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    Home ยป Recipes ยป Uncategorized ยป Roasted Brussels Sprouts Salad with Shallot Vinaigrette

    PUBLISHED: October 28, 2022 โ€ข By Toni Dash 8 Comments

    Roasted Brussels Sprouts Salad with Shallot Vinaigrette

    Jump to Recipe

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    roasted brussels sprouts salad on platter.

    Roasted Brussels Sprouts Salad with Shallot Vinaigrette is unique, delicious, and the perfect side salad to serve with a fall or Holiday dinner! It’s full of exciting flavors and textures that makes any meal feel special.

    roasted brussels sprouts salad on platter.
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    roasted brussels sprouts salad on platter.

    As the seasons’ change, so should your salads. Roasted, crispy brussels sprouts adds an exciting flavor to this salad recipe.

    Unlike shaved brussels sprouts salad which uses raw brussels sprouts, roasted sprouts have a crispy texture, mild flavor and are less bitter. Combined with sweet fresh apple and dried cranberries, tangy blue cheese, and crunchy pecans, the Brussels sprouts salad recipe is an exciting perfect fall salad and great side dish for holiday meals.

    Jump to:
    • Recipe Ingredient Notes
    • How to make Roasted Brussels Sprout Salad
    • Variations
    • How to store leftovers
    • Frequently Asked Questions
    • More recipes youโ€™ll love!
    • Recipe

    Recipe Ingredient Notes

    roasted brussels sprouts salad labelled ingredients.

    Brussels Sprouts. You’ll need 1 pound of fresh Brussel sprouts. Choose average size sprouts that are all similar in size to each other. Rinse and pat dry with paper towels. Trim the stem end with a fresh cut, remove any outer leaves that are blemished and halve the sprouts stem to end.

    Honeycrisp apple. These crisp apples have great flavor. One apple is used. Rinses, pat dry and slice very thinly. Honeycrisp apples are sweet with a hint of tartness and have a strong delicious apple flavor.

    Greens. You can use baby arugula for a light peppery flavor (be sure to use baby arugula which is milder) or mixed salad greens of your choice. You’ll need 2 cups.

    Crumbled blue cheese. You can either buy already crumbled bleu cheese or crumble it yourself from a block. You’ll use 2 tablespoons.

    Dried cranberries. These give a sweet-tart seasonal look and flavors.

    Shallot. Shallots are a cross between onion and garlic in flavor. They are milder than onions and make a great ingredients in salad dressing.

    Lemon juice. Use freshly squeezed lemon juice for the best flavor results. We love using a handheld juicer which quickly extract lots of juice.

    roasted brussels sprouts salad with shallot dressing in bowl.

    How to make Roasted Brussels Sprout Salad

    STEP 1. Roast the Brussel sprouts

    Preheat oven to 425 degrees Fahrenheit. Place prepped sprouts on a large rimmed sheet pan. Drizzle with the olive oil, salt, and pepper (photo 1). Roast for 15 minutes (photo 2).

    roasted brussels sprouts salad recipe steps 1-4.

    STEP 2. Make the shallot dressing

    While the Brussels sprouts roast, make the shallot vinaigrette by combining olive oil, red wine vinegar, fresh lemon juice, honey, and shallot in a sealed jar (photo 3). Shake until combined and set aside (photo 4).

    roasted brussels sprouts salad recipe steps 5-8.

    STEP 3. Make the salad

    Remove the baking sheet with the brussels sprouts from the oven.

    In a large bowl assemble the salad by tossing together warm brussels sprouts, sliced apples, chopped pecans, baby arugula, bleu cheese, and dried cranberries (photos 5-8).

    Note: for a pretty presentation layer the arugula or salad greens on a serving plate, place brussels sprouts and other ingredients on top as shown in the images above.

    Serve with shallot vinaigrette on the side (photos 9-10).

    roasted brussels sprouts salad recipe steps 9-10.

    Variations

    Feta cheese. If you prefer saltier feta cheese to the tangy flavor of blue cheese, you can swap in feta instead. Feta tastes excellent with the sweetness of the rest of the salad.

    Goat cheese. This is another tangy cheese that doesn’t have the blue cheese flavor. It makes a nice addition.

    Parmesan cheese. Parmesan also blends wonderfully with the brussels sprout salad recipe and has a more familiar and milder flavor than blue cheese or feta cheese.

    Pears. These are delicious either instead of the apple or in addition. Perfect for fall salads.

    Pomegranate arils (seeds). For a fresh, seasonal addition to this salad, you can swap the dried cranberries for pomegranate arils! They’ll add a nice, bright color, crunch and flavor! 

    Use different nuts or seeds. Pine nuts or pumpkin seeds would be great in this salad. Toast them briefly in a dry skillet over medium heat just until they become aromatic (a couple minutes). Stir the entire time while the roast to avoid burning.

    roasted brussels sprouts salad overhead with tongs.

    How to store leftovers

    Once the dressing is added to the salad it will not keep well.

    Frequently Asked Questions

    Can I make this ahead of time?

    This is a salad that’s best assembled right before it’s time to serve. However you can combine the salad ingredients EXCEPT the apple and Brussels sprouts the day before and store in an airtight container in the refrigerator. The dressing can also be made beforehand and kept in the refrigerator.
    When you’re ready to serve this salad, remove the salad and dressing from the refrigerator while you roast the Brussels sprouts. Add the sliced apple and roasted sprouts and serve.

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    Recipe

    roasted brussels sprouts salad overhead.

    Roasted Brussels Sprouts Salad with Shallot Vinaigrette

    This delicious hearty salad a favorite for the cold weather months. Perfect for Thanksgiving and other holiday meals as well as dinner any night.
    5 from 127 votes
    Print Save Recipe Recipe Saved! Pin Rate
    Course: Salad
    Cuisine: American
    Diet: Gluten Free, Vegetarian
    Prep Time: 15 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 4
    Calories: 449kcal
    Author: Toni Dash
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    Ingredients

    Salad

    • 1 pound brussels sprouts stems trimmed, any blemished outer leaves removed, halved stem-to-top
    • 1-2 tablespoons extra virgin olive oil
    • kosher salt to lightly season the sprouts before roasting
    • freshly ground black pepper to lightly season the sprouts before roasting
    • 1 Honeycrisp apple sliced thin
    • ¼ cup chopped pecans
    • 3 cups baby arugula or mixed salad greens
    • 2 tablespoons crumbled bleu cheese
    • 2 tablespoons dry cranberries

    Dressing

    • ½ cup extra virgin olive oil
    • 3 tablespoons red wine vinegar
    • 1 tablespoon freshly squeezed lemon juice
    • 1 tablespoon honey
    • 1 tablespoon minced shallot

    Instructions

    • Preheat your oven to 425 degrees Fahrenheit. Place prepared Brussels sprouts on a large rimmed baking sheet.
      Drizzle with the olive oil, lightly season with salt and pepper. Toss to coat. Bake for 15 minutes.
      1 pound brussels sprouts, 1-2 tablespoons extra virgin olive oil, kosher salt, freshly ground black pepper
    • While the Brussels sprouts roast, make the shallot vinaigrette. Combine the olive oil, red wine vinegar, fresh lemon juice, honey, and shallot in a jar and seal with a lid. Shake until fully combined.
      ½ cup extra virgin olive oil, 3 tablespoons red wine vinegar, 1 tablespoon freshly squeezed lemon juice, 1 tablespoon honey, 1 tablespoon minced shallot
    • Remove Brussels sprouts from the oven. and begin to assemble your salad by tossing together warm brussels sprouts, sliced apples, chopped pecans, baby arugula, bleu cheese, and dry cranberries.
    • Serve with shallot vinaigrette on the side.
    • In a large serving bowl combine the warm brussels sprouts, sliced apples, chopped pecans, baby arugula, bleu cheese, and dry cranberries. Toss to combine.
      Alternatively layer the ingredients on a serving platter starting with the salad greens followed by the other ingredients.
      1 Honeycrisp apple, ¼ cup chopped pecans, 3 cups baby arugula, 2 tablespoons crumbled bleu cheese, 2 tablespoons dry cranberries
    • Serve the shallot dressing on the side for diners to dress their own portion.

    Notes

    Variations
    Swap in another cheese. Feta cheese, goat cheese, or parmesan cheese work well in this salad if you’d prefer not to use blue cheese.
    Pears. These are delicious either instead of the apple or in addition. Perfect for fall salads.
    Pomegranate arils (seeds). Swap the dried cranberries for pomegranate arils! 
    Use different nuts or seeds. Pine nuts or pumpkin seeds would be great in this salad. Toast them briefly in a dry skillet over medium heat (stirring often) just until they become aromatic (a couple minutes). 
    How to make ahead
    This is a salad that’s best assembled right before it’s time to serve. You can combine all ingredients for the salad EXCEPT the sprouts and apples; store in the refrigerator in an airtight container. Make the salad dressing and store in a jar in the refrigerator.
    Before serving roast the Brussels sprouts and slice the apple to complete the salad.
     

    Nutrition

    Calories: 449kcal | Carbohydrates: 29g | Protein: 6g | Fat: 37g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 25g | Cholesterol: 3mg | Sodium: 76mg | Potassium: 605mg | Fiber: 7g | Sugar: 18g | Vitamin A: 1266IU | Vitamin C: 103mg | Calcium: 101mg | Iron: 2mg
    roasted brussels sprouts salad on platter.
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    Reader Interactions

    Comments

    1. Nancy Baker says

      November 03, 2022 at 12:29 pm

      5 stars
      I finally got everything together to make this, and it was worth the wait and effortโ€ฆso good!

      Reply
      • Toni Dash says

        November 03, 2022 at 5:32 pm

        So glad you enjoyed it Nancy!

        Reply
    2. Michelle says

      October 28, 2022 at 1:50 pm

      5 stars
      Amazing salad! Perfect combination of sweet, savory, creamy, fruity!

      Reply
    3. Tayler says

      October 28, 2022 at 8:59 am

      5 stars
      My favorite way to eat brussels sprouts is in a salad, and this salad did not disappoint!

      Reply
    4. Debbie says

      October 28, 2022 at 8:28 am

      5 stars
      I am loving all the flavors and textures in this Roasted Brussels Sprouts salad. Plan to make it again for Thanksgiving.

      Reply
    5. Lindsey H says

      October 28, 2022 at 8:22 am

      5 stars
      I just found this recipe and immediately had to make it. My friends came over for lunch and it was a huge hit!! It’s pretty and delicious!

      Reply
    6. Ava M. says

      October 28, 2022 at 7:41 am

      5 stars
      I love this! Quick and easy to make and tastes really good! Thanks ๐Ÿ™‚

      Reply
    7. Jen says

      October 28, 2022 at 7:19 am

      5 stars
      This is really an amazing salad!! Perfect for family meals!

      Reply
    5 from 127 votes (120 ratings without comment)

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    Welcome! Iโ€™m Toni Dash. Iโ€™m a Certified Nutrition Coach and the professional writer/blogger, photographer, recipe developer and creator of Boulder Locavoreยฎ. Iโ€™m so glad you are here!

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