Maple Dijon Brussels Sprout Salad

$- Brussels Sprouts - Olive Oil - Maple Syrup - Dijon Mustard - Apple Cider Vinegar Brussels sprouts are the star of this salad. Choose fresh, bright sprouts for the best flavor. I recommend trimming and halving them to help them roast evenly. Olive oil adds richness and helps the sprouts brown nicely. Maple syrup gives a sweet touch that balances the mustard's tang. Dijon mustard adds a zesty flavor, while apple cider vinegar brings a hint of acidity. - Dried Cranberries - Pecans - Feta Cheese - Fresh Parsley You can add dried cranberries for a chewy, sweet burst. Pecans add a crunchy texture that pairs well with the sprouts. If you like cheese, feta brings a creamy and salty note. Fresh parsley adds a pop of color and brightness to the salad. - Salt - Pepper Seasoning is key. A good pinch of salt enhances the flavors. Freshly cracked pepper adds warmth and depth. Adjust these to suit your taste. This mix of ingredients creates a fresh and tasty salad. Each bite offers a lovely blend of sweet, savory, and tangy flavors. 1. First, preheat your oven to 400°F (200°C). This step warms up the oven for roasting. 2. Next, trim the Brussels sprouts by cutting off the tough ends. Halve them to help them cook evenly. 1. In a large bowl, toss the halved Brussels sprouts with 1/4 cup of olive oil, salt, and pepper. This gives them flavor. 2. Spread the Brussels sprouts on a baking sheet. Make sure they are in a single layer. 3. Roast them in the oven for about 20-25 minutes. Flip them halfway through to cook evenly. They should be tender and golden brown. 1. While the Brussels sprouts roast, grab a small bowl. 2. Combine 3 tablespoons of pure maple syrup, 1 tablespoon of Dijon mustard, and 1 tablespoon of apple cider vinegar. 3. Whisk these ingredients together. Add a pinch of salt and pepper to taste. This dressing is both sweet and tangy. 1. Once the Brussels sprouts are out of the oven, let them cool for about 5 minutes. 2. In a large salad bowl, add the warm Brussels sprouts. 3. Pour the maple Dijon dressing over the sprouts. Toss everything to combine well. 4. Add in 1/2 cup of dried cranberries and 1/2 cup of chopped pecans. Toss again gently. 5. If you like, sprinkle 1/4 cup of crumbled feta cheese on top. Garnish with fresh parsley. Enjoy your fresh and tasty salad! To get that sweet, caramelized flavor in your Brussels sprouts, roasting is key. Start by preheating your oven to 400°F (200°C). This temperature helps the sprouts brown nicely. Spread the halved sprouts on a baking sheet. Make sure they have space. Crowding them can lead to steaming, not roasting. Roast for 20-25 minutes. Flip them halfway through for even cooking. You'll know they are done when they are tender and golden brown. While the maple Dijon dressing is a star, you can play with it! Try adding fresh herbs like thyme or rosemary for a new twist. You could also sprinkle in some garlic powder for a kick. If you want a different sweetener, honey works well too. Just remember to adjust the amount. Each sweetener can change the flavor profile slightly but adds its own charm. This salad shines on its own but pairs well with many dishes. Serve it alongside grilled chicken or salmon for a hearty meal. It also fits great in a potluck spread or a holiday feast. The bright flavors make it a hit at gatherings. You can also enjoy it as a light lunch. Just add a slice of crusty bread for a complete meal. {{image_2}} You can change this salad based on the seasons. In spring, add fresh peas or radishes for a crisp bite. In fall, swap in roasted sweet potatoes for extra sweetness. Some great toppings to try are: - Sliced apples - Pomegranate seeds - Grated carrots These changes keep the salad fresh and fun all year round! If you need a vegan salad, skip the feta cheese. Use a plant-based dressing or add some avocado for creaminess. For gluten-free options, check that your Dijon mustard is gluten-free. To lower calories, cut down on the maple syrup or use less oil. You can also replace pecans with sunflower seeds for a lighter touch. Want to spice things up? Add some chili flakes or a dash of hot sauce to the dressing. You can also mix in different nuts like walnuts or almonds for a unique crunch. For a fruity twist, toss in some chopped apples or pears to balance the flavors. These tweaks make your Maple Dijon Brussels Sprout Salad even more exciting! To store leftovers, place the salad in an airtight container. This keeps it fresh and prevents any strong odors from mixing. The salad lasts in the fridge for about 3 days. Keep in mind that the longer it sits, the softer the Brussels sprouts become. I do not recommend freezing this salad. The texture of the Brussels sprouts and the crunchiness of the pecans will not hold up well. If you want to save some for later, store the dressing separately. This way, you can add it fresh before serving. Reheating isn’t needed for this salad, but if you prefer warm Brussels sprouts, use the oven or a skillet. Heat them gently to keep the taste and texture intact. Avoid microwaving, as it can make them soggy. For best results, serve the salad right after mixing it! Brussels sprouts are packed with nutrients. They are rich in vitamins C and K. They also contain fiber, which helps digestion. Eating Brussels sprouts may lower the risk of heart disease. They have antioxidants that fight free radicals in the body. These veggies are low in calories, making them great for weight control. You get a lot of nutrition with few calories. Yes, you can make this salad ahead of time. Roasting the Brussels sprouts is best done fresh. You can prepare the dressing a day early and store it in the fridge. Just remember to add the dressing right before serving. This keeps the salad crisp and tasty. You can also pre-chop the nuts and cranberries for quick assembly. If you need to skip feta cheese, there are good options. Try goat cheese for a creamy touch. You can also use vegan cheese if you're avoiding dairy. For a nutty flavor, consider nutritional yeast. Crumbled tofu works well for a vegan option too. Just choose what fits your taste! Customizing the dressing is easy and fun. You can add minced garlic for extra flavor. A squeeze of lemon juice gives a fresh twist. If you like spice, a dash of hot sauce adds heat. Fresh herbs like thyme or basil can also enhance the taste. Get creative and make it your own! This blog shared how to make a tasty Brussels sprouts salad. We discussed essential and optional ingredients, like olive oil and dried cranberries. I guided you through clear steps, from preparation to roasting. We explored tips for perfecting your dish and suggested variations for different diets. I hope you feel inspired to try this salad. It's simple, healthy, and full of flavor. Enjoy making it your own!$

Maple Dijon Brussels Sprout Salad

Savor the delightful flavors of Maple Dijon Brussels Sprout Salad with this easy and delicious recipe! Perfectly roasted Brussels sprouts are tossed with a sweet and tangy maple Dijon dressing, and topped with cranberries, pecans, and optional feta for a tasty twist. This salad makes a fantastic side dish for any meal. Click through to explore the full recipe and bring this vibrant dish to your table today!

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Ingredients

1 lb Brussels sprouts, trimmed and halved

1/4 cup olive oil

3 tablespoons pure maple syrup

1 tablespoon Dijon mustard

1 tablespoon apple cider vinegar

Salt and pepper, to taste

1/2 cup dried cranberries

1/2 cup pecans, roughly chopped

1/4 cup feta cheese, crumbled (optional)

Fresh parsley, for garnish

Instructions

Preheat the oven to 400°F (200°C).

In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and pepper. Spread them out evenly on a baking sheet.

Roast in the oven for about 20-25 minutes, or until the Brussels sprouts are tender and golden brown, flipping them halfway through for even cooking.

While the Brussels sprouts are roasting, in a small bowl, whisk together the maple syrup, Dijon mustard, apple cider vinegar, and a pinch of salt and pepper to make the dressing.

Once the Brussels sprouts are out of the oven, allow them to cool for about 5 minutes before adding them to a large salad bowl.

Pour the maple Dijon dressing over the warm Brussels sprouts and toss to combine.

Add the dried cranberries and chopped pecans, and gently toss everything together.

If using, sprinkle the crumbled feta cheese on top and garnish with fresh parsley before serving.

Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4