Easy Roasted Brussels Sprout Salad with Maple Balsamic Dressing Recipe

Introduction

This Easy Roasted Brussels Sprout Salad with Maple Balsamic Dressing is a flavorful and vibrant dish perfect for any season. Roasting the Brussels sprouts and sweet potatoes brings out their natural sweetness, complemented by tangy dressing and crunchy toppings.

Ingredients

• 4 cups halved Brussels sprouts (stems removed)
• 2 cups chopped sweet potato
• 1 medium shallot (thinly sliced)
• 2 tbsp avocado oil (can use olive oil)
• 1 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/3 cup dried cranberries
• 1/3 cup chopped walnuts
• 1/4 cup blue cheese crumbles (can substitute with goat cheese)
• 1 batch maple balsamic dressing

Instructions

1. Step 1: Preheat the oven to 425°F. Arrange the halved Brussels sprouts, chopped sweet potatoes, and thinly sliced shallot on a baking sheet. Drizzle with avocado oil and toss to coat evenly using your hands or a spoon.
2. Step 2: Sprinkle garlic powder, salt, and black pepper over the vegetables and toss again to ensure even seasoning. Place the baking sheet in the oven and roast for 25 to 30 minutes, tossing the veggies halfway through for even cooking.
3. Step 3: While the vegetables roast, prepare the maple balsamic dressing by combining all dressing ingredients in a sealable container. Seal tightly and shake vigorously until well combined. Set aside.
4. Step 4: Once the vegetables are roasted and tender, remove them from the oven. Transfer to a serving bowl or leave on the baking sheet. Sprinkle dried cranberries, chopped walnuts, and blue cheese crumbles over the top. Drizzle generously with the maple balsamic dressing and serve immediately.

Tips & Variations

• Use olive oil if you prefer a milder flavor instead of avocado oil.
• Swap walnuts for pecans or almonds for a different crunch.
• Replace blue cheese with goat cheese for a milder, tangy taste.
• Add a handful of fresh herbs like parsley or thyme for extra freshness.
• If you want a vegan version, omit the cheese and use a maple vinaigrette without honey.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. The salad is best enjoyed fresh, but if needed, gently reheat the roasted vegetables in the oven before adding the toppings and dressing to maintain their texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad in advance?

You can roast the vegetables a day ahead and store them separately from the toppings and dressing. Assemble the salad just before serving to maintain freshness and texture.

Is this salad gluten-free?

Yes, this recipe is naturally gluten-free as long as the dressing ingredients are checked to ensure there are no gluten-containing additives.

Easy Roasted Brussels Sprout Salad with Maple Balsamic Dressing Recipe

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★★★★★

4.4 from 146 reviews

This Easy Roasted Brussels Sprout Salad with Maple Balsamic Dressing combines tender roasted Brussels sprouts and sweet potatoes with crunchy walnuts, dried cranberries, and tangy blue cheese, all tossed in a sweet and tangy maple balsamic dressing. It’s a vibrant, healthy dish perfect as a side or a light meal.

• Author: Rico
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Roasting
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

• 4 cups halved Brussels sprouts (stems removed)
• 2 cups chopped sweet potato
• 1 medium shallot (thinly sliced)

Seasonings & Oil

• 2 tbsp avocado oil (can substitute with olive oil)
• 1 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper

Toppings

• 1/3 cup dried cranberries
• 1/3 cup chopped walnuts
• 1/4 cup blue cheese crumbles (can substitute with goat cheese)

Maple Balsamic Dressing

• 1 batch maple balsamic dressing (ingredients not specified in the recipe, typically includes maple syrup, balsamic vinegar, olive oil, Dijon mustard, salt, and pepper)

Instructions

1. Preheat and prep vegetables: Preheat your oven to 425°F (220°C). Arrange the halved Brussels sprouts, chopped sweet potatoes, and thinly sliced shallot evenly on a baking sheet. Drizzle with avocado oil and toss everything together using clean hands or a spatula to coat the vegetables thoroughly.
2. Season and roast vegetables: Sprinkle garlic powder, salt, and black pepper over the vegetables and toss once again to evenly distribute the seasonings. Place the baking sheet in the preheated oven and roast for 25 to 30 minutes, stirring or tossing the vegetables halfway through the cooking time for even browning.
3. Prepare dressing: While the vegetables roast, add all maple balsamic dressing ingredients to a sealable container such as a mason jar. Seal tightly and shake vigorously until the dressing ingredients are fully combined and emulsified. Set aside.
4. Toss salad and serve: When roasting is complete and vegetables are tender and caramelized, remove the baking sheet from the oven. Sprinkle the roasted veggies immediately with dried cranberries, chopped walnuts, and blue cheese crumbles. Drizzle the prepared maple balsamic dressing over the salad directly on the pan or after transferring to a serving bowl. Serve immediately for best flavor and texture.

Notes

• You can substitute blue cheese with goat cheese for a milder flavor or omit for a vegan version.
• Avocado oil can be replaced with olive oil if preferred.
• The maple balsamic dressing ingredients are flexible; commonly used ingredients include maple syrup, balsamic vinegar, olive oil, Dijon mustard, salt, and pepper.
• To make this salad vegan, omit the cheese or use a plant-based cheese alternative.
• For a nuttier flavor, you can toast the walnuts lightly before adding.

Keywords: Roasted Brussels sprouts salad, maple balsamic dressing, roasted sweet potato salad, healthy roasted vegetable salad, fall salad recipe, vegetarian salad