Vegan Crispy Brussels Sprout Salad with Lemon Vinaigrette
Brighten up your meals with this Vegan Crispy Brussels Sprout Salad with Lemon Vinaigrette—a gorgeous combination of roasted Brussels sprouts, toasted almonds, and sweet dried cranberries, all brought together with a zesty, homemade lemon vinaigrette infused with Dijon mustard and a hint of maple syrup. Perfectly crispy and caramelized Brussels sprouts take center stage, offering a delightful contrast to the crunch of nuts and the tangy-sweet notes of the dressing. Ready in just 40 minutes, this gluten-free salad is an irresistible side or a satisfying light main. With vibrant fresh parsley and minimal prep, this dish is as simple as it is nutritious—ideal for weeknight dinners, holiday tables, or meal prep.
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Recipe Information
Ingredients
- 500 grams Brussels sprouts
- 3 tablespoons Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 50 grams Almonds
- 50 grams Dried cranberries
- 2 tablespoons Fresh parsley
- 3 tablespoons Lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon Maple syrup
- 0.5 teaspoon Garlic powder
Instructions
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
Wash and trim the Brussels sprouts, removing any yellow leaves, then slice them in half lengthwise.
In a large mixing bowl, toss the Brussels sprouts with 2 tablespoons of olive oil, salt, and black pepper.
Spread the Brussels sprouts evenly on the prepared baking sheet, cut side down.
Bake in the preheated oven for 20 to 25 minutes, until they are crispy and golden brown.
While the Brussels sprouts are roasting, toast the almonds in a dry skillet over medium heat for about 5 minutes until fragrant and lightly browned. Stir frequently to avoid burning.
In a small bowl, whisk together lemon juice, the remaining 1 tablespoon of olive oil, Dijon mustard, maple syrup, and garlic powder to make the lemon vinaigrette.
Once the Brussels sprouts are done, remove them from the oven and let them cool slightly.
In a large salad bowl, combine the crispy Brussels sprouts, toasted almonds, dried cranberries, and chopped parsley.
Drizzle the lemon vinaigrette over the salad and toss gently to combine all ingredients.
Adjust seasoning with additional salt and pepper if needed, then serve immediately.
Nutrition Facts
Calories |
1106 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.2 g | 87% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1412 mg | 61% | |
| Total Carbohydrate | 101.9 g | 37% | |
| Dietary Fiber | 28.6 g | 102% | |
| Total Sugars | 55.3 g | ||
| Protein | 28.3 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 286 mg | 22% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 157 mg | 3% | |
*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.
