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: Tree 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 small baking sheet and roast until golden brown (about 1-2 minutes). 

  3. On large rimmed baking sheet, toss Brussels sprouts with 1 tablespoon 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 small bowl, whisk lemon juice with maple syrup, mustard, and 1/4 cup olive oil, and season with salt and pepper.

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

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