Discover a truly satisfying and flavorful experience with our Roasted Shaved Brussels Sprouts Salad. This vibrant dish perfectly marries the crisp tenderness of roasted Brussels sprouts with a medley of fresh, earthy greens and sweet cherry tomatoes. The secret ingredient that elevates this salad to gourmet status is an irresistibly savory, umami-packed sun-dried tomato and walnut crumble, adding layers of texture and depth that will delight your palate. Prepare to transform your perception of Brussels sprouts with this incredibly addictive and wholesome creation!
Table of Contents
- Why You’ll Love This Brussels Sprouts Salad
- More Brussels Sprouts Recipes
- Roasted Shaved Brussels Sprouts Salad Recipe
- Essential Ingredients and Smart Substitutions
- 💡 Expert Tips for the Best Shaved Brussels Sprouts Salad
- How to Make Roasted Shaved Brussels Sprouts Salad
- Frequently Asked Questions
Brussels sprouts have a reputation for being a polarizing vegetable; people either love them or strongly dislike them. This perception often stems from unfortunate encounters with overcooked, mushy sprouts. However, when prepared correctly, Brussels sprouts can be an absolute culinary revelation! For me, the key to unlocking their delicious potential lies in either an aromatic Indian-spiced stir-fry or by crisping them up to perfection through roasting.
The magic truly happens when you shave or thinly slice Brussels sprouts. This simple technique dramatically reduces their cooking time, allowing them to achieve an incredible crispiness and a tender-crisp texture that’s far more appealing than their whole counterparts. Shaved Brussels sprouts are not only easier to eat but also more universally enjoyable, making them a fantastic base for a fresh and hearty salad. This recipe showcases them at their best: beautifully roasted, slightly caramelized, and infused with delightful seasonings.
In this exquisite salad, we take these crispy roasted shaved Brussels sprouts and pair them with a vibrant mix of fresh greens and sweet, juicy cherry tomatoes. But the true game-changer is our homemade umami-rich crumble, crafted from sun-dried tomatoes, garlic, and walnuts. This savory topping adds an irresistible crunch and a burst of deep, concentrated flavor. Once assembled, a hint of vegan parmesan can be sprinkled on top to elevate the creamy-savory notes, rounding out a truly remarkable salad experience.
We begin by roasting the shaved Brussels sprouts with a blend of aromatic thyme and freshly ground black pepper. For those seeking an extra layer of intriguing flavor, a dash of gochugaru flakes can be added, introducing a subtle warmth and unique spicy kick. This initial roasting step is crucial, transforming the sprouts into golden, crispy morsels that form the backbone of our salad.
Whether you choose to incorporate the gochugaru or stick with classic thyme and pepper, the roasted sprouts are then combined with a generous bed of fresh greens and vibrant cherry tomatoes. The star of the show, however, is undoubtedly the savory walnut crumble. This topping is a symphony of flavors and textures, featuring toasted walnuts, intensely flavorful sun-dried tomatoes, and pungent garlic. The crumble delivers a satisfying crunch and a profound umami flavor that perfectly complements the roasted vegetables, lifting the entire salad to an entirely new level of deliciousness.
To tie all these incredible flavors together, we craft a simple yet perfectly balanced lemon, olive oil, and herb dressing. This light and zesty vinaigrette provides a refreshing counterpoint to the rich, decadent, and roasted elements of the salad. Its bright notes cut through the savory depth of the crumble and the earthiness of the sprouts, ensuring every bite is fresh and invigorating. This Brussels sprouts salad isn’t just a side dish; it’s a truly addictive, gourmet meal in itself, perfect for a healthy lunch or a vibrant dinner.
Why You’ll Love This Brussels Sprouts Salad
- **Irresistibly Crispy, Shaved Brussels Sprouts:** Roasting shaved Brussels sprouts transforms them into tender-crisp, golden-brown delights, seasoned perfectly with aromatic black pepper and thyme, or a kick of gochugaru. This preparation method is a game-changer for anyone who thinks they don’t like Brussels sprouts!
- **Flavorful & Aromatic Walnut Crumble Topping:** The star attraction is undoubtedly the amazing, garlicky, sun-dried tomato walnut crumble. It delivers an incredible umami punch, adding a crunchy texture and a deeply savory dimension that makes every forkful exciting and flavorful.
- **Zesty and Refreshing Herbal Vinaigrette Dressing:** A simple yet elegant dressing made with fresh lemon juice, high-quality olive oil, and fragrant herbs brightens the entire salad. It perfectly balances the rich roasted flavors, adding a fresh, vibrant finish.
- **Naturally Diet-Friendly:** This recipe is thoughtfully crafted to be naturally soy-free and gluten-free, making it an excellent choice for those with specific dietary requirements or preferences.
- **Easy Nut-Free Option Available:** Worried about nut allergies? This versatile salad can easily be adapted to be completely nut-free without compromising on flavor or crunch. Simply follow our suggested substitutions to enjoy a safe and delicious meal.
- **Versatile & Satisfying:** Whether you serve it as a hearty side dish or a light yet filling main course, this Brussels sprouts salad is incredibly satisfying. It’s packed with nutrients and flavors that will leave you feeling nourished and content.
More Delicious Brussels Sprouts Recipes
- Pan Roasted Brussels Sprouts Subzi
- Curried Caramelized Brussels Sprouts
- Roasted Brussels Sprouts and Cauliflower
- Ziti Cheddar Brussels Sprouts Bake
Roasted Shaved Brussels Sprouts Salad with Walnut Crumble
Ingredients
For the Brussels Sprouts
- 2 cups shaved or thinly 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 both for extra kick
- 1/2 teaspoon dried thyme
- 1/2 teaspoon garlic powder
For the Walnut Crumble
- 1/2 cup raw walnuts
- 1 tablespoon sun-dried tomatoes (oil-packed, drained)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
For the rest of the Salad
- 3 to 4 cups fresh spring greens, or other baby greens of choice like spinach or mixed greens
- 1/2 cup cherry tomatoes, halved
For the Dressing
- 2 tablespoons fresh lemon juice
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano, or 1 teaspoon fresh chopped oregano
- 1/2 teaspoon garlic powder, or 1 small clove of freshly minced garlic
- Optional Garnishes: vegan parmesan, chopped fresh basil or parsley
Instructions
Step 1: Roast the Brussels Sprouts
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Begin by preheating your oven to a crisp-inducing 420° F (215° C). This high temperature is essential for achieving perfectly caramelized and crispy Brussels sprouts.
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If your Brussels sprouts aren’t already shaved, now is the time to prepare them. You can use a sharp knife for thin slices, a mandoline for uniform shaving, or the slicing attachment on your food processor for quick work. Transfer the shaved sprouts to a large mixing bowl. Drizzle with extra virgin olive oil and maple syrup, then toss thoroughly to ensure every piece is lightly coated. In a small separate bowl, combine the salt, black pepper (or gochugaru), dried thyme, and garlic powder. Sprinkle this seasoning mixture evenly over the Brussels sprouts, tossing again until they are well-seasoned. Spread the seasoned sprouts in a single layer onto a baking sheet lined with parchment paper, ensuring not to overcrowd the pan for optimal crispiness.
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Bake for a total of 15 to 18 minutes. Make sure to check them around the 13-minute mark; at this point, gently stir and flip the Brussels sprouts to ensure even baking and browning. Continue baking for another 3-4 minutes, or until most of the sprouts have developed beautifully crispy, golden-brown edges. Remove them from the oven immediately once they reach your desired level of crispness.
Step 2: Prepare the Walnut Crumble
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While the Brussels sprouts are roasting, prepare your savory walnut crumble. Add the raw walnuts to a food processor and pulse until they form a coarse meal; avoid over-processing, as you don’t want a paste. Next, add the drained sun-dried tomatoes (if using oil-packed, ensure they are well-drained), garlic powder, and salt to the food processor. Pulse again a few times until all ingredients are well combined into a coarse, crumbly mixture. The texture should be similar to coarse breadcrumbs. Depending on the moisture content of your sun-dried tomatoes, you might need to add a teaspoon or so of olive oil to achieve the perfect crumble consistency – it should be moist enough to hold together slightly but still crumbly.
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Transfer the walnut crumble mixture to a small, oven-safe baking dish. For optimal flavor melding and a slight toast, place this dish into the hot oven during the last minute of the Brussels sprouts’ baking time. Once you remove the crispy Brussels sprouts, switch off the oven, but allow the walnut mixture to remain in the residual heat for an additional 3-4 minutes. This gentle warming will help the flavors to deepen and meld beautifully without overcooking. Then, remove the dish from the oven.
Step 3: Assemble and Serve Your Flavorful Salad
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If you haven’t already, slice your cherry tomatoes in half. In a large serving bowl, combine the fresh spring greens (or your chosen baby greens) and the halved cherry tomatoes.
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Gently add the warm, roasted Brussels sprouts to the bowl with the greens and tomatoes. Then, generously sprinkle the warm walnut crumble over the top.
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To make the dressing: In a small bowl, whisk together the lemon juice, extra virgin olive oil, black pepper, dried oregano (or fresh), and garlic powder (or minced garlic) until thoroughly combined. Drizzle this vibrant dressing evenly over the assembled salad. For an extra touch of freshness and flavor, you can also add some chopped fresh herbs like basil or parsley, and a sprinkle of vegan parmesan (if desired). Toss lightly to combine all ingredients without crushing the crispy sprouts, and serve immediately to enjoy this incredible medley of flavors and textures.
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Recipe Notes & Pro-Tips
The delicious walnut crumble can be prepared in advance and stored in an airtight container in the refrigerator for up to 3 days. Similarly, the dressing can be whisked together and stored separately for about a day. When it’s time to serve, simply combine the fresh salad greens, sliced cherry tomatoes, freshly roasted Brussels sprouts, the pre-made walnut crumble, and the dressing for a quick and gourmet meal.
This recipe is a fantastic choice for many diets, as it is naturally soy-free and gluten-free.
To make this recipe nut-free, you can easily omit the walnuts. Instead, try using toasted pumpkin seeds for a similar crunch and earthy flavor. Another excellent alternative is to use savory breadcrumbs, or even crumbled tofu. If using crumbled tofu, ensure to bake it for about 15-20 minutes until it becomes beautifully crispy and crumbly, which can be done alongside the Brussels sprouts for convenience.
For an added protein boost, consider sprinkling 2-3 tablespoons of hemp seeds into the salad. You can also incorporate crispy baked tofu cubes or a handful of cooked chickpeas or edamame for a more substantial and fulfilling meal. These additions blend seamlessly with the salad’s existing flavors.
Nutrition Information (per serving)
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this recipe? We’d love to hear your thoughts! Rate and comment below!
Essential Ingredients and Smart Substitutions
- **Brussels Sprouts:** The star of our salad! For the best texture and fastest cooking, you’ll want to shave or thinly slice these. A sharp chef’s knife works, but a mandoline or the slicing attachment of a food processor makes quick, uniform work of it. This thin preparation ensures they get wonderfully crispy when roasted.
- **Extra Virgin Olive Oil:** Used both for roasting the Brussels sprouts and as the base for our flavorful vinaigrette dressing. Choose a good quality, flavorful olive oil to enhance the overall taste of the salad. If you prefer, avocado oil can be a good substitute for roasting.
- **Maple Syrup:** A touch of maple syrup adds a subtle sweetness to the Brussels sprouts, helping them to caramelize beautifully in the oven and balance their slightly bitter notes. Agave nectar or a tiny pinch of brown sugar can be used as alternatives.
- **Salt and Spices:** This recipe layers flavor through thoughtful seasoning.
* **For the Brussels sprouts:** We use salt, fragrant dried thyme, savory garlic powder, and freshly ground black pepper. For a unique, subtle heat and vibrant color, consider adding gochugaru flakes.
* **For the walnut crumble:** A touch of salt and garlic powder enhances the umami depth.
* **For the dressing:** Black pepper, dried oregano (or fresh, finely chopped), and garlic powder (or a small clove of minced fresh garlic) create a classic, aromatic vinaigrette. - **Sun-Dried Tomatoes:** These concentrated flavor bombs are crucial for the walnut crumble, providing a rich, savory, and slightly tangy umami note. Opt for oil-packed sun-dried tomatoes for the best texture and flavor, ensuring they are well-drained before use. If using dry-packed, rehydrate them briefly in warm water.
- **Fresh Spring Greens and Cherry Tomatoes:** These provide the fresh, vibrant, and juicy elements that complement the roasted Brussels sprouts. Feel free to use your favorite tender baby greens, such as baby spinach, mixed greens, or even arugula for a peppery kick. Any small, sweet tomato variety will work beautifully, halved for bite-sized pieces.
- **Lemon Juice:** Freshly squeezed lemon juice forms the bright, acidic backbone of our dressing. It cuts through the richness of the roasted vegetables and savory crumble, adding a refreshing tang. Always opt for fresh lemon juice for the best flavor.
- **Raw Walnuts:** These are the primary component of our crunchy crumble, offering a rich, nutty flavor and a satisfying texture. For a nut-free option, see our “Tips” and “FAQ” sections for excellent alternatives like pumpkin seeds or seasoned breadcrumbs.
- **Optional Garnishes:** Vegan parmesan adds a salty, cheesy flavor, while chopped fresh basil or parsley brightens the salad with herbaceous notes. Don’t underestimate the power of these final touches!
💡 Expert Tips for the Best Shaved Brussels Sprouts Salad
- **Achieve Ultimate Crispiness:** When roasting the Brussels sprouts, ensure they are spread in a single layer on the baking sheet. Overcrowding will steam them instead of roasting, resulting in a soggy texture. Give them space to get beautifully golden and crisp.
- **Monitor Roasting Closely:** Keep a keen eye on your Brussels sprouts, especially towards the end of their baking time. They can go from perfectly browned and crispy to burnt very quickly. The goal is dark golden edges and tender interiors.
- **Perfecting the Walnut Crumble Texture:** For the best crumble, process the raw walnuts first in your food processor until they reach a coarse, breadcrumb-like consistency. Then, add the sun-dried tomatoes, garlic powder, and salt, and pulse just until combined. This two-step process helps prevent the walnuts from turning into a paste.
- **Adjust Crumble Moisture:** If your sun-dried tomatoes are very dry, or if your crumble mixture seems too dry after processing, you can add a small teaspoon of olive oil and pulse again. This will help the mixture to form a more cohesive, yet still crumbly, topping.
- **Efficient Meal Prep:** Save precious time by getting organized! While your Brussels sprouts are roasting in the oven, you can simultaneously prepare the walnut crumble and halve your cherry tomatoes. This parallel cooking approach will significantly reduce your total preparation time.
- **Freshness is Key for Dressing:** While garlic powder and dried oregano work well in the dressing, using freshly minced garlic and fresh oregano (or basil/parsley) can truly elevate the flavor profile, adding a brighter, more pungent herbaceous note.
- **Serving Temperature Matters:** This salad is fantastic served warm, allowing the roasted Brussels sprouts to retain their crispiness and the crumble to be subtly toasted. However, it’s also delicious at room temperature, making it a great option for potlucks or picnics.
How to Make Roasted Shaved Brussels Sprouts Salad
Get ready to create a truly impressive and flavorful salad! We’ll start by perfectly roasting your Brussels sprouts, then craft an incredible umami crumble, and finally, bring it all together with a simple, zesty dressing.
### Step 1: Roast Your Shaved Brussels Sprouts to Perfection
Begin by preheating your oven to a robust 420° F (215° C). This high heat is essential for achieving those coveted crispy edges and tender centers on your Brussels sprouts.
If your Brussels sprouts are whole, carefully slice or shave them thinly. For speed and uniformity, a mandoline or the slicing blade of a food processor works wonders. Transfer all the shaved sprouts into a large mixing bowl. Drizzle them generously with extra virgin olive oil and the maple syrup, then toss everything thoroughly to ensure each thin shaving is lightly coated. In a small separate bowl, combine the salt, garlic powder, dried thyme, and freshly ground black pepper (and gochugaru flakes if using). Sprinkle this aromatic blend over the Brussels sprouts, tossing again until the seasonings are evenly distributed. Finally, spread the seasoned sprouts in a single, even layer onto a baking sheet lined with parchment paper. Avoid overcrowding the pan; if necessary, use two baking sheets to ensure they roast rather than steam.
Bake the Brussels sprouts for approximately 15 to 18 minutes. It’s a good idea to check on them around the 13-minute mark; gently toss and move them around on the baking sheet to promote even baking and browning. Continue roasting for another 3 to 4 minutes, or until a majority of the sprouts have achieved wonderfully crispy, slightly charred edges. Remove them from the oven as soon as they reach this ideal texture.
### Step 2: Craft the Umami-Packed Walnut Crumble
While your Brussels sprouts are roasting, it’s the perfect time to prepare the star topping: the savory walnut crumble. This can be done concurrently to save time.
Place the raw walnuts into a food processor. Pulse them until they break down into a coarse meal, resembling coarse breadcrumbs. Be careful not to over-process, as you want a crumbly texture, not a paste. Now, add the sun-dried tomatoes (ensure they are well-drained if oil-packed), garlic powder, and salt to the food processor. Pulse again a few times until all the ingredients are thoroughly mixed and form a cohesive, yet still crumbly, mixture. If the mixture appears too dry, which can happen depending on the moisture content of your sun-dried tomatoes, you can add a teaspoon of extra virgin olive oil and pulse once more to achieve the desired crumbly consistency.
Transfer the finished walnut crumble mixture to a small, oven-safe dish. For a warm and fragrant crumble, you can place this dish into the hot oven during the final minute of the Brussels sprouts’ baking time. Once you remove the Brussels sprouts, switch off the oven, but leave the walnut mixture in the residual heat for an additional 3-4 minutes. This gentle warming will enhance the flavors and ensure the crumble is perfectly toasty when added to your salad. After warming, remove the dish from the oven.
### Step 3: Assemble Your Delicious Shaved Brussels Sprouts Salad
Now, it’s time to bring all these incredible components together to create your satisfying salad.
First, if your cherry tomatoes aren’t already prepared, slice them in half. In a large serving bowl, combine the fresh spring greens (or your chosen baby greens) and the vibrant, halved cherry tomatoes.
Carefully add the warm, roasted shaved Brussels sprouts to the bowl with the greens and tomatoes. Then, generously sprinkle the warm, savory walnut crumble over the top of the salad.
Finally, prepare your dressing: In a small bowl, whisk together the fresh lemon juice, extra virgin olive oil, black pepper, dried oregano (or fresh), and garlic powder (or minced fresh garlic) until it’s well combined and emulsified. Drizzle this bright and zesty dressing evenly over the assembled Brussels sprouts salad. For an added touch of herbaceous freshness, you can also sprinkle some torn fresh basil or parsley, and a dash of vegan parmesan if desired. Gently toss the salad to ensure all ingredients are coated with the dressing without breaking up the crispy sprouts too much. Serve immediately and enjoy the incredible layers of flavor and texture!
Frequently Asked Questions About Shaved Brussels Sprouts Salad
Yes, this recipe is designed to be very accommodating! It is naturally soy-free and gluten-free, making it an excellent choice for individuals managing these common dietary restrictions. If you need a nut-free option, you can easily omit the walnuts. Instead, try using toasted pumpkin seeds for a similar crunch and earthy flavor. Another fantastic alternative for the topping is seasoned breadcrumbs, or even crumbled tofu. If you opt for crumbled tofu, make sure to bake it for 15-20 minutes until it achieves a crispy, crumbly texture, which can conveniently be done alongside the Brussels sprouts in the oven.
Absolutely! This salad is great for meal prepping. While the Brussels sprouts are at their crispiest when freshly baked, you can bake them ahead of time and store them in an airtight container separately. For even fresher results, you can simply toss them in the seasonings and store them unbaked, then roast them just before serving. The walnut crumble can be made up to 3 days in advance and stored in the refrigerator in an airtight container. The dressing can also be pre-made and kept in the refrigerator for about a day. When you’re ready for your salad, simply combine the fresh salad greens and sliced cherry tomatoes in a bowl, add your roasted Brussels sprouts, the walnut crumble, and the dressing, and enjoy!
Shaving Brussels sprouts is key to their quick cooking and crispy texture in this salad. You have a few options: you can use a very sharp chef’s knife to slice them thinly. Alternatively, a mandoline slicer is excellent for achieving consistent, ultra-thin shavings quickly. For larger batches or if you want minimal effort, the slicing blade attachment on your food processor can shave a batch of Brussels sprouts in mere seconds. Just be sure to trim the root end before shaving.
To transform this flavorful salad into a more filling main course, there are several easy ways to boost the protein. You can sprinkle 2-3 tablespoons of hemp seeds into the salad for a healthy dose of plant-based protein and omega-3s. Crispy baked tofu (cut into cubes and baked until golden and firm) is another fantastic addition. Cooked chickpeas or edamame also blend wonderfully with the flavors and textures of this salad, providing an excellent source of protein and fiber.