Description
This Crispy Brussels Sprout Salad combines shredded Brussels sprouts with crunchy toppings and a tangy dressing for a fresh-yet-cozy side dish. Roasted or air-fried sprouts add delicious crispiness, making every bite flavorful and satisfying — a perfect addition to fall and winter meals.
Ingredients
Salad:
- 1 lb Brussels sprouts, trimmed and shredded
- 2 tbsp olive oil
- ¼ tsp salt
- ¼ tsp black pepper
Mix-Ins:
- ⅓ cup dried cranberries
- ⅓ cup chopped pecans or walnuts
- ¼ cup shredded parmesan or dairy-free cheese (optional)
Dressing:
- 2 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- 1 tsp honey or maple syrup
- Salt & pepper to taste
Instructions
- Preheat: Preheat oven to 400°F (205°C) or air fryer to 380°F (193°C) to prepare for roasting or air frying the Brussels sprouts.
- Prepare Brussels Sprouts: Toss shredded Brussels sprouts with olive oil, salt, and pepper until evenly coated.
- Cook Brussels Sprouts: Spread the Brussels sprouts on a baking sheet or place them in the air fryer basket. Cook for 10–12 minutes, stirring halfway through, until they are slightly crisp and browned on the edges.
- Combine Salad Ingredients: In a large bowl, combine the roasted Brussels sprouts with dried cranberries, chopped nuts, and shredded parmesan or dairy-free cheese if using.
- Make Dressing: Whisk together olive oil, apple cider vinegar, Dijon mustard, honey or maple syrup, and salt and pepper to taste until well blended.
- Toss Salad: Pour the dressing over the salad ingredients and toss to coat everything evenly. Serve warm or at room temperature.
Notes
- For extra crunch, add roasted chickpeas or pumpkin seeds.
- Make-ahead: Roast sprouts and prep dressing separately — toss together just before serving.
- Add protein: grilled chicken, crispy tofu, or chopped bacon work great.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Salad, Side Dish
- Method: Roasting
- Cuisine: American
