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Close up view of roasted Brussels Sprouts Salad in a wooden bowl.
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4.94 from 15 votes

Roasted Brussels Sprouts Salad

This cozy Roasted Brussels Sprouts Salad features roasted vegetables, toasted pecans, creamy goat cheese, and a tangy maple Dijon dressing.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Dinner, Side Dish
Cuisine: American
Total Cost: $7.20 recipe / $1.44 serving
Servings: 5 1 cup each
Calories: 366kcal
Author: Beth Moncel

Equipment

  • Enamelware Sheet Pan
  • Parchment Paper
  • Chef's Knife

Ingredients

Salad

  • 1 lb. Brussels sprouts* $2.89
  • 1 lb. sweet potatoes* $0.86
  • 2 Tbsp extra virgin olive oil $0.26
  • 1/8 tsp salt $0.01
  • 1/8 tsp pepper $0.01
  • 1/3 cup Southern Grove Chopped Pecans* $0.78
  • 2 oz. goat cheese $1.00

Maple Dijon Vinaigrette

  • 2 Tbsp maple syrup $0.64
  • 2 Tbsp apple cider vinegar $0.15
  • 1 tsp Dijon mustard $0.02
  • 1/4 cup extra virgin olive oil $0.52
  • 1/4 tsp garlic powder $0.02
  • 1/4 tsp salt $0.02
  • 1/4 tsp pepper $0.02

Instructions

  • Preheat the oven to 400ºF. Wash the Brussels sprouts and cut them in half. Peel and dice the sweet potatoes into ¾-inch cubes.
  • Line a large baking sheet with parchment, then add the Brussels sprouts to one side and the sweet potatoes to the other side. Drizzle olive oil over the vegetables and add a pinch of salt and pepper. Toss until the vegetables are coated in oil.
  • Transfer the vegetables to the oven and roast for 20 minutes. Give the vegetables a good stir, keeping them each on their own side, then roast for an additional 10 minutes or until the Brussels sprouts are browned and the sweet potatoes are tender.
  • While the vegetables are roasting, make the maple Dijon vinaigrette. Whisk together the maple syrup, apple cider vinegar, Dijon mustard, olive oil, garlic powder, salt, and pepper.
  • Add the chopped pecans to a skillet and place over medium heat. Stir and cook the pecans for 2-3 minutes, or just until they begin to smell toasty, then remove them from the heat.
  • Once the vegetables have finished roasting, transfer them to a large bowl and add the toasted nuts. Drizzle with half of the vinaigrette and toss to coat. Add more dressing to your liking.
  • Crumble the goat cheese over the salad just before serving. Enjoy!

See how we calculate recipe costs here.

Notes

*Get special rewind prices on these ingredients at ALDI this Thanksgiving season, featuring the lowest prices since 2019! Prices listed are what I paid. The prices and ingredient availability may vary by location. 

Nutrition

Serving: 1cup | Calories: 366kcal | Carbohydrates: 33g | Protein: 7g | Fat: 24g | Sodium: 301mg | Fiber: 7g