Roasted Brussels Sprout Salad with Walnut Crumble - Practical Delight | Clean Recipes
Hello dear kitchen friends! Today, I want to share with you a salad recipe that is both practical and incredibly delicious: Roasted Brussels Sprout Salad with Walnut Crumble. Believe me, this recipe will brighten up your tables! If you're looking for a healthy and filling salad, you're in the right place. The crispy texture of Brussels sprouts combined with the umami-rich flavor of walnut crumble creates a wonderful taste. Come on, step into the kitchen and let's prepare it together!
- 2 cups thinly sliced or shredded Brussels sprouts
- 2 teaspoons extra virgin olive oil
- 1 teaspoon maple syrup
- 1/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper or gochugaru chili flakes
- 1/2 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/2 cup raw walnuts
- 1 tablespoon sun-dried tomatoes
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 3 to 4 cups fresh spring greens
- 1/2 cup cherry tomatoes (halved)
- 2 tablespoons lemon juice
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme or 1 teaspoon fresh
- 1/2 teaspoon garlic powder or 1 small clove minced garlic
- Vegan parmesan, chopped fresh basil or parsley for topping
Preheat your oven to 215° C (420° F). Meanwhile, slice or shred the Brussels sprouts. Ready? Now we've come to the most fun part!
Place the Brussels sprouts in a bowl, add olive oil and maple syrup. Mix well to coat all sides. Sprinkle the spices and herbs and mix again thoroughly.
Spread the Brussels sprouts evenly on a baking sheet lined with parchment paper and place in the oven. Check at the 13th minute and move them slightly. Remove from the oven when the edges become crispy.
Grind the walnuts in a food processor, then add the sun-dried tomatoes, garlic, and salt and grind a bit more. If desired, you can adjust the consistency by adding a teaspoon of olive oil.
Transfer the walnut mixture to a small baking dish and add it to the oven in the last minute of the Brussels sprouts' cooking time. After removing the Brussels sprouts, leave the walnut mixture in the warm oven for a few more minutes.
Halve the cherry tomatoes and add them to a bowl with the greens. Add the roasted Brussels sprouts and walnut crumble.
Prepare the dressing by mixing the ingredients and drizzle over the salad. Garnish with fresh herbs and, if desired, vegan parmesan. Enjoy your meal!
Roasted Brussels Sprout Salad with Walnut Crumble - Practical Delight | Clean Recipes Cooking Tips
Don't forget to check the Brussels sprouts in the oven, as each oven may cook differently. To make the walnut crumble even tastier, try adding a few drops of olive oil.
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