A Brussels Sprouts Salad can be made in two delicious ways: roasted for a warm, crispy texture, or raw for a fresh, crunchy bite. Both versions are healthy, flavorful, and perfect for any meal. Here’s how you can prepare both:
Roasted Brussels Sprouts Salad Recipe
Ingredients:
- 1 lb Brussels sprouts, trimmed and halved
- 2 tbsp olive oil
- Salt and pepper, to taste
- 1 tbsp balsamic vinegar
- 1 tbsp honey or maple syrup
- ¼ cup toasted nuts (walnuts, pecans, or almonds)
- ¼ cup dried cranberries or raisins (optional)
- ¼ cup crumbled feta or goat cheese (optional)
Directions:
- Preheat the oven:
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Prepare the Brussels sprouts:
- Trim the ends of the Brussels sprouts and slice them in half. Toss them in olive oil, salt, and pepper until they are evenly coated.
- Roast the Brussels sprouts:
- Spread the Brussels sprouts in a single layer on the baking sheet, cut side down. Roast for 20-25 minutes, flipping halfway through, until they are golden brown and crispy on the edges.
- Make the dressing:
- While the Brussels sprouts are roasting, whisk together the balsamic vinegar and honey (or maple syrup) in a small bowl.
- Assemble the salad:
- Once the Brussels sprouts are roasted, let them cool slightly. Toss them in a large bowl with the balsamic dressing, toasted nuts, dried fruit (if using), and crumbled cheese (if using).
- Serve:
- Serve the salad warm or at room temperature. Enjoy!
Raw Brussels Sprouts Salad Recipe
Ingredients:
- 1 lb Brussels sprouts, trimmed and thinly sliced (or shaved with a mandoline)
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- Salt and pepper, to taste
- ¼ cup shaved Parmesan cheese
- ¼ cup toasted sunflower seeds or pumpkin seeds
- Fresh herbs (parsley, cilantro, or thyme), chopped (optional)
Directions:
- Prepare the Brussels sprouts:
- Trim the ends of the Brussels sprouts and slice them very thinly with a sharp knife or mandoline. Place them in a large bowl.
- Make the dressing:
- In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper until well combined.
- Toss the salad:
- Pour the dressing over the sliced Brussels sprouts and toss well to coat. You can massage the dressing into the sprouts with your hands for a minute to help soften them slightly.
- Add the toppings:
- Toss in the shaved Parmesan cheese, toasted seeds, and any fresh herbs you like.
- Serve:
- Serve immediately or let the salad sit for 10-15 minutes to allow the flavors to meld. It’s great as a light side dish or on its own!
Tips:
- Roasted Brussels sprouts variation: Try adding garlic, balsamic glaze, or bacon bits to the roasted version for extra flavor.
- Raw Brussels sprouts variation: For a sweeter touch, add a handful of grated apple or pear to the raw salad, or swap the lemon juice for apple cider vinegar.
- Make it vegan: Skip the cheese or use a plant-based option, and replace honey with maple syrup.
Both Roasted Brussels Sprouts Salad and Raw Brussels Sprouts Salad are deliciously healthy options with different textures, and both are perfect for adding some green goodness to your plate!