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With Salt and Wit

Laugh Often. Eat Well.

4 March 12, 2014 Beef & Pork

Cranberry & Almond Roasted Brussels Sprouts Antipasto Salad

Cranberry & Almond Roasted Brussels Sprouts Antipasto Salad – A healthy salad with caramelized Brussels Sprouts, cranberries, almonds and tossed in a maple, mustard vinaigrette!

Cranberry & Almond Roasted Brussels Sprouts Antipasto Salad

Well, well. Doesn’t this recipe fit perfectly for our bipolar weather? Everyone is so anxious for the spring weather and food. And I don’t blame ya. I am right there with ya! Bring on the margaritas, citrus salads, and patio weather appetizers.  But with Mother Nature’s mood swings all over the Midwest (they are getting old, lady), I had to take advantage of one last roasted salad.

Cranberry & Almond Roasted Brussels Sprouts Antipasto Salad

Cranberry & Almond Roasted Brussels Sprouts Antipasto Salad

Aren’t Brussels sprouts such a love or hate relationship? I am luckily on the love side, while the fiancé is on the hate. And I don’t take advantage of that at all. That would be so selfish…. “Oh shucks, look at this whole dish I made! Wait, you don’t like them. Oh no, more for me!” It’s not cruel. Promise.  It’s called every man for themselves in our house. If you don’t get to the favorited leftovers soon, you will be SOL. True story.

Cranberry & Almond Roasted Brussels Sprouts Antipasto SaladBrussels sprouts always reminded me of when I was little and a side dish my grandma served. Yet, I am purdy sure my mind is making up that whole story. But doesn’t Brussels sprouts make everyone think of the forbidden veggie that they were forced to choke down when they were little? Please don’t tell me I am alone here. Brussels sprouts are first seared in a piping hot cast iron skillet, throw in the oven to roast, and then drizzled with a maple mustard dressing, cranberries and salty, roasted almonds. To finish this baby off, back in the oven she goes and that is when the magic happens. The dressing caramelizes and creates a sugary blanket for the sprouts.

Cranberry & Almond Roasted Brussels Sprouts Antipasto Salad

Trust me when I say, this ain’t your grandmas cookin…

Cranberry & Almond Roasted Brussels Sprouts Salad

Cranberry & Almond Roasted Brussels Sprouts Antipasto Salad

A healthy salad with caramelized Brussels Sprouts, cranberries, almonds and tossed in a maple, mustard vinaigrette!

10 minPrep Time

30 minCook Time

40 minTotal Time

Yields 4

Author:

Megan

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Ingredients

  • 2 pounds Brussels Sprouts, cut in half
  • 2 Tbsp olive oil
  • 2 slices prosciutto, sliced thin
  • 1/2 cup roasted almonds
  • 1/2 cup dried cranberries
  • Mustard Vinaigrette:
  • 2 T cup white vinegar
  • 6 T olive oil
  • 2 tsp dijon mustard
  • 1 1/2 Tbsp maple syrup
  • Pinch Salt

Instructions

  1. Preheat oven to 415 degrees.
  2. Preheat large cast iron skillet over medium high heat. Add oil to heated then add sliced Brussels sprouts and prosciutto. Cook until seared, about 7 minutes.
  3. Once brussels sprouts are seared, add to oven and cook 10 minutes.
  4. Meanwhile, combine dressing ingredients in a blender and combine well.
  5. After brussels sprouts have roasted for 10 minutes, toss almonds, cranberries and dressing in. Toss until fully incorporated.
  6. Place back in oven and roast for 15 minutes or until sprouts are caramelized.
  7. Serve immediately.
7.8.1.2
55
https://withsaltandwit.com/cranberry-almond-roasted-brussels-sprouts-antipasto-salad-2/

Hungry for more healthy side dishes? 

A simple, flavorful and healthy side dish! Tuscan Oven Roasted Red Potatoes are seasoned with herbs you already have in your pantry and will be on the table in under 30 minutes!

{Simple} Tuscan Oven Roasted Red Potatoes

This Smoked Gouda and Sweet Potato Casserole with Spiced Pecans is the perfect fall side dish as it is made lighter with cauliflower but is full of sweet and spicy flavor! #casserole #sweetpotatoes #healthy #cauliflower

 {Lighter} Smoked Gouda and Sweet Potato Casserole with Spiced Pecans

Delicately shaved brussels sprout salad tossed in a simple maple dijon vinaigrette, complete with crisp bacon and sweet raisins!

Shaved Brussels Sprout Salad with Raisins & Maple Dijon Vinaigrette

If you make this recipe, make sure to snap a photo and hashtag it #HOUSEWIFEINTRAININGFILES. I’d love to see what you are cooking up in your kitchen!

4

Categories: Beef & Pork Tags: almonds, brussels sprouts, cranberries, dairy free, gluten free, healthy, low carb, paleo, salad, side dish

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Previous Post: « Skinny Cajun Alfredo Skillet with Pulled Pork
Next Post: {Paleo} Blueberry & Coconut Coffee Cake Breakfast Bars »

Reader Interactions

Comments

  1. dina says

    March 13, 2014 at 9:33 am

    what a healthy and delicious dish!
    Reply
    • Meg says

      March 13, 2014 at 3:00 pm

      Oh thank you!
      Reply
  2. Rachel Cotterill says

    March 13, 2014 at 4:17 pm

    This looks amazing :) I would just have to skip the proscutio, but I bet it would be awesome even so.
    Reply
    • Meg says

      March 14, 2014 at 5:31 am

      Well thank you! And I can attest that it is still delicious because I have made it before and forgot the prosciutto!
      Reply
  3. Jenne says

    March 13, 2014 at 5:43 pm

    I haven't had brussel sprouts in a long while. Sounds good! I need to get some to make something like this.
    Reply
    • Meg says

      March 14, 2014 at 5:31 am

      Oh thank you! I hope you enjoy!
      Reply
  4. Elyce says

    March 13, 2014 at 6:31 pm

    For the vinegar, did you mean 2 tablespoons or 2 cups?
    Reply
    • Meg says

      March 14, 2014 at 5:29 am

      It is tablespoons.
      Reply
  5. Christine says

    March 14, 2014 at 1:26 am

    Tis the season for bipolar food cravings! One minute it's a light, refreshing freshly squeezed juice, and the next we're back to warm my belly brussel sprouts and such...right there with ya!
    Reply
    • Meg says

      March 14, 2014 at 5:32 am

      Its so confusing but hopefully it will be over soon!
      Reply
  6. Ashley says

    March 14, 2014 at 11:18 am

    Up until this year I always thought I hated brussels sprouts (a holdover from childhood I think) - but I recently discovered that I do kinda sort love them! This sounds amazing - I really like that you have the cranberry / nut thing going on - my favorite!
    Reply
    • Meg says

      March 15, 2014 at 12:40 pm

      Thanks, Ashley!! What is it with brussels sprouts and children?! I think every child is cursed or something....then you hit a magical age and you start to love them!
      Reply
  7. Emily @ Love, Pasta and a Tool Belt says

    March 15, 2014 at 2:35 pm

    I've never had Brussels Sprouts but this dish makes them look appetizing!
    Reply
    • Meg says

      March 19, 2014 at 4:04 pm

      Thanks, Emily!
      Reply
  8. Jasey says

    March 15, 2014 at 4:17 pm

    Until recently I thought I didn't like brussels sprouts! I remembered trying them as a kid and how bitter and awful they were. I tried them as an adult, you know the whole leading by example thing, so that my kids would give them a try and was pleasantly surprised! We may have to try them this way :)!
    Reply
    • Meg says

      March 19, 2014 at 4:01 pm

      I think its just a kid thing that they don't agree with brussels sprouts...I don't blame em! Chicken fingers are way tastier! If you do try them again, I hope you enjoy them! Thanks for stopping by Jasey!
      Reply
  9. Lori Who Needs A Cape? says

    March 15, 2014 at 4:50 pm

    So fresh & colorful! Gotta love the flavor combinations! Pinning :)
    Reply
    • Meg says

      March 19, 2014 at 4:00 pm

      Thank you Lori!!
      Reply
  10. Nicole says

    March 15, 2014 at 8:27 pm

    What a delicious recipe! I just pinned it and can't wait to try it!
    Reply
    • Meg says

      March 19, 2014 at 3:56 pm

      Oh thank you Nicole! I hope you enjoy!
      Reply
  11. Mary says

    November 13, 2017 at 8:18 am

    Can this be a 'make ahead' salad for Thanksgiving or is it best served warm? Sounds yummy!! Cant wait to try it.
    Reply
    • Meg says

      November 16, 2017 at 4:59 pm

      Hi Mary! This salad is best served right away, warm. You can prep the ingredients ahead of time though! Then toss together before you eat.
      Reply

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Hi There!

I'm Megan! A wife, mama and have a serious love of nutritious, time-saving meals with a knack for meal prep hacks. I crave simple, wholesome and balanced meals with a bit of humor on the side! Welcome to my kitchen. Read More…

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