Filled with crisp apples and tart cranberries, this roasted Brussels sprout salad is a great lighter side dish option for the holidays.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Servings: 6
Ingredients
For the salad
1 1/2poundsBrussels sprouts
2tablespoonsolive oil
Pinchsalt and pepper
1smallapple
1/3cupdried cranberries
1/3cup chopped pecans
For the dressing
2tablespoonspure maple syrup
2tablespoonscider vinegar
1tablespoondijon mustard
1/4teaspoonfine sea salt
1/4cupolive oilplus more as needed
Instructions
Preheat oven to 375°F.
Trim the ends from the Brussels sprouts and remove any wilted leaves. Cut vertically into 5 or 6 slices. Add to a bowl and toss with 2 tablespoons olive oil.
Spread on a rimmed baking sheet, sprinkle with salt and pepper, and roast for 20 minutes.
Meanwhile, core apple and slice thinly. Set aside. Chop the pecans into small pieces, if needed.
To make the dressing, whisk together maple syrup, cider vinegar, dijon, and salt until blended. While whisking, pour in the olive oil, then continue to whisk until dressing is emulsified and looks thick and opaque. Add more olive oil to thin further if desired.
Once the sprouts are done, add to a large bowl or serving dish. Add the apples, cranberries, and pecans. Drizzle about 2/3 of the dressing over the sprouts and then toss everything together to coat.
Serve immediately, at room temperature, or chilled, with remaining dressing for serving.