Roasted Brussels Sprouts Salad Recipe
This Roasted Brussels Sprouts Salad combines tender, caramelised Brussels sprouts with crisp apples, sweet dried cranberries, crunchy almonds, red onion and savoury cheese. Tossed in a tangy honey-Dijon dressing, it is a colourful, flavour-packed salad that makes a delicious side dish for everyday meals, festive gatherings and special occasions.
Equipment
- 1 Sharp Chef’s Knife
- 1 Chopping Board
- 1 Large Baking Tray
- 1 Large Salad Bowl –
- 1 Small Mixing Bowl
- 1 Whisk
- 1 Salad Servers:
Ingredients
- 680 g Brussels sprouts
- 1½ teaspoons olive oil
- ¾ teaspoon fine salt
- ¾ teaspoon garlic powder
- 1½ apples
- ⅜ cup dried cranberries
- ⅜ cup shaved almonds
- ⅜ cup finely chopped red onion
- ½ cup shredded Manchego
- 4½ –6 tablespoons Dijon mustard
- 3 tablespoons apple cider vinegar
- 1½ tablespoons honey
- 1½ tablespoons water
- ¾ teaspoon salt
- ⅜ teaspoon black pepper
Instructions
Step 1: Prepare The Brussels Sprouts
- Preheat the oven to 190°C or 170°C fan.
- Trim the Brussels sprouts and remove any damaged outer leaves.
- Slice the sprouts thinly and evenly.
- Place them on a large baking tray.
- Drizzle with olive oil and season with salt and garlic powder.
- Toss until evenly coated.
Step 2: Roast Until Golden
- Spread the sprouts into a single layer on the baking tray.
- Roast for 12–14 minutes, tossing once or twice.
- Cook until tender with lightly caramelised edges.
- Check thinner pieces early as they may cook faster.
Step 3: Prepare The Fresh Ingredients
- Chop the apples into small bite-sized pieces.
- Add the apples, dried cranberries, shaved almonds, red onion and Manchego to a large salad bowl.
- Gently fold the ingredients together.
Step 4: Whisk The Dressing
- Add the Dijon mustard, apple cider vinegar, honey, water, salt and black pepper to a small mixing bowl.
- Whisk until smooth and glossy.
- Taste and adjust the sweetness or mustard flavour if needed.
Step 5: Bring Everything Together
- Remove the roasted Brussels sprouts from the oven.
- Add the warm sprouts to the salad bowl.
- Pour over the dressing gradually.
- Gently fold everything together until evenly coated.
- Serve the Roasted Brussels Sprouts Salad immediately while the sprouts are warm and the textures are at their best.
Notes
- 🥦 Roast Until Golden: Give the Brussels sprouts enough space on the baking tray so they roast and caramelise rather than steam.
- 🍎 Use Crisp Apples: Choose firm, sweet-tart apples and add them just before serving to maintain their fresh crunch.
- 🥜 Keep The Crunch: Add the almonds towards the end and avoid overmixing so they retain their texture.
- 🍯 Balance the Dressing: Taste the honey-Dijon dressing before adding it and adjust the honey, mustard, or vinegar to suit your preference.
- 🥗 Dress Gradually: Add the dressing little by little and gently fold everything together to prevent the salad from becoming soggy.
- 🌡️ Serve Warm: For the best combination of tender sprouts and crisp toppings, serve the Roasted Brussels Sprouts Salad while the roasted vegetables are still warm.