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.


Brussels sprouts dried cranberries vegan feta cheese salt and pepper avocado oil

©Kirsten Nunez

red onion apple pecans lemon juice

Step 1:

In a small jar, combine all the vinaigrette ingredients. Mix  and chill in the refrigerator. In a bowl, toss the Brussels sprouts with olive oil, salt, and pepper. 

©Kirsten Nunez


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

Step 2:

©Kirsten Nunez

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

Step 3:

©Kirsten Nunez

• Switch up the nuts. Instead of pecans, try walnuts or pistachios. • Use a different vinaigrette. Our lemon vinaigrette also tastes delicious with this salad. • Try other dried fruits. Raisins and dried figs work well too.

Recipe Tips & Variations

©Kirsten Nunez

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