Roasted Shaved Brussels sprouts salad combines crispy Brussels sprouts with earthy greens, fresh tomato, and this umami filled sun-dried tomato walnut crumble for a satisfying salad that’s full of amazing flavor!
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Brussels sprouts are one of those veggies that often put people in 2 camps, one that love them and the other that dislike it in some form. For me I either use them in an Indian stir fry like this, or bake and crisp them up. Shredding the Brussels sprouts reduces the cook time and gives you more crisp. They also are easier to eat and easier to like!
In this salad I use roasted shaved Brussels and pair them with some fresh greens and sweet cherry tomatoes. And then make this delicious umami garlic sun dried tomato walnut crumble! Assemble and add a hint of vegan parmesan.
We are going to roast the shaved Brussels sprouts with thyme and black pepper, or you can also use gochugaru flakes, which will add another dimension of flavor to them.
Either way, assemble with some greens and cherry tomatoes and this walnut crumble, featuring walnuts, sun dried tomato, and garlic. The walnut topping is just fantastic! It’s crunchy and it has this deep umami flavor from the garlic and tomatoes. It really takes the salad to a whole new level.
The dressing is a simple lemon, olive oil, and herb dressing which balances out all of that decadent and roasted flavor and adds something fresh to the bowl. This Brussels sprouts salad is truly addictive!
Why You’ll Love Brussels Sprouts Salad
- crispy, shaved Brussels sprouts with flavors from black pepper and thyme
- amazing, garlicky, sun dried tomato walnut crumble toppings
- herbal vinaigrette dressing
- naturally soy-free and gluten-free
- easy nut-free option
More Brussels Sprouts Recipes
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Brussels Sprouts Salad
Roasted Shaved Brussels sprouts salad combines crispy Brussels sprouts with earthy greens, fresh tomato, and this umami filled sun-dried tomato walnut crumble for a satisfying salad that’s full of amazing flavor!
Servings: 3
Calories: 278kcal
Ingredients
For the Brussels Sprouts
- 2 cups (176 g) shaved or 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
- 1/2 teaspoon dried thyme
- 1/2 teaspoon garlic powder
For the Walnut Crumble
- 1/2 cup (58.5 g) raw walnuts
- 1 tablespoon sun dried tomato
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
For the rest of the Salad
- 3 to 4 cups (120 g) fresh spring greens or other baby greens of choice
- 1/2 cup cherry tomatoes halved
For the Dressing
- 2 tablespoons lemon juice
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried orega