Roasted Brussels Sprouts Salad

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Roasted Brussels sprouts salad on a black plate.
Photo: Kirsten Nunez

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.

Key Ingredients

Ingredients for roasted Brussels sprouts salad: fresh brussel sprouts, red onion, thinly sliced apples, dried cranberries, vegan feta, and dressing.
Photo: Kirsten Nunez
  • 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.

Brussels sprouts tossed with oil, salt, and pepper in a bowl.
Photo: Kirsten Nunez

2. Roast the Brussels sprouts for 20 minutes, tossing once halfway.

Roasted Brussels sprouts on a baking sheet.
Photo: Kirsten Nunez

3. Toss the Brussels sprouts with sliced onions, apples, pecans, dried cranberries, and maple balsamic vinaigrette. Top with tofu feta and enjoy.

Roasted Brussels sprouts salad on a black plate.
Photo: Kirsten Nunez

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.
Roasted Brussels sprouts salad on a black plate.
Photo: Kirsten Nunez

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

Roasted Brussels sprouts salad on a black plate

Roasted Brussels Sprouts Salad

This 30-minute warm salad is perfect for the fall and winter months. It’s easy, plant-based, and equal parts sweet and savory. Serve this vegan salad recipe as an entrée, side dish, or appetizer.
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Course: Salad
Cuisine: American
Diet: Vegan
Keyword: best vegan chili recipe, roasted Brussels sprouts, roasted Brussels sprouts salad
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 1
Calories: 1354kcal
Author: Kirsten Nunez, MS

Ingredients

Roasted Brussels Sprouts

Maple Balsamic Vinaigrette

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

Large bowl
Baking Sheet

Nutrition

Calories: 1354kcal | Carbohydrates: 119g | Protein: 25g | Fat: 97g | Saturated Fat: 21g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 55g | Sodium: 2966mg | Potassium: 2328mg | Fiber: 27g | Sugar: 69g | Vitamin A: 3534IU | Vitamin C: 394mg | Calcium: 307mg | Iron: 10mg
Tried this recipe?Mention @CleanGreenSimple or tag #CleanGreenSimple!
Kirsten Nunez

About the Author

Kirsten Nunez

Contributing Writer

Kirsten 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.

Kirsten Nunez, MS

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