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This warm roasted brussels sprout salad is vibrant, served warm and drizzled with tangy honey mustard vinaigrette. You will quickly be addicted to this recipe!
Table of Contents
Why Make This Roasted Brussel Sprout Salad
Roasted Brussels Sprout Salad with Apple and Manchego (or parmesan) – a delightful ensemble of textures and flavors that pays homage to the fall harvest. This salad is a perfect marriage of earthy Brussels sprouts, crisp apples, nutty pumpkin seeds, and the delicate richness of Manchego cheese. Dressed in a tangy and slightly sweet vinaigrette, this salad is a symphony of autumn goodness that will leave your taste buds singing.
This salad is gluten free. It is easy to make and ready in about 20 minutes (or less depending on how quickly you work in the kitchen!)
Ingredients Needed
Brussel Sprouts. Raw brussel sprouts will be best for this salad.
Apples. I like to use gala or fuji. The skin is easier to bite through, thinner and the pops of red are gorgeous.
Shaved Almonds. I love shaved almonds in this salad, it adds a little crunch and protein.
Manchego Cheese. Parmesan will also work great. This adds a nice salt, nuttiness to the salad.
Apple Cider Vinegar. This is found with all the other vinegar in the dressing aisle.
All other ingredients and measurements can be found in the recipe card below.
Recipe Variations
Brussel Sprouts. You can buy shaved brussel sprouts to speed up the process. Cook them for about 5 minutes less to avoid over cooking.
Honey. You can use maple syrup as well, both are excellent in the dressing.
Almonds. Any nut or seed will work great, pepita or walnuts work wonderful.
Apple. Use any apple color you prefer. You can also use pear in place of the apple.
Dried Cranberries. Dried blueberries will also work.
Manchego. Parmesan, Pecorino, or feta will work well.
How To Make This Recipe
Step One. Preheat oven to 375º. If you’re starting with whole Brussels sprouts, trim the stems and remove any tough outer leaves. Using a sharp knife slice them thinly. If you prefer a shortcut, opt for pre-shaved Brussels sprouts available at some grocery stores.
Step Two. On a cooking sheet, combine the shaved Brussels sprouts 1 tsp oil, salt, pepper, and garlic powder. Mix well and roast in the oven for 12-14 minutes, tossing often to ensure an even cook. Meanwhile, add chopped apple, cranberries, almonds, red onion and cheese to a large salad bowl.
Step Three. In a small bowl, whisk together the Dijon mustard, apple cider vinegar, honey, water, salt, and pepper. This dressing ties all the components together with a harmonious balance of tang and sweetness. Once the Brussels sprouts are tender, add them to the large bowl, pour the dressing over everything and enjoy.
Leftovers can be kept in an airtight container in the fridge for up to 4 days. Just remix before serving. Enjoy cold or reheated in the microwaves.
Recipe FAQs
Fresh Brussels sprouts work best for roasting as they yield a better texture and flavor. Frozen Brussels sprouts may become mushy when roasted.
You can trim and halve the Brussels sprouts in advance to save time. However, it’s best to roast them just before assembling the salad to preserve their texture.
You can prepare the dressing a day ahead and store it in the refrigerator. However, whisk it well before drizzling it over the salad, as ingredients might settle when left untouched.
Absolutely! Adding grilled chicken, chickpeas, or quinoa can turn this side dish into a complete meal.
Recipe Tips
Choose Fresh Brussels Sprouts: Opt for fresh, firm Brussels sprouts with vibrant green color. Avoid those with yellowing leaves or signs of wilting.
Uniform Sizing: Try to choose Brussels sprouts that are similar in size. This ensures even roasting, as smaller sprouts might overcook while larger ones are still roasting.
Spread Evenly on Baking Sheet: For optimal roasting, ensure the Brussels sprouts are spread out in a single layer on the baking sheet. Crowding can result in steaming rather than roasting.
Monitor Roasting Time: Keep an eye on the Brussels sprouts while roasting. Smaller pieces might cook faster, so remove them earlier to prevent overcooking.
Recipe Pairings
This warm brussel sprout salad would pair wonderfully with Blackened Steak, or Lemon Honey Garlic Chicken.
Other Veggie Loaded Salads To Try
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Roasted Brussel Sprout Salad
Equipment
- sharp knifes
- baking sheet
Ingredients
- 1 lb brussel sprouts
- 1 tsp olive oil
- ½ tsp salt
- ½ tsp garlic powder
- 1 apple, chopped Fuji or Gala
- ¼ cup dried cranberries
- ¼ cup shaved almonds
- ¼ cup red onion, chopped
- ⅓ cup manchego, shredded *see notes
Dijon Honey Dressing
- 3-4 Tbsp dijon *taste as you go!
- 2 Tbsp apple cider vinegar
- 1 Tbsp honey or maple syrup *use more as needed
- 1 Tbsp water
- ½ tsp salt
- ¼ tsp pepper
Instructions
- Preheat oven to 375º. If you're starting with whole Brussels sprouts, trim the stems and remove any tough outer leaves. Using a sharp knife slice them thinly. If you prefer a shortcut, opt for pre-shaved Brussels sprouts available at some grocery stores.
- On a cooking sheet, combine the shaved Brussels sprouts 1 tsp oil, salt, pepper, and garlic powder. Mix well and roast in the oven for 12-14 minutes, tossing often to ensure an even cook. Meanwhile, add chopped apple, cranberries, almonds, red onion and cheese to a large salad bowl.
- In a small bowl, whisk together the Dijon mustard, apple cider vinegar, honey, water, salt, and pepper. This dressing ties all the components together with a harmonious balance of tang and sweetness. Taste the dressing as you go, you may want more honey or syrup to sweeten it up. Once the Brussels sprouts are tender, add them to the large bowl, pour the dressing over everything and enjoy.
Made this tonight and the whole family loved it. We had rotisserie chicken with it. YUM.
Really good.
The dressing for this recipe is SO GOOD we loved this salad. Best I’ve ever had.
Very good. I like it, but I made mine warm. 1 Tbs olive oil, I lightly fried it a bit with the apples, then added your dressing.
Really nice. I never served shaved brussel sprouts before.
Thank you.
I love that you served it warm I will have to give that a try.
This was delicious!! I made this for my husband and I and we loved it! We added crispy chickpeas (I add those to just about every salad), but the recipe was perfect as is. You’re right, the dressing truly tied it all together. Ate it warm but also cold because #kids – delicious at both temps.