Brussels Sprout Salad with Toasted Nuts, Cranberries, and Balsamic Dressing Recipe
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.
- 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
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
- Preheat the Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the Brussels sprouts.
- Prepare Brussels Sprouts: In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and pepper until they are well coated.
- 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.
- 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.
- 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.
- Combine Ingredients: In a large bowl, mix the roasted Brussels sprouts, toasted almonds, dried cranberries, and Parmesan cheese if using.
- Add Dressing: Drizzle the prepared dressing over the salad. Gently toss all the ingredients together to ensure they are evenly coated with the dressing.
- Garnish: Sprinkle chopped fresh parsley over the top of the salad to add a fresh burst of color and flavor.
- 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
