Roasted Brussels Sprouts + Cranberry Salad With Feta, Candied Pecans and Honey Mustard Dressing

Brussels sprouts have made a comeback since I was a kid. Many of us gen x-ers have the same complaint, or memories, about boiled brussels sprouts that our mom’s used to make. They were bitter, bland and nobody wanted to eat them. Well, someone, somewhere, came up with roasted, carmelized, crispy brussels that I now crave as an adult.

If you are a ‘new’ fan or want to give them a second go as an adult, give this easy, pretty, salad a try. The combo of flavours just keeps you wanting more. Serve it alongside a beautiful roasted chicken with quinoa, or bring to your next potluck event. (That’s what inspired me to create this dish)

Salad Ingredients

4 C brussels sprouts

100g pecan halves

3 Tbsp olive oil plus more for garnish

2 Tbsp maple syrup

1 tsp coconut oil, melted, or butter

2 Tbsp balsamic vinegar

1/2 C dried cranberries

sea salt and cracked pepper, to taste

100g goat’s feta cheese

Dressing Ingredients

2 tsp olive oil

1/2 tsp apple cider vinegar

1 tsp Dijon mustard

1 tsp honey


Chop off ends and outer leaves of brussels, and halve each one if they are large. Add them to a bowl and toss with olive oil, sea salt, pepper and balsamic vinegar. Roast on a parchment-lined baking sheet at 400F for 30 minutes, stirring half way through.

In the meantime, toss pecan halves with maple syrup and coconut oil, and roast beside the brussels sprouts for 10 minutes, or until brown. Let completely cool so the maple syrup hardens, or candies, around the pecan.

Once brussels have cooled a bit, coat with the dressing and toss until combined. Add the brussels, cooled pecans, feta cheese and cranberries to a large salad bowl and toss together. Serve warm or cool.

Serves 6-8 as a side dish

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