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Shaved & Roasted Brussels Sprouts Salad
Whether you love Brussels sprouts — or want to love them — this is the salad for you. You can roast the pulled leaves and spicy walnuts with Serrano chiles in the oven, but I tucked mine in the airfryer for a quick and crispy finish. Paired with pulled Brussels sprouts leaves, shaved and tossed in a vibrant Lime, Maple & Dijon dressing, and all showered with a cloud of manchego, there are only happy bites!
Shaved & Roasted Brussels Sprouts Salad with Manchego and Spicy Walnuts
Makes: 8 cups
INGREDIENTS
Brussels Sprouts:
2 lbs brussels sprouts, rinsed and dried
2 tablespoons olive oil
2 teaspoons onion powder
½ teaspoon garlic salt
½ teaspoon Aleppo pepper or pinch of red pepper flakes
Sea salt and freshly cracked pepper to taste
1 cup freshly grated Manchego cheese
Spicy Walnut Topping:
1 cup walnut pieces, chopped
2 serrano chiles, thinly sliced
2 tablespoons fresh thyme leaves
1 tablespoon olive oil
Sea salt and freshly cracked pepper to taste
Lime, Maple & Dijon Dressing:
1 garlic clove, grated or minced
½ teaspoon garlic salt, optional
1-2 teaspoons Dijon mustard
Juice of 2 limes
Juice of 2 lemons
Splash of red wine vinegar, optional (I resort to this if citrus was not generous or I want a bit more acidity)
2 teaspoons maple syrup
½ cup olive oil
Sea salt and freshly cracked pepper
INSTRUCTIONS
•Preheat oven or airfryer to 400F.
•Thinly slice or shave half the brussels sprouts and reserve. Pull the leaves from the remaining half and set aside.
•To the bowl with the shaved brussels sprouts, add olive oil, onion powder, garlic salt, Aleppo pepper or chile flakes, plus salt and pepper to taste and toss to combine. Line a baking sheet with parchment paper and arrange brussels sprouts in a single layer. Roast until richly golden brown and crisp in places, 10-12 minutes.
•Meanwhile, make the spicy walnut topping my mixing all ingredients together in a medium bowl. Once oven or airfryer space becomes available, drop oven temperature to 350F and roast until walnuts are nicely toasted. Toss after 5 minutes and then again after each additional minute to ensure none of the nuts burn. Remove when they are deeply golden with a rich, sweetly nutty aroma and allow to cool and crisp.
•Dressing can be made up to 3 days in advance and can be done by blending all ingredients together in the bowl of a blender or whisking them all together in a medium bowl. When ready to assemble, pour desired amount of dressing over the brussels sprouts leaves and use your hands to gently squeeze and massage the leaves to soften and help them to absorb the dressing. Scatter roasted brussels sprouts and spicy walnuts overtop and then shower with the grated Manchego cheese. Enjoy!
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