Shaved Brussels Sprouts Salad (gluten-free, soy-free)

Roasted Shaved Brussels sprouts salad combines crispy Brussels sprouts with earthy greens, contemporary tomato, and this umami crammed sun-dried tomato walnut crumble for a satisfying salad that’s full of wonderful taste!

Brussels sprouts are a kind of veggies that usually put folks in 2 camps, one which love them and the opposite that hate it in some type. For me I both use them in an Indian stir fry like this, or bake and crisp them up. Shredding the Brussels sprouts reduces the cook dinner time and provides you extra crisp. Additionally they are simpler to eat and simpler to love!

On this salad I take advantage of roasted shaved Brussels and pair them with some contemporary greens and candy cherry tomatoes. After which make this scrumptious umami garlic solar dried tomato walnut crumble! Assemble and add a touch of vegan parmesan.

We’re going to roast the shaved Brussels sprouts with thyme and black pepper, or it’s also possible to use gochugaru flakes, which can add one other dimension of taste to them.

Both means, assemble with some greens and cherry tomatoes and this walnut crumble, that includes walnuts, solar dried tomato, and garlic. The walnut topping is simply incredible! It’s crunchy and it has this deep umami taste from the garlic and tomatoes. It actually takes the salad to an entire new stage.

The dressing is a straightforward lemon, olive oil, and herb dressing which balances out all of that decadent and roasted taste and provides one thing contemporary to the bowl. This Brussels sprouts salad is actually addictive!

Why You’ll Love Brussels Sprouts Salad

• crispy, shaved Brussels sprouts with flavors from black pepper and thyme
• superb, garlicky, solar dried tomato walnut crumble toppings
• natural French dressing dressing
• naturally soy-free and gluten-free
• simple nut-free possibility

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Brussels Sprouts Salad

Roasted Shaved Brussels sprouts salad combines crispy Brussels sprouts with earthy greens, contemporary tomato, and this umami crammed sun-dried tomato walnut crumble for a satisfying salad that’s full of wonderful taste!

Prep Time15 minutes minutes

Prepare dinner Time15 minutes minutes

Whole Time30 minutes minutes

Course: Salad

Delicacies: American

Key phrase: brussels sprouts salad, shaved brussels sprouts salad

Servings: 3

Energy: 278kcal

Writer: Vegan Richa

Components

For the Brussels Sprouts

• 2 cups (176 g) shaved or sliced Brussels sprouts
• 2 teaspoons further virgin olive oil
• 1 teaspoon maple syrup
• 1/4 teaspoon salt
• 1/2 teaspoon freshly floor black pepper or use gochugaru flakes, or use each
• 1/2 teaspoon dried thyme
• 1/2 teaspoon garlic powder

For the Walnut Crumble

• 1/2 cup (58.5 g) uncooked walnuts
• 1 tablespoon solar dried tomato
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt

For the remainder of the Salad

• 3 to 4 cups (120 g) contemporary spring greens or different child greens of alternative
• 1/2 cup cherry tomatoes halved

For the Dressing

• 2 tablespoons lemon juice
• 1 tablespoon further virgin olive oil
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried oregano or 1 teaspoon contemporary
• 1/2 teaspoon garlic powder or 1 small clove of minced garlic
• vegan parmesan, chopped contemporary basil or parsley for Garnish

Directions

Roast the Brussels sprouts.

• Preheat the oven to 420° F ( 215° C).

• Slice or shave the Brussels sprouts, in the event you haven’t already, after which add to a bowl. Add the oil and maple syrup, and toss nicely to coat. Then, combine all of the spices and herbs in a small bowl and sprinkle them everywhere in the Brussels sprouts. Toss nicely once more, after which unfold that evenly onto a parchment lined baking sheet.

• Bake for 15 to 18 minutes. Test in on the 13 minute mark and transfer the Brussels sprouts round, in order that they bake evenly. Test after one other 3-4 minutes. Take away them from the oven as soon as a lot of the sprouts are crispy on the sides.

In the meantime, make the walnut crumble.

• Add the walnuts to a meals processor and course of till they’re a rough meal. Add the sun-dried tomato, garlic, and salt, and pulse once more to combine into a rough meal. Relying on the moisture content material and oil content material within the solar dried tomatoes, you may want so as to add a teaspoon or so of olive oil for the combination to be extra like a crumble and never too dry.

• Switch the combination to a small baking dish, then add them to the oven for the final minute of the baking time for the Brussels sprouts. Change off the oven if you take away the Brussels sprouts, however let let the walnut combination sit within the scorching oven for 3-4 minutes to only heat up and for flavors to meld, after which take that dish out of the oven.

Assemble the salad.

• Slice your cherry tomatoes, if you have not already, and add that together with the greens to a bowl.

• Add the roasted Brussels sprouts to the bowl and prime it with the walnut crumble.

• Make the dressing by mixing all the dressing substances till nicely mixed, then drizzle that everywhere in the Brussels sprouts salad. You may as well add some contemporary herbs, like some torn basil or parsley, after which toss evenly and serve the salad. Garnish with vegan parmesan (optionally available)

Video

Notes

To make this forward, bake your Brussels sprouts and retailer them individually( they’re crispier when freshly baked), or you may simply toss them within the seasonings, after which retailer and bake them simply earlier than serving.
Make your walnut crumble, and retailer it within the fridge for as much as 3 days. You may as well pre-make the dressing and retailer it for a few day. Then, everytime you need the salad, add the salad greens and sliced cherry tomatoes to a bowl. Add your roasted Brussels sprouts, the walnut crumble, and the dressing and serve.
It is a naturally soy-free and gluten-free recipe.
To make this nut-free, omit the walnuts and use pumpkin seeds, or it’s also possible to use simply breadcrumbs as a substitute for the topping or you need to use crumbled tofu. You’ll have to bake the tofu combination for 15-20 minutes , in order that it turns into good and crispy and crumbly. You possibly can bake  the tofu together with the Brussels sprouts.
Extra Protein: sprinkle 2-3 tbsp hemp seeds into the salad. Add crisped baked tofu or some cooked chickpeas or edamame. 
 

Diet

Diet Details

Brussels Sprouts Salad

Quantity Per Serving

Energy 278
Energy from Fats 180

% Day by day Worth*

Fats 20g31%

Saturated Fats 2g13%

Polyunsaturated Fats 7g

Sodium 475mg21%

Potassium 933mg27%

Carbohydrates 21g7%

Fiber 8g33%

Sugar 7g8%

Protein 9g18%

Vitamin A 18118IU362%

Vitamin C 82mg99%

Calcium 150mg15%

Iron 4mg22%

* % Day by day Values are based mostly on a 2000 calorie weight loss plan.

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Components and Substitutions

• Brussels sprouts – You need to slice these skinny or use a meals processor or mandolin to shave them.
• further virgin olive oil – For roasting the Brussels sprouts and for the salad dressing.
• maple syrup – Provides a bit of sweetness to the roasted Brussels sprouts
• salt and spices – You’re seasoning the Brussels sprouts with salt, thyme, garlic powder, and black pepper and/or gochugaru flakes. The walnut crumble makes use of a bit of salt and garlic powder. And for the dressing, you’ll want black pepper, oregano and garlic powder or contemporary garlic.
• solar dried tomato – Provides texture and umami to the walnut crumble.
• spring greens and tomato – These are the remainder of the veggies for this straightforward salad.
• lemon juice – The bottom in your salad dressing.

The way to Make Shaved Brussels Sprouts Salad

Begin by roasting your Brussels sprouts. Preheat the oven to 420° F (215° C).

Slice or shave the Brussels sprouts, in the event you haven’t already, after which add to a bowl. Add the oil and maple syrup, and toss nicely to coat. Then, combine all of the spices and herbs in a small bowl and sprinkle them everywhere in the Brussels sprouts. Toss nicely once more, after which unfold that evenly onto a parchment lined baking sheet.

Bake for 15 to 18 minutes. Test in on the 13 minute mark and transfer the Brussels sprouts round, in order that they bake evenly. Test once more after one other 4 minutes. Take away them from the oven as soon as a lot of the sprouts are crispy on the sides.

In the meantime, make the walnut crumble.

Add the walnuts to a meals processor and course of till they’re a rough meal. Add the sun-dried tomato, garlic, and salt, and pulse once more to combine into a rough meal. Relying on the moisture content material and oil content material within the solar dried tomatoes, you may want so as to add a teaspoon or so of olive oil for the combination to be extra like a crumble and never too dry. 

Switch the combination to a small baking dish, then add them to the oven for the final minute of the baking time for the Brussels sprouts. Change off the oven if you take away the Brussels sprouts, however let let the walnut combination sit for 3-4 minutes to only heat up a bit, after which take that dish out of the oven. 

Now, assemble the salad.

Slice your cherry tomatoes, in the event you haven’t already, and add that together with the greens to a bowl. 

Add the Brussels sprouts to the bowl and prime it with the walnut crumble. 

Make the dressing by mixing all the dressing substances till nicely mixed, then drizzle that everywhere in the Brussels sprouts salad. You may as well add some contemporary herbs, like some torn basil or parsley, and vegan parmesan after which toss evenly and serve the salad.