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Roasted Brussels Sprouts Salad


I got very excited when I saw brussels sprouts appear in my grocery store. I can’t believe it’s that time of year already! Brussels sprouts are one of those things that you either love or hate. If you hate ’em, I’m sorry. If you love ’em, then you need to try this salad.

I wanted to have my first brussels sprouts of the season to be the star of their own dish. Roasting is definitely my favorite way to cook them, and for this salad I just roasted them lightly to bring out their flavor but still keep their wonderful texture. Some mandarin oranges and dried cranberries brighten the salad up and go beautifully with the sprouts.

Brussels sprouts are a great source of protein and fiber and research shows that they protect against cancer. Plus they are just plain delicious!


Roasted Brussels Sprouts Salad

  • 1 lb. fresh brussels sprouts, cleaned with outer leaves removed
  • 3 T. olive oil
  • 2 T. apple cider vinegar
  • 1 t. dijon mustard
  • 1 t. maple syrup
  • 1/3 c. mandarin orange slices, drained and diced
  • 2 T. dried cranberries
  • 2 T. toasted walnuts, chopped
  • 2 T. crumbled Gorgonzola cheese (optional)

-Thickly slice the sprouts (I make 3 cuts per sprout) and toss them in 2 T. olive oil and salt to taste.

-Spread the sprouts in a single layer on a baking sheet. Roast in a 400 degree oven for about 15-20 minutes, or until the sprouts just begin to brown, flipping them over halfway through cooking.

-Remove the sprouts from the oven and let them cool on a baking sheet for 15 minutes.

-While the sprouts are cooling, prepare the dressing by whisking together 1 T. olive oil with the vinegar, mustard, and maple syrup.

-When the sprouts have cooled (they should be lukewarm to the touch), transfer them to a bowl and toss with the dressing. Add the remaining ingredients and toss to combine. Serve at room temperature. Makes 4 side dish servings.

I’m thinking this would make a really good Thanksgiving side dish! I’m not waiting for Thanksgiving though, this was a great salad for lunch and it definitely falls under the creative veggie goal I set for this month.

My night class got cancelled tonight! Which means I have time to make Indian for dinner. 😀

Thanks for reading!





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{ 11 comments… add one }

  • Wholesome Cook October 4, 2011, 6:23 pm

    Oh my gosh, I haven’t visited your blog in a while, I’m sorry, so I have to say this: your photos are amazing!!! I saw your Brussels sprout tweet and now you have it, a gorgeous salad!

    ***Comment on my posts during Pink October to win an Olympus camera***

    • lawfullyweddedwife October 4, 2011, 6:35 pm

      Aww thanks so much! Means a lot coming from you! You were one of the people who first inspired me to really start putting my passion into photos. 😀

  • Lauren October 4, 2011, 6:46 pm

    This looks awesome! I didn’t really get into brussels until last year and the first time I tried them I hated them. So glad I got over that. They’re by far my favorite vegetable. Adding cranberries sounds amazing!

  • The Hungry Wife October 5, 2011, 8:34 am

    Great photos. And the salad looks divine. I know what we’re having with dinner! Thanks for sharing!

  • Jemma @ Celery and Cupcakes October 5, 2011, 3:04 pm

    I love sprouts! This looks fab!

  • Kiki October 6, 2011, 1:23 pm

    I haven’t had Brussels Sprouts in over a decade – when I look at your recipe and pics I really don’t know why. Bookmarking this!

    • Kiki October 18, 2011, 4:02 am

      Lauren, I made your salad last night, and it was really, really good! I substituted the dried cranberries for dried cherries, and added some pork tenderloin strips. Thanks for showing me the way back to Brussels sprouts!

  • Kelli H (Made in Sonoma) October 20, 2011, 6:51 pm

    I will absolutely love this! I can’t wait to make it next week!!

  • Tena Gallagher January 15, 2012, 10:58 am

    Thanks Lauren… what a great recipe! The addition of dried fruit and cheese (I used goat)… you are brilliant! I love brussels sprouts and this recipe just takes them to another level… and adding some other roasted veggies makes it unbelievable… parsnips, carrots, and a hint of nutmeg… WOW!

    • Lauren January 15, 2012, 9:29 pm

      So glad you enjoyed it! I’ll have to try it with other roasted veggies, great idea!

  • Jen January 28, 2012, 6:57 pm

    My husband made this tonight and it was to die for! We didn’t have mandarin oranges, but he added some bacon – it was so good. Thanks so much. I loved it so much, I think I’m going to give this a facebook share.

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