Roasted brussels sprouts salad with dijon vinaigrette is my new favorite fall salad. It's loaded with creamy potatoes, crispy string beans, and tender roasted brussels sprouts, all tossed in a delicious homemade Dijon vinaigrette and topped with sliced almonds for that extra crunch. Plus, it's a recipe that satisfies almost all dietary needs — vegan, gluten-free, and whole30 compliant. Which is why I have no problem serving this at a dinner party as the main course (yes, it’s that good!) or as a stunning side dish that everyone will be oohing and aahing over.
Why You'll Love Roasted Brussels Sprouts Salad
- Serve it as a main dish or side dish. Serve this on the side of dinner as a side salad, or as a stand alone vegetarian dish since the potatoes are incredible filling. You can also add more protein for an even more filling entree such as roast chicken or rotisserie chicken, grilled steak, or salmon.
- The delicious homemade Dijon vinaigrette. The vegetables in this dish are absolutely amazing on their own, but when paired with the dijon vinaigrette it is taken to a new level. In fact, save the dressing recipe for later because it's delicious on pretty much anything. Seriously, you will want to make this.
- It's easy and delicious. You will be so impressed with how quickly this recipe comes together and the intense flavour it packs. I'm not going to lie, I made this twice in one week because yes, it was that good! You need to put this on your weeknight rotation soon.
Ingredients and Substitutions
To make this delicious roasted brussels sprouts salad, you will need the following ingredients (full quantities in recipe card below):
- red potatoes
- brussels sprouts
- French string green beans
- sliced almonds - you can substitute this for any nuts that you have on hand. Try pecans, walnuts, or pine nuts.
- olive oil
- salt and pepper
- dijon vinaigrette - made with extra virgin olive oil, apple cider vinegar, dijon mustard, dill, shallot, salt, and pepper. If you are not a big fan or dill, feel free to swap it out for another flavourful herb such as tarragon.
How to Make the Best Roasted Brussels Sprouts Salad
- Roast the potatoes. Toss potatoes in a large mixing bowl with olive oil, salt, and pepper. Transfer to a large half sheet baking pan and roast in a 400 F preheated oven for 20-25 minutes, tossing once halfway through cooking. Potatoes should be crispy on the outside, but creamy in the middle.
- Roast the brussels sprouts. Meanwhile, cut brussels sprouts in half through the core and place in a medium mixing bowl. Toss with olive oil, salt, and pepper. Transfer to a quarter sheet baking pan and roast in the same 400 F preheated oven for 12-15 minutes, or until edges begin to brown and brussels sprouts are tender and no longer bitter.
- Cook the green beans. While potatoes and brussels sprouts are roasting, bring a large pot of water to a boil. Add salt and drop in green beans. Cook for exactly 3 minutes and then place directly in an ice bath to stop the cooking process. Drain in a colander after 5 minutes.
- Make the dressing. Make the dressing by combining extra virgin olive oil, apple cider vinegar, dijon mustard, dill, shallot, salt and pepper in a small mason jar (or any other airtight container with a lid). Place lid on top, seal, and shake until well combined.
- Assemble. To assemble, layer potatoes, brussels sprouts, and green beans on a large serving platter or in individual plates (you can serve while warm or at room temperature). Top generously with salad dressing and sliced almonds.
Recipe Tips and Tricks
- How to serve: With so many nutrients, this salad makes a great meal on its own, whether you’re eating it for lunch, dinner, or something in between. Consider serving it at a holiday dinner or potluck, or up the ingredients by adding a protein like salmon or chicken.
- How to store: Fully assembled, this roasted brussels sprouts salad will last in the fridge for about 1-2 days. If you plan to make this ahead of time, I recommend assembling everything except the dressing, which can make the green beans soggy over time. You can make the salad dressing ahead of time and store in a mini sauce container in the refrigerator for up to 2 weeks.
More Salad Recipes
- Fall Harvest Salad with Butternut Squash and Apple
- Arugula Salad with Apple and Pecan
- Apple Walnut Salad with Balsamic Vinaigrette
- Winter Kale Salad with Apple Cider Vinaigrette
- Roasted Butternut Squash Salad
- Mandarin Orange Salad
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Recipe
Roasted Brussels Sprouts Salad
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Vegan
Description
Roasted brussels sprouts salad with creamy potatoes, crispy string beans, tender brussels sprouts, is tossed in a delicious homemade dijon vinaigrette.
Ingredients
- ½ lb. red potatoes (approximately 4 medium), cut into 1-inch pieces
- 2 tablespoons olive oil, divided
- 3 teaspoons salt, divided
- 1 teaspoon ground black pepper, divided
- 1 lb. brussels sprouts, trimmed and cleaned
- ½ lb. French string green beans, trimmed
- 2-3 tablespoons sliced almonds
Dijon Vinaigrette:
- ⅓ cup extra virgin olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon dijon mustard
- 1 tablespoon fresh dill, chopped
- 1 small shallot, minced
- 1 teaspoon salt
- ½ teaspoon ground black pepper
Instructions
- Preheat oven to 400 F.
- Toss potatoes in a large mixing bowl with 1 tablespoon olive oil, ½ teaspoon salt, and ½ teaspoon black pepper. Transfer to a large half sheet baking pan and roast for 20-25 minutes, tossing once halfway through cooking. Potatoes should be crispy on the outside, but creamy in the middle.
- Meanwhile, cut brussels sprouts in half through the core and place in a medium mixing bowl. Toss with remaining 1 tablespoon olive oil, ½ teaspoon salt, and remaining ½ teaspoon black pepper. Transfer to a quarter sheet baking pan and roast in the same 400 F preheated oven for 12-15 minutes, or until edges begin to brown and brussels sprouts are tender and no longer bitter.
- While potatoes and brussels sprouts are roasting, bring a large pot of water to a boil. Add remaining 2 teaspoons of salt and drop in green beans. Cook for exactly 3 minutes and then place directly in an ice bath to stop the cooking process. Drain in a colander after 5 minutes.
- Make the dressing by combining extra virgin olive oil, apple cider vinegar, dijon mustard, dill, shallot, salt and pepper in a small mason jar (or any other airtight container with a lid). Place lid on top, seal, and shake until well combined.
- To assemble, layer potatoes, brussels sprouts, and green beans on a large serving platter or in individual plates (you can serve while warm or at room temperature). Top generously with salad dressing and sliced almonds.
Notes
How to serve: With so many nutrients, this salad makes a great meal on its own, whether you’re eating it for lunch, dinner, or something in between. Consider serving it at a holiday dinner or potluck, or up the ingredients by adding a protein like salmon or chicken.
How to store: Fully assembled, this roasted brussels sprouts salad will last in the fridge for about 1-2 days. If you plan to make this ahead of time, I recommend assembling everything except the dressing, which can make the green beans soggy over time. You can make the salad dressing ahead of time and store in a mini sauce container in the refrigerator for up to 2 weeks.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Roast
- Cuisine: American
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Karen says
Delicious! Wonderful dressing and combination of vegetables I would never have thought of putting together.
Kathy Kane says
The vinaigrette is fabulous! I put it on my salmon as well. The combination of vegetables definitely makes this the only side needed. For goodness sake leave out all that salt! A sprinkle here or there is enough. I only used half and it was too much! Maybe the recipe meant to say teaspoons and not TABLESPOONS
Catherine Mein says
I switched the amount so that it would be 1 lb of potatoes and 1/2 lb of brussels sprouts, and I also found that this dish would be much too salty if made as recommended. I cut the salt to about 3/4 of a teaspoon on each roasted vegetable and then about a half a teaspoon in the vinaigrette and it was very very salty. If I were making it again I would leave off the salt or just use a little bit of sprinkled salt on the vegetables to roast and then do maybe a quarter of a teaspoon of salt in the Dijon vinaigrette. The vinaigrette was amazingly delicious, I just don’t think it needs much salt. It has vinegar and Dijon mustard which provide very strong flavors; it doesn’t need very much salt to go with it.
Margaret says
Hi. This sounds delicious
If I make this ahead of time, (without putting the dressing on) how can I warm it up?
Thank you
Sam Hu | Ahead of Thyme says
Hi Margaret, you can warm it up (without dressing) in a 300F preheated oven for 10-15 minutes until warmed through, or in the air fryer to 10 minutes until warmed.
Cassandra @ Uncommonly Well says
These sound delicious! Definitely pinning this recipe for later.
Libby says
This looks and sounds amazing! The dressing itself sounds mouth watering