Brussels Sprouts Salad
6 People
230 Cals
Brussels Sprouts Salad
6 People
230 Cals
About the recipe
This is one of those salads that turns Brussels sprout skeptics into believers. Finely shredded, , then roasted until caramelised and sweet, they become the perfect base for a vibrant, nourishing salad packed with flavour and texture. Tossed with juicy pear, toasted nuts, fresh herbs and parmesan, this recipe is finished with either a bright maple-mustard vinaigrette or a creamy tahini-lemon dressing — both simple, wholesome and incredibly delicious.This healthy Brussels sprouts salad is naturally gluten-free, rich in fibre and antioxidants, and can be made protein-packed by adding hummus or chickpeas. It’s ideal as a light lunch, a beautiful side dish for entertaining, or a meal-prep favourite that tastes just as good the next day. Roasting brings out the natural sweetness of the sprouts, while the maple, lemon and mustard balance everything with a fresh, tangy finish.If you’re looking for the best Brussels sprouts salad recipe that’s easy, nourishing and full of flavour, this one delivers — warm, comforting and perfect for autumn and winter tables, yet fresh enough to enjoy year-round.
Nutrition Per Serving
230
Calories
15g
Fat
2g
Saturates
11g
Sugars
127mg
Salt
8g
Protein
22g
Carbs
7g
Fibre
Ingredients
SALAD
- 600 g Brussels sprouts trimmed and finely shredded
- olive oil or avocado oil for roasting
- Pinch sea salt
DRESSING (OPTION 1 - MAPLE MUSTARD DRESSING)
- 3 tbsp verjuice or lemon juice
- 3 tbsp extra virgin olive oil
- 1 tbsp maple syrup
- 2 tsp Dijon mustard
- 2 tablespoons Greek yoghurt
DRESSING OPTION 2 (TAHINI, LEMON, MAPLE)
- 60 ml (2 fl oz) tahini
- 3 tablespoons lemon juice
- 1 tablespoon maple syrup
- 2 -3 tablespoons water to loosen
- salt and pepper to taste
TO FINISH
- 50 g pine nuts or flaked almonds toaste
- 30 g parmesan finely grated
- 1 bunch chives or 2 spring onions sliced
- 1 ripe pear julienned or coarsely grated
- 30 g dried cranberries
OPTIONAL EXTRAS TO TAKE IT UP A LEVEL
- hummus or whipped cannelini beans or 1 cup chickpeas for added protein
Method
PREP THE BRUSSELS SPROUTS
- SHAVE the Brussels sprouts using a mandoline, sharp knife or food processor, be careful you don't cut yourself.
FOR THE BEST TEXTURE
- PLUNGE the Brussels sprouts into a large bowl of water, wash out any impurities, then drain onto a paper towel. Transfer onto 2 lined baking trays.
- DRIZZLE with olive oil and add a little salt.
- PREHEAT your oven to 220°C, fan forced.
- ROAST for 18 - 20 minutes, turning once, until lightly caramelised and tender with crisp edges. Remove and allow to cool slightly.
- COMBINE the warm roasted Brussels sprouts with pear, cranberries, herbs and nuts in a large bowl.
- ADD chickpeas or alternatively you'll be spreading onto a bed of hummus or Greek yoghurt.
- TOSS GENTLY with the dressing of your choice.
- PILE the salad onto platter and finish with parmesan just before serving.
- SERVE warm or at room temperature.
NOTES & INSPIRATION
Steam first for tenderness: Place the shaved brussels sprouts into a steamer or saucepan with a little water and steam for 3 minutes until just tender and bright green. This step softens the centres and removes any bitterness, making them far more delicious once roasted. This is totally optional, but I think it tastes better in my option. Drain well and spread onto two lined baking trays.Lightly steaming the shredded Brussels sprouts for 3–minutes before roasting softens their dense centres and removes any bitterness. They roast more evenly, caramelise faster and are much easier to eat in a salad.
Roast hot for flavour: A hot oven (220°C) gives you those irresistible golden edges while keeping the centres tender. Spread them out well on the tray so they roast rather than steam.
Hummus base = instant meal: Spreading hummus or whipped cannelini beana or Greek yoghurt onto the serving plate turns this into a complete, protein-rich lunch or dinner. The warm sprouts and dressing melt into the hummus and create a creamy, luxurious texture.
Swap the fruit: Pear adds gentle sweetness, but crisp apple works beautifully too.
Add extra protein: Toss through grilled chicken, tofu or extra chickpeas to make this a satisfying main meal. It’s a wonderful post-workout or work-from-home lunch.
Make it purely delicious: Finish with shaved parmesan, extra herbs and a drizzle of good olive oil or sticky balsamic just before serving. It looks abundant and generous on a big platter.
Perfect for meal prep: This salad holds up well in the fridge and tastes even better once the flavours mingle. Store dressing separately if making ahead.
Add roasted sweet potato, carrot or pumpkin: Fold through roasted pumpkin , sweet potato or carrot..it's yum
