Maple Glazed Brussels Sprout Salad

$To make a tasty Maple Glazed Brussels Sprout Salad, gather these ingredients: - 1 lb Brussels sprouts, trimmed and halved - 3 tablespoons olive oil - 2 tablespoons pure maple syrup - 1 tablespoon Dijon mustard - 1 tablespoon apple cider vinegar - 1/2 cup dried cranberries - 1/2 cup walnuts, roughly chopped - 1/4 cup feta cheese, crumbled (optional) - Salt and pepper to taste - Fresh parsley, chopped for garnish For the best flavor, use these measurements: - 1 lb Brussels sprouts gives a nice base. - 3 tablespoons of olive oil coat the sprouts well. - 2 tablespoons of maple syrup add sweetness. - 1 tablespoon of Dijon mustard adds a tangy kick. - 1 tablespoon of apple cider vinegar balances the flavors. - 1/2 cup dried cranberries adds a chewy texture. - 1/2 cup walnuts gives a crunchy bite. - 1/4 cup feta cheese, if you want a creamy taste. - Use salt and pepper to enhance all the flavors. You can boost the salad's flavor with these add-ins: - Add sliced apples for extra sweetness and crunch. - Toss in some cooked bacon for a smoky flavor. - Try sunflower seeds for a nut-free option. - Include fresh herbs like thyme or mint for a fresh touch. {{ingredient_image_1}} First, set your oven to 400°F (205°C). This high heat helps the Brussels sprouts get crispy. Take 1 pound of Brussels sprouts. Trim off the ends and cut them in half. Place them in a large bowl. Add 3 tablespoons of olive oil, salt, and pepper. Toss well until all the sprouts are coated. In a small bowl, mix 2 tablespoons of pure maple syrup, 1 tablespoon of Dijon mustard, and 1 tablespoon of apple cider vinegar. Whisk it together until smooth. This glaze adds a sweet and tangy flavor. Spread the coated Brussels sprouts on a baking sheet. Make sure they are in a single layer. Roast them in the oven for 20-25 minutes. Stir them halfway through cooking. They should be golden brown and tender when done. When the Brussels sprouts are out of the oven, drizzle the maple glaze over them. Toss to mix while they are still warm. In a large salad bowl, combine the glazed sprouts, 1/2 cup of dried cranberries, 1/2 cup of roughly chopped walnuts, and 1/4 cup of crumbled feta cheese if you like. Toss everything together gently. Taste and adjust the seasoning with salt and pepper. Finally, garnish with fresh parsley before serving. When you pick Brussels sprouts, look for bright green ones. They should feel firm and look tight. Avoid any that are yellow or have brown spots. Fresh sprouts are key for a tasty salad. To roast Brussels sprouts well, use high heat. Set your oven to 400°F (205°C). Coat the sprouts with olive oil and season them with salt and pepper. Spread them out on the baking sheet. Make sure they are not crowded. This helps them get crispy and golden. You can add more flavor to your salad. Try adding garlic or onion powder to the sprouts before roasting. Toss in some lemon zest for a fresh kick. For a nutty taste, use different nuts like pecans or almonds. Mixing in cranberries and feta cheese adds a sweet and salty balance that everyone loves. Pro Tips Choose Fresh Brussels Sprouts: Look for firm, bright green Brussels sprouts with no yellowing or blemishes for the best flavor and texture. Control the Glaze: Adjust the amount of maple syrup according to your sweetness preference, but keep in mind that it also balances the bitterness of the Brussels sprouts. Toast the Walnuts: For extra flavor, consider toasting the walnuts in a dry skillet for a few minutes until fragrant before adding them to the salad. Serve Warm: This salad is best enjoyed warm, as the flavors meld beautifully when the Brussels sprouts are freshly roasted and glazed. {{image_2}} You can switch up your salad with seasonal ingredients. In spring, try adding fresh peas. They bring a sweet crunch. Summer is great for juicy cherry tomatoes. Their bright color and taste pop in the salad. In fall, roasted butternut squash adds warmth. Winter calls for pomegranate seeds for a tart kick. Each season offers fun new flavors. If you want to change the nuts, try pecans or almonds. Pecans add a rich, buttery taste. Almonds give a nice crispness. For cheese, swap feta for goat cheese or blue cheese. Goat cheese adds creaminess, while blue cheese offers a bold flavor. Mix and match to find your favorite combo. You can also play with dressings for new tastes. A balsamic glaze could add depth. A honey mustard dressing brings sweetness and tang. For a spicy kick, try a chili lime vinaigrette. Each dressing will change the salad's vibe, making it exciting to try again. To keep your salad fresh, store it in an airtight container. Make sure to remove excess air before sealing. This helps prevent wilting and keeps the flavors intact. You can also separate the glazed Brussels sprouts from the other ingredients. This way, the nuts and cranberries stay crunchy. When stored properly, this salad lasts about 3 days in the fridge. The Brussels sprouts can get soggy over time. For the best taste, eat it within two days. If you notice any off smells or colors, it’s best to toss it. You can enjoy this salad cold or warm. If you prefer it warm, reheat the Brussels sprouts in the oven at 350°F (175°C) for about 10 minutes. Just don’t use the microwave, as it can make them mushy. Serving it cold is also great, especially on hot days. Just toss everything together and enjoy! Yes, you can use frozen Brussels sprouts. However, fresh sprouts taste better. Frozen sprouts may not roast as well. They might be mushy instead of crispy. If you use frozen ones, thaw them first. Pat them dry before cooking. This helps keep them from getting too soft. Yes, this salad can easily be vegan. Just skip the feta cheese. The other ingredients are already vegan-friendly. The maple syrup and olive oil give it great flavor. You will still enjoy a tasty dish without any animal products. This salad pairs well with many main dishes. Try it with grilled chicken or fish. It also works with roasted tofu for a plant-based meal. You can serve it alongside a warm grain bowl too. The salad adds a fresh crunch to any meal. You can prepare the salad in advance. Roast the Brussels sprouts and make the glaze. Store them separately in the fridge. Toss everything together before serving. This keeps the salad fresh and crisp. Just add the parsley garnish right before you serve it. This blog post covered the key steps to make a Maple Glazed Brussels Sprout Salad. We explored the ingredients needed, from fresh sprouts to tasty add-ins. You learned how to preheat your oven and roast the sprouts to perfection. Tips on selecting quality sprouts and ways to store leftovers were also included. In conclusion, enjoy this salad's flavors and versatility. Experiment with ingredients to make it your own. Each bite can be fresh and fun!$

Maple Glazed Brussels Sprout Salad

A delicious salad featuring roasted Brussels sprouts with a sweet maple glaze, complemented by cranberries and walnuts.

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Prep Time 10

Cook Time 25

Total Time 35

Course Salad

Cuisine American

Servings 4

Calories 200 kcal

Ingredients

1 lb Brussels sprouts, trimmed and halved
3 tablespoons olive oil
2 tablespoons pure maple syrup
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
0.5 cup dried cranberries
0.5 cup walnuts, roughly chopped
0.25 cup feta cheese, crumbled (optional)
to taste Salt and pepper
for garnish Fresh parsley, chopped

Instructions

Preheat the oven to 400°F (205°C).
In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and pepper until well coated.
Spread the Brussels sprouts onto a baking sheet in a single layer and roast for 20-25 minutes, stirring halfway through, until they are golden brown and tender.
While the Brussels sprouts are roasting, prepare the glaze. In a small bowl, whisk together maple syrup, Dijon mustard, and apple cider vinegar.
Once the Brussels sprouts are out of the oven, drizzle the maple glaze over them while they are still warm, and toss to combine.
In a large salad bowl, combine the glazed Brussels sprouts, dried cranberries, walnuts, and crumbled feta cheese (if using).
Toss everything together gently. Adjust seasoning with additional salt and pepper if needed.
Garnish with fresh parsley before serving.

Notes

Feta cheese is optional; adjust seasoning to taste.

Keyword Brussels sprouts, maple glaze, salad, vegetarian