I created a Fall Vegetable Salad that pairs crispy roasted Brussels sprouts and caramelized sweet potatoes with tart dried cranberries, crunchy walnuts and creamy blue cheese, all brightened by a simple maple balsamic dressing perfect for holiday tables.

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I do not usually gush over salads, but this one made me change my mind. Roasted Brussels sprouts get super crisp edges and a deep, caramelized flavor that makes you keep reaching for another forkful, and a touch of maple syrup gives just enough sweetness to make it addictive without being cloying.

I love serving it warm or at room temp, and honestly it works like a main when I’m craving something simple but interesting. It’s great as a riff on Brussel Sprout Bowls or slipped into a Fall Vegetable Salad spread, and it always gets people asking how I made it.

Ingredients

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Crunchy, nutty, high in fiber and vitamin C, adds earthy, slightly bitter flavor
Sweet potato: sweet, creamy rich in beta carotene and complex carbs balances savory notes
Chewy, tart sweet, bring bright acidity and quick sugar to each bite
Walnuts: crunchy toasty, offer healthy fats, omega 3s and protein, adds earthy bite
Pungent, creamy, salty, adds tang and umami, gives a rich punch
Pure maple gives warm sweetness, pairs with balsamic for complex sweet tang
Syrupy dark vinegar, adds bright sourness and depth, balances sweet elements
Smooth fruity oil carries dressing, adds healthy monounsaturated fats and silkiness

Ingredient Quantities

1 lb Brussels sprouts, trimmed and halved

1 medium sweet potato (about 1 lb), peeled and cut into 1/2 inch cubes

2 tbsp olive oil for roasting

Salt and freshly ground black pepper to taste

1/3 cup dried cranberries

1/2 cup chopped walnuts, toasted

1/3 cup crumbled blue cheese, or more to taste

3 tbsp balsamic vinegar

2 tbsp pure maple syrup

1 tsp Dijon mustard

3 tbsp extra virgin olive oil for the dressing

Pinch salt and pinch black pepper for the dressing

1 small shallot, finely minced (optional)

How to Make this

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1. Preheat oven to 425 F and line a baking sheet with parchment or foil for easy cleanup.

2. Trim the Brussels sprouts and halve them, peel the sweet potato and cut into 1/2 inch cubes so everything cooks evenly.

3. Toss the Brussels sprouts and sweet potato with the 2 tbsp olive oil, season with salt and freshly ground black pepper, spread in a single layer on the baking sheet so they can crisp up.

4. Roast for about 20 to 25 minutes, flipping once halfway through, until sprouts are browned and edges are crispy and sweet potato is tender; dont crowd the pan or they steam instead of roast.

5. While the veg roast, toast the 1/2 cup chopped walnuts in a dry skillet over medium heat for 3 to 5 minutes, stirring, until fragrant and golden, then set aside to cool.

6. Whisk together 3 tbsp balsamic vinegar, 2 tbsp pure maple syrup, 1 tsp Dijon mustard, the finely minced shallot if using, a pinch of salt and a pinch of black pepper, then slowly whisk in the 3 tbsp extra virgin olive oil until the dressing is glossy and combined.

7. When the roasted veg come out, let them cool a few minutes so the dressing wont melt everything, then transfer to a large bowl.

8. Add the 1/3 cup dried cranberries and the toasted walnuts to the bowl with the veg.

9. Crumble 1/3 cup blue cheese over the warm salad, drizzle with the maple balsamic dressing and gently toss to coat, adding more blue cheese to taste.

10. Taste and adjust seasoning with more salt, pepper or a splash more vinegar or maple if needed; serve warm or at room temperature, and note you can roast the veg ahead and toss with dressing just before serving.

Equipment Needed

1. Rimmed baking sheet lined with parchment paper or foil for easy cleanup
2. Chef’s knife (or any sharp knife) and cutting board
3. Large mixing bowl for tossing the roasted veg
4. Small bowl or jar plus a whisk or fork for the dressing
5. Dry skillet or small frying pan to toast the walnuts
6. Measuring cups and spoons for vinegar, oil, maple and salt
7. Spatula or tongs to flip and transfer the veg
8. Oven mitts or potholders
9. Sheet pan liner or cooling rack optional but handy so the veg crisp up and cool evenly

FAQ

Q: How do I get the Brussels sprouts really crispy? A: Roast at 425 F on a rimmed baking sheet in a single layer, cut-side down when you can, and dont overcrowd the pan. Pat them dry, use enough oil, and flip once about halfway through. If you want extra crisp, crank the oven a little last 5 minutes or use convection.

Q: Can I swap the sweet potato for something else? A: Yes, butternut squash, carrots, or parsnips work great — just cut to similar sized cubes so they cook evenly. Denser veg like beets may need a bit longer in the oven.

Q: Is there a vegan option for this salad? A: Totally. Omit the blue cheese or use a vegan cheese or salty toasted pumpkin seeds or almonds instead. The maple balsamic dressing is already vegan, so you're good.

Q: Can I make this ahead and how long will it keep? A: You can roast the veg a day or two ahead and store in an airtight container in the fridge for up to 3 days. Keep the dressing separate up to 5 to 7 days. Toast the walnuts right before serving if you want them crunchy.

Q: Can I use frozen or pretrimmed Brussels sprouts? A: Yes, frozen sprouts work but thaw and pat them very dry before roasting so they crisp. Pretrimmed or shredded sprouts roast faster so watch the time, they can burn if left too long.

Q: My dressing is too sweet or too tangy, how do I fix it? A: Add more balsamic or a squeeze of lemon if it's too sweet, or a touch more maple if it's too tart. A small pinch of salt really helps balance flavors and a little extra mustard helps the dressing hold together.

Easy Roasted Brussels Sprout Salad With Maple Balsamic Vinaigrette Recipe Substitutions and Variations

Brussels sprouts: use 1 lb cauliflower florets instead, cut to similar bite size. Roast the same temp and time, same oil and seasoning, it caramelizes just as nice.
Sweet potato: swap for 1 lb butternut squash or carrots cut into 1/2 inch cubes. Same roast method, may need a minute or two more for carrots but otherwise identical.
Walnuts: replace with an equal amount of toasted pecans or sliced almonds for the same crunch and toasty flavor.
Blue cheese: use 1/3 cup crumbled feta or soft goat cheese instead if you want less funk but still that salty tang.

Pro Tips

1) Match the cook times: sweet potato cubes can take longer than sprouts so microwave them for 90 to 120 seconds or parboil for 3 minutes before roasting if you want everything done at the same time. Also pat the sprouts very dry so they brown instead of steaming, and put them cut side down on the pan for better caramelization.

2) Preheat the sheet and give them space, dont crowd the pan or they’ll steam not roast. If you have a second sheet, use it — the extra air space makes a big difference. For extra char, hit them under the broiler for 1 to 2 minutes at the very end but watch them closely.

3) Toast the walnuts until just fragrant, then cool and roughly chop half of them and keep the other half whole or coarsely chopped for big crunch. If you want softer cranberries, soak them in a few tablespoons of warm water or hot dressing for 5 minutes so they plump up instead of being leathery.

4) Timing the dressing and cheese: let the veg cool a few minutes before tossing so the dressing doesnt melt everything into a soggy mess, but toss while still a little warm so flavors cling. If the shallot tastes too sharp, quick-pickle it in the vinegar for 5 minutes before adding to the dressing. Make the dressing and roast ahead, then toss everything at the last minute to keep texture.

Easy Roasted Brussels Sprout Salad With Maple Balsamic Vinaigrette Recipe

Recipe by Dan Coroni

0.0 from 0 votes

Servings

servings

Calories

488

kcal

Equipment: 1. Rimmed baking sheet lined with parchment paper or foil for easy cleanup
2. Chef’s knife (or any sharp knife) and cutting board
3. Large mixing bowl for tossing the roasted veg
4. Small bowl or jar plus a whisk or fork for the dressing
5. Dry skillet or small frying pan to toast the walnuts
6. Measuring cups and spoons for vinegar, oil, maple and salt
7. Spatula or tongs to flip and transfer the veg
8. Oven mitts or potholders
9. Sheet pan liner or cooling rack optional but handy so the veg crisp up and cool evenly

Ingredients

1 lb Brussels sprouts, trimmed and halved
1 medium sweet potato (about 1 lb), peeled and cut into 1/2 inch cubes
2 tbsp olive oil for roasting
Salt and freshly ground black pepper to taste
1/3 cup dried cranberries
1/2 cup chopped walnuts, toasted
1/3 cup crumbled blue cheese, or more to taste
3 tbsp balsamic vinegar
2 tbsp pure maple syrup
1 tsp Dijon mustard
3 tbsp extra virgin olive oil for the dressing
Pinch salt and pinch black pepper for the dressing
1 small shallot, finely minced (optional)

Directions

Preheat oven to 425 F and line a baking sheet with parchment or foil for easy cleanup.
Trim the Brussels sprouts and halve them, peel the sweet potato and cut into 1/2 inch cubes so everything cooks evenly.
Toss the Brussels sprouts and sweet potato with the 2 tbsp olive oil, season with salt and freshly ground black pepper, spread in a single layer on the baking sheet so they can crisp up.
Roast for about 20 to 25 minutes, flipping once halfway through, until sprouts are browned and edges are crispy and sweet potato is tender; dont crowd the pan or they steam instead of roast.
While the veg roast, toast the 1/2 cup chopped walnuts in a dry skillet over medium heat for 3 to 5 minutes, stirring, until fragrant and golden, then set aside to cool.
Whisk together 3 tbsp balsamic vinegar, 2 tbsp pure maple syrup, 1 tsp Dijon mustard, the finely minced shallot if using, a pinch of salt and a pinch of black pepper, then slowly whisk in the 3 tbsp extra virgin olive oil until the dressing is glossy and combined.
When the roasted veg come out, let them cool a few minutes so the dressing wont melt everything, then transfer to a large bowl.
Add the 1/3 cup dried cranberries and the toasted walnuts to the bowl with the veg.
Crumble 1/3 cup blue cheese over the warm salad, drizzle with the maple balsamic dressing and gently toss to coat, adding more blue cheese to taste.
Taste and adjust seasoning with more salt, pepper or a splash more vinegar or maple if needed; serve warm or at room temperature, and note you can roast the veg ahead and toss with dressing just before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.