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Maple Roasted Brussels Sprouts Salad

Maple Roasted Brussels Sprouts Salad

by Laura Harshbarger
This is my go to holiday salad! It is sweet, tangy, savory, hearty and totally delicious. You may find yourself going for seconds! Blueberries, pomegranate , roasted brussels, cucumbers, red onion, cranberries, and tender lettuce combine with a fresh lemon vinaigrette for a holiday salad you will want to bring to every get together.
5 from 5 votes
Prep and Cook Time 40 minutes
Course Salad
Servings 12 as a side

Ingredients
  

Brussels Sprouts Marinade

  • 1 tablespoon maple syrup
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon avocado oil
  • ¼ teaspoon black pepper
  • ¼ teaspoon cumin
  • ¼ teaspoon garlic powder
  • ¼ teaspoon paprika
  • ¼ teaspoon sea salt

Salad

  • 1 pound brussels sprouts
  • 1 large head red leaf lettuce
  • 3 large kale leaves
  • 1 cup dried cranberries
  • 1 cup toasted pecan pieces
  • 1 pomegranate, seeds/arils only
  • 6 ounces blueberries
  • ½ medium cucumber, partially peeled and chopped
  • ½ red onion, thinly sliced

Dressing

  • 1 cup extra-virgin olive oil
  • ½ cup fresh lemon juice
  • cup honey
  • cup water
  • 2 tablespoons raw apple cider vinegar
  • 1 tablespoon dijon mustard
  • 2 cloves garlic, minced
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper

Instructions
 

  • Preheat oven to 400°F and line a baking sheet with parchment paper or use a silicone liner.
  • Combine the brussels sprout marinade ingredients and whisk together with a fork or small whisk.
  • Remove the ends from the brussels sprouts and cut them in half. Pour the marinade over the brussels sprouts and stir. Add to baking sheet and bake for 25-30 mins, or until golden to your liking.
  • Meanwhile wash and dry the lettuce and kale. Chop the lettuce to your liking. Remove the stem or main vein from the kale leaves and tear the leaves into small bite size pieces. Place in a large salad bowl.
  • Combine the dressing ingredients in a blender and blend thoroughly for about one minute. Pour into a jar or salad dressing container.
  • After 25-30 minutes or when the brussels sprouts are slightly browned and crispy, remove from oven.
  • Add the cucumber, onions, pecans, cranberries, blueberries, Brussels sprouts and pomegranate to the salad.
  • Serve with the salad dressing on the side or mix some of the dressing in with the salad shortly before serving. This salad will keep for several days in the fridge (as long as there is not dressing on the salad), so you could make this in advance of a holiday party or get together. If making in advance, I would recommend making it no earlier than the day before to ensure maximum freshness of your ingredients.

Video

Notes

Recipe Notes: You can prep the brussels sprouts in advance and store them in the fridge until you are ready to make the salad. You could also make the dressing in advance.
Try to find cranberries sweetened with apple juice versus sugar. I have seen them both online and in health food stores.
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