Roasted and Raw Brussels Sprouts Salad

By Susan Spungen

Total Time: 35 minutes
Rating: 5(829)
Notes: Read community notes

If you like a good kale salad, or any type of crunchy salad, then you will love this one, which combines shredded raw brussels sprouts with roasted brussels sprouts leaves. As with any sturdy greens, the raw sprouts benefit from marinating in the dressing, which uses fresh lemon juice and salt as tenderizers. While the uncooked greens can be prepared in advance, you’ll want to add the warm ingredients just before serving, so you can enjoy the contrast of the crisp leaves and toasted almonds with the tangy shredded sprouts.

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Ingredients

Yield:4 servings

1pound or 2 (9-ounce) containers brussels sprouts
2tablespoons fresh lemon juice
¾teaspoon kosher salt
1small shallot, halved
2tablespoons sherry vinegar
1tablespoon Dijon mustard
1teaspoon honey or maple syrup
Black pepper
5tablespoons extra-virgin olive oil
1½ounces Pecorino Sardo, or other sharp sheep’s milk cheese, shaved with a vegetable peeler (about 1 scant cup)
⅓cup whole raw almonds, roughly chopped

Ingredient Substitution Guide

Preparation

Step 1
Trim the sprouts, cutting a good ¼-inch off the bottom. Pull off the large leaves (you should have about 2 cups of them); set aside. Shred the remaining sprouts thinly, using a food processor fitted with the slicing blade, or use a knife to halve them through the core, then thinly slice them. You should have 5 to 6 cups.
Step 2
Toss the shredded sprouts with the lemon juice and ¼ teaspoon salt, and massage with your hands to tenderize them. Set aside.
Step 3
Finely mince half the shallot and mix with the sherry vinegar, mustard, honey, ¼ teaspoon salt and a few grinds of pepper. While stirring, slowly pour in 4 tablespoons oil, then drizzle the dressing onto the sprouts, mixing thoroughly. Toss in the cheese and place in a serving bowl. (Cover and refrigerate for up to 4 hours, if not serving right away.)
Step 4
Heat the oven to 375 degrees. Thinly slice the other half of the shallot, and on a small baking sheet, combine the shallot with the reserved sprout leaves, almonds, remaining 1 tablespoon oil and ¼ teaspoon salt. Toss to coat, then roast, tossing once or twice until the sprouts begin to crisp and brown, 10 to 12 minutes.
Step 5
Place the hot ingredients on top of the salad (do not toss) and serve immediately, with more cracked pepper on top.

Ratings

5 out of 5

829 user ratings

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Cooking Notes

Ed Hawco4 years ago

I really liked the contrast between the warm and crispy roasted leaves and the cold and snappy "slaw." This is one of those recipes that allows for a fair bit of flexibility in terms of ingredients; the main thing is to "slaw" the cores and roast the leaves. In my case I used about 18 sprouts, and that made 2-3 side-dish portions. (Served with BBQ ribs and oven fries.) I used pecorino Romano and peanuts because those are always on-hand for me.

Yvette4 years ago

Salad makes a nice, light dinner with a hunk of crusty bread. Really enjoyed the contrast of the warm components over the room temperature salad. Next time I would double the sliced shallots baked with the sprout leaves.

Melody4 years ago

Added a bit of apple cider vinegar and cranberries to the recipe as well. Would also recommend adding a bit of extra shallot as the person previously mentioned!

Katy3 years ago

Crisp pancetta added a wonderful crunch and flavour, also used more shallots..

jmee4 years ago

I loved the textures of this dish. One pound of brussels sprouts made just enough for three people for a side dish, so next time I'll use twice as many sprouts. On the other hand, there was more than enough dressing. In fact, I threw in some arugula as it felt over dressed. It's a forgiving recipe that accommodates invention so enjoy!

Charlotte4 years ago

I wish I knew what recipe you're referring to. It's not this one, but it sounds delicious.

Natalie4 years ago

I used a mandolin to shred the Brussels, worked perfectly. Also added a Gala Apple and dried cherries. Delicious.

Ben from New Orleans2 months ago

Delicious. Double or triple the shallot. Roast a LOT of the leaves in air fryer. Great with feta cheese. Sliced apple or dried fruit is also nice addition! I also add some red pepper flakes to add some spice.

lizb4 months ago

I subbed leeks for shallots and walnuts for almonds and it was delicious! Next time I think I would do more of the nuts. It was also missing a little sweetness for me (lots of bitterness/acidity between the raw brussels, lemon, vinegar, mustard), so I would either add more maple syrup or roast more of the leaves. Food processor is definitely your friend on this recipe (I used to shred sprouts & make dressing), and I agree with others that there was enough dressing to save some for another salad.

senorfuzz6 months ago

This was great even without the cheese. Highly recommend. Ate alongside homemade pizza - fantastic!

Tiana L.6 months ago

Overall, more work than the taste warranted. It wasn’t bad, it was just a lot of input for a mid-range salad. I added more veggies to it (lettuce, cucumber, tomatoes, and bell pepper) and it still felt lacking. I wonder if a punch of protein would help to make it taste/ feel heartier. Next time I think I will add crispy chickpeas or lentils to give it a boost.

Mindy6 months ago

This was absolutely fantastic, as is! It even kept for the next day, not to disappoint. This is a new fave in our house. Can be eaten as a meal.

Nat M7 months ago

This salad is to die for. I like to add a bit of shredded lettuce just to stretch it further. I also add finely sliced apple, dried cherries and pomegranate seeds if I have them. It is heaven!!!!

KenM8 months ago

We tried 3 new recipes from NYTCooking yesterday and this one was the clear winner. Not changing a thing about it and we will be adding this to our regular dinner routine. Thank you Susan Spungen. Happy Thanksgiving all!

Jt8 months ago

This is ok. Might be good with pomegranate seeds added.

Janey1 year ago

Divine! Bulked mine up with some roasted lentils

xtine1 year ago

Very nice salad! I used quite a bit of lemon juice on the raw brussels and needed almost no dressing. Don't let them sit too long if you like them crunchy. Next time would make twice as much of the warm roasted leaves with shallots...they were the best. I also used roasted (in advance) hazelnuts instead of almonds. Maybe next time I'd just use a little hazelnut oil with the minced raw shallots, and honey, for the dressing as needed.

maddzh1 year ago

Awesome! Added dried cranberries to give it some sweetness. You can also sub garlic for the shallot if you’re in a pinch, just be mindful when you roast the garlic that it doesn’t burn or else it will be bitter and unpleasant.

ce1 year ago

Less sherry vinegar

Marianne1 year ago

I used more honey otherwise it seemed a little bitter.

sd1 year ago

I HIGHLY recommend using hazelnuts instead of almonds. It adds the perfect amount of nuttiness!

MEP8051 year ago

A confusing recipe--the leaves section could be more clearly explained--that took a lot of work and did not yield a great salad. Everyone was excited to try this, but it was oddly bland. Do NOT substitute anything for the pecorino: the sharpness is key, and parmesan would not work.

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