Warm Brussels Sprouts Salad
If you don’t like Brussels sprouts… It might be because you’ve never tried this amazing warm Brussels sprouts salad! Served with maple mustard vinaigrette and vegan parmesan, it’s simply out of this world.
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Why You’ll Love This Recipe
- I’ve met plenty of people who told me they did not like Brussels sprouts… Until they tried my air-fried sprouts recipe! This warm Brussels sprouts salad is yet another great recipe to change your mind about sprouts.
- I don’t know about you, but I adore sheet pan recipes! Cooking lots of ingredients together on a baking sheet makes the process a lot easier and frees you for other tasks (or rest) in the meantime.
- The maple mustard vinaigrette that goes with this salad is such a delicious classic dressing. It comes together in no time and really elevates the flavor or this dish.
- If you love salads, this recipe is proof that you don’t have to stop when the temperatures drop. Plus, warm salad is a great way to get your veggies in!
- This warm Brussels sprouts salad doubles as a meal prep recipe. You can simply reheat it before adding dressing. Yum!
Key Ingredients
- Brussels sprouts are an amazing winter vegetable from the cabbage family. They even look like tiny cabbages!
- Pickled red onions add a mildly sharp, tart flavor.
- Nuts are added for crunch (almonds or walnuts). Feel free to use a different nut or seed.
- Lemon maple vinaigrette makes an incredible dressing for this earthy salad.
Hack It!
- With the exception of breadcrumbs, the rest of the ingredients of this warm Brussels sprouts salad are gluten-free. You can skip the breadcrumbs or use a GF version.
- Make homemade breadcrumbs with regular or gluten-free bread.
- There is no reason why you shouldn’t use a type of nut that agrees with your body, or even swap it for pumpkin or sunflower seeds!
- Vegan parmesan is optional but I highly recommend including it! Along with pickled onions and vinaigrette, it adds some sharpness to contrast the earthy flavor or spouts. You can use store-bought or make your own in seconds!
- Speaking of homemade ingredients, pickled red onions are much cheaper if you make them yourself. Plus, it’s very easy and saves you a trip to the store.
- If you are meal prepping, you can store the dressing separately and drizzle it on top once you reheat the salad. Alternatively, these leftovers are delicious when cold, too.
- Of course, if you don’t have a food processor, you can always shred the brussels sprouts by hand.
Why Brussels Sprouts?
Brussels sprouts, often compared to miniature cabbages, are a nutrient-dense vegetable that deserves a prime spot in any vegan’s culinary menu. Packed with essential vitamins, Brussels sprouts offer formidable support for immune function and bone health.
One of the most compelling aspects of Brussels sprouts is their versatility. Whether roasted, sautéed, grilled, or even shaved raw in salads, these cruciferous wonders offer a delightful range of flavors and textures.
How to Make This Recipe
Step 1: Preheat the oven to 400F. Trim any stale or brown bits off your Brussels sprouts. and shred them in a food processor.
Step 2: Line a baking sheet with parchment. Spread shredded sprouts with minced shallot, bread crumbs, and olive oil.
Step 3: Season with salt and pepper to taste, then bake for about 25 minutes. You’ll know the mixture is ready when the Brussels sprouts are golden.
Step 4: While the sprouts are cooking, whisk all of the ingredients for the maple mustard vinaigrette in a jar.
Step 5: Chop up the nuts and prepare other ingredients. Once the sprouts are ready, add them to a mixing bowl with the rest of the components.
Step 6: Drizzle or stir in the vinaigrette dressing and enjoy!
Frequently Asked Questions
Not at all! As a meal prep recipe, it works its magic cold, too.
Any type of cabbage! Try this recipe with broccoli, cauliflower, or napa cabbage.
Other Recipes You’ll Love
- Waffle Iron Tofu Salad
- Shirazi Salad Pitas
- Lentil Quinoa Salad
- Roasted Cauliflower Salad
- Vegan Mashed Potatoes
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The Recipe: Warm Brussels Sprouts Salad
Ingredients
- 12 oz Brussels sprouts
- 1 shallot, minced
- ½ cup breadcrumbs, optional, see 'Hack It' section
- 2 tbsp olive oil
- ¾ cup crushed nuts, walnuts, almonds, or other
- ½ cup pickled red onions
- ¼ cup vegan parmesan, optional, shredded
- salt and pepper, to taste
Maple Mustard Vinaigrette
- 2 tsp mustard
- 2 cloves garlic, minced
- 1 tsp maple syrup
- 2 lemons, juiced
- ⅓ cup olive oil
- ¾ tsp salt
- black pepper, freshly cracked, to taste
Equipment
- Parchment or silicone sheet
- Mini whisk
Instructions
- Preheat the oven to 400F and line a baking sheet with parchment or a reusable sheet.
- Trim any browning bits off of your brussels sprouts, then to make life easy, transfer to a food processor and blitz until shredded. Alternatively, you can slice the brussels sprouts into thin strips.
- Transfer to the baking sheet with minced shallot, bread crumbs if using and olive oil. Add a bit of salt and pepper, and bake for 25 minutes, until the brussels are golden.
- While that bakes, crush your nuts (lol) and then whip up your maple mustard vinaigrette.
- Remove the brussels sprouts from the oven, and pour into a bowl with the maple mustard dressing, crushed nuts, pickled onions and vegan parmesan. Enjoy immediately.
Notes
- Skip the breadcrumbs for a gluten-free version of this salad.
- Speaking of breadcrumbs, they are very easy to make at home with regular or gluten-free bread.
- If you’re allergic to nuts, swap them for pumpkin or sunflower seeds!
- Vegan parmesan is optional but I highly recommend including it! Along with pickled onions and vinaigrette, it adds some sharpness to contrast the earthy flavor or spouts. You can use store-bought or make your own in seconds!
- Speaking of homemade ingredients, pickled red onions are much cheaper if you make them yourself.
- If you are meal prepping, you can store the dressing separately and drizzle it on top once you reheat the salad.
