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This roasted Brussels sprouts salad is tossed with sweet maple-glazed walnuts, a zesty lemon Dijon dressing, and finished with creamy goat cheese—a delicious balance of savory, sweet, and tangy in every bite.
Healthy and Delicious Salad
If you’re looking for a healthy side dish that’s just as delicious as it is satisfying, this Roasted Brussels Sprouts Salad with Maple-Glazed Walnuts is it! The Brussels sprouts are roasted until perfectly crispy, then tossed with sweet and crunchy maple walnuts, creamy crumbled goat cheese, and a bright lemon Dijon dressing. It’s the perfect balance of textures and flavors—crispy, creamy, tangy, and a little sweet. This salad makes a standout side for any meal, but it’s so good, you might just want to eat it on its own!
Roasted Brussels Sprouts
- Brussels Sprouts: Thinly sliced for a shredded, salad-style texture.
- Avocado Oil: Great for high-heat roasting—helps the sprouts get golden and crispy.
- Salt & Pepper: Simple seasonings that let the natural flavor of the brussels sprouts shine.
These roasted Brussels sprouts are incredibly easy to make! Simply toss thinly sliced Brussels sprouts with avocado oil, salt, and pepper, then roast at 375°F for 20 minutes, flipping halfway through, until golden and crispy.
Maple Glazed Walnuts
- Walnuts: Add great texture to the salad, but feel free to swap in your favorite nut—pecans, almonds, or cashews all work well.
- Maple Syrup: Brings a natural sweetness that caramelizes beautifully when cooked.
- Sea Salt: Balances the sweetness and enhances that irresistible sweet-and-salty combo.
These maple glazed walnuts might just be my favorite part of this salad—I honestly catch myself snacking on them straight from the pan! They’re that good. Plus, they’re super easy to make and store.
To make them, add walnuts, maple syrup, and sea salt to a skillet over low heat. Bring to a gentle simmer and cook for 5–6 minutes, stirring frequently, until the walnuts are glossy and caramelized. Spread them out in a single layer on parchment paper and let them cool and set for 15–30 minutes. Once cooled, chop if desired. Store in an airtight container at room temperature for up to 1 week. They also make a delicious sweet and salty snack on their own!
Lemon Dijon Dressing
- Olive Oil: A smooth, flavorful base that brings everything together.
- Maple Syrup: Just a touch of sweetness to balance the acidity and mustard bite.
- Dijon Mustard: Brings a bold, slightly sharp flavor and helps emulsify the dressing for a creamy texture.
- Lemon Juice: Adds brightness and a tangy zing that balances the richness of the oil.
- Garlic: Adds savory depth and a subtle kick.
- Salt and Pepper: Essential for rounding out the flavor—season to taste!
This flavorful dressing really brings the whole salad together! Just add all the ingredients to a blender or food processor and blend until smooth and well emulsified. That’s it—simple, fresh, and so delicious!
Serving the Roasted Brussels Sprouts Salad
Let’s bring all these delicious ingredients together! To serve, combine the roasted Brussels sprouts with 1 cup (or more) of the maple glazed walnuts. Toss everything with the creamy lemon Dijon dressing, then top with crumbled goat cheese for a rich, tangy finish. Enjoy!
For a delicious, well balanced dinner, serve this salad with my Sticky Honey Garlic Chicken Thighs, Marinated Flank Steak or Spicy Garlic Shrimp Pasta.
Tools Used For This Recipe
- My favorite kitchen knife
- Cutting board
- Nonstick skillet
- Blender
- Baking sheet
- Lemon squeezer
- Measuring cups and measuring spoons
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More Healthy Side Recipes
- Roasted Garlic and Parmesan Potatoes
- Spicy Pickled Cucumbers
- Healthy Grilled Veggie Skewers
- Stir-fried Broccoli
Roasted Brussels Sprouts Salad with Maple-Glazed Walnuts
Equipment
Ingredients
Roasted Brussels Sprouts
- 2 lbs brussels sprouts thinly sliced
- 2 tbsp avocado oil
- salt and pepper to taste
Maple Glazed Walnuts
- 2 cups walnuts
- ⅓ cup pure maple syrup
- ¼ tsp sea salt
Lemon Dijon Dressing
- ¼ cup olive oil
- 2 tbsp maple syrup
- 2 tbso Dijon mustard
- juice from ½ lemon
- 2 garlic cloves
- salt and pepper to taste
To Serve
- 4 oz crumbled goat cheese
- 1 cup maple glazed walnuts
Instructions
Roasted Brussels Sprouts
- Preheat your oven to 375℉. Trim the ends of the Brussels sprouts and thinly slice them using a sharp knife or mandolin for even cooking.
- In a mixing bowl, toss the sliced Brussels sprouts with avocado oil, salt, and pepper until evenly coated. Spread them in an even layer on a baking sheet and roast for 20 minutes, tossing halfway through, until golden and crispy on the edges.
Maple Glazed Walnuts
- In a skillet over low heat, combine the walnuts, maple syrup, and a pinch of sea salt. Stir to evenly coat the walnuts, and let simmer for 5–6 minutes, stirring frequently, until the syrup thickens and the walnuts are glossy and caramelized. Be sure to watch closely to prevent burning.
- Transfer the maple-glazed walnuts to a sheet of parchment paper and spread them out in a single layer. Let them cool and set for 15–30 minutes. Once set, chop the walnuts if desired.
Lemon Dijon Dressing
- In a food processor or blender, combine the olive oil, Dijon mustard, maple syrup, lemon juice, garlic, salt, and pepper. Blend until the dressing is smooth and well emulsified.
Roasted Brussels Sprouts Salad
- In a large serving bowl, toss together the roasted Brussels sprouts, maple-glazed walnuts, and lemon Dijon dressing until well combined. Top with crumbled goat cheese and serve.
Notes
- Storing the Salad: Store any leftover salad in an airtight container in the refrigerator for up to 3 days. For best texture, keep the dressing separate and toss just before serving.
- Serving Cold or Warm: This salad is delicious served either warm or cold. To enjoy it warm, gently reheat the Brussels sprouts in a skillet over low heat or in a 300℉ oven for 5–8 minutes. Add the dressing, walnuts and goat cheese after warming.
- Maple-Glazed Walnuts: You can make the maple-glazed walnuts ahead of time—just be sure they’re completely cooled and set before storing. Keep them in an airtight container at room temperature for up to 1 week. They also make a delicious sweet-and-salty snack on their own!
