If you enjoy roasted Brussels sprouts, you’re going to love this salad version. It’s a flavorful and healthy dish that will be right at home in any fall or winter spread.
The dish combines roasted Brussels sprouts with sweet dried cranberries, crunchy pecans, and creamy vegan feta cheese. It also features a flavorful balsamic vinaigrette made with Dijon mustard and maple syrup, making it the ultimate seasonal condiment.
Enjoy this warm vegan salad recipe with chickpea meatloaf to make it a full meal. You can also add tempeh bacon to the dish for added plant-based protein.
Table of Contents
Key Ingredients
- Brussels sprouts. For best results, use fresh Brussels sprouts. Remove the outer leaves before starting this recipe.
- Vegan feta cheese. You can use store-bought vegan feta or our tofu feta cheese recipe.
- Pecans. Chopped pecans add a tasty crunch and flavor to this salad. You can also use walnuts, pistachios, almonds, or a combo of different nuts.
- Dried cranberries. The sweetness of dried cranberries works wonderfully with the caramelized Brussels sprouts. It also adds a delightful seasonal flavor to the dish.
How to Make Roasted Brussels Sprouts Salad
This warm Brussels sprouts salad is easy to make and customize. For the full ingredients list and steps, check out the recipe card at the bottom of this post.
1. In a small jar, combine all the vinaigrette ingredients and mix well. Chill in the refrigerator as you prepare the Brussels sprouts.
Preheat the oven to 425°F. Line a small baking sheet with parchment paper. In a large bowl, toss the Brussels sprouts with olive oil, salt, and pepper.
2. Roast the Brussels sprouts for 20 minutes, tossing once halfway.
3. Toss the Brussels sprouts with sliced onions, apples, pecans, dried cranberries, and maple balsamic vinaigrette. Top with tofu feta and enjoy.
Recipe Tips, Variations, and Substitutions
- Switch up the nuts. Instead of pecans, you can also use walnuts, almonds, pistachios, or a combination of several nuts.
- Use a different vinaigrette. Our lemon vinaigrette also tastes delicious with this salad.
- Toss with apple chips. For a different type of crunch, use dried apple chips instead of fresh apples.
- Skip the onion. If you don’t like raw red onion, feel free to skip it.
- Try other dried fruits. Raisins and chopped dried figs work well in place of dried cranberries.
How to Store Leftovers
If you think you’ll have leftovers before serving the dish, avoid tossing the entire salad with vinaigrette. This way, you can store the vinaigrette and salad separately, which will reduce the risk of soggy vegetables. Store each one in separate airtight containers in the refrigerator; eat the salad within 3 days.
Serving Suggestions
- Coconut bacon flakes. For an umami crunch, add a handful of vegan bacon flakes
- Vegan Parmesan cheese. Increase the cheesiness with this cashew-based recipe
- Vegan croutons. This crunchy topping is perfect for any salad
Roasted Brussels Sprouts Salad
Ingredients
Roasted Brussels Sprouts
- 1 pound Brussels sprouts outer leaves removed and quartered
- ¼ red onion thinly sliced
- ½ apple cored, thinly sliced, and tossed with lemon juice
- ⅓ cup dried cranberries
- ⅓ cup pecans chopped
- ¼ cup vegan feta cheese
- ½ to 1 teaspoon salt
- ½ teaspoon ground black pepper
- 2 tablespoons avocado oil
Maple Balsamic Vinaigrette
- 2 tablespoons extra-virgin olive oil or avocado oil
- 2 tablespoons balsamic vinegar
- 1 to 2 tablespoons maple syrup
- 2 teaspoons Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme
Instructions
- In a small jar, combine all the vinaigrette ingredients and mix well. Chill in the refrigerator as you prepare the Brussels sprouts.
- Preheat the oven to 425°F. Line a small baking sheet with parchment paper.
- In a large bowl, toss the Brussels sprouts with olive oil, salt, and pepper.
- Roast the Brussels sprouts for 20 minutes, tossing once halfway.
- Toss the Brussels sprouts with sliced onions, apples, pecans, dried cranberries, and maple balsamic vinaigrette. Top with tofu feta and enjoy.
Notes
- Instead of pecans, you can also use walnuts, almonds, pistachios, or a combination of several nuts.
- Our lemon vinaigrette also tastes delicious with this salad.
- For a different type of crunch, use dried apple chips instead of fresh apples.
- If you don’t like raw red onion, feel free to skip it.
- Raisins and chopped dried figs work well in place of dried cranberries.
- If you think you’ll have leftovers before serving the dish, avoid tossing the entire salad with vinaigrette. This way, you can store the vinaigrette and salad separately, which will reduce the risk of soggy vegetables. Store each one in separate airtight containers in the refrigerator and eat the salad within 3 days.
Recommended Tools & Products
Nutrition
About the Author
Kirsten Nunez is a journalist who focuses on healthy food and cooking. Her vegan and plant-based recipes have appeared on VegNews, eHow, Shape, and more. When she’s not creating and photographing vegan recipes for Clean Green Simple, you can find her experimenting in the kitchen and sharing plant-based meals with friends and family. More articles by Kirsten.
