Thanksgiving on a plate that actually feels light? Yes, please. The holiday table is a parade of flavors, but your jeans might protest by the end of the night.
This is the Thanksgiving Salad with Chili Maple Brussels Sprouts—roasted sprouts in a spicy-sweet glaze, tossed with greens, cranberries, and tangy cheese.
It’s festive, flavorful, and easy enough to make while your oven pretends to be a space heater.
Grab your apron—we’ll roast, dress, and toss like culinary improv, without losing your mind or your appetite.
Contents
Equipment
Must-haves
- Large mixing bowl
- Sheet pan lined with parchment
- Whisk or fork for the dressing
- Sharp knife and cutting board
- Salad tongs or two forks for tossing
Nice-to-haves
- Roasting rack (helps crisp sprouts evenly)
- Microplane zester for a hint of zest in the dressing
- Small whisk or emulsifier for dressing texture
- Extra-virgin olive oil in a bottle with a pour spout
Ingredients
- 1 lb Brussels sprouts, trimmed and halved
- 2 Tbsp olive oil
- 1/4 cup pure maple syrup
- 1/2 tsp chili flakes (adjust to heat preference)
- 1/2 tsp smoked paprika (optional)
- Salt and pepper, to taste
- 4 cups mixed greens (romaine, arugula, spinach)
- 1/2 cup dried cranberries
- 1/2 cup toasted pecans or walnuts
- 1/2 cup feta cheese, crumbled
- 1 medium apple, thinly sliced (optional)
- 3 Tbsp extra-virgin olive oil (for dressing)
- 2 Tbsp apple cider vinegar (or lemon juice)
- 1 Tbsp Dijon mustard
- 1 Tbsp maple syrup (for dressing)
- Salt and pepper, to taste (for dressing)
Tip: You’ll notice two olive oils—one for roasting and one for the dressing. Don’t worry, they’re best friends now.
Instructions
- Preheat the oven to 425°F (218°C).
- In a large bowl, toss the Brussels sprouts with 2 Tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper.
- Spread the sprouts on a parchment-lined sheet pan and roast 20–25 minutes, until the edges are caramelized and tender.
- In the last 5 minutes, brush or toss the sprouts with the chili-maple glaze: 1/4 cup maple syrup + 1/2 tsp chili flakes + 1/2 tsp smoked paprika.
- Meanwhile, whisk the dressing: 3 Tbsp olive oil, 2 Tbsp apple cider vinegar, 1 Tbsp Dijon, 1 Tbsp maple syrup, and salt/pepper to taste.
- In a large bowl, combine the greens, cranberries, and apple slices.
- Once roasted, let the sprouts cool slightly, then chop roughly and add to the greens.
- Drizzle with dressing and toss to coat evenly.
- Top with feta and toasted nuts. Serve immediately, or chill briefly for a cooler vibe.
Good to Know
This chili-maple glaze brings warmth without overpowering the salad’s brightness. If your crowd prefers milder heat, start with 1/4 tsp chili flakes and taste as you go. The dressing can be made ahead and stored; whisk again before tossing for a glossy finish.
Variations
- Swap greens: kale or spinach for a different bite.
- Protein boost: add roasted chickpeas or grilled chicken for heartiness.
- Vegan option: omit feta or use a plant-based cheese alternative.
Tips & Variations
Want extra crunch? Toast the nuts a bit longer. Prefer a milder glaze? Use half the chili flakes. For a vegan twist, swap in crumbled almond cheese or omit cheese altogether.
- Toast nuts at 350°F (175°C) for about 6–8 minutes until fragrant.
- Begin with less heat on the glaze and adjust after tasting the brussels—your palate is boss.
- Store dressing separately for leftovers; dress greens just before serving to keep them crisp.
Serving Suggestions
Pair this salad with your Thanksgiving spread for a refreshing contrast to rich dishes. It’s excellent alongside roasted turkey or chicken, and it also works as a bright starter that won’t steal the spotlight from the main event.
- Serve at room temperature or warm—both are delicious.
- Leftovers refrigerate well for up to 2 days; keep the dressing separate until ready to eat.
- Drizzle a little extra maple dressing right before serving for a glossy finish.
