Easy Roasted Brussels Sprout Salad with Maple Balsamic Dressing Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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
