This Roasted Brussels Sprout Salad is a vibrant, flavor-packed dish that’s both satisfying and nutritious.
Loaded with fiber-rich Brussels sprouts, crunchy pinenuts, and a touch of prosciutto, it provides plant-based protein and healthy fats from olive oil and tahini.
Quick to prepare and easy to customize, it’s perfect for everyday meals or effortless meal prep.
Roasted Brussels Sprout Salad
Equipment
- 2 Large Baking Sheets
- Blender or food processor
- Measuring cups and spoons
- Knife and cutting board
- Mixing Bowls
Ingredients
For the Salad:
- 6 cups Brussels sprouts thinly sliced or shredded
- 2 tbsp extra virgin olive oil
- Salt and black pepper to taste
- 1 tbsp balsamic vinegar
- 6 tbsp salted butter divided
- 1 ½ cups Panko breadcrumbs
- ¼ cup pinenuts
- 2 cloves garlic grated
- 3 oz prosciutto torn into pieces
- 1 cup grated Manchego or Parmesan cheese
- ½ cup dried cranberries
For the Tahini Dressing:
- ½ cup tahini
- ½ cup extra virgin olive oil
- ¼ cup fresh lemon juice
- 1 tbsp Worcestershire sauce
- 1 –2 cloves garlic grated
- ¼ –½ cup water to thin, as needed
Instructions
- Preheat Your Oven: Start by preheating your oven to 425°F (220°C). This ensures the Brussels sprouts and other ingredients roast evenly, achieving a perfect golden-brown color and a slightly caramelized flavor. While the oven warms up, gather all your ingredients and equipment—this keeps your workflow smooth and stress-free.
- Prepare the Brussels Sprouts: Take 6 cups of fresh Brussels sprouts and trim off the tough stem ends. Remove any wilted outer leaves. Thinly slice or shred them using a sharp knife or a mandoline for uniform pieces. The thinner slices help the sprouts roast quickly and develop a tender yet slightly crisp texture.
- Toss with Olive Oil and Seasoning: Place the shredded Brussels sprouts in a large mixing bowl. Drizzle with 2 tablespoons of extra virgin olive oil. Season generously with salt and freshly ground black pepper. Toss everything together with your hands or a spatula until the sprouts are evenly coated in oil and seasoning. This step ensures each bite is flavorful.
- First Roast – Light Char: Spread the seasoned Brussels sprouts evenly on a baking sheet in a single layer. Avoid overcrowding, as this can cause steaming instead of roasting. Place the sheet in the preheated oven and roast for 15 minutes. You’ll notice the edges beginning to brown slightly—this is when the natural sweetness of the sprouts starts to develop.
- Add Balsamic Vinegar and Butter: Remove the baking sheet carefully from the oven. Drizzle 1 tablespoon of balsamic vinegar over the partially roasted sprouts, then add 3 tablespoons of butter. Gently toss the Brussels sprouts to coat them in the butter and vinegar. Return them to the oven for an additional 10 minutes. The butter should begin to brown slightly, enhancing the nutty aroma and deepening the flavor.
- Prepare the Crunchy Topping: While the Brussels sprouts finish roasting, prepare the breadcrumb mixture. In a separate bowl, combine 1 ½ cups of Panko breadcrumbs, ¼ cup pinenuts, and 2 cloves of grated garlic. Add the remaining 3 tablespoons of butter and a pinch of salt. Toss until the butter is evenly distributed and the crumbs are lightly coated.
- Roast the Breadcrumbs and Prosciutto: Spread the breadcrumb mixture on another baking sheet. Arrange the torn 3 ounces of prosciutto around the crumbs in a single layer. Place in the oven and bake for about 10 minutes, or until the breadcrumbs turn golden brown and the prosciutto becomes crispy. Watch closely to prevent burning. This creates a crunchy, savory topping that adds texture and flavor contrast to the salad.
- Make the Tahini Dressing: While the toppings are roasting, prepare the dressing. In a blender or food processor, combine ½ cup tahini, ½ cup extra virgin olive oil, ¼ cup fresh lemon juice, 1 tablespoon Worcestershire sauce, and 1–2 cloves of grated garlic. Blend until completely smooth. If the dressing is too thick, gradually add ¼–½ cup water until you reach a pourable consistency. Taste and adjust salt as needed. The dressing should be creamy, tangy, and slightly nutty.
- Combine Brussels Sprouts and Dressing: Once the Brussels sprouts are roasted, transfer them to a large mixing bowl. Drizzle the tahini dressing over the hot sprouts. Sprinkle in 1 cup of grated Manchego or Parmesan cheese. Gently toss everything together until the sprouts are evenly coated with the dressing and cheese. This step ensures each bite is creamy, cheesy, and packed with flavor.
- Assemble the Salad: Transfer the dressed Brussels sprouts to a serving bowl.Sprinkle the roasted breadcrumbs, pinenuts, and crispy prosciutto over the top. Add ½ cup of dried cranberries for a pop of color and a hint of tart sweetness. The combination of textures—tender sprouts, crunchy toppings, chewy cranberries—creates a satisfying salad experience.
- Serve and Enjoy: Serve immediately while warm, or allow the salad to cool slightly for a room-temperature version. This salad works perfectly as a hearty side dish, a main for a light lunch, or even as a make-ahead option for meal prep. Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Notes
- Use fresh Brussels sprouts for the best flavor; older sprouts can be bitter.
- Shredding the sprouts thinly ensures even roasting and a tender texture.
- Adjust the amount of butter based on your preference for richness.
- Toast the pinenuts and breadcrumbs carefully—they can burn quickly at high heat.
- The tahini dressing can be made ahead and stored in the fridge for up to a week.
- For a vegetarian version, omit the prosciutto or replace with roasted chickpeas for crunch.
- Cranberries can be substituted with dried cherries or raisins for variety.
- This salad is best served warm, but it also tastes great at room temperature.
Chef’s Secrets For Maximum Flavor
To really elevate this salad, focus on layering flavors and textures.
Start by ensuring your Brussels sprouts are thinly shredded; this allows them to caramelize quickly and evenly while keeping a tender interior.
Browning the butter adds a rich, nutty undertone that balances the tang of the balsamic vinegar.
Toasting the Panko breadcrumbs with garlic and pinenuts separately ensures they remain crisp and flavorful rather than soggy.
For the tahini dressing, using freshly squeezed lemon juice and grating the garlic instead of mincing gives a smoother, creamier consistency with a subtle sharpness.
Small adjustments like these make a noticeable difference, creating a salad that’s both visually appealing and bursting with flavor.
Serving Suggestions For Perfect Pairing
This roasted Brussels sprout salad is versatile and pairs beautifully with a variety of dishes.
Serve it alongside roasted chicken, grilled salmon, or seared steak for a balanced meal.
It also works as a hearty side for vegetarian or vegan mains if you skip the prosciutto.
For a light lunch, add some cooked quinoa or chickpeas to turn it into a protein-rich, fiber-packed bowl.
Garnish with extra cranberries, a sprinkle of Parmesan, or a drizzle of tahini dressing just before serving to enhance presentation and taste.
Its mix of textures—crunchy, creamy, and chewy—makes it enjoyable for every palate.
Storage Tips For Freshness
Store leftover salad components separately for optimal freshness.
Keep the roasted Brussels sprouts in an airtight container in the refrigerator for up to 2 days.
The tahini dressing can be stored in a jar or airtight container in the fridge for up to one week—just give it a good shake before using.
Keep the crispy breadcrumb and prosciutto mixture separate to preserve crunch; re-toast lightly in the oven if needed before serving.
Avoid mixing everything too far in advance, as the dressing will soften the toppings.
This approach keeps the salad vibrant, crunchy, and flavorful for future meals.
Frequently Asked Questions
1. Can I make this salad vegan?
Absolutely! Simply omit the prosciutto and butter, and substitute the cheese with a plant-based alternative or nutritional yeast.
Use olive oil or a vegan butter substitute for roasting, and the salad will remain just as flavorful and satisfying.
2. Can I prepare this salad ahead of time?
Yes! You can roast the Brussels sprouts and prepare the tahini dressing a day in advance.
Store the roasted sprouts in an airtight container in the refrigerator, and keep the dressing separate until ready to serve. Add the crispy breadcrumbs and prosciutto just before serving to maintain texture.
3. Can I use frozen Brussels sprouts?
While fresh Brussels sprouts are recommended for optimal texture, you can use frozen ones in a pinch.
Thaw and pat them dry thoroughly before roasting to avoid excess moisture, which can prevent proper caramelization.
4. How can I make the breadcrumbs extra crunchy?
For maximum crunch, toast the Panko breadcrumbs, pinenuts, and garlic separately in a pan with butter over medium heat.
Stir frequently and watch closely—they can go from golden to burnt very quickly. This ensures a crunchy topping that stands out in every bite.
5. Can I adjust the dressing flavor?
Definitely! The tahini dressing is versatile. Add extra lemon juice for brightness, a pinch of cayenne for heat, or a small drizzle of honey for subtle sweetness.
Adjust the water to achieve your preferred consistency, making it either thick for coating or pourable for drizzling.
