Roasted Brussels Sprout Salad

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Roasted Brussels Sprout Salad

Tossed in a lemon shallot vinaigrette, this roasted brussels sprout salad has both raw and roasted sprouts, parmesan and toasted almonds.

Prep Time10

Cook Time15

Total Time25

Course: Salads

Cuisine: Italian

Servings:

Author: Paige Adams

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

You can make the dressing up to 2 days in advance. Store it in the refrigerator and let it sit at room temperature for 15 minutes before stirring and tossing in the salad.

Keep leftovers in an airtight container in the fridge up to 3 days. They will lose their crunch and texture. You can toss them with cooked grains such as farro or barley. Store extra dressing in another container.

Optional Variations
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