Roasted Brussels Sprouts & Sweet Potato Salad with Cranberries, Walnuts and Feta

Roasted Brussels Sprouts & Sweet Potato Salad with Cranberries, Walnuts and Feta

Prep Time: 15 minutes
Cook Time: 30–35 minutes
Servings: 6

Ingredients

• 1 lb Brussels sprouts, trimmed and halved
• 2 medium sweet potatoes, peeled and cut into cubes
• 2 tablespoons olive oil
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• ½ teaspoon dried thyme
• ½ cup dried cranberries
• ½ cup walnuts, roughly chopped
• ½ cup crumbled feta cheese
• 1 tablespoon fresh rosemary leaves, chopped

Maple Balsamic Dressing

• 2 tablespoons balsamic vinegar
• 1½ tablespoons maple syrup or honey
• 1 tablespoon olive oil
• 1 teaspoon Dijon mustard
• Pinch of salt and black pepper

Instructions

Step 1: Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.

Step 2: Add the cubed sweet potatoes and halved Brussels sprouts to the prepared baking sheet. Drizzle with 2 tablespoons olive oil, then season with salt, black pepper, garlic powder, and dried thyme. Toss well until evenly coated.

Step 3: Arrange the vegetables in a single layer. Place the Brussels sprouts cut-side down whenever possible to help them develop beautifully browned, caramelized edges.

Step 4: Roast for 30–35 minutes, turning the sweet potatoes about halfway through cooking. The vegetables are ready when the sweet potatoes are tender and the Brussels sprouts are golden and caramelized.

Step 5: While the vegetables roast, prepare the dressing. In a small bowl, whisk together the balsamic vinegar, maple syrup or honey, olive oil, Dijon mustard, salt, and black pepper until smooth and combined.

Step 6: Transfer the warm roasted Brussels sprouts and sweet potatoes to a large serving platter or bowl. Add the dried cranberries and roughly chopped walnuts.

Step 7: Pour the maple balsamic dressing over the warm vegetables. Gently toss everything together so the vegetables are lightly coated without becoming mashed.

Step 8: Sprinkle the crumbled feta cheese and freshly chopped rosemary over the top. Serve immediately while warm or allow the salad to cool slightly and enjoy it at room temperature.

Tips

Toast the walnuts for 4–5 minutes before adding them for a richer, nuttier flavor. Avoid overcrowding the baking sheet because crowded vegetables tend to steam rather than roast and caramelize.

Cut the sweet potatoes into evenly sized cubes so they cook at the same rate. For a slightly sweeter finish, drizzle a little extra maple syrup or honey over the salad just before serving.

Storage

Store leftover salad in an airtight container in the refrigerator for up to 4 days. For the best texture, store extra walnuts and feta separately and add them after reheating or just before serving.

The roasted vegetables can be gently reheated in the oven or air fryer to help restore their caramelized texture.

Serving Ideas

Serve this colorful salad as a holiday or fall side dish alongside roasted chicken, turkey, pork tenderloin, or grilled salmon. It also makes a satisfying vegetarian lunch on its own.

For a heartier meal, serve it over quinoa, brown rice, or mixed greens.

Nutrition Benefits

Sweet potatoes provide dietary fiber, beta-carotene, and several important vitamins and minerals. Brussels sprouts are a good source of fiber and vitamins C and K.

Walnuts contribute unsaturated fats and plant-based nutrients, while feta cheese provides protein and calcium. Cranberries add sweetness and contrast to the savory roasted vegetables.

Recipe Q&A

Can I make this salad ahead of time?
Yes. Roast the Brussels sprouts and sweet potatoes ahead of time and refrigerate them. For the best texture, add the dressing, walnuts, cranberries, feta, and rosemary shortly before serving.

Can I substitute pecans for walnuts?
Yes. Chopped pecans work very well and provide a slightly sweeter, buttery flavor.

Can I make this recipe dairy-free?
Yes. Leave out the feta cheese or replace it with your favorite dairy-free feta alternative.

Can I serve this salad cold?
Yes. It can be served cold, but the roasted vegetables generally have their best flavor and texture when served warm or at room temperature.

Can I use honey instead of maple syrup?
Yes. Either honey or maple syrup works well in the balsamic dressing.