Warm Brussels Sprouts Salad with Blue Cheese and Maple Dressing
A warm, vibrant salad that transforms brussels sprouts into an irresistible side dish. The sprouts are sauteed until bright green and tender-crisp, then tossed with sweet-tart maple dressing, toasted pecans, and dried cranberries. Creamy blue cheese crumbles add a sophisticated finish. Perfect for holiday gatherings or as an elegant weeknight side that pairs beautifully with roasted meats. The combination of textures and flavors makes this salad appealing even to brussels sprouts skeptics.
Ingredients
Instructions
- 1
Preheat oven to 350 degrees F
- 2
Bake pecans on baking sheet for 8-12 minutes until fragrant, then let cool
- 3
Heat olive oil in large skillet over medium heat
- 4
Add brussels sprouts and cook 7-10 minutes, stirring often, until bright green
- 5
Remove brussels sprouts from heat
- 6
Combine maple syrup, apple cider vinegar, and olive oil in mason jar and shake well, or whisk together in bowl
- 7
Pour dressing over brussels sprouts, add cranberries and pecans, stir well to combine
- 8
Transfer to serving bowl and top with crumbled blue cheese
Tips
Toast pecans until fragrant but watch carefully to prevent burning - they can go from perfect to bitter quickly.
Don't overcook the brussels sprouts; they should remain bright green and slightly crisp for the best texture.
Make the dressing in a jar so you can easily shake it again before serving if it separates.
Good to Know
Refrigerate for up to 3 days. The dressing may separate, so stir well before serving.
Can toast pecans and make dressing up to 2 days ahead. Cook brussels sprouts just before serving for best texture.
Serve warm or at room temperature as a side dish.
Common Mistakes
Don't overcrowd brussels sprouts in the pan to avoid steaming instead of sauteing.
Add blue cheese just before serving to prevent it from melting completely into the salad.
Substitutions
Nut-Free Alternatives
General Alternatives
FAQ
Can I make this salad ahead of time?
Yes, but add the blue cheese just before serving. The salad is best served warm or at room temperature within 2 hours of cooking the brussels sprouts.
What if I don't like blue cheese?
Substitute with goat cheese, feta, or sharp cheddar. You can also omit cheese entirely and add more toasted nuts for richness.
How long will leftovers keep in the refrigerator?
Store covered for up to 3 days. The texture will soften over time, but the flavors remain delicious. Stir well before serving.