Roasted Brussels Sprouts Salad With Maple-Balsamic Vinaigrette

This Roasted Brussels Sprouts Salad With Maple-Balsamic Vinaigrette is inspired by Martina McBride's new cookbook, Martina's Kitchen Mix. It's a hearty savory winter salad with a touch of sweet from the apples and cranberries.


For the dressing:

  • 2 Tbsp olive oil
  • 2 Tbsp balsamic vinegar
  • 1 Tbsp maple syrup
  • 1 tsp dijon mustard
  • salt and pepper to taste

Everything Else

  • 1 Tbsp olive oil
  • 12 oz brussel sprouts trimmed
  • dash of salt and pepper
  • 1 shallot thinly sliced
  • 1/4 cup dried cranberries
  • 1/4 cup pecans
  • 1/4 cup crumbled gorgonzola
  • 1 apple
  • squeeze from 1/2 lemon


  1. Preheat oven to 400 degrees and line a baking sheet with parchment paper. Toss Brussels sprouts with 1 Tbsp olive oil and a dash of salt and pepper. Transfer to prepared baking sheet and bake for 30 minutes or until crispy on the outside. Remove from oven and let cool.

  2. Meanwhile making the dressing by whisking together the olive oil, vinegar, maple syrup, and dijon mustard in a small bowl. Season to taste with salt and pepper.

  3. Slice the apples into thin slices and toss with lemon juice.

  4. Once the Brussels sprouts are cooled, slice them into thin strips. In a big salad bowl, toss together the Brussels sprouts, sliced shallots, dried cranberries, pecans, Gorgonzola cheese, and chopped apples.

  5. Pour dressing over the salad, toss, and serve right away.