Purple Brussels Sprouts Salad


Purple Brussels Sprouts Salad

I spotted purple brussels sprouts the other day, and I guess they’re a big thing now! The leaves are a deep purple or sea green in color, and they are slightly nuttier and sweeter than the regular old green ones. I decided to roast some and make a salad with them, green cabbage and lettuce greens, and my usual salad additions (roasted pine nuts and cranberries) and it was amazing.  

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 26 minutes
  • Allergens: Nuts
  • Servings: 6


  • 1/2 cup pine nuts
  • 1 pound purple brussels sprouts (quartered)
  • 6 tablespoons extra virgin olive oil
  • Salt and freshly ground black pepper
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons maple syrup
  • 2 teaspoons Dijon mustard
  • 4 cups green cabbage (very thinly sliced)
  • 1/2 cup dried cranberries


  1. Preheat oven to 450 degrees F. 

  2. Spread pine nuts on a small baking sheet and roast until golden brown (about 1-2 minutes). 

  3. On a large-rimmed baking sheet, toss brussels sprouts with 1 tablespoon of olive oil and season with salt and black pepper. 

  4. Roast until brussels sprouts are lightly caramelized and brown (about 15 minutes).

  5. Meanwhile, in a small bowl, whisk the lemon juice with maple syrup, mustard, and 1/4 cup olive oil, and season with salt and pepper.

  6. In a large bowl, toss cabbage with toasted pine nuts and cranberries. 

  7. Add brussels sprouts and toss, then add dressing and toss again before serving.