This Brussels sprouts salad with cranberries, almonds, and goat cheese is tossed in a tangy honey and apple cider vinegar dressing. It holds up well when made a few hours ahead, making it ideal for fall and winter entertaining.
Note: this post was originally published in 2019 and updated in 2021 with new photos and clearer instructions.
If you’re unsure about Brussels sprouts, this salad might change your mind. Quartering the sprouts (rather than halving) increases their surface area so they roast more evenly and develop more caramelized edges. Smaller pieces also make each bite more balanced and pleasant.
The salad combines roasted Brussels sprouts with toasted almonds, plenty of dried cranberries, and creamy goat cheese. A bright vinaigrette of apple cider vinegar, honey, and extra virgin olive oil ties everything together, balancing the sprouts’ slight bitterness with sweet and savory notes.
With its festive red-and-green color palette, this salad is an excellent holiday side or starter. It can be made a few hours ahead, which helps reduce last-minute stress. For best texture, add the goat cheese just before serving if making the salad in advance.
Recipe ingredients
Ingredient notes
- Extra virgin olive oil: my preferred oil for roasting and the vinaigrette. Substitute another neutral oil if you prefer.
- Almonds: raw, unsalted almonds are ideal—roast them yourself for fresh toasty flavor. Pre-roasted almonds work too; warm them briefly in the oven until fragrant and skip extra salt if they’re already salted.
- Goat cheese: cranberry-flavored goat cheese complements the dried cranberries nicely, but plain goat cheese is a fine substitute and equally delicious.
Step-by-step overview
- Preheat the oven to 425°F (220°C). Rinse and dry Brussels sprouts if needed. Trim any brown outer leaves and the stem tip, then cut each sprout into quarters vertically.
- Roughly chop almonds into large pieces so they keep a crunchy texture in the salad.
- Spread Brussels sprouts on a parchment-lined baking sheet, toss with 3 tablespoons olive oil, and season with kosher salt and black pepper.
- Place chopped almonds on a separate small baking sheet, drizzle with the remaining 1 tablespoon olive oil, season with salt and pepper, and spread in a single layer.
- Roast both trays for about 9–10 minutes, watching the almonds closely from the 8-minute mark. When the almonds are golden and fragrant, remove them and set aside.
- Stir the Brussels sprouts, spread them evenly again, and return to the oven for another 10–12 minutes until tender and browned at the edges.
- While roasting, whisk together the vinaigrette: honey, apple cider vinegar, 6 tablespoons olive oil, kosher salt, and black pepper.
- Toss warm Brussels sprouts and almonds with dried cranberries and the vinaigrette in a large bowl.
- Add crumbled goat cheese just before serving, or arrange the salad on a platter and crumble the cheese on top.
Tips and tricks
- Add any small loose Brussels sprout leaves to the baking sheet; they get crisp and flavorful when roasted.
- Parchment paper is optional but makes cleanup much easier.
- Watch the almonds carefully during the last minutes of roasting; they can burn quickly once they begin to brown and smell toasty.
- This recipe uses kosher salt (coarse). If you prefer fine salt, use ¾ teaspoon in the dressing instead of 1 teaspoon. Adjust the salt on the sprouts and almonds to taste when seasoning for roasting.
Recipe FAQs
This salad is versatile: serve it warm right after tossing, at room temperature for potlucks, or chilled. It tastes great any of these ways.
Can this salad be made ahead?
Yes. You can prepare it up to 3–4 hours ahead and refrigerate. After that, the dried cranberries may absorb too much dressing and soften. To extend holding time, keep the dressing separate and add it just before serving. For the best appearance, add the goat cheese just before serving.
Is this vegetarian or can it be vegan?
It is vegetarian. To make it vegan, omit the goat cheese and replace honey with pure maple syrup. You can add extra almonds or a vegan cheese alternative to maintain richness. The salad ingredients are naturally gluten free—verify labels on flavored goat cheese and dried cranberries if needed.
How do I store leftovers?
Store leftovers in a covered container in the refrigerator for up to three days. The salad is best on the day it’s made or the next day; it will soften after that but will still be tasty. Cutting almonds into larger chunks helps them retain crunch longer.
Recipe
Brussels Sprout Salad with Cranberries
Roasted Brussels sprouts and almonds tossed with dried cranberries, goat cheese, and a honey vinaigrette—an easy, festive side dish.
- Author: Kate
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: roast
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the salad:
- 1 ½ 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
- 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 (or maple syrup for vegan)
- ¼ cup (59 ml) apple cider vinegar
- 6 tablespoons (89 ml) extra virgin olive oil
- 1 teaspoon kosher salt (or ¾ teaspoon fine salt)
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 425°F (220°C).
- Trim and quarter the Brussels sprouts vertically, leaving some stem so pieces hold together.
- Toss sprouts with 3 tablespoons olive oil on a parchment-lined baking sheet and season with kosher salt and pepper.
- Roughly chop almonds, place on a separate baking sheet, drizzle with 1 tablespoon olive oil, and season.
- Roast both sheets for about 9–10 minutes, watching the almonds closely. Remove almonds when they are deep golden and fragrant.
- Stir the sprouts, spread them out, and roast another 10–12 minutes until browned and tender.
- Whisk together the vinaigrette until the honey dissolves.
- Toss warm sprouts and almonds with dried cranberries and vinaigrette.
- Serve warm, at room temperature, or chilled. Add crumbled goat cheese just before serving or scatter it on top of a plated salad.
Notes
Roasted salted almonds can be used instead of raw; if pre-salted, skip extra salt and toast briefly. If using fine salt, reduce the dressing salt to ¾ teaspoon. Check labels if you need gluten-free certification for flavored goat cheese or dried cranberries.
Nutrition (per serving)
- 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
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