Creamy Roasted Brussel Sprout Salad with Candied Walnuts
If I had to choose a vegetable to eat every day for the rest of my life, it would most likely be roasted Brussels sprouts! I can down an entire bag by myself. And if they’re fried? It’s like candy to me. Last weekend, I made a delicious creamy brussel sprout salad for Easter! It was so easy to make and the perfect side-dish. I’m excited to make this for backyard bbq’s this summer! If you’re a brussel sprout lover or need a dish to make for a party (hopefully we’ll have those soon), you’ll love this recipe!
There are a lot of ingredients I will be adding next time I make this, so feel free to add these in there as well. I didn’t have any in the house, and the grocery store trips are limited these days. If you can, add in dried cranberries, sunflower seeds, and if you want to get even crazier…try adding in spiraled pasta!
I love how quick and easy this brussel sprout salad is! It’s vegan, gluten-free, and dairy-free.
Start by roasting the brussels sprouts for 30-minutes in the oven at 375. I flip them at the fifteen-minute mark! All ovens cook differently, so you may need to adjust the cooking time. You can season them with salt and pepper, or everything but the bagel seasoning.
Let the Brussels sprouts cool to room temperature before adding in the creamy sauce. I let mine sit in the fridge for a half-hour while I candied the walnuts and sliced up the onions.
Candy the walnuts by adding them to a frying pan with the vegan butter, brown sugar, and ground cinnamon. This is going to make your house smell like Christmas! Let them cool down along with the brussels sprouts.
For the creamy mixture, combine the tahini, apple cider vinegar, garlic powder, onion powder, black pepper, and veganaise. In a large bowl, coat the brussels sprouts and onions with the creamy sauce. Next, chop up the walnuts and fold them into the brussels sprout salad. This is where I would add in the sunflower seeds and cranberries (if I had them on hand!)
This was the perfect side dish to go with our grilled chicken and roasted potatoes.
Creamy Roasted Brussel Sprout Salad With Candied Walnuts
Ingredients
- 5 Cups Brussel Sprouts
- 1 Tbsp Vegan Butter
- 1 Tsp Ground Cinnamon
- 1 Tbsp Brown Sugar or honey / agave / maple syrup
- 1/2 Cup Walnuts
- 1/4 Cup Chopped Red Onion
- 1/3 Cup Veganaise
- 1/4 Cup Tahini
- 1/2 Tbsp Apple Cider Vinegar
- 1/2 Tsp Black Pepper
- 1 Tsp Onion Powder
- 1 Tsp Garlic Powder
Instructions
- Heat oven to 375Wash the brussels sprouts and slice them into halves. Place them on a baking sheet with cooking spray and bake for 25-30 minutes. Flip halfway through. Keep in fridge to chill
- Add the vegan butter to a frying pan with the walnuts on high heat.Once the butter has melted and the walnuts are coated, bring the heat down to medium-low. Mix in the cinnamon and brown sugar. Slowly mix for 2-3 minutes. Turn heat back up to high and mix for another 30-seconds. Allow them to chill.
- In a large mixing bowl, combine the chilled brussel sprouts, chopped onion, veganaise, tahini, black pepper, garlic powder, onion powder, and apple cider vinegar together.
- Once the brussel sprouts are coated, fold in the walnuts.
- Keep in the refrigerator until ready to serve!
I’m a huge fan of summer salads! I can’t wait to come up with more recipes for all the backyard barbecues this year! 😊
Questions for you!
- What is your favorite salad side-dish recipe?
- Do you have a favorite summer salad you think I’d love? Please share!
- How do you like your Brussels sprouts cooked?
more summer salads you may enjoy!
Hi, this recipe looks amazing and I’m excited to try it! Quick question… how would you suggest making the “creamy” dressing low fat instead of vegan?
Hi, Andrea!
You could always use a light mayo mixed with some Greek yogurt! 😊
Wowowow I usually just bake mine with olive oil and garlic powder, but I am definitely going to step it up with this recipe next time! Looks delicious. Thank you!
Baked with olive oil and garlic powder is another great way to enjoy them!
I hope you enjoy this recipe!!
Brussels sprouts are my absolute favourite! I always order them as a side when I’m eating out! ❤️✨
Charmaine Ng | Architecture & Lifestyle Blog
http://charmainenyw.com
Hi, Charmaine! Restaurants always make them the best!
Big SALAD LOVER over here! I have a few go too’s but my two current faves that I think you’ll love are French & an Asian inspired one. I love making my own ginger dressing (Kind of like what you would get a Teppan/Sushi place) in my blender with carrots, onion, ginger, rice vinegar little soy sauce and oil! I know you’ve probably had something like it at your local sushi place. But I put it on butter lettuce or romaine, I add more homemade pickled carrots & onions, homemade spicy krab, and fresh salmon it is amazing!
My French inspired is a take on a Nicoise salad with salmon/ahi or chicken fresh blanched green beans, hard boiled egg, kalamata olives tomatoes and sometimes I’ll even add some sautéed lentils and I’ll make a french vinaigrette or pick up the Brianna’s French Vinaigrette at Kroger. Its lemony & delicious! I’d love more recipes, especially during quarantine I’m trying to come up with new things to eat lol
Hi, Ashton!
That salad sounds amazing! Butter lettuce + crab = best combo!! I love adding sweet n’ spicy salad peppers to it too.
Thank you for those salad ideas!! I can’t wait to try them.
Yum!! Brussel sprouts are so good, I will eat the cooked anyway but my favourite way to eat them is roasted with honey and lemon zest. defiantly going to try this recipe. my favourite salad side dish is roasted hazelnuts and sweet potatoes with a balsamic dressing (I mite start adding roasted Brussel sprouts to it). A good summer salad recipe is grilled watermelon tossed with fresh strawberries and lettuce/mesclun toped with feta and balsamic dressing.
Thanks for shearing this recipe, Hope you have a great weekend!
Hi, Harriet!
I will have to try them with lemon zest. That sounds like an amazing combo!
You can’t go wrong with watermelon salads for summer!
Looks delicious! I love them too.
Just a heads up that they are called Brussels Sprouts with an S. Sorry – just one of those things that sticks out like a sore thumb for me. 😀
https://brians.wsu.edu/2016/05/19/brussel-sprout/
LOL you know what is so funny? I thought so too, and then I was like “ALEXA, how do you spell brussel sprouts” and she said “B-RU-S-S-E-L” 😂
Thank you for this delicious recipe! I used regular mayo with tahini and added a splash of honey.
Thanks for sharing 😊
I’ll have to try it with honey next time! xo