A warm Brussels sprout salad with cranberries and crunchy almonds in zesty balsamic dressing is a perfect fall or winter dish.
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This warm Brussels sprouts salad recipe was the result of A Great Restaurant Disappointment. You know the feeling when you spend $12 on a salad at a restaurant, and it's just incredibly boring?
This salad is what I wish I'd gotten, rather than what I actually got.
You can make the warm Brussels sprouts for this salad in the oven or in the air fryer. Either way, you have plenty of time to make the dressing and prep the other veggies while the Brussels sprouts cook.
✓ Ingredients and substitutions
- Brussels sprouts - You want to slice your sprouts into ⅛" thick pieces. Make sure the pieces are an even thickness, so they cook evenly.
- olive oil - To roast the Brussels sprouts and for the balsamic dressing. If you want to make this oil-free, use maple syrup to roast the Brussels sprouts and a bottled, fat free balsamic vinaigrette instead of making the dressing from scratch.
- maple syrup - A little maple syrup on the Brussels sprouts is 😍. It also brings out the sweetness of the balsamic in the dressing.
- balsamic vinegar - To season the Brussels sprouts and the dressing.
- salt - Helps the Brussels sprouts crisp up in the oven and brings out the flavors in the dressing.
- dried herbs and spices - For the dressing, you'll need Italian seasoning, onion powder, garlic powder, and black pepper.
- dijon mustard - Adds great flavor to the dressing!
- shredded cabbage - I love the contrast of crunchy shredded cabbage with the warm Brussels sprouts in this salad! Feel free to use green or purple cabbage.
- dried cranberries - A little chewy sweetness goes deliciously with these flavors. If dried cranberries aren't your thing, use golden raisins or dried cherries instead.
- almonds - I buy sliced almonds from the baking aisle for this salad to save myself some prep time. For some extra flavor, you can use smoky air fryer roasted almonds instead of plain almonds. Just chop them coarsely before adding to the salad. If you don't like almonds, use chopped pecans or walnuts instead. For nut-free, use pumpkin seeds in place of the almonds.
🔪 How to make a warm Brussels sprouts salad
In a bowl, toss together the Brussels, oil, maple syrup, vinegar, and salt.
Air fry at 400° F for 7 to 10 minutes, shaking and checking their progress after 5 minutes and then at the 7 minute mark. You're going for crispy and browned, but not burnt! (See recipe card for baking directions.)
Meanwhile, whisk together all of the dressing ingredients. Taste and adjust salt and other flavors, then set aside until ready to use. If you want a little heat, add a pinch or more of crushed red pepper.
In your serving bowl, toss together the cooked Brussels sprouts with the cabbage, cranberries, almonds, green onion, and enough of the dressing to coat it all well.
Top with the vegan parmesan, if using, and serve with the remaining dressing on the side.
⏲️ Time-saving tips
- Get the Brussels sprouts in the oven, then make the dressing and prep the other veggies, so it all comes together at the same time.
- Buy bagged, shredded cabbage at the store, so you don't have to do it yourself. It's fine if the bag includes carrot pieces. They work well in this salad. If you can't find shredded cabbage, use your food processor to do it in a jiffy!
- Instead of slicing the almonds by hand, hit the baking aisle, where you can find sliced almonds ready for you to use!
- Chopping green onions with kitchen scissors is even faster than chopping with a knife.
🫙 Storage directions
If you have any leftover salad, store it in an airtight container in the refrigerator. The salad will keep for two to three days in the refrigerator.
💬 Frequently asked questions
They can! If you'd prefer to use raw Brussels in this salad, simply shred them instead of slicing.
This salad is naturally gluten-free as is.
This recipe is 100% vegan as is.
Yes! Use the maple syrup option for cooking the Brussels sprouts, and instead of my dressing, use an oil-free balsamic vinaigrette.
Absolutely. Just chill in the fridge for a half hour or until ready to serve.
Warm salads are a lovely way to eat a ton of greens in the cold months, when cold foods are less appealing.
A warm salad basically is what it says it is: a salad with warm elements. That could mean one warm vegetable, like in this salad. It could also mean a cold salad with a warm dressing, like my holiday kale salad.
Even in the summer, I kind of dig warm salads over cold ones. That mix of textures and temperatures elevates even the simplest mix of ingredients to be something super special.
You can multiply this to serve as many people as you need. Just make sure that the Brussels sprouts are spread into a mostly single layer in your air fryer basket or on your baking sheet.
🍽️ What to serve with warm Brussels sprout salad
This salad is great anywhere you want a side salad but also want to up the ante. Try it alongside:
You can also serve this up as an entree on its own or over your favorite cooked, whole grain like quinoa or farro, then toss together with the remaining dressing. If you are going to use this as an entree, it will serve four people instead of six.
📖 Recipe
🥗 Warm Brussels Sprouts Salad
Equipment
- Air Fryer - optional
Ingredients
For the Brussels sprouts
- 2 cups sliced Brussels sprouts (sliced lengthwise into ⅛" thick pieces)
- 1 tablespoon maple syrup
- 1 tablespoon olive oil or more maple syrup
- 1 tablespoon balsamic vinegar
- ¼ teaspoon sea salt
For the balsamic dressing (if using)
- ⅓ cup olive oil
- 3 tablespoons balsamic vinegar
- 2 teaspoons Italian seasoning
- 2 teaspoons dijon mustard
- 1 teaspoon maple syrup
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the warm Brussels sprout salad
- 2 cups finely shredded cabbage Save time by buying bagged, shredded cabbage!
- ½ cup dried cranberries
- ½ cup sliced almonds
- ¼ cup chopped green onion or more, to taste, depending on how strong the onions are
- vegan parmesan
Instructions
Make the Brussels sprouts
- In a bowl, toss together the Brussels, maple syrup, oil, vinegar, and salt.
- To air fry: Air fry at 400° F for 7 to 10 minutes, shaking (and checking their progress) after 5 minutes and then at 7 the minute mark. You're going for crispy and browned, but not burnt!
- To bake the Brussels sprouts: Arrange the Brussels sprouts on a lined baking sheet and bake at 400° F for 15 to 22 minutes, stirring once halfway through cooking. Keep an eye on them for doneness, starting at the 15-minute mark.
Make the dressing (see note for oil-free option)
- Whisk together all of the dressing ingredients. Taste and adjust salt and other flavors, then set aside until ready to use. If you want a little heat, add a pinch or more of crushed red pepper.
Assemble the salad
- In your serving bowl, toss together the cooked Brussels sprouts with the cabbage, cranberries, almonds, green onion, and enough of the dressing to coat. Top with the vegan parmesan, and serve with the remaining dressing on the side.
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