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- 1 lb Brussels sprouts, trimmed and halved - 1/4 cup extra virgin olive oil - 3 tablespoons pure maple syrup - 1 tablespoon Dijon mustard - 1 tablespoon apple cider vinegar - Freshly ground salt and pepper, to taste - 1/2 cup dried cranberries - 1/2 cup pecans, coarsely chopped - 1/4 cup feta cheese, crumbled (optional) - Fresh parsley, chopped, for garnish Alternatives for Brussels sprouts: You can use green beans or broccoli. Both will give a nice crunch. Substitutes for maple syrup: Honey or agave nectar work well. They add sweetness without losing flavor. Other types of nuts to use: Try walnuts or almonds for a different twist. Both add a rich taste and texture. 1. Start by preheating your oven to 400°F (200°C). This heat helps the Brussels sprouts roast well. 2. Take 1 pound of Brussels sprouts and trim their ends. Cut each one in half. 3. In a large bowl, toss the halved sprouts with 1/4 cup of extra virgin olive oil. 4. Season them with freshly ground salt and pepper. Make sure they are well coated. 1. Spread the seasoned Brussels sprouts in a single layer on a baking sheet. 2. Place the baking sheet in the oven and roast for 20-25 minutes. 3. Flip the sprouts halfway through for even roasting. Look for a nice golden brown color. 1. While the sprouts roast, mix your dressing. In a small bowl, whisk together 3 tablespoons of pure maple syrup, 1 tablespoon of Dijon mustard, and 1 tablespoon of apple cider vinegar. 2. Add a pinch of salt and pepper. Whisk until the dressing is well combined and smooth. 1. Once the Brussels sprouts are roasted, remove them from the oven and let them cool for 5 minutes. 2. In a large salad bowl, combine the warm sprouts with the maple Dijon dressing. Toss gently to coat all the sprouts. 3. Add 1/2 cup of dried cranberries and 1/2 cup of coarsely chopped pecans. Toss again to mix everything together. 4. If you like, sprinkle 1/4 cup of crumbled feta cheese on top for extra flavor. 5. Finish by garnishing with freshly chopped parsley for a bright touch. To get crispy roasted Brussels sprouts, start by cutting them in half. This helps them cook evenly. Toss them with olive oil and season well with salt and pepper. Spread them on a baking sheet in a single layer. This allows each sprout to roast nicely. Roast them at 400°F (200°C) for 20 to 25 minutes. Flip them halfway through for even browning. Add the dried cranberries and pecans after the sprouts cool for about 5 minutes. This keeps them fresh and crunchy. For an elegant presentation, serve the salad in a large bowl or on individual plates. Drizzle a little extra maple syrup on top before serving. This adds a nice touch. Pair this salad with grilled chicken or salmon for a complete meal. It also goes well with any holiday spread. To store leftovers, place the salad in an airtight container. Keep it in the fridge for up to three days. The flavors will blend nicely over time, but the sprouts may lose some crunch. If you want to keep them crisp, store the dressing separately. Mix it with the salad right before eating. {{image_4}} For a vegan version of the salad, simply skip the feta cheese. You can also use a plant-based yogurt for creaminess. This keeps your salad tasty and plant-friendly. For low-carb options, swap out the dried cranberries for unsweetened coconut flakes or sunflower seeds. This change reduces the sugar and keeps the crunch. You can add seasonal vegetables to your salad for a fresh twist. Try using roasted butternut squash or sweet potatoes during fall. In spring, consider adding peas or asparagus for vibrant color. If you want to experiment with different dressings, a balsamic vinaigrette or tahini dressing works well. These alternatives bring new flavors to your dish. Adding fresh herbs can really boost the flavor. Try tossing in some thyme or rosemary for an earthy aroma. Cilantro also brightens the taste with its fresh notes. For spices that complement the salad, consider a pinch of smoked paprika or cayenne pepper. These spices add warmth and depth, enhancing the overall flavor profile of your dish. Each serving of Maple Dijon Brussels Sprout Salad has around 250 calories. This salad is a great choice for a light meal. It packs a balanced macronutrient punch. Each serving contains roughly 30 grams of carbs, 15 grams of fats, and 5 grams of protein. The carbs mainly come from the Brussels sprouts and cranberries. The fats are healthy, coming from the olive oil and pecans. Brussels sprouts are nutrient-dense. They are high in vitamins C and K. These vitamins help support your immune system and promote healthy bones. They also have fiber, which aids digestion and keeps you feeling full. Using olive oil in this salad is a smart choice. It contains healthy fats that can lower bad cholesterol. Olive oil also has antioxidants, which help fight inflammation. Together, these ingredients boost overall health and wellness. A good serving size for this salad is about one cup. This amount allows you to enjoy the flavors without overdoing it. This salad fits well into a balanced diet. It combines healthy fats, fiber, and natural sweetness. You can serve it as a main dish or a side. It pairs well with grilled chicken or fish. Enjoying this salad can help you meet your daily veggie goals! Can I make Maple Dijon Brussels Sprout Salad ahead of time? Yes, you can make this salad ahead of time. Prepare the salad without dressing. Store it in the fridge for up to 24 hours. When ready to serve, toss it with the dressing. This will keep the sprouts crisp. Is this salad suitable for meal prep? Absolutely! This salad works well for meal prep. Just pack the salad components separately. Keep dressing in a small container. This way, your salad stays fresh and tasty throughout the week. What are the best alternatives to feta cheese? If you want to skip feta cheese, try goat cheese or a vegan cheese. Both give creaminess. You can also use avocado for a rich, smooth texture. How long can I store the salad in the fridge? You can store the salad in the fridge for about 2-3 days. Keep it in an airtight container. If dressed, the sprouts may get soggy. So, add dressing just before eating. Can I freeze the salad? Freezing this salad is not recommended. The texture of Brussels sprouts and other ingredients changes when frozen. It's best to enjoy it fresh. Can I use frozen Brussels sprouts? You can use frozen Brussels sprouts, but fresh ones taste better. Frozen sprouts may lack crunch. If using frozen, thaw and drain them well before cooking. What's the best type of maple syrup to use? I recommend using pure maple syrup. It has a rich flavor and depth. Avoid imitation syrup, as it lacks the same quality and taste. This blog covers how to make a tasty Maple Dijon Brussels Sprout Salad. We discussed key ingredients, preparation steps, and tips for perfecting the dish. You learned about ingredient substitutes and variations to suit your needs. This salad is not only delicious but also packed with nutrients. Remember, enjoy experimenting with flavors to make it your own. Prepare, serve, and relish this healthy dish at your next meal!

Maple Dijon Brussels Sprout Salad

Discover a delightful Maple Dijon Brussels Sprout Salad that will elevate your dining experience! This vibrant dish features roasted Brussels sprouts tossed in a homemade maple Dijon dressing, complemented by sweet cranberries, crunchy pecans, and optional feta. With simple ingredients and easy instructions, you can create a salad that's both tasty and healthy in just 40 minutes. Click through to explore the full recipe and impress your guests!
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Ingredients
  

1 lb Brussels sprouts, trimmed and halved

1/4 cup extra virgin olive oil

3 tablespoons pure maple syrup

1 tablespoon Dijon mustard

1 tablespoon apple cider vinegar

Freshly ground salt and pepper, to taste

1/2 cup dried cranberries

1/2 cup pecans, coarsely chopped

1/4 cup feta cheese, crumbled (optional)

Fresh parsley, chopped, for garnish

Instructions
 

Begin by preheating your oven to 400°F (200°C).

    In a large mixing bowl, toss the halved Brussels sprouts with the olive oil. Season generously with salt and freshly ground pepper, ensuring all sprouts are evenly coated.

      Arrange the seasoned Brussels sprouts in a single layer on a baking sheet, spreading them out to allow for even roasting.

        Place the baking sheet in the oven and roast the Brussels sprouts for approximately 20-25 minutes, or until they are tender and have developed a golden brown color. Be sure to flip them halfway through the roasting process for optimal cooking.

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

            Once the Brussels sprouts are beautifully roasted, remove them from the oven and let them cool for about 5 minutes. This step allows them to absorb the dressing better.

              In a large salad bowl, combine the warm Brussels sprouts with the homemade maple Dijon dressing. Toss gently to ensure all the sprouts are coated in the flavorful dressing.

                Next, add in the dried cranberries and the chopped pecans to the bowl. Toss everything together with care, allowing the ingredients to intermingle harmoniously.

                  If desired, sprinkle the crumbled feta cheese over the top of the salad for a creamy finish. Lastly, garnish your beautiful salad with freshly chopped parsley for a pop of color.

                    - Preparation Time: 10 minutes

                      - Total Time: 40 minutes

                        - Servings: 4

                          - Presentation Tips: Serve the salad in a large bowl or divide it into individual plates for an elegant presentation. A drizzle of additional maple syrup can add a nice touch right before serving.