Shaved Brussels sprouts salad combines crispy Brussels sprouts with earthy greens, fresh tomato, and this umami filled sun-dried tomato walnut crumble for a satisfying salad that’s full of wonderful flavor!
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Brussels sprouts are one in every of those veggies that usually put people in 2 camps, one which love them and the opposite that detest it in some form. For me I either use them in an Indian stir fry like this, or bake and crisp them up. Shredding the Brussels sprouts reduces the cook time and offers you more crisp. Additionally they are easier to eat and easier to love!
On this salad I take advantage of roasted shaved Brussels and pair them with some fresh greens and sweet cherry tomatoes. After which make this delicious umami garlic sun dried tomato walnut crumble! Assemble and add a touch of vegan parmesan.
We’re going to roast the shaved Brussels sprouts with thyme and black pepper, or you too can use gochugaru flakes, which is able to add one other dimension of flavor to them.
Either way, assemble with some greens and cherry tomatoes and this walnut crumble, featuring walnuts, sun dried tomato, and garlic. The walnut topping is just unbelievable! It’s crunchy and it has this deep umami flavor from the garlic and tomatoes. It really takes the salad to an entire recent level.
The dressing is an easy lemon, olive oil, and herb dressing which balances out all of that decadent and roasted flavor and adds something fresh to the bowl. This Brussels sprouts salad is actually addictive!
Why You’ll Love Brussels Sprouts Salad
- crispy, shaved Brussels sprouts with flavors from black pepper and thyme
- amazing, garlicky, sun dried tomato walnut crumble toppings
- herbal vinaigrette dressing
- naturally soy-free and gluten-free
- easy nut-free option
More Brussels Sprouts Recipes
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Brussels Sprouts Salad
Shaved Brussels sprouts salad combines crispy roasted Brussels sprouts with earthy greens, juicy cherry tomato, and this crunchy, garlicky umami filled sun-dried walnut crumble for a satisfying salad that’s full of wonderful flavor!
Servings: 3
Calories: 278kcal
Ingredients
For the Brussels Sprouts
- 2 cups (176 g) shaved or sliced Brussels sprouts
- 2 teaspoons extra virgin olive oil
- 1 teaspoon maple syrup
- 1/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper or use gochugaru flakes, or use each
- 1/2 teaspoon dried thyme
- 1/2 teaspoon garlic powder
For the Walnut Crumble
- 1/2 cup (58.5 g) raw walnuts
- 1 tablespoon sun dried tomato
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
For the remainder of the Salad
- 3 to 4 cups (120 g) fresh spring greens or other baby greens of selection
- 1/2 cup cherry tomatoes halved
For the Dressing
- 2 tablespoons lemon juice
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano or 1 teaspoon fresh
- 1/2 teaspoon garlic powder or 1 small clove of minced garlic
- vegan parmesan, chopped fresh basil or parsley for Garnish
Instructions
Roast the Brussels sprouts.
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Preheat the oven to 420° F (221° C).
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Slice or shave the Brussels sprouts, in the event you haven’t already, after which add to a bowl. Add the oil and maple syrup, and toss well to coat. Then, mix all of the spices and herbs in a small bowl and sprinkle them all around the Brussels sprouts. Toss well again, after which spread that evenly onto a parchment lined baking sheet.
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Bake for 15 to 18 minutes. Check in on the 13 minute mark and move the Brussels sprouts around, in order that they bake evenly. Check after one other 3-4 mins. Remove them from the oven once a lot of the sprouts are crispy on the perimeters.
Meanwhile, make the walnut crumble.
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Add the walnuts to a food processor and process until they’re a rough meal. Add the sun-dried tomato, garlic, and salt, and pulse again to combine right into a coarse meal. Depending on the moisture content and oil content within the sun dried tomatoes, you may must add a teaspoon or so of olive oil for the mixture to be more like a crumble and never too dry.
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Transfer the mixture to a small baking dish, then add them to the oven for the last minute of the baking time for the Brussels sprouts. Switch off the oven if you remove the Brussels sprouts, but let let the walnut mixture sit in the recent oven for 3-4 minutes to simply warm up and for flavors to meld, after which take that dish out of the oven.
Assemble the salad.
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Slice your cherry tomatoes, in the event you have not already, and add that together with the greens to a bowl.
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Add the roasted Brussels sprouts to the bowl and top it with the walnut crumble.
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Make the dressing by mixing all the dressing ingredients until well combined, then drizzle that all around the Brussels sprouts salad. You too can add some fresh herbs, like some torn basil or parsley, after which toss calmly and serve the salad. Garnish with vegan parmesan (optional)
Video
Notes
Make your walnut crumble, and store it within the refrigerator for as much as 3 days. You too can pre-make the dressing and store it for a few day. Then, each time you would like the salad, add the salad greens and sliced cherry tomatoes to a bowl. Add your roasted Brussels sprouts, the walnut crumble, and the dressing and serve.
It is a naturally soy-free and gluten-free recipe.
To make this nut-free, omit the walnuts and use pumpkin seeds, or you too can use just breadcrumbs as a substitute for the topping or you should use crumbled tofu. You should have to bake the tofu mixture for 15-20 mins , in order that it becomes nice and crispy and crumbly. You may bake the tofu together with the Brussels sprouts.
More Protein: sprinkle 2-3 tbsp hemp seeds into the salad. Add crisped baked tofu or some cooked chickpeas or edamame.
Nutrition
Nutrition Facts
Brussels Sprouts Salad
Amount Per Serving
Calories 278
Calories from Fat 180
% Every day Value*
Fat 20g31%
Saturated Fat 2g13%
Polyunsaturated Fat 7g
Sodium 475mg21%
Potassium 933mg27%
Carbohydrates 21g7%
Fiber 8g33%
Sugar 7g8%
Protein 9g18%
Vitamin A 18118IU362%
Vitamin C 82mg99%
Calcium 150mg15%
Iron 4mg22%
* Percent Every day Values are based on a 2000 calorie weight loss plan.
Ingredients and Substitutions
- Brussels sprouts – You need to slice these thin or use a food processor or mandolin to shave them.
- extra virgin olive oil – For roasting the Brussels sprouts and for the salad dressing.
- maple syrup – Adds somewhat sweetness to the roasted Brussels sprouts
- salt and spices – You’re seasoning the Brussels sprouts with salt, thyme, garlic powder, and black pepper and/or gochugaru flakes. The walnut crumble uses somewhat salt and garlic powder. And for the dressing, you’ll need black pepper, oregano and garlic powder or fresh garlic.
- sun dried tomato – Adds texture and umami to the walnut crumble.
- spring greens and tomato – These are the remainder of the veggies for this easy salad.
- lemon juice – The bottom on your salad dressing.
💡 Suggestions
- Keep watch over the Brussels sprouts toward the top of baking. You would like them browned and crispy but not burnt.
- If you’re making the walnut crumble, process the walnuts first, then add the remainder of the ingredients for one of the best texture.
- Save time by making the crumble and prepping the cherry tomatoes while the Brussels sprouts roast within the oven.
The best way to Make Shaved Brussels Sprouts Salad
Start by roasting your Brussels sprouts. Preheat the oven to 430° F (221° C).
Slice or shave the Brussels sprouts, in the event you haven’t already, after which add to a bowl. Add the oil and maple syrup, and toss well to coat. Then, mix all of the spices and herbs in a small bowl and sprinkle them all around the Brussels sprouts. Toss well again, after which spread that evenly onto a parchment lined baking sheet.
Bake for 15 to 18 minutes. Check in on the 13 minute mark and move the Brussels sprouts around, in order that they bake evenly. Check again after one other 4 minutes. Remove them from the oven once a lot of the sprouts are crispy on the perimeters.
Meanwhile, make the walnut crumble.
Add the walnuts to a food processor and process until they’re a rough meal. Add the sun-dried tomato, garlic, and salt, and pulse again to combine right into a coarse meal. Depending on the moisture content and oil content within the sun dried tomatoes, you may must add a teaspoon or so of olive oil for the mixture to be more like a crumble and never too dry.
Transfer the mixture to a small baking dish, then add them to the oven for the last minute of the baking time for the Brussels sprouts. Switch off the oven if you remove the Brussels sprouts, but let let the walnut mixture sit for 3-4 minutes to simply warm up a bit, after which take that dish out of the oven.
Now, assemble the salad.
Slice your cherry tomatoes, in the event you haven’t already, and add that together with the greens to a bowl.
Add the Brussels sprouts to the bowl and top it with the walnut crumble.
Make the dressing by mixing all the dressing ingredients until well combined, then drizzle that all around the Brussels sprouts salad. You too can add some fresh herbs, like some torn basil or parsley, and vegan parmesan after which toss calmly and serve the salad.
Ceaselessly Asked Questions
It is a naturally soy-free and gluten-free recipe.
To make this nut-free, omit the walnuts and use pumpkin seeds, or you too can use just breadcrumbs as a substitute for the topping or you should use crumbled tofu. You should have to bake the tofu mixture for 15-20 mins in order that it becomes nice and crispy and crumbly. You may bake it together with the Brussels sprouts.
You may! Bake your Brussels sprouts and store them individually, or you’ll be able to just toss them in the seasonings, after which store and bake them just before serving.
Make your walnut crumble, and store it within the refrigerator for as much as 3 days.
You too can pre-make the dressing and store it for a few day.
Then, each time you would like the salad, add the salad greens and sliced cherry tomatoes to a bowl. Add your roasted Brussels sprouts, the walnut crumble, and the dressing and serve.
You may slice them thinly with a knife or mandolin or use the slicing blade in your food processor to shave them.
Add crisped baked tofu or some cooked chickpeas or edamame. Or sprinkle 2-3 tbsp hemp seeds into the salad.
