This crunchy and flavorful roasted brussel sprout salad combines cranberries, almonds, and red onions with a sweet and tangy homemade maple balsamic dressing. This savory winter salad is a must-have, 30-minute side dish for any occasion. Serve warm or cold, even the leftovers are amazing! Paleo, vegan, and Whole30.
What Makes This Recipe Great
Salads are my all-year-round favorite meal. During the summer, it’s all about raw, crisp, and cold veggies like cucumbers, onions, and tomatoes. In the colder months, I love to throw together anything warm, comforting, and roasted.
This vegan, paleo, and Whole30-friendly roasted brussel sprout salad recipe is the best of both worlds. It has the perfect blend of cool, crunchy veggies, subtly sweet cranberries, and warm, savory, roasted Brussels sprouts. Tossed with an easy maple balsamic dressing, this is the ultimate winter salad!
I ordered a very similar salad at a local seafood restaurant near my home, and I loved it so much. I was determined to recreate the recipe using less sugar, fresher ingredients, and high-quality oils. It actually turned out better than the restaurant version!
Watch The Recipe Video
Ingredient Notes
See the full list of ingredients in the recipe card below.
The ingredients are fairly simple for this paleo and vegan roasted brussels sprouts salad, and you likely have them on hand!
Roasted Brussel Sprout Salad
Brussels Sprouts: Use fresh, raw sprouts for this salad. See my tips and tricks below for how to cut them.
Coconut Oil: Any other cooking oil you prefer works.
Sliced Almonds: I used sliced almonds but feel free to switch it up with walnuts, pecans, or even pine nuts!
Dried Cranberries: Make sure to use no-sugar-added cranberries for Whole30 and paleo. If you want them sweeter, you can use the regular version.
Maple Balsamic Dressing (Vinaigrette)
Maple Syrup: For the Whole30 version, you can omit this. The dried cranberries will still give plenty of sweetness!
Dijon Mustard: Make sure to find one with fillers or sugars if you are making Whole30 brussels sprouts. This is the brand I like.
Lemon Juice
Olive Oil
Balsamic Vinegar
Recipe Step by Step
- Preheat oven to 350 degrees F, and spread sliced almonds on a baking sheet.
- Bake for 5-6 minutes until the almonds are lightly browned, shaking the pan every minute. Remove from the oven and transfer to a separate bowl to keep it from browning further.
- Raise the oven temperature to 400 degrees F.
- Combine sliced brussels sprouts, coconut oil, salt, and pepper in a large bowl and toss until well combined.
- Transfer to a baking sheet and bake until the brussels sprouts are tender and the edges are browned slightly.
- While the brussels sprouts are roasting, make the maple balsamic dressing. Combine the rest of the ingredients (except almonds), in a large mixing bowl and toss them together.
- Add the brussels sprouts into the dressing once done roasting. Toss together to coat, then add the almonds and toss gently.
- Season with more salt and pepper, if needed, then serve warm or cold.
Tips & Tricks
Cutting Brussels Sprouts: Use a sharp knife to slice the brussels sprouts thinly lengthwise. You can also use a food processor with the slicer attachment.
Serving: This roasted brussel sprout salad is delicious both warm or cold! I really enjoyed this paleo and vegan brussels sprouts salad when it was warm, but the leftovers were also really delicious!
Storage: Store in an airtight container in the refrigerator for up to 4 days. Reheat or serve cold, both are delicious. The flavors melded together even more while sitting in the fridge. If you want leftovers, I suggest you make a double batch because you’ll want to eat it again and again.
Make Ahead: If you’re looking for a unique, healthy, make-ahead side dish to make for the holidays, this is the perfect recipe! You can make it the night before and serve warm or cold the next day. As a vegan, paleo, and Whole30 recipe, this roasted brussel sprout salad is a side dish that everyone can enjoy.
Homemade Salad Dressing: This maple balsamic dressing (or maple balsamic vinaigrette) recipe is such an easy homemade salad dressing that goes great with any salad! Its simple ingredients include olive oil, maple syrup, balsamic vinegar, dijon mustard, lemon juice, and oregano.
Recipe FAQs
Yes! In addition to being paleo, vegan, and Whole30, it’s also a keto-friendly, low-carb recipe. Simply replaced the maple syrup with a keto maple syrup alternative.
If you’re looking for a unique, healthy, make-ahead side dish to make for the holidays, this is the perfect recipe! You can make it the night before and serve warm or cold the next day. As a vegan, paleo, and Whole30 recipe, this roasted brussel sprout salad is a side dish that everyone can enjoy.
Roasted Brussels Sprouts Salad with Maple Balsamic Dressing
Video
Ingredients
- 1/4 cup sliced almonds
- 1 lb brussels sprouts ends trimmed
- 1 tbsp coconut oil or your favorite cooking oil
- 1/2 red onion sliced
- 2 tbsp dried cranberries
- 2 stalks green onions chopped
- 2 tbsp extra virgin olive oil
- Juice from 1 lemon
- 1 tbsp balsamic vinegar
- 2 tsp maple syrup plus more to taste – omit for Whole30
- 1 tsp dijon mustard
- 1/2 tsp dried oregano
- Salt and pepper to taste
Instructions
- Preheat oven to 350 degrees F, and spread sliced almonds in a single layer on a baking sheet.1/4 cup sliced almonds
- Bake for 5-6 minutes until the almonds are lightly browned, shaking the pan every minute.
- Remove from the oven and transfer to a separate plate to keep from browning further.
- Raise the oven temperature to 400 degrees F.
- Use a sharp knife to slice the brussels sprouts thinly lengthwise, or you can do this in a food processor with the slicer attachment.1 lb brussels sprouts
- Combine sliced brussels sprouts, coconut oil, salt and pepper on the same baking sheet and toss together to combine.1 tbsp coconut oil, Salt and pepper
- Bake for 20 minutes, stirring halfway through, until the brussels sprouts are tender and the edges are browned slightly.
- While the brussels sprouts are roasting, combine the rest of the ingredients (except almonds), in a large mixing bowl and toss together.1/2 red onion, 2 tbsp dried cranberries, 2 stalks green onions, 2 tbsp extra virgin olive oil, Juice from 1 lemon, 1 tbsp balsamic vinegar, 2 tsp maple syrup, 1 tsp dijon mustard, 1/2 tsp dried oregano
- Add the brussels sprouts into the bowl once they are finished roasting. Toss everything together to coat, then add the almonds and toss gently.
- Season with more salt and pepper, if needed.
- Serve warm or cold.
Will this keep in the fridge overnight? I’d love to prepare the night before as I won’t have time between work and the meal to prep this (hoping to serve this on Friday). Thanks!
Yes it will! It actually tastes better the longer it sits so you can definitely do that. 🙂
So so good!! I only wish I had read the part about needing to double the recipe before I made it! 😕 Now I need to make it again!!
Loved this new way to use brussels sprouts. I used this recipe as a base for a salad and added protein to it so love the versatility of this veggie based dished. Will definitely be making again!
Thank you so much!!
I would not use the coconut oil again. Though my husband said he didn’t taste it much, I did. It was not a flavor I wanted included. I suggest a neutral-flavored oil for the roasting step, or avocado or olive oil. I generally only use my coconut oil for sweet baking and homemade granola. That’s where it belongs in my household. Otherwise, the rest of the salad was mostly good.