Roasted Brussels Sprout Salad
on Nov 21, 2025
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This roasted brussels sprout salad is the perfect recipe when you need a salad/side dish. I roast half the shredded sprouts and keep the rest raw. What you end up with is this mix of flavorful and crisp bites with good crunch. It also has Parmesan and toasted almonds and is tossed in a lemon shallot vinaigrette. This spoonable salad will take you from Thanksgiving to Christmas and through winter.
Also, try this brussels sprout apple salad.
Table of Contents
Why You’ll Love This Recipe
It combines the best of raw and roasted brussels sprouts. You get crunchy and crisp texture and fresh and caramelized flavors. I’m a big fan of salads that have a variety of ingredients, some that are are cooked and others that are not.
This is a salad and a side dish in a single recipe. It’s up to you how to categorize it. That makes this warm brussels sprout salad versatile. Depending what part you need it to play in a meal, you can make it work.
There are exciting options for fall-winter salads, and this is one of them. Just because it’s not peak produce season, that doesn’t meal that you have to pause salads until spring-summer. All you have to do is change your mindset. Brussels sprouts, cabbage, kale and other hearty greens are the way to go.
The Ingredients
This is what you need:
- Brussels sprouts: Look for ones that have tightly packed green leaves. Avoid brussels sprouts with wilted yellow leaves. The easiest and quickest way to slice them is with the shredding disk of your food processor. You will likely have to do it in a couple batches depending on its capacity. To shred them manually, you can use a sharp knife or a mandolin.
- Parmesan cheese: I like tossing grated parmesan with shredded brussels sprouts because then you get a little bit of it in every bite.
- Almonds: Toast the nuts on a sheet pan for 5-7 minutes in a 350-degree F oven. When I buy a bag of nuts, I like to take care of this all at once. Then I’m ready to throw them into salads and other recipes.
- Garlic: The recipe calls for 1 minced garlic clove.
- Shallot: I stir about a quarter cup of finely chopped shallots in the dressing. They have mild onion flavor with a hint of sweetness and garlic.
- Lemon: Always use fresh lemon juice no matter the recipe. This is very important with salad dressing. Bottled citrus juice has all sorts of unnecessary ingredients to make it shelf-stable.
- Mustard: Either whole grain mustard or dijon mustard will work
- Red wine vinegar: You can substitute with white wine vinegar or sherry vinegar. I would skip balsamic vinegar because it will overpower the brussels sprouts.
- Parsley: I also include chopped fresh herbs in the salad. Besides parsley, you could also include minced chives.
- Olive oil: Use high-quality extra virgin olive oil for the best taste for the dressing. You will also need it for roasting the sprouts.
- Kosher salt, black pepper season the vinaigrette and the brussels sprouts when you roast them plus red pepper flakes.
Optional Additions and Substitutions
This salad is fantastic as written. You can make one or more of the following changes:
- Nuts: Instead of almonds, you can use chopped walnuts, pecans or pine nuts. Pumpkin seeds would also work.
- Cheese: Pecorino is a good swap for Parmesan. For something more pungent, go with crumbled blue cheese.
- Dried fruit/fresh fruit: If you want sweet accents in the salad, try dried cranberries, pomegranate seeds, crisp apples or pears.
- Roasted vegetables such as butternut squash or sweet potatoes will make it more filling if you want to turn it into a main dish salad.
How To Make This Roasted Brussels Sprout Salad Recipe
Preheat the oven to 425 degrees F with a baking sheet in the oven. (You don’t need to line the pan with parchment paper.)
1. Prep the sprouts. Toss half the shaved brussels sprouts with oil, red pepper flakes, salt and pepper. Carefully spread them across the hot sheet pan in a single layer. They will sizzle.
2. Roast the brussels sprouts. This will take 15-20 minutes. Stir them around about halfway through roasting.
3. Make the vinaigrette. In a small bowl, whisk minced garlic, shallots, mustard, lemon juice, vinegar, oil, salt and pepper.
4. Assemble the salad. In a large mixing bowl, combine the roasted and raw sprouts, parmesan, almonds and parsley. Drizzle in the dressing and toss to combine.
Serving
You can serve this roasted brussels sprout salad warm or at room temperature. As mentioned, this is a side dish kind of salad. It is a more interesting way to do a mixed greens salad for the holidays and weeknight dinners. Spoon it into a big serving bowl.
Leftovers and Storage
You can save the salad in the fridge up to 3 days in an airtight container. The longer it sits the more it will lose the crisp texture it had when you first made it. I like to toss leftovers with cooked grains like farro or barley to give them new life. If you have extra dressing, store it in a jar and let it sit at room temperature for 15 minutes.
More Brussels Sprout Recipes
Classic Roasted Brussels Sprouts
Balsamic Brussels Sprouts
Lemony Brussels Sprout Farro
Shaved Brussels Sprout Salad
Sauteed Brussels Sprouts
Roasted Brussels Sprout Pasta
Honey Sriracha Roasted Brussels Sprouts
More Fall & Winter Salad Recipes
Kale Brussels Sprout Pear Salad
Napa Cabbage Salad
Mandarin Orange Kale Salad
Red Cabbage Apple Salad
Kale Apple Salad
Sweet Potato Chickpea Kale Salad
Roasted Vegetable Couscous Salad
Pear Farro Salad
Looking for more salad inspiration? Check out my seasonal salad guide with recipes and tips on ingredients, meal prep and more.
Roasted Brussels Sprout Salad
Ingredients
For brussels sprouts
- 2 pounds brussels sprouts, trimmed and shredded
- 1 tablespoon olive oil
- Pinch of red pepper flakes
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
For viniagrette
- 1 garlic clove, minced
- 1 small shallot, finely chopped (about 1/4 cup)
- 1 tablespoon whole grain mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 lemon, juice
- 2 tablespoons red wine vinegar
- 1/4 cup olive oil
For salad
- 1/3 cup grated parmesan cheese
- 1/4 cup toasted sliced almonds
- 2 tablespoons chopped parsley
Instructions
- Preheat the oven to 425 degrees F with a sheet pan in the oven.
- In a large bowl, toss half the shredded brussels sprouts with 1 tablespoon olive oil, red pepper flakes, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper. Spread them across the hot pan. Roast for 15-20 minutes, stirring halfway through roasting. The sprouts should be lightly browned and crispy at the edges.
- To make the vinaigrette, whisk the garlic, shallots, mustard, 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper, lemon juice, red wine vinegar and olive oil in a small bowl.
- In a large bowl, combine the raw and roasted brussels sprouts, parmesan, almonds and parsley. Drizzle in the dressing, tossing to combine.
Notes
Nuts: walnuts, pumpkin seeds
Cheese: pecorino, blue cheese
Dried fruit/fresh fruit: dried cranberries, pomegranate seeds, apples, pears
Roasted vegetables: butternut squash, sweet potatoes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
