A sweet and savory mix of Brussel Sprouts, bacon, walnuts, and cranberries, this Roasted Brussel Sprout Salad pairs perfectly with a weeknight meal or Thanksgiving dinner! It’s easy, healthy, and delicious!
Roasted Brussel Sprouts Salad with Cranberries, Walnut, and Bacon
We all know we need to eat our veggies, but sometimes it’s tricky to find vegetables that actually taste good! there is something about roasted vegetables that takes them to the next level…and this salad is the perfect example!
Granny loves her vegetables and for as long as I can remember, she always had a summer garden full of delicious fresh vegetables. And every evening for dinner, we always had vegetables on our plate that we were expected to eat.
So, as an adult, I am appreciative of this good habit my mom taught me. But here’s the problem. I don’t like a lot of vegetables…and I have to find ways to keep them healthy and taste great.
This Roasted Brussels Sprouts Salad with Bacon, Cranberries and Nuts is one of those recipes that checks all the boxes for me! It’s easy, healthy, and delicious!
First, Brussel Sprouts are roasted in olive oil until golden brown and tender. Then they’re tossed with cranberries, nuts, and chopped bacon to make a dish that’s so good it can be enjoyed as a festive holiday side dish or a meal in itself.
Now some of you might question the healthiness of bacon. However, in my world, a little bacon for flavoring is perfectly fine and it goes so well with the salad.
This recipe takes about an hour to make because you are bake the bacon and then roast the Brussels sprouts. Then they need to cool a bit. But it’s definitely not difficult and the result is worth it.
Growing up, I don’t think I ever had a Brussels sprout; it wasn’t on any menu I saw in West Virginia. As an adult though, they are one of my favorite vegetables. I like them steamed, roasted, or sautéed. But in a salad might be my favorite way of all!
Ingredients
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- 1 lb Brussels sprouts — ends trimmed and then cut in halves or quarters.
- 2 Tbsp of olive oil
- ½ teaspoon black pepper
- ½ teaspoon Kosher salt
- 5 slices of bacon, cooked and crumbled
- ½ cup chopped walnuts or pecans
- ½ cup dried cranberries
Kitchen Supplies Used
Instructions
To Prep:
Preheat the oven to 400 degrees and line a baking sheet with parchment paper. Arrange bacon slices on the baking sheet, place on center rack in the oven, and bake for 17 to 20 minutes. While baking is cooking, you can work on the preparing the sprouts. If using pre-cooked bacon, skip ahead.
- Trim the stems from the Brussel Sprouts and cut into halves (or quarters depending on your preference). Whichever you choose, make sure all the pieces are about the same size so they will cook evenly. Place Brussels sprouts on a lined baking sheet and drizzle the olive oil over them. Sprinkle the salt and pepper over them and give them a stir and spread them out over the baking sheet. Bake for 25-30 minutes, until the sprouts are tender and browned on the edges.
- While the sprouts are roasting, chop the walnuts, measure the cranberries, and chop the cooked bacon.
- When the sprouts are done, remove from the oven and let them cool on the pan for about 10 minutes.
- Combine the sprouts, bacon, nuts, and cranberries in a large bowl. Enjoy!
Frequently Asked Questions
Can You Use a Different Type of Nut?
Absolutely! I find that both chopped walnuts and chopped pecans taste wonderful in this dish. Almond slivers could work too. On that same note, you could also substitute Craisins for the dried cranberries, as they are very similar.
What Kind of Dressing Should I Use?
Believe it or not, this salad is so flavorful on its own, that it doesn’t even have a dressing! The ingredients all contribute to the overall flavor and the olive oil and bacon adds even more savory deliciousness.
If you want a touch of dressing, my recommendation would be balsamic vinaigrette. Start sparingly, and you might be surprised that you really don’t need much dressing at all!
Why Are My Roasted Brussel Sprouts Chewy?
The perfect roasted Brussel is crispy on the outside and tender on the inside.
Brussel sprouts that are dry or chewy could be the result of undercooking, not using enough oil, or both. If the Brussel sprouts aren’t coated in oil, they may dehydrate rather than crisp up. They don’t need to be drowning in oil (a couple Tablespoons will do), but they need some oil to help keep them moist while baking. If you decide to increase the amount of sprouts used for this recipe, be sure to increase the amount of oil accordingly.
If you pull your Brussel sprouts out of the oven and they don’t seem crispy on the outside yet, the may just need a couple more minutes of cook time. If they’re starting to get a hint of dark brown, then they need to come out before they burn.
Should I Soak Brussel Sprouts Before Roasting?
Soaking the Brussel sprouts in a bowl of cold salt water beforehand is said to enhance their flavor and texture. However, this is NOT necessary! So don’t worry if you don’t have the extra time, these sprouts will still taste fabulous.
It is important to still wash the Brussel sprouts thoroughly before cooking to remove any dirt or germs.
Should I Steam Brussel Sprouts Before Roasting?
Steaming is another step that is not necessary prior to roasting. In fact, steaming Brussel sprouts and then roasting them can make them mushy!
Roasted Brussel Sprout Salad Recipe (Printable Copy)
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Roasted Brussel Sprout Salad with Cranberries
Equipment
- 2 baking sheets
- large mixing bowl
Ingredients
- 1 pound Brussels sprouts
- 2 TB olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 5 slices bacon
- 1/2 cup chopped walnuts or pecans
- 1/2 cup dried cranberries
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
To Cook the Bacon:
- Arrange bacon slices on the baking sheet and place on center rack in the oven and bake for 17 to 20 minutes.
- When bacon is brown and crisp, remove bacon from oven and place on paper towels to cool.
To Cook the Brussel Sprouts:
- While the bacon is cooking, start preparing the sprouts. Trim the ends and cut into halves or quarters depending on the size of the sprout. Try for the pieces to be a similar size to each other.
- Place Brussels sprouts on a separate lined baking sheet and drizzle the olive oil over them. Sprinkle the salt and pepper over them and give them a stir and spread them out over the baking sheet.
- Put the baking sheet with the Brussels sprouts into the already hot oven and bake for 25 – 30 minutes until the sprouts are browned on the edges and tender.
- When the sprouts are done, remove from the oven and let them cool for about 10 minutes.
To Assemble the Salad:
- While the sprouts are roasting, chop the walnuts, measure the cranberries, and chop the bacon.
- Combine the sprouts, bacon, nuts, and cranberries in a large bowl. Serve immediately or refrigerate until later.
Notes
Nutrition
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