Roasted Brussels sprout salad with apples is the seasonal winter salad of your dreams! A great addition to your holiday table.
**This post was updated in August 2019**
Man, it feels like the whole world woke up today. My blog and social media newsfeeds have been in hibernation for the last few weeks, but I woke up this morning and POW! Everyone is back!
I wish I had some interesting tidbits to share with you regarding my time off this holiday, but alas, I am old and boring and spent most of my time off vegging around the house with The Hubs.
Roasted Brussels Sprout Salad with Apples
Brussels sprouts are hotter now than they were in 2013 when I first initially wrote this post. I’m still just as in love as I always have been.
I learned to love them by eating the frozen variety my mom prepared when I was a kid, but as an adult I’ve learned there is nothing better than fresh Brussels sprouts.
When you roast them, then mix them with sweet apples and salty cheese, it’s truly a match made in heaven. Winter is Brussels sprout season, so this seasonal Brussels sprout salad would make an excellent addition to your holiday menu.
Pro tip: when buying fresh Brussels sprouts, you want to pick the ones that are tightly compact.
Extra bonus: if you’ve decided to try new things as your new year’s resolution this year, and have never made Brussels sprouts, now’s your chance! Eating seasonally is super healthy for you, and helps your community and the environment.
If you give this recipe a try, I’d love to see it! Tag me @betsylife on Facebook or Instagram and I’ll share your creations!
Roasted Brussels Sprout Salad with Apples
Ingredients
- 2 cups brussels sprouts trimmed, halved
- 2 tablespoons olive oil divided, plus more for drizzling
- Salt and pepper
- 1 apple cored, thinly sliced
- 2 ounces feta crumbled
- 2 tablespoons fresh mint leaves
- 1 tablespoon lemon juice
Instructions
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Preheat oven to 425°.
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Spread Brussels on a baking sheet. Drizzle with one Tablespoon olive oil and sprinkle with salt and pepper. Toss to coat.
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Roast for 15–20 minutes until golden brown and crispy. Let cool.
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Combine roasted Brussels sprouts, remaining oil, apple, feta, mint, and lemon juice in a medium bowl.
Recipe Video
More healthy Brussels sprout recipes
- Buffalo Brussels Sprouts
- Brussels Sprouts and Pomegranate Salad
- Brussels Sprout and Sweet Potato Hash
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Megan says
I am making this next week! Yum!! Thanks!!
Sharon Garofalow says
I’m not a huge fan of feta but this sounds AMAZING!!! Brussels Sprouts are my fave too! I don’t have to wait until the winter do I? They might not be quite as good but I can surely still find Sprouts around right?
betsy says
I’m not sure. They’d probably be pretty expensive. Maybe substitute cabbage? Its not quite the same is it?