Roasted Brussels Sprouts Salad with Maple-Glazed Walnuts
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.
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!
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