Maple-Glazed Roasted Brussels Sprout Salad
User Reviews
5
Maple-Glazed Roasted Brussels Sprout Salad
Description
The Maple-Glazed Roasted Brussels Sprout Salad starts with Brussels sprouts and red onions tossed in olive oil, salt, and pepper, then roasted until tender and slightly browned. This roasting draws out their natural sweetness and softens their texture. Fresh red apple pieces provide crispness, while walnuts add crunch. Crumbled feta cheese introduces a creamy, salty element, and dried cranberries bring a tart sweetness.
The dressing combines olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper, creating a bright, sweet, and slightly tangy glaze that ties the salad components together. Tossing the salad just before serving keeps the textures distinct.
This salad keeps well refrigerated for up to four days when stored in an airtight container. To maintain texture when storing leftovers, keep the roasted vegetables separate from the other ingredients and reheat them before mixing the salad again.
Ingredients
Salad
- 2 lbs Brussels sprouts trimmed and halved, 900 g
- 1 medium red onion sliced
- 2 Tbsp olive oil 30 mL
- ¼ tsp salt
- ¼ tsp black pepper
- 1 red apple diced
- ½ cup walnuts roughly chopped, 60 g
- ½ cup feta cheese 100 g, crumbled
- ¼ cup dried cranberries 40 g
Dressing
- 2 Tbsp olive oil 30 mL
- 2 Tbsp apple cider vinegar 30 mL
- 1 Tbsp maple syrup 15 mL
- 1 tsp Dijon mustard 5 g
- salt to taste
- black pepper to taste
Instructions
- Roast: Preheat oven to 425°F (218°C). Add halved Brussels sprouts and sliced onion to a large, rimmed baking sheet. Drizzle with oil and sprinkle with salt and pepper, tossing around to evenly coat all the sprouts and onions. Bake for 20 minutes, or until sprouts are tender and a bit browned.
- Dressing: Whisk together all dressing ingredients to combine.
- Assemble: Toss together cooked Brussels sprouts, onion, apple, walnuts, feta, and cranberries. Right before serving, drizzle with dressing and toss to coat.
Notes
- Store leftovers in an airtight container refrigerated up to four days.
- Keep roasted vegetables separate from other salad ingredients if storing leftovers to maintain texture.
- Reheat Brussels sprouts and onions before recombining for best flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 423 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 423kcal | 21% |
| Carbohydrates | 37.3g | 12% |
| Protein | 14.7g | 29% |
| Fat | 28.2g | 43% |
| Saturated Fat | 5.6g | 28% |
| Cholesterol | 17mg | 6% |
| Sodium | 430mg | 18% |
| Potassium | 1104mg | 23% |
| Fiber | 11.8g | 47% |
| Sugar | 16.1g | 32% |
| Calcium | 192mg | 19% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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