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5 from 1 vote

Brussels Sprouts Salad with Apples and Cranberries

This salad filled with brussels sprouts, cranberries, and apples delivers the most beautiful amounts of crunchy fresh flavors! Evenly coated in a delicious and silky oil-based dressing, this salad is packed with the perfect balance of naturally sweet and tangy flavors.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Servings: 8 servings

Equipment

  • Oven
  • Baking sheet
  • medium bowl
  • whisk
  • glass jar with airtight lid, for vinaigrette
  • Large bowl

Ingredients

For the Brussels Sprouts Salad

  • 2 medium apples cored, finely chopped
  • lemon juice to prevent apples browning
  • 1 pound brussels sprouts
  • 2 tablespoons avocado oil
  • 1 cup dried cranberries

For the Apple Cider Vinaigrette

  • 1 ½ cups olive oil
  • ½ cup apple cider vinegar with the "mother"
  • 2 tablespoons dijon mustard see Notes
  • 2 cloves garlic minced
  • salt to taste
  • pepper to taste

Instructions

  • Preheat oven to 400° Fahrenheit. Place finely chopped apples in medium bowl. Squeeze lemon juice over apples to prevent browning and set aside until needed.
  • Cut ends from brussels sprouts and discard. Cut each brussels sprout in half and spread halved brussels sprouts out on baking sheet in one even layer.
  • Place baking sheet on top rack of oven. Roast brussels sprouts at 400° Fahrenheit for 15 minutes, then flip sprouts over and roast another 15 minutes (30 minutes total).
  • While brussels sprouts roast, make apple cider vinaigrette by whisking together olive oil, apple cider vinegar, dijon mustard, minced garlic, salt, and pepper. Transfer to glass jar with lid or serving container.
  • Once brussels sprouts are evenly browned on all sides, remove from oven and transfer to large bowl. Add cranberries and apples, then gently mix together ingredients until thoroughly distributed.
  • Pour vinaigrette over salad until evenly coated. Serve immediately or chill in refrigerator until needed. Salad can be served warm or cold.

Notes

  • The vinaigrette will separate as it sits, but that won't affect the taste. Just give it a good shake or stir to combine the ingredients again.
  • Vinaigrette recipe may make more vinaigrette than necessary for your brussels sprouts salad. I recommend using 2 cups of vinaigrette, but it's just personal preference.
  • Dijon Mustard: If you're on a Whole30 round, be sure to use compliant dijon mustard that's made without any white wine.

Nutrition

Serving: 1serving out of 8 | Calories: 496kcal | Protein: 2g | Fat: 45g | Saturated Fat: 6g | Total Carbs: 25g | Fiber: 4g | Sugar: 17g | Net Carbs: 21g | Vitamin C: 51mg | Sodium: 60mg | Potassium: 318mg | Calcium: 35mg | Iron: 1mg
Recipe by Cheryl Malik