Roasted Brussels Sprouts Salad with Maple Balsamic Dressing

paleo roasted brussel sprouts salad ina bowl

4.67 from 3 votes

Roasted Brussels Sprouts Salad with Maple Balsamic Dressing

This crunchy and flavorful roasted brussels sprouts 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.

Prep Time5

Cook Time25

Total Time30

Course: Salad, Side Dish

Cuisine: American

Keyword: healthy shaved brussel sprout salad, maple balsamic dressing, maple balsamic vinaigrette, paleo brussels sprouts, roasted brussel sprout salad, vegan brussel sprouts, vegan roasted brussel sprouts, whole30 brussel sprouts recipe

Servings: servings

Calories: 262kcal

Author: Jean Choi

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.

Video

Notes

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.

Nutrition