This Brussels sprouts salad with cranberries, almonds, and goat cheese is tossed in a bright honey and apple cider vinaigrette. It holds up well if made a few hours ahead, making it an excellent choice for fall and winter gatherings.
Note: this post was originally published in 2019 and updated in 2021 with new photos and improved instructions.
Do you like Brussels sprouts? They aren’t my favorite on their own, but I love them in this salad. The sprouts are cut into quarters rather than halves, which increases the surface area for roasting and gives more evenly caramelized edges. Quartering also means each bite is smaller and more pleasant—no single giant mouthful of sprout!
This festive salad combines roasted Brussels sprouts with toasted almonds, plenty of dried cranberries, and creamy goat cheese. A vinaigrette made from apple cider vinegar, honey, and extra virgin olive oil ties everything together. The bold, sweet-tart dressing balances the sprouts’ natural bitterness for a harmonious bite.
The red-and-green presentation makes this salad a beautiful side or starter for holiday meals. It can be prepared a few hours in advance, which helps reduce last-minute stress while entertaining.
Recipe ingredients
Ingredient notes
- Extra virgin olive oil: a great choice for both roasting and the vinaigrette. Substitute another neutral oil if you prefer.
- Almonds: raw, unsalted almonds are recommended and are roasted for the best fresh, toasty flavor. Pre-roasted almonds can be used—toast briefly in the oven until fragrant, and omit extra salt if they’re already salted.
- Goat cheese: cranberry-flavored goat cheese complements the dried cranberries beautifully. If you can’t find a flavored chèvre, 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, then cut each sprout into quarters.
2. Roughly chop the almonds into larger pieces so they retain crunch in the finished salad.
3. Arrange the quartered Brussels sprouts on a parchment-lined baking sheet and drizzle with oil.
4. Toss the sprouts to coat, spread in an even layer, and season generously with kosher salt and black pepper.
5. Spread the almonds on a separate parchment-lined tray, drizzle with a little oil, and season with salt and pepper.
6. Roast both sheets for about 9–10 minutes. Watch the almonds closely starting around minute eight; remove them when they’re fragrant and golden brown.
7. Stir the Brussels sprouts, spread them evenly again, and return them to the oven until tender and nicely browned around the edges.
8. While the sprouts roast, whisk the vinaigrette ingredients together in a small bowl until the honey dissolves.
9. Combine the warm Brussels sprouts, toasted almonds, and dried cranberries in a large bowl. Pour the dressing over and toss to combine so the warm ingredients absorb the vinaigrette.
10. Add chunks of goat cheese and gently toss, or crumble the cheese over the plated salad just before serving.
Tips and tricks
- Include any small loose Brussels sprout leaves on the baking sheet; they become delightfully crispy when roasted.
- Parchment paper is optional but makes cleanup much easier.
- Watch the almonds closely near the end of their roast time—nuts can go from toasted to burnt quickly.
- If substituting fine-grain salt for kosher salt in the dressing, use about ¾ teaspoon instead of 1 teaspoon.
Recipe FAQs
This salad is versatile: serve it warm right after tossing, at room temperature, or chilled. It works well for potlucks and parties because it can be made ahead and served cold or at room temperature.
Yes. For best texture, make the completed salad up to 3–4 hours ahead and refrigerate. Cranberries will plump over time and nuts will gradually lose crunch. To extend holding time, keep the dressing separate and add it when ready to serve. For freshest appearance, add goat cheese just before serving.
The recipe is vegetarian. To make it vegan, omit the goat cheese and substitute maple syrup for honey in the vinaigrette. You can also add more nuts or a vegan cheese alternative for extra texture and richness. The salad is naturally gluten free, but check labels on flavored goat cheese and dried cranberries to confirm.
Store leftover salad in an airtight container in the refrigerator for up to three days. Texture is best the day of or the day after serving, as the salad will become slightly softer over time.
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📖 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 for the holiday season.
- 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 (see note)
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 425°F (220°C).
- Trim and quarter the Brussels sprouts, keeping a bit of stem so pieces hold together.
- Place sprouts on a parchment-lined baking sheet. Drizzle with 3 tablespoons olive oil, toss to coat, spread evenly, and season with kosher salt and black pepper.
- Roughly chop the almonds into large chunks. Place on a separate parchment-lined 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 when golden and fragrant (about 9–10 minutes).
- Stir the Brussels sprouts, spread them out again, and return to the oven for 10–12 more minutes until nicely browned.
- Whisk the vinaigrette ingredients in a small bowl until the honey dissolves.
- Combine warm sprouts, almonds, and cranberries in a large bowl. Add the vinaigrette and toss to coat.
- Serve warm, at room temperature, or chilled. Store completed salad in the refrigerator for up to 3–4 hours before serving. Add crumbled goat cheese just before serving.
Notes
Roasted pre-salted almonds can be used—chop them and toast briefly until fragrant; no extra oil or salt is necessary if they are already salted.
If substituting fine-grain salt for kosher salt in the dressing, use ¾ teaspoon instead of 1 teaspoon.
Ingredients are gluten free, but always check labels on flavored goat cheese and dried cranberries to confirm.
Nutrition
- Serving Size: ⅛ 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