Roasted Brussels Sprouts Salad with sweet cranberries, crunchy walnuts, and crisp apples is perfect for a light and delicious weeknight meal or a new go-to side dish for your next holiday celebration.
Roasted Brussels Sprouts Salad
My family and I are always on the go; especially in the summer. So, I am always looking for quick, easy, healthy, AND tasty dishes to make them. Bonus if I can save some and serve it as leftovers the next day.
Let me tell you, this delicious salad does just that. Packed full of flavor, can make ahead (it will last in the fridge for up to 3 days), AND makes the BEST leftovers. Hello, healthy and tasty lunch!
Yup, this salad hits all the marks!
My roasted Brussels sprouts salad will change your mind on how you feel about Brussels sprouts.
When roasted, the sprouts have a wonderful sweet, nutty, almost smokey flavor that pairs perfectly with the sweetness of the cranberries, the buttery flavor of the walnuts, and the crisp taste of the apples.
All the flavors and texture in this dish will make your taste buds sing and will have your family asking you to make over and over!
Gluten-free, keto friendly, and vegan this simple salad is sure to be a hit with everyone at your dinner table!
Brussels Sprouts – This recipe calls for fresh, whole Brussel sprouts that you thinly slice. However; if you are strapped for time, I know stores like Trader Joes have bags of pre-sliced Brussel sprouts which can be a huge time saver!
Cranberries – While I prefer to make dried cranberries myself (this recipe details how to make your own), you can certainly use store bought dried cranberries. Just be aware that store bought are NOT keto friendly.
Walnuts & Sunflower Seeds – These are my favorite nuts for this salad but feel free to use your favorites like almonds or toasted pecans.
Apples – I love a great Granny Smith because it’s tart but a Fuji or Gala apple work best with this salad.
Looking for more leftover worthy dishes? Follow LTB on Pinterest and pin to a board!
How to make Roasted Brussels Sprouts Salad
First: Preheat oven to 200°F. Line a baking sheet with parchment paper.
Second: Place cranberries in a medium sauce pan with enough water to cover. Bring to boil and then allow to simmer for 2-3 minutes to allow cranberries to “pop”.
Once “popped” place in a bowl and toss together with coconut oil and sweetener. Transfer to lined baking sheet and dehydrate for 4-5 hours.
Third: Once cranberries are done; heat olive oil in skillet over medium heat. While skillet is heating up, thinly slice your Brussel sprouts.
When pan is hot, add Brussel sprouts, salt, and pepper and cook for 3-4 minutes or until your sprouts turn bright green.
Fourth: Add the cranberries, apples, sunflower seeds, and walnuts, to the warm Brussel sprouts tossing a little to combine the ingredients, before serving.
For the full recipe and detailed baking instructions, please see the recipe card at the end of this post.
How to store it
You can store the salad in an air-tight container in the fridge for up to 3 days.
Can I eat this salad warm or cold?
You can eat it either way! My family and I love this salad right off the skillet or once it’s been chilled in the fridge. This salad also makes great leftovers for lunch!
How do you shred Brussels sprouts?
Shredding Brussels sprouts by hand is fairly simple. First, cut off as little as possible of the sprout’s stems. By doing this, the sprouts will stay together which is easier to work with.
Next, remove any brown, bruised, or damaged outer leaves. Once you have a beautiful little bud, cut in half, length wise, right down the middle.
Then, place the sprout horizontal on your cutting board with flat side down and slice in thin strips from root to tip.
Finally, pull apart all the layers until they’re loose. Use immediately in your salad or place in air-tight container in your fridge for up to 3 days.
Tips for No Leftovers
- Allergic to walnuts? Just leave ’em out! You could also try and substitute chopped peanuts if you can handle them!
- Not worried about keeping this salad dairy free and vegan friendly? Add shaved Parmesan cheese for an extra salty nutty note that really kicks the flavor up a notch.
- Looking to dress this salad up a little more? Add a light and delicious vinaigrette (pick your favorite!) to this salad no earlier than 30 minutes before serving.
- A few pieces of goat cheese add a little creaminess to this salad!
If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!
Add this delicious salad or side dish to your weekly meal plan! Made this salad and loved it? Let me know by leaving a comment and a rating below!
- 2 (10-ounce) packages of Brussel Sprouts
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ cup walnuts (toasted, chopped)
- ½ cup dried cranberries (recipe included below)
- 1 large apple (diced)
- ½ cup sunflower seeds
- 10 ounce bag of fresh cranberries
- 1/2 cup powdered sugar (can use artificial sweetener for keto/sugar free diet plans)
- 1 tablespoon coconut oil
- Heat the oven to 200 degrees Fahrenheit.
- Place cranberries in a medium saucepan with just enough water to cover all of the cranberries.
- Bring to a boil, then simmer for 2-3 minutes to allow the skin of the cranberries to soften and pop open.
- Drain the cranberries gently pat away the moisture. If there are cranberries that haven’t “popped”, poke them with a fork before transferring all of the cranberries to a medium bowl.
- Add the powdered sweetener and coconut oil and toss to combine.
- Line a baking sheet with parchment paper and then arrange the cranberries on top before placing in the oven.
- Dehydrate the cranberries for 4-5 hours before turning off the oven and allowing the cranberries to continue drying out overnight (you can leave them in the oven for this step).
- Once the cranberries are ready, it’s time to assemble the salad.
Make the dried cranberries
Make the Brussels sprouts salad
- Heat the olive oil in a skillet over medium heat while you thinly slice the brussels sprouts.
- Add the brussels sprouts, salt, and pepper to the skillet, making sure to stir to combine the ingredients.
- Cook for 3-4 minutes, or until the brussels sprouts are bright green.
- Add the cranberries, apples, sunflower seeds, and walnuts, tossing a little to combine the ingredients, before serving.
If you don’t want to make your own dried cranberries, you can certainly use store bought. BUT store-bought dried cranberries are not Keto friendly or sugar free.
*If you love this recipe as much as I do, please leave me a comment and rate it 5 stars. Thank you!
Nutrition Information:Yield: 4 Serving Size: 5 ounces
Amount Per Serving: Calories: 455Total Fat: 27gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 0mgSodium: 1238mgCarbohydrates: 54gFiber: 8gSugar: 38gProtein: 7g
This nutrition information was generated via a third party, Nutritionix, and can not be held liable for any discrepancies in the information provided.
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