A roasted brussels sprout salad that combines the very best of fall flavor – earthy brussels sprouts roasted until caramelized and crisp, sweet and slightly spicy honeyed pecans & pumpkin seeds, a fragrant rosemary cider vinaigrette, crisp apples, and sharp white cheddar cheese. It’s a salad that’s special enough to serve for the holidays, but it’s so satisfying that you’ll hopefully want to make it all season long!
Welcoming in the month of Thanksgiving with this roasted brussels sprout salad!
With October behind us, it’s time to focus on all things holiday. My goal over these next two months is to give you plenty of inspiration for your holiday meals…from appetizers to desserts and everything in between. I’ll be sprinkling in some fall and winter weeknight meals as well to fill our tables leading up to the celebrations.
First up, a festive salad that’s perfect as a side dish for Thanksgiving. It also doubles as a great lunch or light dinner if you add some chicken to it or maybe serve it alongside this butternut squash soup.
roasted brussels sprout salad – the details
This salad is the tastiest mix of sweet & savory. You’ll start by roasting the brussels sprouts. I like to cut them in half first, and then each half into three wedges (if they’re really big, I’d do four). The smaller they are when roasted, the more they’ll caramelize and crisp up on the edges.
Next up, the honeyed pecans & pumpkin seeds. They’ll quickly simmer on the stove with honey, cayenne, a pinch of salt, and a splash of water until the honey thickens. After you pour the mixture out onto a piece of parchment paper, the honey sets and hardens in no time.
Just like brittle, you can simply break it up and you’ve got the most delicious crunchy topping for the salad.
The vinaigrette is made on the stove by cooking some shallots and then simmering cider and a sprig of rosemary for about 10 minutes. This fragrant mixture gets added to a bowl and from there, it’s just like making a regular vinaigrette. The finished product is deeply flavored and very aromatic.
After those three steps – roasting the brussels, cooking the nuts, and making the vinaigrette – all that’s left to do is assemble!
Slices of sweet, crisp apple and crumbled white cheddar cheese are the finishing touches. All in all, the perfect fall salad.Print
Roasted Brussels Sprout Salad with Rosemary Cider Vinaigrette
a roasted brussels sprout salad with honeyed pecans & pumpkin seeds, apples, white cheddar cheese, and a rosemary cider vinaigrette
- 1 lb brussels sprouts, halved + ends trimmed + cut into thirds
- olive oil
- kosher salt
- ¾ cup roughly chopped pecans
- ½ cup pumpkin seeds
- ¼ cup honey
- 1 tbsp water
- ¼ tsp cayenne pepper
- 1 tbsp + ¼ cup olive oil, plus more as needed
- 2 small shallots, minced
- 1 cup apple cider
- 1 sprig rosemary
- 2 tbsp apple cider vinegar
- 2 tsp whole grain mustard
- freshly cracked black pepper
- 4 cups spring mix
- 2 cups arugula
- ½ cup crumbled white cheddar cheese
- 1 apple, cored + thinly sliced
- Preheat the oven to 425°F. Add the brussels sprouts to a half sheet pan. Drizzle generously with olive oil and toss to coat. Spread them out into a single layer. Season with a pinch of salt. Roast for 20-25 minutes, or until crisp and tender.
- Meanwhile, heat a 12” skillet over medium-low heat. Add the pecans and pumpkin seeds. Toast for a few minutes until lightly browned and fragrant. Add the honey, water, and cayenne. Raise the heat to medium and allow the honey to bubble. Stir well and let the honey simmer for a minute or so to thicken. Pour the mixture into an even layer on a piece of parchment paper. Season with a pinch of salt. Let cool.
- Wipe out the skillet and return it to medium heat. Add 1 tablespoon of olive oil. Add the shallots and cook for a minute or so. Pour in the apple cider and add the rosemary sprig. Bring to a boil. Reduce the heat to medium-low and simmer for about 10 minutes. Remove the rosemary and pour the mixture into a mixing bowl.
- Whisk in the apple cider and mustard. Slowly drizzle in ¼ cup of olive oil, whisking continuously. Season with salt and black pepper to taste.
- Toss the spring mix, arugula, and brussels sprouts with ¾ of the vinaigrette. Arrange the salad onto a platter. Break the nuts into bite-size pieces. Top with the nuts, cheddar, apple slices, and more black pepper. Spoon the remaining vinaigrette over top.
If your brussels sprouts are larger, you can cut each half into four instead of three. The goal is to cut them small enough so they’re able to crisp, but still have a good bite to them. If after 25 minutes they’re not crisp around the edges, continue to roast. It also helps to place the sheet pan on the rack that gets the most heat in your oven (typically the top rack).