Easy Roasted Brussels Sprout Salad with Maple Balsamic Dressing
If you love roasted vegetables, you’re going to love this easy to make Roasted Brussels Sprout Salad. Crispy roasted Brussels sprouts with sweet potatoes, dried cranberries, crunchy walnuts and creamy blue cheese drizzled with a simple Maple Balsamic Dressing. This recipe is the perfect side dish for the holidays and fall/winter seasons.
About this Roasted Brussels Sprout Salad Recipe:
As a Registered Dietitian, if there’s one thing that I know to be true, it’s that the best way to get people to eat more vegetables is to make them actually taste good. One of my favourite ways to do this is to roast them.
Seriously, I’m a roasted veggie fanatic. One reason roasted vegetables taste so good because we toss them in some fat (oil) and season them with things like salt, pepper and other spices. What’s great about roasting veggies is that you can play around with you favourite vegetables and flavours – it’s never boring! Take my Curry Roasted Cauliflower for example.
To take your roasted vegetables to the next level, you can also add flavour and texture by garnishing them with things like herbs, cheese, or nuts, like these Garlic Parmesan Roasted Potatoes.
Lucky for you, we’ve done all of these things in this super delicious and easy to prepare Roasted Brussels Sprout Salad recipe. It’s got crispy and warm seasoned Brussels sprouts and sweet potatoes, sweet dried cranberries, crunchy walnuts, and creamy blue cheese. Best of all, it’s topped off with a Maple Balsamic Salad Dressing (which I originally created for my Autumn Kale Salad recipe) that will take you less than 5 minutes to make.
Ingredients You’ll Need:
To make the salad, here is what you’ll need:
- Brussels sprouts
- Sweet potatoes
- Avocado oil
- Garlic powder
- Salt and pepper
- Dried cranberries
- Blue cheese
To make the dressing, here is what you’ll need:
Nutrition Benefits of Roasted Brussels Sprout Salad:
This recipe is packed with vegetables so sure enough, it’s packed with nutrition! Here are just some of the healthy nutrition benefits that this Roasted Brussels Sprout Salad recipe offers:
- Brussels sprouts are a great source of vitamin C (1 cup of Brussels sprouts provides 124% daily value of vitamin C), dietary fibre, and potassium. They’re also a plant-based source of iron.
- Sweet potatoes offer a variety of important nutrients like beta-carotene (which the body converts to vitamin A), vitamin B6, potassium, magnesium and fibre.
- Avocado oil is a source of both mono- and poly-unsaturated healthy fats.
- Walnuts are the highest source of omega-3 fatty acids out of all tree nuts. In addition to healthy fat, they also provide a moderate amount of protein (4 grams per ounce).
How to Make this Brussels Sprout Sweet Potato Salad:
To make this tasty and nutrient-packed dish, all you’ll need is the ingredients listed above, a baking sheet, a mason jar, and about 40 minutes.
We’ll mix everything right on the baking sheet, so you won’t even need a mixing bowl. Start by adding the prepped veggies to the baking sheet and tossing them with the avocado oil. After this, season them with garlic powder, salt and pepper, then toss again.
Put the baking sheet in the oven and roast the vegetables for 25 to 30 minutes until they are browned and crisp, removing them from the oven halfway through to give them a toss. This will help them cook more evenly. While the veggies cook, you can whip up the dressing by shaking all of the dressing ingredients together in a mason jar (pictured above). I told you it takes less than 5 minutes!
Once the vegetables are done roasting, it’s time to toss them together with the dried cranberries, walnuts, and blue cheese. You can do this right on the baking sheet, or transfer the vegetables to a serving dish and add the remaining ingredients there. Lastly, drizzle it all with the maple balsamic dressing and serve immediately!
- Brussels sprouts and sweet potatoes: While I washed and chopped my veggies myself, you can buy pre-chopped Brussels sprouts and sweet potatoes to make prepping this recipe even easier.
- Shallots: I added thinly sliced shallots to this recipe, but you can use red onion if you prefer. Alternatively, you can omit them altogether.
- Avocado oil: I used avocado oil to roast my vegetables, but you can substitute this with olive oil if you prefer.
- Walnuts: I used chopped walnuts, but chopped pecans or almonds would also work well.
- Blue cheese: I know not everyone loves blue cheese, so you can use goat cheese instead if you prefer.
If you happen to have leftovers, you can store the leftover Roasted Brussels Sprout Salad in an airtight container in the fridge up to 5 days. You can store leftovers of the dressing in a sealed container in the fridge up to 1 week.
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Easy Roasted Brussels Sprout Salad with Maple Balsamic Dressing
For the Brussels Sprout Salad:
- 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 sub. with goat cheese
For the Maple Balsamic Dressing:
- 1 batch maple balsamic dressing
- Preheat oven to 425F. Arrange the halved Brussels sprouts, chopped sweet potatoes, and thinly sliced shallot on a baking sheet. Drizzle with avocado oil and toss to coat (you can use clean hands to do this if you like).
- Add garlic powder, salt and pepper and toss once again to coat the vegetables. Transfer the baking sheet to the preheated oven and bake for 25 to 30 minutes, giving everything a toss halfway through.
- Meanwhile, prepare the dressing by adding all dressing ingredients to a sealable container (like a mason jar). Seal the jar and shake it until everything is well-combined. Set aside.
- When the veggies are done, remove from the oven and sprinkle with dried cranberries, chopped walnuts, and crumbled blue cheese (you can do this right on the pan or transfer everything to a serving bowl). Drizzle with the maple balsamic dressing and serve immediately!
Amazing side! Nice mix of sweet and savoury flavours. Served it with baby back ribs and sour dough bread. Definitely adding this awesome dish to the family meal rotation.
Yay! Thank you!!!
Could this be made up a day before and served cold? I would put all the pieces together before serving, but would prepare them all the night before.
Thanks! Great recipe.
Hi Kay, yes absolutely you could make it all up the night before and serve it cold if you like. Enjoy!
Can’t wait to try this! Would this taste off without the mustard? Mustard isn’t palatable to my husband. Any substitution recommendations?
Thank you Jamie! It wouldn’t taste off without the mustard, although the mustard does act as an emulsifier in the dressing as well, so if your husband tolerates mayonnaise, I might suggest adding equal parts of this as a substitute. If you do try this, or omitting the emulsifier all together, let me know how it goes! Enjoy!
Can I sub butternut squash for the sweet potatoes?
Yes you can definitely use butternut squash instead of sweet potatoes!
What can I use instead of sweet potatoes? Plan to make this tomorrow.