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- 1 pound Brussels sprouts, trimmed and halved - ¼ cup olive oil - 3 tablespoons pure maple syrup - 2 tablespoons Dijon mustard - 1 tablespoon apple cider vinegar - ½ cup pecans, roughly chopped - ½ cup dried cranberries - Salt and pepper to taste - ¼ cup feta cheese, crumbled - Additional toppings When I make this Maple Dijon Brussels Sprouts Salad, I focus on the main ingredients first. Fresh Brussels sprouts are key. They give the salad a nice crunch and earthy taste. I trim and halve them for even cooking. Next, I choose high-quality olive oil. It helps the Brussels sprouts roast perfectly. The oil also adds a rich flavor. I use pure maple syrup for sweetness. It balances the peppery taste of the sprouts. I also add Dijon mustard and apple cider vinegar for zing. The mustard gives a nice kick. The vinegar adds brightness. Together, they make a great dressing. For texture, I toss in chopped pecans and dried cranberries. The nuts add a satisfying crunch. The cranberries bring sweetness and a pop of color. Feta cheese is optional but worth it. It adds creaminess and depth to the salad. You can skip it for a dairy-free option. Feel free to customize with your favorite toppings. You can try seeds or fresh herbs. This salad is all about freshness and flavor. First, trim the ends of the Brussels sprouts. This helps remove any tough parts. Then, cut each sprout in half. This allows them to cook evenly and absorb flavors. Next, place the halved Brussels sprouts in a bowl. Toss them with olive oil, salt, and pepper. Make sure they are well coated. This step adds flavor and helps with roasting. Next, preheat your oven to 400°F (200°C). This high heat will help the sprouts get crispy. Spread the Brussels sprouts on a baking sheet in a single layer. Roast them for 20 to 25 minutes. Stir them halfway through to ensure even cooking. Look for a golden brown color and tenderness. They should be crispy on the outside but soft on the inside. While the Brussels sprouts roast, it’s time to make the dressing. In a small bowl, combine maple syrup, Dijon mustard, and apple cider vinegar. Whisk these ingredients together until they are well mixed. Whisking is key, as it ensures the flavors blend nicely. The sweet and tangy dressing will enhance the salad’s taste. Once the Brussels sprouts have cooled slightly, it’s time to assemble the salad. In a large bowl, mix the roasted Brussels sprouts, chopped pecans, and dried cranberries. Drizzle the maple Dijon dressing over the top. Toss everything gently to combine. If you want, sprinkle crumbled feta cheese on top for extra flavor. This adds a delicious creaminess that pairs well with the dish. To get great Brussels sprouts, roast them at 400°F (200°C). This high heat helps them turn golden brown while making them tender. Roast them for about 20-25 minutes. Check them halfway through to stir. Look for a nice caramel color and a soft texture. If they smell sweet and nutty, they're ready! You can try different ingredients for your dressing. Instead of apple cider vinegar, use balsamic vinegar for a richer taste. For a spicy kick, add a pinch of chili flakes. You might also mix in a bit of honey if you want it sweeter. These choices can change the flavor profile and keep things exciting! For serving, a wide, shallow bowl works best. This presentation lets the colors pop. You can pair this salad with grilled chicken or fish for a balanced meal. It also goes well with roasted veggies or a warm grain, like quinoa. These sides add great nutrition and flavor to your plate! {{image_2}} You can make this salad even better with some fun add-ins. Try different nuts or seeds to add crunch. Pecans work great, but walnuts or sunflower seeds can also shine. Each nut brings a new flavor, so mix and match to find your favorite. Adding fresh herbs can brighten the taste. Chopped parsley or cilantro can add a fresh twist. Just a handful can make a big difference and enhance the overall flavor of the dish. Want to keep it vegan? Simply skip the feta cheese. The salad still tastes great without it. You can also substitute it with a vegan cheese or a sprinkle of nutritional yeast for that cheesy flavor. If you need gluten-free options, rest easy. This salad is naturally gluten-free. Just ensure any additional ingredients you use meet your dietary needs. Using seasonal fruits can really elevate your salad. In the fall, add diced apples or pears for natural sweetness. In the summer, try adding berries for a burst of color and flavor. You can also adapt flavors for special occasions. For a holiday touch, add pomegranate seeds for a festive look. These small changes keep the salad exciting all year round. Store leftover salad in an airtight container. Make sure to seal it well. It will stay fresh for about three days. If possible, keep the dressing separate. This keeps the Brussels sprouts crisp. For best results, use glass containers. They do not stain and are easy to clean. You can also see the contents easily. Plastic containers work, too, but may hold odors. Can it be frozen? I do not recommend freezing this salad. The Brussels sprouts can get mushy when thawed. The texture will not be pleasant. If you do freeze it, separate the dressing. Freeze the salad base without the dressing. For reheating, let it thaw overnight in the fridge. Then, heat in the oven at 350°F (175°C) until warm. This keeps the flavor and improves texture. You can use frozen Brussels sprouts, but the texture will change. Fresh Brussels sprouts are crisp and tender. Frozen ones can become softer when cooked. They also might have a more muted flavor. If you use frozen, try to thaw and drain them first. This helps keep your salad from getting watery. If you run out of maple syrup, don't worry. You can use honey or agave syrup as a sweetener. Both add a nice sweetness. Brown sugar mixed with water also works well. Adjust the amount to your taste. Start with less and add more if needed. Yes, this salad is great for meal prep! You can roast the Brussels sprouts in advance. Store them in the fridge for up to three days. Just keep the dressing separate until you're ready to eat. This keeps everything fresh and tasty. You can mix in the pecans and cranberries right before serving for the best crunch. This blog post covered how to make a delicious Brussels sprouts salad. We talked about key ingredients like Brussels sprouts, olive oil, and maple syrup. I explained how to prepare, roast, and dress the salad. You can also customize it with optional add-ins and variations. I hope you feel ready to try this recipe. Enjoy experimenting and make this salad your own! A fresh and flavorful dish awaits you.

Maple Dijon Brussels Sprouts Salad

Discover a delightful Maple Dijon Brussels Sprouts Salad that's perfect for your next meal! This vibrant salad combines roasted Brussels sprouts, crunchy pecans, and sweet dried cranberries, all drizzled with a flavorful maple Dijon dressing. It’s not just healthy but also incredibly tasty! Click through to explore this easy recipe and elevate your salad game today!
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Ingredients
  

1 pound Brussels sprouts, trimmed and halved

¼ cup olive oil

3 tablespoons pure maple syrup

2 tablespoons Dijon mustard

1 tablespoon apple cider vinegar

½ cup pecans, roughly chopped

½ cup dried cranberries

Salt and pepper to taste

¼ cup feta cheese, crumbled (optional)

Instructions
 

Preheat the oven to 400°F (200°C).

    On a baking sheet, toss the halved Brussels sprouts with olive oil, salt, and pepper until evenly coated.

      Roast the Brussels sprouts in the preheated oven for 20-25 minutes, or until they are golden brown and tender, stirring halfway through.

        While the Brussels sprouts are roasting, prepare the dressing. In a small bowl, whisk together the maple syrup, Dijon mustard, and apple cider vinegar until well combined.

          Once the Brussels sprouts are done, remove them from the oven and let them cool slightly.

            In a large mixing bowl, combine the roasted Brussels sprouts, chopped pecans, and dried cranberries.

              Drizzle the maple Dijon dressing over the salad and toss gently to combine.

                If desired, sprinkle the crumbled feta cheese on top for added flavor.

                  Prep Time: 15 mins | Total Time: 40 mins | Servings: 4

                    - Presentation Tips: Serve the salad in a large, shallow bowl or platter, garnished with additional pecans and cranberries for an appealing look.