Soy-Free Crispy Brussels Sprout Salad with Lemon Vinaigrette
Bright, zesty, and irresistibly crunchy, this Soy-Free Crispy Brussels Sprout Salad with Lemon Vinaigrette is the perfect balance of flavor and texture. Roasted to golden perfection, the Brussels sprouts boast a delicious crispiness that pairs beautifully with the tangy, lightly sweet homemade lemon vinaigrette. Tossed with crumbled feta, toasted almonds, and fresh parsley, this easy-to-make salad is a flavorful and healthy addition to any meal. Best of all, it uses simple, wholesome ingredients and is completely soy-free, making it ideal for those with dietary restrictions. Ready in just 35 minutes, this vibrant salad can be served warm or at room temperature, making it a versatile choice for holidays, potlucks, or weeknight dinners.
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Recipe Information
Ingredients
- 500 g Brussels sprouts
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Lemon juice
- 1 teaspoon Dijon mustard
- 2 teaspoons Honey
- 0.5 teaspoon Garlic powder
- 50 g Crumbled feta cheese
- 50 g Toasted almonds, sliced
- 2 tablespoons Fresh parsley, chopped
Instructions
Preheat your oven to 200°C (400°F).
Trim the ends of the Brussels sprouts and remove any discolored outer leaves.
Slice the Brussels sprouts in half, ensuring they are of similar size for even cooking.
In a large bowl, toss the Brussels sprouts with 2 tablespoons of olive oil, salt, and black pepper until well coated.
Spread the Brussels sprouts in a single layer on a baking sheet lined with parchment paper.
Roast in the preheated oven for 20 minutes, or until the Brussels sprouts are golden brown and crispy, tossing halfway through for even browning.
While the Brussels sprouts are roasting, prepare the lemon vinaigrette. In a small bowl, whisk together the lemon juice, 1 tablespoon of olive oil, Dijon mustard, honey, and garlic powder until well combined.
Once the Brussels sprouts are roasted, transfer them to a serving bowl and allow them to cool slightly.
Drizzle the lemon vinaigrette over the crispy Brussels sprouts and toss to evenly coat.
Add the crumbled feta cheese, toasted almonds, and chopped parsley to the salad.
Gently toss again to combine all the ingredients.
Serve the salad warm or at room temperature as a delicious soy-free appetizer or side dish.
Nutrition Facts
Calories |
1087 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.9 g | 101% | |
| Saturated Fat | 15.7 g | 78% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 3393 mg | 148% | |
| Total Carbohydrate | 69.8 g | 25% | |
| Dietary Fiber | 24.6 g | 88% | |
| Total Sugars | 26.3 g | ||
| Protein | 38.1 g | 76% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 472 mg | 36% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 493 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
