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 a perfect choice for fall and winter entertaining.
Note: this post was originally published in 2019 and updated in 2021 with new photos and improved instructions.
If you’re on the fence about Brussels sprouts, try them in this salad. Quartering the sprouts instead of halving them gives more surface area for roasting, so they brown nicely and each bite is a manageable, flavorful piece rather than one large, overwhelming mouthful.
This festive salad combines roasted Brussels sprouts with toasted almonds, plenty of dried cranberries, and creamy goat cheese. A simple vinaigrette made from apple cider vinegar, honey, and extra virgin olive oil ties everything together, balancing the slight bitterness of the sprouts with sweet and tangy notes.
With its red-and-green color palette, this salad is an attractive holiday side or starter. It can be prepared a few hours ahead, which makes it convenient for busy entertaining days. You can serve it warm, at room temperature, or chilled depending on your needs.
Recipe ingredients
Ingredient notes
- Extra virgin olive oil: a great choice for both roasting and the dressing; substitute another neutral oil if preferred.
- Almonds: raw, unsalted almonds are recommended and roasted for best flavor. If you use pre-roasted almonds, toast them briefly to refresh their aroma; omit extra salt if they’re already salted.
- Goat cheese: cranberry-flavored goat cheese pairs nicely with the dried cranberries, but plain goat cheese works well too.
Step by step photos
1. Preheat the oven to 425°F (220°C). Rinse and dry the Brussels sprouts if needed. Remove any brown outer leaves, trim the stem ends, and cut each sprout into quarters.
2. Roughly chop the almonds into large pieces so they stay crunchy in the salad.
3. Spread the quartered Brussels sprouts on a parchment-lined baking sheet and drizzle with oil.
4. Toss to coat, arrange in a single layer, and season with kosher salt and black pepper.
5. Place the chopped almonds on a separate smaller baking sheet, drizzle with oil, spread evenly, and season with salt and pepper.
6. Roast both trays for about 9–10 minutes. Watch the almonds closely in the final minutes; remove them once they’re deeply golden and fragrant.
7. Stir the Brussels sprouts, spread them evenly again, and return them to the oven for another 10–12 minutes, until tender and browned at the edges.
8. While the sprouts roast, whisk the dressing ingredients together in a small bowl until the honey dissolves.
9. Add the warm Brussels sprouts, almonds, and dried cranberries to a large bowl. Pour the dressing over and toss to combine.
10. Add crumbled goat cheese and gently toss, or plate the salad and sprinkle the cheese on top.
Tips and tricks
- Add any small loose Brussels sprout leaves to the baking sheet; they become crispy and delicious.
- Parchment paper is optional but makes cleanup easier.
- Watch the almonds closely during the last minutes of roasting—nuts can go from toasted to burnt very quickly.
- This recipe uses kosher salt (coarse). If substituting fine salt, use ¾ teaspoon in the dressing instead of 1 teaspoon. Season the sprouts and almonds to taste when roasting.
Recipe FAQs
This salad is versatile: serve it warm right after tossing, at room temperature for potlucks, or chilled. It can be made ahead and served cold or at room temp, depending on your preference.
Yes. For best texture, assemble the complete salad up to 3–4 hours before serving. Cranberries will absorb dressing over time; to extend holding time, leave the dressing off and toss just before serving. Add goat cheese right before serving for the freshest look.
The salad 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 for heft. The ingredients are naturally gluten-free, but always check labels for specific products.
Store leftovers in a covered container in the refrigerator for up to three days. The salad is best the day of or the day after preparation, as it may soften after that. Large almond pieces retain more crunch over time.
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If you try this recipe, please leave a rating or review. I’d love to hear how it turned out for you!
📖 Recipe
Brussels Sprout Salad with Cranberries
Roasted Brussels sprouts and almonds tossed with dried cranberries, goat cheese, and a honey vinaigrette — an easy side dish perfect for the holidays.
- 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
- ¼ cup (59 ml) apple cider vinegar
- 6 tablespoons (89 ml) extra virgin olive oil
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 425°F (220°C).
- Trim outer leaves and the stem tips from the Brussels sprouts, leaving a bit of stem to hold pieces together. Cut each sprout into quarters vertically.
- On a parchment-lined baking sheet, toss the sprouts with 3 tablespoons olive oil. Spread in an even layer and season with kosher salt and black pepper.
- Roughly chop the almonds, place on a separate small baking sheet, drizzle with the remaining 1 tablespoon olive oil, and season with salt and pepper.
- Roast both sheets for about 9–10 minutes. Watch the almonds closely and remove them once golden and fragrant.
- Stir the sprouts, spread them back out, and roast another 10–12 minutes until browned and tender.
- Whisk the vinaigrette ingredients in a small bowl until blended.
- Toss warm sprouts and almonds with dried cranberries and the vinaigrette.
- Serve immediately warm, at room temperature, or chilled. Add crumbled goat cheese just before serving or sprinkle over plated salad.
Notes
Roasted salted almonds can be used instead of raw almonds; chop them and toast briefly until fragrant. If using fine salt in the dressing, reduce to ¾ teaspoon. Check product labels if you need all ingredients to be gluten-free.
Nutrition
- 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