Roasted Brussels Sprout Salad with Rosemary Cider Vinaigrette

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a roasted brussels sprout salad with honeyed pecans & pumpkin seeds, apples, white cheddar cheese, and a rosemary cider vinaigrette

servings: 4-6


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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).