Roasted brussels sprouts and almonds are tossed with dried cranberries, goat cheese, and a honey vinaigrette dressing. An easy side dish perfect for the holiday season!
For the salad:
- 1 1/2 pounds (680 g) fresh brussels sprouts
- kosher salt and black pepper, to taste
- 4 tablespoons (44 ml) extra virgin olive oil, divided
- 1 cup (140 g) whole raw almonds (see note 1)
- 6 ounces (170 g) dried sweetened cranberries
- 8 ounces (227 g) goat cheese (cranberry flavored or plain)
For the vinaigrette:
- 3 tablespoons (44 ml) honey
- 1/4 cup (59 ml) apple cider vinegar
- 6 tablespoons (89 ml) extra virgin olive oil
- 1 teaspoon kosher salt (see note 2)
- 1/4 teaspoon black pepper
- Preheat the oven to 425 degrees F/220 degrees C.
- Remove any wilted leaves off the outside of the brussels sprouts and trim the tip off of each brussels sprout stem (keep some of the stem intact to help the brussels sprout pieces stay together). Cut the trimmed brussels sprouts into quarters vertically.
- Place the brussels sprouts onto a baking sheet lined with parchment paper (parchment paper is optional, but will make for easier cleanup). Drizzle the brussels sprouts with 3 tablespoons of the olive oil. Toss the brussels sprouts with your hands or tongs to evenly coat each piece in the oil. Spread them out evenly on the baking sheet and sprinkle generously with kosher salt and black pepper.
- Roughly chop the almonds into large chunks. Place them on a separate small baking sheet lined with parchment paper (again, parchment paper is optional, but will make for easier cleanup). Drizzle with the remaining 1 tablespoon olive oil and toss the almonds with your hands or tongs to evenly coat each piece in the oil. Spread the almonds out evenly on the baking sheet and sprinkle generously with kosher salt and pepper.
- Place both baking sheets into the preheated oven. Set a timer for 10 minutes, but watch the almonds for signs of browning beginning at the 8 minute mark, or once you can smell a "toasty" smell. Once the almonds are a deep golden brown color, remove them from the oven and set aside. This should take about 9 - 10 minutes.
- When you remove the almonds, also remove the brussels sprouts and stir them on the baking sheet with a spatula or tongs. Spread them out again evenly on the baking sheet and return to the oven for an additional 10 - 12 minutes, or until the brussels sprouts are nicely browned.
- Meanwhile, while the brussels sprouts are roasting, add the vinaigrette ingredients to a small bowl. Whisk with a fork or small whisk until the honey dissolves. Set aside.
- Add the warm brussels sprouts and almonds to a large bowl along with the dried cranberries and vinaigrette. Toss together to combine.
- The salad can be served immediately while still warm, at room temperature, or chilled. At this point, the salad can be stored in the fridge for up to 3 - 4 hours before serving. Right before serving, crumble the goat cheese into chunks and add to the salad, tossing gently to combine. Alternatively, arrange the salad on a large platter and crumble the goat cheese overtop.
If desired, roasted salted almonds can be substituted for the raw almonds. Just chop them roughly and toast them for only a few minutes until they smell nutty (no need to add oil or additional salt if they are already salted).
Kosher salt is coarse grained; if you want to substitute fine grain salt, use 3/4 teaspoon in the dressing rather than the 1 teaspoon called for.
The ingredients in this salad are all gluten free, with the caveat that you should check the label for the particular brand of cranberry goat cheese and dried cranberries you are using to ensure they are also gluten free!
The nutrition information below was calculated using 1 teaspoon kosher salt on the roasted brussels sprouts and 1/2 teaspoon kosher salt on the almonds. This nutrition information is an estimate only, provided by an online nutrition calculator, and should not be considered a substitute for professional medical, health, or nutritional advice. See our full nutrition disclosure policy.
- Serving Size: 1/8 recipe
- Calories: 425
- Sugar: 28.6 g
- Sodium: 269 mg
- Fat: 28.5 g
- Saturated Fat: 6.1 g
- Carbohydrates: 41.5 g
- Fiber: 5.8 g
- Protein: 8.4 g
- Cholesterol: 5 mg
Keywords: brussels sprouts salad, brussels sprouts salad with cranberries, cranberry brussels sprouts salad