If you haven’t made this AMAZINGLY Healthy Crunchy Roasted Brussels Sprout Salad yet, you’ve been missing out! The perfect combination of crispy roasted and raw and crunchy Brussels Sprouts tossed in an easy and delicious dressing. Keto and Vegan, this delicious salad can be served as a side dish or as a main meal!

Crunchy Brussels Sprout Salad

This quick and easy summer or any holiday salad is irresistibly crisp and tangy, with a simple sweet mustard dressing. Freshly toasted almonds along with crispy roasted Brussels sprouts combine to create a perfectly savoury crunch, while the sugar-free dried cranberries (or cherries) send it over the top.

I never ate Brussels sprouts as a kid so it’s a novelty to me now. I always avoided the mysterious mini cabbages that looked like they were made for gnomes at holiday gatherings and potlucks.

Looking back, I suspect that I missed out on a few wonderful side dishes. Oh well.

But lately, with the hot and humid summer days and nights we have been having, salads have been coming out of my kitchen like pizzas from a pizza joint!

My favourite salads are ones that combine both crispy cool ingredients along with some bits of warm comfort ingredients sprinkled throughout such as my Keto Warm Asparagus Bacon Salad and my Keto Asian Chicken Noodle Salad.

So, after picking up a 2 lb bag of sprouts at Costco, I decided to combine both a roasted as well as a raw Brussel Sprout salad recipe and see what would come of it.

4 bags of sprouts later, I finally decided to take the time away from eating this salad to write this post!!!

Brussels Sprouts Salad Ingredients

Brussels Sprouts: I got a large 2lb bag from Costco. If you want, you can always divide this recipe in half and use only 1 lb of Brussels Sprouts.

Extra Virgin Olive Oil - EVOO will be used twice in this recipe - once for roasting the Brussels sprouts and another time to make the salad dressing

Apple Cider Vinegar - This is a more mellow type of vinegar and imparts a slight fruitiness to the dressing

Dijon Mustard: Dijon mustard has a tangy, sharp, and strong flavour with a bit of spice. The commercial recipes made today use an ingredient with a low acidity level in the mustard, which allows the potency of the mustard seeds to shine through

Garlic Paste: Although I am sure a true chef would object to the use of garlic paste instead of fresh minced garlic, the ease of using the paste outweighs the taste difference in my world. I use Gourmet Gardens garlic paste but you can easily use 1 clove of freshly minced garlic instead.

Roasted Sliced Almonds or Pinenuts: You can use either of these two nuts which add a nice "crunch" to the salad. To roast the nuts, simply put them on a plate in the microwave and microwave on high for 1 minute at a time until they just begin to brown. Be careful taking the plate out of the microwave as it will be super hot!

No-Sugar-Added Cranberries: These dried cranberries add a tang to the salad as well as add a nice colour to the salad. I bought mine on Amazon but if you can't find any, you can simply omit them or add raisins, dried cherries or Craisins.

OPTIONAL INGREDIENTS: crumbled blue cheese, roasted salted sunflower seeds, cucumber and/or tomatoes

Making the Vegan Keto salad

Making this salad could not be any easier.

in a large skillet, add 2 tablespoon of oilve oil and heat on high
once hot, add in ½ of the shaved Brussels Sprouts
leave the sprouts, without stirring them, for about 3-5 minutes
carefully flip the sprouts over to caramelize the other side
while the Brussels sprouts are roasting, toast the nuts
whisk together the salad dressing
toss the raw and roasted Brussels sprouts with all the ingredients and serve

If you want to have some larger pieces of roasted Brussels sprouts, you can use my Keto Caramelized Skillet-Roasted Brussels Sprouts recipe instead of using this shredded version.

How to Shred Brussels Sprouts

While several grocery stores sell shredded Brussels sprouts, I prefer to shred them at home for this Brussels sprouts salad; I just find they’re fresher and taste better.

I’ve actually shredded and washed them and kept them in a zipper bag in the fridge for up to a week and they keep perfectly.

They’re very simple to shred and there is no need to remove the core.

Rinse Brussels sprouts and cut off a small piece of the stem end. Remove any discolored leaves.
Cut Brussels sprouts using one of the following 3 methods
- Run Brussels sprouts through your food processor
- Slice Brussels sprouts on a mandoline slicer (be sure to use the guard to keep your fingers safe)
- Thinly slice Brussels sprouts using a knife
Use immediately or place in a zipper bag and store up to one week.

What to Serve with this Keto Salad

This slaw is a great gluten-free salad or side dish. Brussels sprouts are generally best during the cooler months, so this recipe is perfect for fall/winter potlucks and holiday meals (such as Thanksgiving).

Here are some serving suggestions:

Craving more sprouts?

Here are a few more of my favourite recipes:

Crunchy Roasted Brussels Sprout Salad

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Print Recipe

If you haven’t made this AMAZING Crunchy Roasted Brussels Sprout Salad yet, you’ve been missing out! The perfect combination of crispy roasted and raw and crunchy Brussels Sprouts tossed in an easy and delicious dressing.

Total Time: 15 minutes
Yield: 4-6 servings 1x

Instructions

Prepare the Salad Dressing:

In a small bowl, whisk together the salad dressing ingredients and set it to the side.

Make the Roasted Brussels Sprouts:

In a large skillet, heat the oil on high heat. Once the oil has been thoroughly heated, add in the shaved Brussel sprouts. Stir them to cover them in oil and then smooth them out to cover the entire skillet. Press the Brussels sprouts down into the pan and leave them for about 5 minutes or until they begin to brown. Flip the sprouts over, flatten them into the skillet and cook for an additional 3-5 minutes or until they are browned to your liking.

Toast the Nuts:

Place the nuts on a microwave safe plate. Place the plate in the microwave on high for 1 minute. Carefully remove the plate and stir the nuts. Continue to repeat this process until the nuts begin to brown (you may want to do 30 second intervals as the nuts can go from browned to burnt VERY quickly!)

Assemble the Salad:

Combine the roasted and raw Brussels sprouts in a large bowl. Add the roasted almonds, cranberries and blue cheese (if using). Pour the salad dressing over the salad and toss to coat.