Plate of roasted fennel brussel sprout salad

Today, we’re bringing you a simple yet elegant salad featuring two under-appreciated veggies: Brussels sprouts and fennel! When roasted, these veggies transform into caramelized, magical goodness.

This salad helps these veggies shine and has all the components of an amazing dish — it’s easy to prepare (just 9 ingredients!), incredibly delicious, and includes the perfect balance of crunchy, sweet, and savory elements. Plus, it’s beautiful and just dying to be on your fall and holiday table! Let’s make salad!

Cutting board with Brussels sprouts, almonds, cranberries, orange, fennel, salt, olive oil, and apple cider vinegar

How to Make This Roasted Vegetable Salad

This salad begins with preparing the Brussels sprouts and fennel for roasting. The Brussels sprouts get trimmed and halved. And for the fennel, we remove the stalks and core and then thinly slice the bulb.

Thinly slicing a fennel bulb

Once on the baking sheet, they’re seasoned simply with olive oil, salt, and pepper, and roasted to tender, caramelized perfection.

Roasted fennel and Brussels sprouts on a baking sheet

While the veggies are roasting, there’s plenty of time to prep the sweet and crunchy components: fresh orange slices, dried cranberries, and toasted slivered almonds.

Cutting the peel off an orange

For the orange, we like to cut it into segments (also called supreming) to remove the peel and pith to reduce bitterness and elevate sweetness.

Using a small knife to supreme an orange

All that’s left to do is transfer the roasted veggies to a serving platter with the segmented orange, toasted almonds, and chopped dried cranberries. Then toss with a 3-ingredient dressing (olive oil, apple cider vinegar, and sea salt) that perfectly balances the sweet components!

Tossing a platter of salad with apple cider vinegar dressing

We hope you LOVE this Brussels sprout salad! It’s:

Lightly sweetened
& SO delicious!

It’s a simple yet elegant side perfect for the holiday table, celebrating fall and winter produce, and beyond! Pair it with nearly any main or with other sides, including mashed potatoes (Instant Pot or Easy 1-Pot), Creamy Roasted Cauliflower Soup, Vegan Lentil Nut “Meatloaf”, or Lemon & Herb Roasted Chicken.

More Brussels Sprouts Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Close up shot of a plate of roasted brussels sprouts and fennel tossed with almonds, cranberries, orange, and dressing

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Servings 4 (Servings)

Course Salad, Side

Cuisine Gluten-Free, Grain-Free, Vegan

Freezer Friendly No

Does it keep? Best when fresh


  • 1 medium bulb fennel, fronds and stems removed, halved, core removed, and thinly sliced with a knife or mandolin (1 medium bulb yields ~2 cups or 180 g sliced)
  • 1 lb Brussels sprouts, ends trimmed and halved (smaller sprouts cook best)
  • 1 Tbsp olive oil (see notes if oil-free)
  • 1/2 tsp each sea salt and black pepper


  • 1/4 cup slivered almonds
  • 2 Tbsp dried cranberries, chopped
  • 1/2 cup orange slices, peeled and pith removed, cut into thin 1-inch pieces


  • 2 Tbsp apple cider vinegar (or sub balsamic vinegar for a richer variation)
  • 1 Tbsp olive oil (if oil-free, omit)
  • 1/4 tsp sea salt
  • Preheat the oven to 425 F (218 C) and line one large (or two small) baking sheet(s) with parchment paper.

  • To the baking sheet(s), add the fennel, Brussels sprouts (including any outer leaves that fell off while cutting), olive oil, salt, and pepper and toss to coat. Spread in an even layer and turn the Brussels sprouts cut side down. If the veggies are crowded, use more baking sheets to encourage browning.

  • Roast for 18-25 minutes or until tender, golden brown, and slightly crispy on the edges and cut side.

  • TOPPINGS: While the veggies are baking, toast the almonds. Place the almonds in a dry skillet over medium heat, tossing frequently, until they are lightly golden brown — about 3-5 minutes. Remove from the heat and set aside.

  • To slice the orange, cut off the top and bottom, then place the flat edge on the cutting board and use a knife to remove the peel and white pith (this removes bitterness). Then cut the orange into 1-inch pieces.

  • DRESSING: In a jar with a lid (or in a bowl), combine the apple cider vinegar, olive oil, and salt. Shake (or whisk) to combine.

  • Transfer the roasted vegetables to a serving platter or bowl. Top with the toasted almonds, chopped cranberries, and orange slices. Drizzle with dressing and toss to combine. Taste and adjust as needed, adding more vinegar for brightness, orange slices for sweetness, or salt to taste.

  • Best when fresh. If preparing in advance, store the components separately and assemble just before serving. Not freezer friendly.

Serving: 1 serving Calories: 190 Carbohydrates: 21.9 g Protein: 6.1 g Fat: 10.6 g Saturated Fat: 1.3 g Polyunsaturated Fat: 1.8 g Monounsaturated Fat: 7.1 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 490 mg Potassium: 725 mg Fiber: 7.4 g Sugar: 10.4 g Vitamin A: 1331 IU Vitamin C: 114 mg Calcium: 100 mg Iron: 2.3 mg