast the sliced almonds in a small skillet over medium heat for 3-5 minutes until golden and fragrant. Stir frequently to avoid burning.
5. Step 5: In a small bowl, whisk together balsamic vinegar, honey or maple syrup, Dijon mustard, and minced garlic until well combined.
6. Step 6: In a large bowl, combine the roasted Brussels sprouts, toasted almonds, dried cranberries, and Parmesan cheese if using.
7. Step 7: Drizzle the dressing over the salad and gently toss to combine all the ingredients.
8. Step 8: Top with chopped fresh parsley for a burst of color and added freshness.
9. Step 9: Transfer to a serving platter or bowl and enjoy!

Tips & Variations

• Swap almonds for walnuts or pecans for a different nutty flavor.
• Add cooked quinoa or farro to make the salad more filling.
• If you prefer a tangier dressing, increase the balsamic vinegar slightly.
• Use fresh cranberries in season, lightly sautéed, for a tart twist.
• Leftover salad tastes great chilled, making it a perfect make-ahead dish.

Storage

Store any leftover salad in an airtight container in the refrigerator for up to 3 days. Keep the dressing separate if possible to maintain freshness. Reheat the sprouts briefly if you prefer a warm salad, or enjoy it cold straight from the fridge.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad ahead of time?

Yes, you can roast the Brussels sprouts and toast the nuts a day in advance. Keep the dressing separate and combine everything just before serving to keep the salad fresh and crunchy.

What can I use instead of Parmesan cheese?

If you want a dairy-free or vegan option, simply omit the Parmesan or use a plant-based cheese alternative. Nutritional yeast can also add a cheesy flavor without dairy.

Brussels Sprout Salad with Toasted Nuts, Cranberries, and Balsamic Dressing Recipe

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★★★★★

4.5 from 114 reviews

This Brussels Sprout Salad combines tender roasted Brussels sprouts with crunchy toasted almonds, sweet dried cranberries, and a tangy balsamic dressing. Finished with a sprinkle of Parmesan and fresh parsley, it’s a vibrant, flavorful side dish that’s perfect for any occasion.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Roasting
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Salad

• 1 pound Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1/2 cup sliced almonds (or walnuts)
• 1/2 cup dried cranberries
• 1/4 cup grated Parmesan cheese (optional)
• Fresh parsley, chopped (for garnish)

Dressing

• 2 tablespoons balsamic vinegar
• 1 tablespoon honey or maple syrup
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced

Instructions

1. Preheat the Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the Brussels sprouts.
2. Prepare Brussels Sprouts: In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and pepper until they are well coated.
3. Roast Sprouts: Spread the Brussels sprouts in a single layer on a baking sheet. Roast them in the oven for 20 minutes, flipping halfway through, until they become golden brown and tender.
4. Toast Nuts: While the Brussels sprouts roast, heat a small skillet over medium heat. Toast the sliced almonds for 3-5 minutes, stirring frequently until they are golden and fragrant. Remove from heat and set aside.
5. Make the Dressing: In a small bowl, whisk together the balsamic vinegar, honey or maple syrup, Dijon mustard, and minced garlic until the mixture is smooth and well combined.
6. Combine Ingredients: In a large bowl, mix the roasted Brussels sprouts, toasted almonds, dried cranberries, and Parmesan cheese if using.
7. Add Dressing: Drizzle the prepared dressing over the salad. Gently toss all the ingredients together to ensure they are evenly coated with the dressing.
8. Garnish: Sprinkle chopped fresh parsley over the top of the salad to add a fresh burst of color and flavor.
9. Serve: Transfer the salad to a serving dish or bowl and enjoy as a delicious side or light meal.

Notes

• You can substitute walnuts for almonds if preferred.
• For a vegan version, omit the Parmesan cheese or use a plant-based alternative.
• Dried cranberries add sweetness, but dried cherries or raisins can be used as substitutes.
• Make sure to toss the Brussels sprouts well with oil and seasoning before roasting for even flavor.
• Store any leftovers in an airtight container in the refrigerator for up to 2 days.

Keywords: Brussels Sprout Salad, roasted Brussels sprouts, healthy salad, fall salad, vegetarian salad, balsamic dressing