Raw and Roasted Brussels Sprouts Salad

5 from 8 votes
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Raw and Roasted Brussels Sprouts Salad with toasted hazelnuts, ricotta salata, and a simple lemon-shallot dressing. Pair this warm brussels sprouts salad with your protein of choice for a restaurant-quality dinner.Warm brussels sprouts salad with shredded cheese in a white serving bowl

This recipe is inspired by my current favorite cookbook, Salad Freak, by Jess Damuck. She includes a Raw and Roasted Brussels Sprouts Caesar Salad that I’m absolutely smitten with.

The combination of crunchy, charred leaves with tender, shredded sprouts and roasted nuts is pure genius. Tie it together with a zippy dressing and salty cheese and you hit peak salad satisfaction. 

My version is somewhat of a nod to Italian cuisine with salty ricotta salata cheese, which is made from sheep milk. If you can’t find it, Pecorino Romano or even Manchego will also work.

This impressive salad comes together in just 25 minutes and pairs well with just about any entree. For example, spaghetti and meatballs, fish, chicken, or even steak.

And if you end up with leftovers, it’s just as delicious the next day.

How to Make a Raw and Roasted Brussels Salad

Whether you are prepping dishes in advance for dinner or are looking for healthy lunches you can meal prep for the week, this salad is a perfect choice.

  • Bonus: Because Brussels sprouts salads are so hearty, this salad can last several days in the refrigerator.

Raw and Roasted Brussels Sprouts Salad being tossed with dressing in a bowl

The Ingredients

  • Brussels Sprouts: You need 1 lb. of Brussels sprouts, half of which are torn and roasted, and the other half left raw and shredded. 
  • Hazelnuts: Look for whole, raw hazelnuts, as opposed to roasted. Alternatively, you can use walnut halves. Both are an excellent source of heart-healthy fats, vitamin E, and Manganese. 
  • Ricotta Salata: A salty, slightly cheese made from the whey of sheep milk, ricotta salata is perfect for grating over salads. If you can’t find it, Pecorino Romano or even Manchego will also work.
  • Olive Oil: Use a good quality extra-virgin olive oil since it is one of the main dressing components.
  • Shallots: You need 2 Tbsp of minced shallots, which soften just enough from the acidity of the dressing.
  • Lemon Juice: Use the juice of 1 whole lemon, which should be ~2 Tbsp, for the dressing.
  • Mustard: I suggest using a grainy, whole-grain mustard, as opposed to Dijon.
  • Honey: A little honey lends acid and sweetness to the dressing. Alternatively, you can use maple syrup.

The Directions

Step 1: Prepare Brussels Sprouts

Preheat oven to 450ºF.

Trim the stems off half of the Brussels sprouts and separate the leaves. The outer leaves should fall right off, however the inner leaves will require some tearing. Once you get down to the core of the sprout, slice it in half. Add the torn leaves and halved cores to a baking sheet and set aside.

Very thinly slice or shred remaining Brussels sprouts using one of these techniques:

How to Shave Brussels Sprouts:

  • Knife: Using a sharp chef’s knife, hold the stem of the Brussels sprout firmly and very thinly slice the bulb of the sprout into whisper-thin shreds.
  • Food Processor: If you have a food processor with a slicing blade like this, this is by far the quickest route. It takes fewer than 5 minutes to shred all of the sprouts.
  • Mandoline. Another easy option is a mandoline slicer. Hold the sprout firmly by the stem end and watch your fingers VERY carefully as you reach the end.

Add shaved brussels sprouts to a large bowl.Shaved and torn brussels sprouts on a wooden cutting board

Step 2: Roast Brussels Sprouts

Place hazelnuts on a cutting board and very roughly chop using a sharp chef’s knife. (Ideally, you only want to halve or quarter the nuts. If they’re chopped too small, they run the risk of burning.)

Add chopped hazelnuts to the baking sheet with Brussels sprouts leaves and cores and drizzle with 2 Tbsp. olive oil and 1/4 tsp. each kosher salt and black pepper.

Roast for 10 minutes.Brussels sprouts leaves and hazelnuts being roasted on a baking sheet

Step 3: Prepare Dressing

In a small bowl, combine shallots, lemon juice, mustard, and honey. While whisking constantly, gradually stream in remaining 3 Tbsp. olive oil until emulsified. Season with 1/4 tsp. each kosher salt and black pepper.

Let stand for 10 minutes to allow the shallots to soften.Lemon-shallot dressing being whisked in a gold bowl

Step 4: Assemble Warm Brussels Sprouts Salad

Add half of dressing to the bowl with shredded Brussels sprouts and toss to combine. Top with roasted Brussels sprouts and hazelnuts and grated cheese. Drizzle remaining dressing overtop, and finish with extra cracked black pepper.Shaved brussels being tossed with dressing in a white bowl

What to Serve with Brussels Sprouts Salad:

Make-Ahead and Storage Tips:

  • Make-Ahead: Shred the Brussels sprouts 1 day ahead and keep refrigerated. You can also prepare the dressing the day before.
  • Store: Refrigerate salad for up to 3 days. Enjoy chilled or closer to room temperature.

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If you give this warm Brussels sprouts salad a try, snap a pic and tag #dishingouthealth on Instagram so I can see your beautiful creations. Also, follow along on Facebook and Pinterest for the latest recipe updates!

5 from 8 votes

Raw and Roasted Brussels Sprouts Salad

Raw and Roasted Brussels Sprouts Salad with toasted hazelnuts, ricotta salata, and a simple lemon-shallot dressing. Pair with your entree of choice for a restaurant-quality dinner.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 5

Equipment

  • Large rimmed baking
  • Mixing bowls

Ingredients  

  • 1 lb. Brussels sprouts
  • 3/4 cup whole raw hazelnuts
  • 5 Tbsp. extra-virgin olive oil, divided
  • 1/2 tsp. each kosher salt and black pepper, divided
  • 2 Tbsp. minced shallots
  • 2 Tbsp. fresh lemon juice
  • 1 Tbsp. whole-grain mustard
  • 1 tsp. honey
  • 1 oz. ricotta salata cheese, shaved with a vegetable peeler (about 1/2 cup) sub Pecorino Romano or Manchego
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Instructions 

  • Preheat oven to 450ºF.
    Trim the stems off half of the Brussels sprouts and separate the leaves. The outer leaves should fall right off, however the inner leaves will require some tearing. Once you get down to the core of the sprout, slice it in half. Add the torn leaves and halved cores to a baking sheet and set aside.
    Very thinly slice or shred remaining Brussels sprouts using one of the methods in the notes section below.
    Add shaved brussels sprouts to a large bowl.
  • Place hazelnuts on a cutting board and very roughly chop using a sharp chef's knife. (Ideally, you only want to halve or quarter the nuts. If they're chopped too small, they run the risk of burning.)
    Add chopped hazelnuts to the baking sheet with Brussels sprouts leaves and cores and drizzle with 2 Tbsp. olive oil and 1/4 tsp. each kosher salt and black pepper; toss to coat.
    Roast for 10 minutes at 450ºF.
  • In a small bowl, combine shallots, lemon juice, mustard, and honey. Whisking constantly, gradually stream in remaining 3 Tbsp. olive oil until emulsified. Season dressing with remaining 1/4 tsp. each kosher salt and black pepper. Let stand for 10 minutes to allow the shallots to soften.
  • Add half of the dressing to the bowl with shredded Brussels sprouts and toss to combine. Top with roasted Brussels sprouts and hazelnuts and shaved cheese.
    Drizzle remaining dressing overtop, and finish with extra cracked black pepper. Toss to combine right before serving.

Notes

How to Shave Brussels Sprouts:
  • Knife: Using a sharp chef's knife, hold the stem of the Brussels sprout firmly and very thinly slice the bulb of the sprout into whisper-thin shreds.
  • Food Processor: If you have a food processor with a slicing blade like this, this is by far the quickest route. It takes fewer than 5 minutes to shred all of the sprouts.
  • Mandoline. Another easy option is a mandoline slicer. Hold the sprout firmly by the stem end and watch your fingers VERY carefully as you reach the end.

Nutrition

Serving: 1.33cups | Calories: 370kcal | Carbohydrates: 30g | Protein: 11g | Fat: 25g | Saturated Fat: 3g | Sodium: 450mg | Fiber: 12g | Sugar: 10g

I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.

If you love this recipe, please leave a star rating and review below!

 

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8 Comments

  1. Becky says:

    5 stars
    Brussels Sprouts are staple in our household but none have ever been as good as these! The hazelnuts take them to a whole new level! I used shaved Pecorino and it worked wonderfully. This would be a perfect side dish for the holidays(or on just a random weeknight)!! Prep can all be done ahead of time which I love. A must try for sure!

    1. Jamie Vespa says:

      I’m so glad you enjoyed it, Becky! Thank you for taking the time to leave a review!

  2. Katie says:

    5 stars
    Made this for dinner tonight and it was delicious and satisfying. On the list for repeat dinners!

  3. Deb Baker says:

    5 stars
    Wow do NOT sleep on this salad!! The textures, dressing, and everything was just so delicious. Thank you!

    1. Jamie Vespa says:

      I’m so glad you enjoyed the recipe, my friend! Thank you for taking the time to leave a review

  4. Kelli Ann says:

    5 stars
    This dish was amazing! Love the mashup of textures and the dressing is light and flavorful

    1. Jamie Vespa says:

      I’m so glad you enjoyed it, Kelli! Thank you for taking time to leave a review!

  5. Kyle says:

    5 stars
    I never liked Brussels until Dishing Out Health came into my life. Jamie just knows how to bring out the best in vegetables. This salad tastes great and I will be making it again soon.