Warm Brussels Sprouts Salad

A delicious recipe for salad lovers, suitable for colder months of the year! Bonus points for featuring a divisive vegetable that is Brussels sprouts!

Course Main Course, Salad

Cuisine American

Keyword autumn recipe, brussel sprout salad, brussels sprouts, easy brussel sprout recipe, easy vegan salad, roasted brussels sprouts, vegan winter recipe, warm brussels sprouts salad, warm salad, warm vegan salad

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 524.5

Author carleigh

Equipment

Food Processor
Baking Sheet
Parchment or silicone sheet
Mini whisk
Small bowl or jar
mixing bowl

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

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.

Video

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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.

Nutrition