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  • Liz Hoobchaak

Shaved Roasted Brussel Sprout and Apple Salad

If you love roasted vegetables, then you’re going to love this roasted brussel sprout salad. It has the perfect hint of sweetness from the apples, dried fruit and honey mustard dressing and a bit of crunch from the sunflower seeds.

This recipe is the perfect side dish for the holidays or any fall / winter dinner. You can choose to leave the brussel sprouts in halves, or chop them like I did. It tastes great either way!

Ingredients for salad:

1 lb brussel sprouts

1 tbsp olive oil and 1/2 tsp salt for

roasting brussel sprouts

2 large apples

1/3 cup dried cranberries or cherries

1/4 cup sunflower seeds

3/4 cup shaved Parmagiano

Ingredients for dressing:

3 tbsp olive oil

1 tbsp Dijon mustard

1 tbsp honey

1/2 tsp vinegar

Juice from 1 lemon

1/2 tsp salt


  1. Preheat your oven to 400F°.

  2. Cut brussel sprouts in half and place on a baking tray. Drizzle with olive oil and salt. Roast in the oven for 20-25 minutes until slightly crispy.

  3. Whisk all the ingredients for the dressing in a bowl.

  4. Once brussel sprouts are cool enough, add them to a bowl with the diced apples, dried cranberries (or cherries!) and sunflower seeds.

  5. Pour the dressing in and mix together.

  6. Garnish with shaved Parmagiano and enjoy!

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