Name: Roasted Brussels Sprouts and Arugula Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 4 cups Brussels sprouts (trimmed and halved); 1 tablespoon olive oil; ½ teaspoon salt; ¼ teaspoon black pepper; 1 15-ounce can chickpeas (drained and rinsed); 4 cups arugula; 1 medium Honeycrisp apple (thinly sliced); ⅓ cup crumbled vegan feta; ½ cup chopped walnuts; ¼ cup tahini; 2 tablespoons fresh lemon juice; 1 tablespoon maple syrup; 1 tablespoon Dijon mustard; 2 cloves garlic (minced); ¼ teaspoon salt; ¼ teaspoon black pepper; 3-5 tablespoons water (as needed)

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This Roasted Brussels Sprouts and Arugula Salad works as an easy lunch, plant-based dinner, or holiday side dish. This healthy fall salad is also vegan, dairy-free, gluten-free, and absolutely delicious!

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If you think salads are strictly a summer food, this Roasted Brussels Sprouts and Arugula Salad might just change your mind. Made with caramelized Brussels sprouts, crisp apples, crunchy walnuts, and creamy vegan feta, it features all the best flavors of fall.

It’s finished off with a lemon tahini dressing, which is creamy, tangy, and perfect for balancing the peppery arugula and savory roasted veggies. Chickpeas also add a bit of extra protein and fiber, making this dish hearty enough to hold its own as a light lunch or dinner.

This vegan and gluten-free fall salad is easy to customize and perfect for everything from weekday meal prep to holiday gatherings. You can serve it as a satisfying main course, pair it with your favorite soup, or add it to your Thanksgiving table to balance out some of those heavier sides.

Give this Roasted Brussels Sprouts and Arugula Salad a try and let me know how you like it!

Why you’ll love this Roasted Brussels Sprouts and Arugula Salad

It’s packed with the flavors of fall, thanks to roasted Brussels sprouts, apples, walnuts, and the creamy lemon tahini dressing.
It’s hearty and satisfying enough to serve as a light lunch or main course, especially paired with your favorite fall soup!
It has the perfect mix of textures in each bite.
It’s vegan, gluten-free, and easy to customize with whatever ingredients you have on hand.
It comes together fast, making it simple enough for weekday meal prep but special enough for holidays or family gatherings.

Roasted Brussels Sprouts and Arugula Salad ingredients

Brussels sprouts are the best part of this salad! Roasting them brings out their natural sweetness and gives the edges a tasty caramelized finish. Make sure you cut all the sprouts evenly so they cook at roughly the same rate.
Olive oil helps the Brussels sprouts get nice and tender in the oven.
Arugula adds freshness and a slightly peppery bite to balance out the sweeter ingredients in this recipe. Wild red arugula is my go-to, but other varieties like baby arugula are also delicious.
Chickpeas bring protein and fiber to the table, helping turn this salad into a more satisfying meal. Be sure to drain and rinse them well before adding them.
Honeycrisp apple adds a crisp texture and just the right amount of sweetness. Slice it thin just before serving to keep it from browning.
Vegan feta gives the salad a creamy texture and salty, tangy flavor. You can use your favorite store-bought brand (I like Follow Your Heart) or swap in regular feta if your salad doesn’t need to be vegan.
Walnuts provide a rich, nutty flavor and lots of crunch. I usually leave them raw, but you can toast them a little for an even deeper flavor.
Tahini creates the creamy base of the dressing and adds a mild, nutty taste. Give it a good stir before measuring if the oil has separated.
Lemon juice brightens up the dressing and helps offset the richness of the tahini. Freshly squeezed is best!
Maple syrup delivers a touch of sweetness to the dressing, which pairs perfectly with the apples and roasted Brussels sprouts.
Dijon mustard adds a subtle tang to the dressing and helps bring all the flavors together.
Garlic adds a savory bite to the dressing. Freshly minced garlic works best here! Feel free to use less if you prefer a milder flavor.

How to serve this Roasted Brussels Sprouts and Arugula Salad

Enjoy it on its own as a light lunch or dinner.
Pair it with a bowl of tomato or butternut squash soup for a delicious fall meal.
Serve it alongside roasted tofu, tempeh, or your favorite plant-based protein for a balanced dinner.
Add it to your Thanksgiving or holiday menu as a fresh contrast to the richer side dishes.
Spoon it into a wrap or pita for a quick lunch — just keep the dressing on the side until you’re ready to eat!
Enjoy with crusty bread or warm dinner rolls to soak up any extra dressing.
Make it part of a seasonal spread with roasted veggies, wild rice, or herby quinoa.

Substitutions & variations

Brussels sprouts – Broccoli or cauliflower florets would both make a great substitute. Keep an eye on them in the oven and adjust the roasting time as needed!
Arugula – You can swap arugula for baby spinach, chopped kale, or mixed greens. If you do decide to use kale, make sure you massage it with a little dressing or a small drizzle of olive oil first to soften the leaves.
Chickpeas – If you don’t love chickpeas, you could also use white beans, lentils, or crispy baked tofu for a different source of protein.
Apple – Honeycrisp apples are a favorite in our household, but other varieties (like Pink Lady, Fuji, or Gala) can be used too. You can also use sliced pear for a fun seasonal twist!
Vegan feta – Add regular feta if you don’t need the salad to be vegan, or swap it for vegan goat cheese, avocado, or an extra handful of walnuts.
Walnuts – Pecans, almonds, pumpkin seeds, or sunflower seeds are all delicious alternatives. Use pumpkin or sunflower seeds to make the salad nut-free.
Add a grain – Toss in some cooked quinoa, farro, barley, or wild rice to make this salad a little heartier. Stick to quinoa or rice if you want to keep it gluten-free!
Include more veggies – Roasted sweet potatoes, butternut squash, beets, or red onion would all fit right in with the cozy fall flavors.
Use dried fruit: Sprinkle in some dried cranberries, cherries, or chopped dates for an extra pop of sweetness.

Quick recipe tips

Roast the Brussels sprouts cut-side down — it will help them develop deeply browned, caramelized edges.

Slice the apple just before serving to keep it fresh and crisp and prevent browning. You can also toss the slices with a little lemon juice if you’re preparing this recipe in advance!

Whisk the dressing again right before serving and add a splash of water if needed; tahini-based dressings usually thicken up as they sit.

Step-by-step instructions

Roast the Brussels sprouts: Preheat the oven to 400°F. Toss the Brussels sprouts with olive oil, salt, and pepper. Spread them on a parchment-lined baking sheet and roast for 25-30 minutes, flipping halfway through, until browned and tender.
Make the dressing: Whisk together the tahini, lemon juice, maple syrup, Dijon mustard, garlic, salt, and pepper. Add water 1 tablespoon at a time until smooth and pourable.

Assemble the salad: Add the arugula, roasted Brussels sprouts, chickpeas, vegan feta, and walnuts to a large bowl.
Dress and serve: Drizzle with the lemon tahini dressing and toss gently. Divide among bowls and top with the sliced apple.

Make ahead & storage

This Roasted Brussels Sprouts and Arugula Salad is best assembled just before serving, but you can prep most of the components ahead of time to make mealtime quick and easy. Here are some tips to keep it fresh and flavorful!

Meal prep

Roast the Brussels sprouts: Roast the Brussels sprouts up to 3 days in advance and store them in an airtight container in the refrigerator.
Make the dressing: Prepare the lemon tahini dressing up to 5 days ahead and refrigerate it in a sealed jar or container. It will thicken as it sits, so whisk in a splash of water before serving.
Prep the remaining ingredients: Drain the chickpeas, chop the walnuts, and crumble the vegan feta ahead of time, then refrigerate everything separately until you’re ready to assemble the salad.
Assemble later: If possible, store all the components separately and combine them shortly before serving to prevent the arugula from wilting.

Storing leftovers

Fridge: Store leftover salad in an airtight container in the refrigerator for up to 2 days.
Expect some wilting: Once dressed, the arugula will soften and the apple may lose some crispness, but the salad will still taste delicious.
Enjoy it cold: This salad is great straight from the fridge, but you can also let it sit at room temperature for a few minutes before serving.

Freezing

Skip the freezer: This recipe is not freezer-friendly, so stick to the fridge instead.

FAQ

You can enjoy this salad warm, at room temperature, or chilled. For the best texture, let the roasted Brussels sprouts cool slightly before adding them to the arugula so the greens don’t wilt.

Yes! Roast the Brussels sprouts and prepare the lemon tahini dressing in advance, then refrigerate them separately. Wait to slice the apple and assemble the salad until shortly before serving.

Yes, but shredded Brussels sprouts will cook much more quickly than halved sprouts, so you might need to make some adjustments. Start checking them after about 10-15 minutes and toss them occasionally to prevent the thinner pieces from burning.

Add extra chickpeas, baked tofu, tempeh, lentils, or quinoa. You can also sprinkle the salad with hemp seeds for an easy boost of protein.

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Roasted Brussels Sprouts and Arugula Salad

This Roasted Brussels Sprouts and Arugula Salad is packed with cozy fall flavors, featuring Brussels sprouts, peppery arugula, crisp apples, vegan feta, chickpeas, and crunchy walnuts. Tossed with a creamy lemon tahini dressing, it’s fresh and filling!

Course Main Course, Salad

Cuisine American

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 460kcal

Ingredients

4 cups Brussels sprouts trimmed and halved
1 tablespoon olive oil
½ teaspoon salt
¼ teaspoon black pepper
1 15-ounce can chickpeas drained and rinsed
4 cups arugula
1 medium Honeycrisp apple thinly sliced
⅓ cup crumbled vegan feta
½ cup chopped walnuts

For the Lemon Tahini Dressing

¼ cup tahini
2 tablespoons fresh lemon juice
1 tablespoon maple syrup
1 tablespoon Dijon mustard
2 cloves garlic minced
¼ teaspoon salt
¼ teaspoon black pepper
3-5 tablespoons water as needed

Instructions

Preheat the oven to 400°F (200°C).
Toss the Brussels sprouts with the olive oil, salt, and pepper. Spread them evenly on a parchment-lined baking sheet and roast for 25-30 minutes, flipping halfway through, until browned and tender.
Whisk together the tahini, lemon juice, maple syrup, Dijon mustard, garlic, salt, and pepper. Add the water 1 tablespoon at a time until the dressing reaches a smooth, pourable consistency.
Add the arugula, roasted Brussels sprouts, chickpeas, vegan feta, and walnuts to a large bowl.
Drizzle with the lemon tahini dressing and gently toss to combine.
Divide among bowls and top with the sliced apple.