Feastical

Brussels Sprout Salad with Balsamic Maple Dressing: Your New Fall Obsession

Hey friends, Beau here! Ever have one of those dishes that makes you close your eyes and just go “Mmmmph” at first bite? That’s exactly what happened when I first tossed together this Brussels Sprout Salad. Picture this: nutty farro playing base notes, crispy roasted Brussels sprouts bringing that earthy crunch, toasted pecans and pumpkin seeds adding buttery warmth, and ruby pomegranate seeds bursting like little fireworks of joy. All drenched in a tangy-sweet balsamic maple dressing that’s basically liquid autumn. This isn’t just a salad – it’s a textural symphony in a bowl. Perfect for Thanksgiving potlucks, cozy Sunday dinners, or when you need to impress your mother-in-law without breaking a sweat. Grab your favorite wooden spoon and let’s make magic happen!

The Accidental Thanksgiving Hero

Rewind to my first “grown-up” Thanksgiving hosting gig. I’d spent days brining turkeys and wrestling pie crusts when – disaster! My fancy kale salad wilted into a sad, slimy heap. Panicking, I raided the fridge: lonely Brussels sprouts, leftover farro from Tuesday’s dinner, and half a pomegranate my kid insisted on buying. I roasted those sprouts like my sanity depended on it, whisked dressing with shaking hands, and tossed everything together praying for a miracle. The result? My crunchy, vibrant Frankenstein salad got more compliments than Grandma’s famous pecan pie. My aunt even whispered, “Beau, this tastes expensive.” Joke’s on her – it cost less than that kale! Now it’s my mandatory holiday side dish. Funny how kitchen fails can become family legends, right?

Your Flavor Toolkit

• 2 cups uncooked farro – The hearty backbone! Chewy and nutty, it turns salad into a meal. Insider swap: Barley or wheat berries work too, but farro’s my soulmate here.
• 2 lb Brussels sprouts, trimmed and halved – Pick tight, bright-green heads. Pro hack: Save time buying pre-trimmed!
• 1 cup pecans, chopped – Their buttery richness balances the sprouts. Allergy-friendly: Walnuts or almonds rock too.
• 1 cup pumpkin seeds – For crunch and a zinc boost! Toast ’em – it’s non-negotiable for maximum flavor pop.
• 2 cups pomegranate seeds – Nature’s jewel-toned candy. Shortcut: Buy pre-seeded arils if you’re feeling lazy (I won’t judge).
• 2 tbsp olive oil – Our roasting workhorse. Use the good stuff – it matters!
• 4 tbsp balsamic vinegar, divided – The tangy superstar. Chef’s plea: Splurge on aged balsamic if you can. Life-changing!
• 2 tbsp maple syrup – Real Vermont-grade syrup only, please! None of that “pancake stuff.” This is where the magic happens.
• 2 tsp Dijon mustard – Our emulsifying hero. Adds subtle zing and creaminess without dairy.
• 2 tsp sea salt – Flavor amplifier! I use flaky Maldon for finishing.
• Black pepper, to taste – Freshly cracked is non-negotiable. That pre-ground dust? Toss it.
• 2 tsp dried thyme – Earthy notes that scream fall. Fresh twist: Use 1 tbsp fresh thyme if you’ve got it.

Let’s Build Some Deliciousness!

1. Cook Farro: Cook according to package directions until tender but chewy (usually 20-25 mins in simmering water). Drain and spread on a baking sheet to cool. Why? This stops overcooking and lets grains dry slightly so they absorb dressing like flavor sponges! Stir in 1 tsp olive oil while warm to prevent clumping.
2. Roast Brussels Sprouts: Preheat oven to 400°F (200°C). In a big bowl, toss sprouts with olive oil, 2 tbsp balsamic, salt, pepper, and thyme. Secret weapon: Massage the oil into those sprouts like you’re moisturizing dry hands – ensures every nook gets crispy. Spread in a SINGLE layer on a parchment-lined sheet (crowding = steamed sadness). Roast 25-30 mins until edges are caramelized and centers are fork-tender. Give ’em a shake halfway – we want char, not burn!
3. Toast Nuts & Seeds: While sprouts roast, add pecans and pumpkin seeds to a dry skillet over medium heat. Stir constantly for 3-5 mins until pecans smell like heaven and pumpkin seeds start popping. Watch closely! Nuts go from golden to charcoal in seconds. Transfer immediately to a plate to cool. (Hot tip: Do this while farro cooks – multitasking wins!)
4. Make the Dressing: In a small jar, combine remaining 2 tbsp balsamic, maple syrup, and Dijon. Shake like you’re in a maraca band until smooth and emulsified. Taste test time! Dip a sprout leaf in – want more tang? Add a splash of vinegar. Too sharp? Drizzle in extra maple syrup. Adjust until you grin involuntarily.
5. Assemble the Salad: In your largest bowl (I use my grandmother’s retro ceramic beast), combine cooled farro, roasted sprouts, pomegranate seeds, and toasted nuts/seeds. Drizzle with ¾ of the dressing. Gently toss with salad tongs or clean hands – be kind to those sprouts! Add remaining dressing if needed. Golden rule: Undress your salad slightly – you can always add more dressing, but you can’t take it out!

Plating Like a Pro (Even in Sweatpants)

Dump this beauty into a wide, shallow bowl so all the gorgeous layers shine. For holiday flair, scatter extra pomegranate seeds and pumpkin seeds on top like edible confetti. Serve it slightly warm (room temp is fine too) to let the aromas seduce your guests. Pair it with roast chicken for a cozy dinner, or let it star solo as a hearty vegetarian main. Bonus move: Offer extra dressing on the side for your “just-dressing-please” friends. They exist – I married one!

Mix It Up, Make It Yours!

• Cheese Lover’s Dream: Crumble in tangy goat cheese or sharp feta – the creaminess cuts through the crunch.
• Protein Powerhouse: Top with grilled shrimp, shredded rotisserie chicken, or crispy chickpeas to transform it into a main event.
• Fruit Swap: Swap pomegranate for diced apples or pears in fall, or juicy cherries in summer.
• Vegan Vibes: Already vegan! Just confirm your Dijon is egg-free (most are).
• Nut-Free Twist: Replace pecans with sunflower seeds and add crispy roasted chickpeas.

Confessions from My Kitchen

This recipe evolved from my early cooking days when I’d drown salads in bottled dressing. The maple-balsamic combo was a happy accident when I ran out of honey mid-whisk! Over time, I learned two game-changers: 1) Roasting sprouts at high heat is the only way to convert haters (my nephew now requests “those little cabbages”), and 2) Toasting nuts/seeds in batches prevents tragic burning incidents (RIP, 2019 pumpkin seeds). Once, I subbed lavender honey for maple syrup – let’s just say it tasted like potpourri. Stick with maple, friends. Your taste buds will thank you.

Your Questions, My Answers!

Can I make this ahead?

Absolutely! Prep components separately: Cook farro, roast sprouts, toast nuts/seeds, and make dressing. Store each in airtight containers in the fridge (sprouts & farro up to 3 days, dressing 1 week). Assemble cold with extra dressing – the farro will soak it up gloriously.

Why are my sprouts soggy?

Three likely culprits: Overcrowded baking sheet (use two if needed!), skipping the parchment (promotes steaming), or not roasting at high enough heat. Crank that oven and give ’em space!

Can I use frozen Brussels sprouts?

I don’t recommend it. Frozen sprouts release too much water, making proper caramelization impossible. Fresh is best here!

Farro alternatives?

Try quinoa for gluten-free, brown rice for milder flavor, or orzo pasta for a more Mediterranean twist. Adjust cooking times accordingly.

Brussels Sprout Salad with Balsamic Maple Dressing

---

• Author: BeauCollier
• Total Time: 45 mins

Print Recipe

Pin Recipe

Description

This Brussels Sprout Salad is a perfect balance of crunchy, sweet, and tangy flavors, making it an ideal dish for fall gatherings or a healthy weeknight meal. Packed with nutty farro, roasted Brussels sprouts, toasted pecans, pumpkin seeds, and juicy pomegranate seeds, all tossed in a luscious balsamic maple dressing, this salad is both nutritious and delicious. Plus, it’s easy to customize based on what you have on hand!

---

Ingredients

Salad Base:

• 2 cups uncooked farro (or barley/quinoa for GF)

• 2 lbs Brussels sprouts, trimmed and halved

• 1 cup pecans, roughly chopped

• 1 cup pumpkin seeds

• 1 cup pomegranate seeds (or sub dried cranberries/apples)

Dressing:

• 4 tbsp balsamic vinegar (divided)

• 2 tbsp maple syrup

• 2 tsp Dijon mustard

• 2 tbsp olive oil (plus extra for roasting)

• 2 tsp sea salt

• 1 tsp black pepper

• 2 tsp dried thyme (or 1 tbsp fresh)

---

Instructions

1. Cook the Farro (20-25 mins)

• Rinse farro under cold water.

• In a pot, bring 3 cups water to a boil, add farro, and simmer for 20-25 mins until tender.

• Drain, spread on a tray, drizzle with 1 tsp olive oil, and let cool.

2. Roast the Brussels Sprouts (25-30 mins)

• Preheat oven to 400°F (200°C).

• Toss sprouts with 1 tbsp olive oil, 2 tbsp balsamic, salt, pepper, and thyme.

• Spread on a parchment-lined baking sheet in a single layer.

• Roast for 25-30 mins, flipping halfway, until crispy and caramelized.

3. Toast Nuts & Seeds (5 mins)

• In a dry skillet, toast pecans and pumpkin seeds over medium heat for 3-5 mins, stirring often, until fragrant.

4. Make the Dressing (2 mins)

• In a jar, mix 2 tbsp balsamic, maple syrup, Dijon, olive oil, salt, and pepper. Shake well.

5. Assemble the Salad

• In a large bowl, combine farro, roasted sprouts, pecans, pumpkin seeds, and pomegranate seeds.

• Drizzle with ¾ of the dressing, toss gently, and add more if needed.

Notes

✅ Best served warm or at room temp.
✅ Top with goat cheese or grilled chicken for extra protein.
✅ Make ahead? Prep components separately and assemble before serving.

• Prep Time: 15 mins
• Cook Time: 30 mins

Nutrition

• Calories: 380Cal
• Carbohydrates: 45g
• Fiber: 8g
• Protein: 10g

Nourishment Notes (Per Serving)

Calories: 270 | Fat: 14g | Carbs: 30g | Fiber: 6g | Protein: 7g
Note: Values are estimates. Your ingredients may vary slightly!

Final Thoughts: More Than a Salad—A Celebration of Fall

This isn’t just a recipe; it’s a love letter to autumn. From the caramelized sprouts to the maple-kissed dressing, every bite captures the season’s coziness. It’s flexible enough for weeknights but fancy enough for holidays. Most importantly, it proves that the best dishes often come from happy accidents (like my Thanksgiving panic!).

So here’s to embracing kitchen experiments, toasting nuts without burning them (most of the time), and salads that make you close your eyes and sigh. Give it a try—then watch it become your family’s new tradition.