This crunchy roasted brussels sprouts salad is an easy weeknight side dish. It’s filled with sweet honeycrisp apple, crunchy almonds, and balsamic roasted brussels sprouts.
Roasted Brussels Sprouts Salad
This crispy and crunchy brussels sprouts salad is so easy to make, yet packed with so much flavor. It’s a delicious side dish to pair with your weeknight dinners that tastes even better the next day.
The brussels sprouts get roasted in balsamic vinegar, dijon mustard, maple syrup and a few other simple seasonings. Once they’re ready, they get mixed in with thinly sliced red onion, apples and crunchy shaved almonds.
Everything gets tossed in a simple honey balsamic dressing to really bring the flavors together. The apples add a delicious sweetness, the onions add the perfect flavor kick, and the almonds add a nice crunch.
I love serving this warm out of the oven, or cold the next day.
How to make roasted brussels sprouts salad
Here’s what you’ll need for this simple recipe:
- brussels sprouts- I use whole brussels sprouts that I thinly slice myself. You can also buy pre-shaved brussels sprouts, but I prefer having some thicker pieces
- red onion
- honeycrisp apple- honeycrisp is my go-to for salads, but any other apple variety would work
- sliced almonds
- honey balsamic dressing: olive oil, balsamic vinegar, honey, apple cider vinegar, salt & pepper
This recipe comes together so easily and is the perfect simple side dish to any meal. I served it last week with my Walnut & Pistachio Crusted Flounder and it was the ideal dinner combination.
This roasted brussels sprouts salad is a delicious combination of flavors. I can’t wait for you guys to try it!
More veggie side dishes you’ll love:
Moroccan Spiced Cauliflower and Chickpeas
Maple Dijon Roasted Carrots
Parmesan Roasted Brussels Sprouts
Roasted Brussels Sprouts Salad
Ingredients
Roasted Brussels Sprouts
- 1 lb brussels sprouts
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp low-sodium soy sauce
- 1 tsp dijon mustard
- 1 tsp maple syrup
- Salt & pepper
- 1/4 red onion
- 1/2 large apple, I love honeycrisp
- 1/3 cup sliced almonds
Balsamic Dressing
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tsp honey or maple syrup
- 1 tsp apple cider vinegar
- Salt & pepper
Directions
- Preheat the oven to 400 F
- Cut off the bottoms of the brussels sprouts then slice them thinly.
- Toss the brussels sprouts in the 2 tbsp of olive oil, 2 tbsp balsamic vinegar, 1 tbsp low-sodium soy sauce, 1 tsp dijon mustard, 1 tsp maple syrup and a pinch of salt & pepper
- Spread them onto a sheet pan and give them a light drizzle of olive oil
- Bake for 20 minutes, flip them and bake for another 15 minutes
- While the brussels sprouts roast, thinly slice the red onion and cut the apple into 1″ strips.
- Prepare the balsamic dressing by combining all of the ingredients together in a bowl.
- Once the brussels sprouts are ready, mix them in a bowl with the onion, apple slices and almonds.
- Toss everything together with the dressing and enjoy warm or cold.
- Leftovers will stay fresh in the fridge for 3-4 days.
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