I always go crazy about roasted brussels salads! They are one of my favorite things to eat, and I think it is the perfect Thanksgiving side dish or Christmas side dish. This easy roasted brussels sprouts salad is tossed with dried cranberries, fresh grapes, and feta. You’ll love it!
Continuing with #cranberryweek here! It’s almost Thanksgiving and I’m partnering with my blogger friends to bring you amazing cranberry recipes to inspire you to cook this season. And also check out my Thanksgiving Recipes collection on the blog!
Sooo, I made this super delicious and pretty roasted brussels sprouts salad with cranberries, grapes and feta. Yup, all of my favorite ingredients in one bowl. Roasted brussels sprouts are just amazing, full of flavor.
Here I share all you need to know about how to prep brussels sprouts. So let’s begin!
How To Cut Brussels Sprouts
- Wash and dry your brussels sprouts first!
- Trim the end of the stem or the core.
- Remove the yellow or damaged outer leaves
- Cut in half lengthwise, or slice lenghtwise
It’s that easy! Use a sharp knife to make it easier, faster, and safer!
How To Roast Brussels Sprouts
There are two methods I like to use:
Roast Brussels Sprouts on a Sheet Pan
Place prepared brussels sprouts (See “How To Cut Brussels Sprouts” above) on a sheet pan without overcrowding. If too overcrowded, use two sheet pans. Toss with olive oil, salt and pepper. Roast at 400 to 450 degrees F for 15 to 25 minutes.
Roast Brussels Sprouts on a Skillet and Finish in Oven
I use this method when I really want a very beautiful golden brown color on my brussels sprouts. Preheat oven to 400 to 450 degrees F. Cut the brussels sprouts per the instructions above, and toss with olive oil, salt, and pepper. Oil a large ovenproof skillet or a cast iron skillet. Then, place brussels sprouts flat side down and cook on medium high heat until almost golden brown. Toss with a spatula so they are not flat side down anymore, and finish in the oven until golden brown and tender, about 10-15 minutes.
So now that you know how to prep and roast brussels sprouts, let’s talk about what’s in this delicious and easy brussels sprouts salad!
- roasted brussels sprouts (yum!)
- dried cranberries
- red or green grapes
- crumbled feta
- a lemon maple vinaigrette
Yes, a lemon maple vinaigrette!! This vinaigrette is super delicious and has true depth in flavor. It brings all the ingredients to a balance, and I’m sure you’ll absolutely love it!
Impress your guests during the holidays with delicious festive food! Check out my other top Thanksgiving recipes:
- Stuffed Acorn Squash with Wild Rice and Mushrooms
- Cranberry Orange Glazed Ham
- Easy Stovetop Mac and Cheese
- Kale and Apple Salad with Candied Pecans and Pumpkin Seeds
And don’t forget to pin this recipe! 🙂
Kitchen Tips
- Use a mix of red and green grapes if you prefer.
- Toss or flip the brussels sprouts halfway through for even color on all sides.
If you try my recipe, use #cookingformysoul on Instagram! Follow me on Pinterest, Instagram, Facebook for the latest fun updates and recipes!
Roasted Brussels Sprouts Salad with Cranberries and Feta
Ingredients
- 1.5 lbs brussels sprouts, ends trimmed and sliced lengthwise
- 2 cups red or green seedless grapes, halved
- 2/3 cup dried cranberries
- 1 cup feta cheese
Lemon Maple Vinaigrette:
- 1/4 cup fresh lemon juice
- 2/3 cup extra virgin olive oil
- 1 clove garlic, minced
- 2 tablespoons maple syrup
- 1 teaspoon dijon mustard
- Salt and pepper to taste
Instructions
- Preheat oven to 400 degrees F.
- Place prepared brussels sprouts, flat side down, on a sheet pan and toss with 2-3 tablespoons olive oil, and salt and pepper to taste (about 2 teaspoons salt, 1/2 teaspoon black pepper). Roast for about 20 to 25 minutes, flipping with a spatula halfway through. Let cool.
- Meanwhile, make the vinaigrette: combine all vinaigrette ingredients and shake well.
- In a large bowl, toss brussles sprouts with grapes, cranberries, feta, and the dressing to taste. Serve and enjoy!
Carol Johnson Parr says
Roasted Brussels Sprouts Salad with Cranberries
Is there suppose to be vinegar in the dressing? If yes how much vinegar, it is not listed on the ingredients.
Thank you
Tania says
Hi Carol, I used fresh lemon juice instead of vinegar. It adds brightness and freshness to the dressing.
Brenda says
I’ll try anything with roasted brussel sprouts. My entire family loved this! The crunch of the grapes works well with this recipe and the flavors blend perfectly. No alterations needed for this recipe. I’ll definitely be making this many more times!
Tania says
Thank you, Brenda! Glad to hear!
Tomas Ruiz says
I am a sucker for brussels sprouts and your recipe caught my attention immediately. I prepared this dish exactly as published and presented it at a small party and it was A hit. Thanks!
Tania says
So glad to hear, Tomas! Thank you so much for your kind words 🙂
Christie says
This doubles as a hearty side salad or an entree salad topped with some rotisserie chicken or left over turkey. Looks so delicious.
Tania says
Yes, definitely! Thank you 🙂
Chelsey says
What a lovely, colorful salad! Roasted brussels sprouts are also my favorite:) I love that you added grapes to this dish, what a great idea!
Tania says
Thank you, Chelsey! Roasted brussels sprouts are my favorite too, and grapes just made this salad really tasty and fresh! 🙂
Sue Lau says
This looks so tasty! I love the grapes and blue cheese combination in there!
Tania says
yes, perfect for the season!
Cindy says
My kind of salad!
Tania says
same!! 🙂
Wendy Klik says
Perfect classic flavor combination.
Tania says
yes, definitely!
Caroline says
Looks like a tasty and colorful combination!
Tania says
we really loved it!