Creamy Roasted Brussels Sprout Salad with Candied Walnuts

brussels sprouts, vegan, salad, brussel sprout salad, summer recipe, easy, creamy, walnuts, roasted, vegetable side dish, roasted vegetables, onion, healthy eating, summer picnic, barbecue

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 brussel 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!brussels sprouts, vegan, salad, brussel sprout salad, summer recipe, easy, creamy, walnuts, roasted, vegetable side dish, roasted vegetables, onion, healthy eating, summer picnic, barbecue
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!
brussels sprouts, vegan, salad, brussel sprout salad, summer recipe, easy, creamy, walnuts, roasted, vegetable side dish, roasted vegetables, onion, healthy eating, summer picnic, barbecueI 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.
brussels sprouts, vegan, salad, brussel sprout salad, summer recipe, easy, creamy, walnuts, roasted, vegetable side dish, roasted vegetables, onion, healthy eating, summer picnic, barbecue
Let the brussel 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.
brussels sprouts, vegan, salad, brussel sprout salad, summer recipe, easy, creamy, walnuts, roasted, vegetable side dish, roasted vegetables, onion, healthy eating, summer picnic, barbecueFor 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!)brussels sprouts, vegan, salad, brussel sprout salad, summer recipe, easy, creamy, walnuts, roasted, vegetable side dish, roasted vegetables, onion, healthy eating, summer picnic, barbecue
This was the perfect side dish to go with our grilled chicken and roasted potatoes.

brussels sprouts, vegan, salad, brussel sprout salad, summer recipe, easy, creamy, walnuts, roasted, vegetable side dish, roasted vegetables, onion, healthy eating, summer picnic, barbecue
5 from 2 votes
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Creamy Roasted Brussel Sprout Salad With Candied Walnuts

Keyword brussel sprouts, summer salad, side dish, healthy, gluten-free, dairy-free, vegan, light, no added sugar
Author Taralynn McNitt

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

  1. Heat oven to 375

    Wash 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

  2. 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.

  3. 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.

  4. Once the brussel sprouts are coated, fold in the walnuts.

  5. Keep in the refrigerator until ready to serve!

brussels sprouts, vegan, salad, brussel sprout salad, summer recipe, easy, creamy, walnuts, roasted, vegetable side dish, roasted vegetables, onion, healthy eating, summer picnic, barbecueI’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!

  1. What is your favorite salad side-dish recipe?
  2. Do you have a favorite summer salad you think I’d love? Please share!
  3. How do you like your brussel sprouts cooked?

more summer salads you may enjoy!

Comments

  • Katie

    5 stars
    Thank you for this delicious recipe! I used regular mayo with tahini and added a splash of honey.

    Reply to Katie
  • Marlene

    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/

    Reply to Marlene
    • Taralynn McNitt

      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” 😂

      Reply to Taralynn McNitt
  • harriet

    5 stars
    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!

    Reply to harriet
    • Taralynn McNitt

      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!

      Reply to Taralynn McNitt
  • Ashton Jury

    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

    Reply to Ashton Jury
    • Taralynn McNitt

      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.

      Reply to Taralynn McNitt
  • Charmaine Ng | Architecture & Lifestyle Blog

    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

    Reply to Charmaine Ng | Architecture & Lifestyle Blog
  • Miriam Green

    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!

    Reply to Miriam Green
  • Andrea

    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?

    Reply to Andrea

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