Maple Dijon Brussels Sprout Salad: Your New Winter Favorite

Let’s be honest, when was the last time a salad made you feel truly excited for winter? Especially one built around Brussels sprouts, a veggie that too often gets a bad rap for being bitter or boring. Well, get ready to change your mind. This Maple Dijon Brussels Sprout Salad is a total game-changer for the colder months, taking those humble little cabbages and turning them into something utterly addictive. It’s the kind of dish that brings a little bit of brightness to a grey day, with a creamy, tangy dressing you’ll want to put on everything. I make this at least twice a month when the weather turns, and it’s a guaranteed hit with my family and friends. So, are you ready to make a salad that’s actually worthy of your holiday table or weeknight dinner?

Top Reasons To Make It

First off, it’s incredibly flavorful. The combination of roasted, caramelized Brussels sprouts and that sweet-and-tangy maple Dijon dressing is just a match made in heaven. It’s a hearty winter salad that doesn’t feel heavy. It comes together with mostly pantry-staple ingredients, so you probably don’t even need a special trip to the store. And talk about versatile! This salad can be a stunning side for a fancy holiday meal, a make-ahead lunch that gets better as it sits, or a healthy addition to your weeknight rotation. Honestly, it’s one of my absolute favorite Winter Salad Ideas because it’s so satisfying. A total winner.

Ingredients

This is where the magic starts. Don’t let the simple list fool you! The dressing is everything.

1 ½ pounds Brussels sprouts, trimmed and halved: The star of our show! Roasting brings out their natural sweetness.
2 tablespoons olive oil: For getting those sprouts nice and crispy.
½ teaspoon each salt and black pepper: Just the basics to start.
½ cup dried cranberries: They add a chewy sweetness and a pop of festive color.
½ cup chopped toasted pecans: For a wonderful crunch and toasty flavor.
⅓ cup crumbled feta or goat cheese: A creamy, salty element that balances the dressing perfectly.
For the Maple Dijon Dressing: This is the secret weapon that makes this salad unforgettable.
¼ cup pure maple syrup: The real stuff, please! It gives a deep, rich sweetness.
3 tablespoons Dijon mustard: Provides a sharp, tangy kick.
2 tablespoons apple cider vinegar: Adds brightness and cuts through the richness.
1 small shallot, minced: For a subtle, savory onion flavor.
½ cup olive oil: To emulsify everything into a smooth, luxurious dressing.
Salt and pepper to taste: To make all the flavors pop.

Instructions

Let’s get cooking! This process is simple, but a few key steps make all the difference.

Preheat your oven to 400°F (200°C). This high heat is key for getting caramelization on the sprouts without making them mushy.
On a large baking sheet, toss the halved Brussels sprouts with the 2 tablespoons of olive oil, salt, and pepper. Make sure they’re in a single layer—if they’re crowded, they’ll steam instead of roast. Give them space!
Roast for 20-25 minutes, giving them a good shake halfway through. You’re looking for tender sprouts with those beautiful, crispy, browned edges. So, so good.
While the sprouts are roasting, whip up the dressing. In a small bowl or a jar with a lid, whisk (or shake!) together the maple syrup, Dijon mustard, apple cider vinegar, and minced shallot. Slowly drizzle in the ½ cup of olive oil while whisking continuously until the dressing is smooth and well-combined. Season with a pinch of salt and pepper.
In a large salad bowl, combine the warm roasted Brussels sprouts, dried cranberries, and toasted pecans. Drizzle with about two-thirds of the dressing and toss gently to coat.
Sprinkle the crumbled cheese over the top right before serving. Serve the salad warm or at room temperature with the extra dressing on the side.

Variations & Substitutions

This recipe is wonderfully adaptable. Out of pecans? Walnuts or sliced almonds work beautifully. Not a fan of cranberries? Try chopped dried apricots or cherries. For a dairy-free version, just leave out the cheese or use a vegan alternative—the salad is still fantastic. Want to add some protein? Toss in some shredded roasted chicken or smoked turkey, or even some chickpeas for a vegetarian option. You can also shave the Brussels sprouts raw for a different texture, but I personally love the depth of flavor that roasting gives them.

Salad Aesthetic Tips

Creating a beautiful Salad Bowl is part of the fun! For a real show-stopper at your holiday table, try these little tricks. Use a wide, shallow bowl to show off all the colors and textures. When plating, don’t just dump it in. Use tongs to create a little mound, letting the ingredients cascade naturally. Garnish with a few extra whole pecans and a sprinkle of cranberries on top for that extra touch. The deep green of the sprouts, the red cranberries, and the white cheese make for a seriously gorgeous Autumn Salad or Christmas centerpiece. Presentation matters, especially for Winter Salads For Parties!

Serving Ideas & Pairings

This Maple Dijon Brussels Sprout Salad is the ultimate team player. Serve it warm right out of the oven for a comforting side dish next to a roasted chicken or a pork loin. It’s also amazing at room temperature, which makes it perfect for potlucks or as part of a holiday buffet. I love it alongside a creamy soup for a lighter dinner. If you’re putting together a full holiday spread, it pairs wonderfully with traditional dishes like turkey and mashed potatoes, cutting through the richness with its tangy dressing. It’s truly one of the most versatile Holiday Salad Recipes you’ll find.

Storage & Reheating

Leftovers are a beautiful thing! Store any leftover salad in an airtight container in the refrigerator for up to 3 days. The dressing will soak in and the flavors will meld, making it almost better the next day. I don’t recommend freezing it, as the texture of the sprouts and nuts will suffer. If you want to enjoy it warm, you can gently reheat it in the microwave in 30-second bursts, but be aware that the sprouts will soften. Personally, I love it cold straight from the fridge for lunch the next day.

Frequently Asked Questions

Can I make this salad ahead of time? Absolutely! This is a fantastic make-ahead Winter Salad. Roast the sprouts and make the dressing up to two days in advance. Store them separately in the fridge. Then, just assemble the salad an hour or so before serving, tossing everything together while the sprouts are still a little warm.
My family doesn’t like Brussels sprouts. Will they like this? I get this question a lot. Honestly, this recipe has converted many a sprout-skeptic. The roasting process completely transforms them, mellowing the bitterness and bringing out a nutty sweetness. The delicious dressing doesn’t hurt either! I’d say give it a shot—you might be surprised.
What’s the best way to trim Brussels sprouts? Just slice off the tough, woody stem end. If any outer leaves look yellow or wilted, just peel them off. Then you can halve them or, if they’re very large, quarter them so they all cook evenly.
Can I use a different sweetener? You can, but the flavor will change. Pure maple syrup has a distinct, rich flavor that’s hard to beat. Honey would be the closest substitute, but it will make the dressing sweeter and less complex.

So there you have it. A simple, soul-warming recipe that proves a salad can be the star of the show, even in the dead of winter. This Maple Dijon Brussels Sprout Salad is the kind of dish you’ll find yourself craving.