Delicious Roasted and Raw Brussels Sprouts Salad for Every Palate

Last Updated on February 12, 2026 by Aniela Recipes Team

As the leaves turn and autumn whispers its arrival, my kitchen transforms into a haven of comfort and flavor. It was on a crisp afternoon, while rummaging through my pantry, that I unearthed a forgotten bag of Brussels sprouts. An idea sparked, and I decided to bring them to life in a way that would celebrate both their roasted and raw wonders. Enter the Roasted and Raw Brussels Sprouts Salad!

This vibrant dish is a delightful dance of textures and flavors. The crunch of fresh Brussels sprouts, coupled with the warmth of roasted leaves and almonds, creates a symphony that promises to elevate your meal. Dressed with a zesty lemon and sherry vinaigrette, this salad not only appeals to the palate but also shines as a versatile side for any dinner gathering or a revitalizing lunch on its own. Trust me, this salad will leave you feeling invigorated and satisfied far from the greasy takeout options that once tempted us. Let s dive into this refreshing recipe that s as effortless as it is impressive!

Why Will You Love This Roasted and Raw Brussels Sprouts Salad?

Fresh, Vibrant Ingredients: This salad showcases the natural crunch of fresh Brussels sprouts and the nutty goodness of roasted almonds, creating a delightful contrast.
Zesty Flavor: The bright lemon and sherry vinaigrette adds a refreshing zing that elevates every bite.
Quick to Prepare: With minimal prep and just a 10-12 minute cook time, you ll have this salad ready in a flash.
Versatile Dish: Perfect as a side at family gatherings or a light lunch, this salad fits any occasion.
Healthy Twist: Ditch the takeout this salad is a nutritious option packed with flavor and texture!
Experience the magic of fresh ingredients with this delicious dish that s a sure crowd-pleaser!

Roasted and Raw Brussels Sprouts Salad Ingredients

Get ready to mix vibrant flavors!

For the Salad

• Brussels sprouts a pound of these gem-like veggies provides both raw crunch and roasted richness.
• Fresh lemon juice 2 tablespoons brightens the salad, enhancing the flavors wonderfully.
• Kosher salt ¾ teaspoon helps to balance and season the ingredients perfectly.
• Shallot 1 small shallot gives a mild sweetness; use half fresh in the dressing and half roasted for depth.
• Sherry vinegar 2 tablespoons adds a lovely tang that beautifully complements the salad.
• Dijon mustard 1 tablespoon provides an extra layer of flavor in the dressing.
• Honey or maple syrup 1 teaspoon sweetens the vinaigrette for a balanced taste profile.
• Black pepper a few grinds for an added kick of spice.
• Extra-virgin olive oil 5 tablespoons enrich the dressing and help meld all flavors together.
• Pecorino Sardo, shaved 1 ½ ounces (about 1 scant cup) brings a salty, creamy element that ties it all together.
• Whole raw almonds, roughly chopped cup adds a delightful crunchy contrast to the texture of raw and roasted components.

For Roasting

• Reserved Brussels sprout leaves the large leaves pulled from the sprouts, provide excellent roasting flavor.
• Additional olive oil 1 tablespoon for tossing ensures an even roasting, enhancing their nutty flavor.
• Extra kosher salt just ¼ teaspoon for perfect seasoning during roasting.

Elevate your meal with this Roasted and Raw Brussels Sprouts Salad!

How to Make Roasted and Raw Brussels Sprouts Salad

1. Trim the Brussels Sprouts: Begin by cutting off ¼-inch from the bottoms of the sprouts. Peel away the large leaves set them aside, and shred the remaining sprouts thinly using a food processor or a knife to get 5 to 6 cups.

2. Massage the Sprouts: Toss the shredded Brussels sprouts in a bowl with 2 tablespoons of lemon juice and ¼ teaspoon of kosher salt. Use your hands to massage the mixture, which will tenderize the sprouts. Set aside while you prepare the dressing.

3. Make the Dressing: Finely mince half of the shallot and mix it with sherry vinegar, mustard, honey, ¼ teaspoon kosher salt, and a few grinds of black pepper. Gradually whisk in 4 tablespoons of olive oil, then drizzle this delightful dressing over the sprouts, tossing to combine. Add the shaved Pecorino Sardo and transfer the salad to a serving bowl. (You can cover this and refrigerate for up to 4 hours if you re not serving immediately).

4. Roast the Reserved Leaves: Preheat your oven to 375 °F. Thinly slice the remaining shallot, and toss it together with the reserved sprout leaves and chopped almonds on a small baking sheet. Drizzle with 1 tablespoon of olive oil and season with ¼ teaspoon of kosher salt; roast for 10 to 12 minutes, tossing once or twice until the sprouts are crispy and browned.

5. Serve the Salad: Once the roasted mixture is ready, place it on top of the salad without tossing, and serve immediately. Finish with an extra sprinkle of cracked black pepper for a delightful finish.

Optional: For added texture, sprinkle some extra nuts on top just before serving.
Exact quantities are listed in the recipe card below.

Roasted and Raw Brussels Sprouts Salad Variations

Feel free to personalize your salad experience with these exciting variations!

• Vegan: Swap Pecorino Sardo for nutritional yeast to maintain a cheesy flavor while keeping the dish plant-based.
• Nut-Free: Replace almonds with sunflower seeds for a crunch that s free from nut allergens. They add a delightful pop without sacrificing texture!
• Spicy Kick: Add a pinch of red pepper flakes to the dressing for an extra layer of heat that dances on your palate. This small addition makes a big impact!
• Fruit Infusion: Toss in diced apples or pears for a sweet contrast to the savory elements of the salad. Their natural sweetness brightens every bite!
• Herb Boost: Incorporate fresh herbs like parsley, dill, or chives to elevate the flavor profile while adding a vibrant color to your dish. A sprinkle of freshness can transform your salad!
• Citrus Twist: Experiment with orange juice or lime juice instead of lemon juice for a different citrusy brightness that complements the Brussels sprouts beautifully.
• Cheese Variation: Try using feta or goat cheese for a tangy twist that pairs wonderfully with the roasted components. The creaminess offers an exciting change!
• Extra Crunch: Sprinkle toasted sesame seeds on top just before serving for an unexpected crunchy contrast that brings depth to every bite.

Get creative and discover your favorite combination with this delightful salad!

Tips for the Best Roasted and Raw Brussels Sprouts Salad

• Choose Fresh Sprouts: Look for firm, vibrant Brussels sprouts without blemishes. Fresh produce ensures the best flavor and texture in your salad.
• Don t Skip Massaging: Massaging the shredded sprouts with lemon juice and salt is a key step. This tenderizes the raw Brussels sprouts, avoiding a tough bite.
• Mind the Roasting Time: Keep an eye on the reserved leaves while roasting. They can go from perfectly crispy to burnt quickly, which can ruin the salad.
• Mix Well Before Serving: When combining the salad with the roasted ingredients, salt helps bring the flavor together. Toss just before serving to maintain desired texture.
• Adjust Seasoning: Taste before serving! You may want to add more salt or pepper to your Roasted and Raw Brussels Sprouts Salad to enhance the flavors.

What to Serve with Roasted and Raw Brussels Sprouts Salad?

A feast for the senses awaits as you complement this vibrant dish with delightful pairings that harmonize beautifully.

• Creamy Mashed Potatoes: Their rich, buttery texture balances the crunch of the salad, making for a comforting contrast.
• Lemon Herb Grilled Chicken: The citrus notes from the chicken echo the zesty dressing, creating a cohesive flavor experience.
• Quinoa Pilaf: This nutty salad offers a wholesome grain option that complements the textures and adds heartiness to your meal.
• Artisan Bread: A crusty loaf provides a perfect vehicle for scooping up the salad and enjoying every last flavor.
• Roasted Root Vegetables: Their natural sweetness pairs wonderfully with the tangy salad, enhancing the autumn vibes on your plate.
• Fruit Salad: A refreshing mix of seasonal fruits will cleanse the palate, balancing the richness of the main course perfectly.
• Sauvignon Blanc: This crisp white wine brings acidity that lifts the flavors and complements the zing of the vinaigrette.
• Chia Seed Pudding: For dessert, this light and healthy treat is a wonderfully sweet way to finish off your meal.

With each pairing, create a meal that s sure to impress and leave everyone craving more!

Make Ahead Options

These Roasted and Raw Brussels Sprouts Salad components are perfect for busy cooks looking to save time! You can prepare the shredded Brussels sprouts mixed with lemon juice and salt up to 24 hours in advance, storing them in an airtight container in the refrigerator. Additionally, the dressing can be made ahead of time and refrigerated for up to 3 days to allow the flavors to meld beautifully. When you re ready to serve, simply toss the sprouts and dressing together, roast the reserved sprout leaves and almonds for about 10-12 minutes, and layer them on top of the salad. This way, you ll enjoy a fresh, vibrant salad just as delicious as if you made it all in one go!

How to Store and Freeze Roasted and Raw Brussels Sprouts Salad

Fridge: Store leftovers in an airtight container for up to 3 days. Keep the roasted elements separate if possible to maintain their crunch.

Freezer: Freezing is not recommended for this salad due to the texture changes in the Brussels sprouts and almonds.

Reheating: If you do have leftovers that include the roasted leaves, reheat them in a 375 °F oven for about 5 minutes to restore crispness before serving.

Freshness Tips: For best flavor, prepare the dressing fresh and add it right before serving your Roasted and Raw Brussels Sprouts Salad.

Roasted and Raw Brussels Sprouts Salad Recipe FAQs

How do I choose the best Brussels sprouts?
Absolutely! Look for Brussels sprouts that are firm, compact, and bright green. Avoid those with yellow leaves or dark spots, as these indicate over-ripeness. Fresh sprouts have a pleasant, crisp texture, ensuring a delightful crunch in your salad.

How should I store leftovers?
You can store any leftover Roasted and Raw Brussels Sprouts Salad in an airtight container in the fridge for up to 3 days. If possible, try to keep the roasted almonds and leaves separate. This will help maintain their crunchiness!

Can I freeze this salad?
Freezing this salad isn t recommended due to texture changes in the Brussels sprouts and almonds once thawed. Instead, enjoy it fresh! If you do have leftover roasted leaves, they can be stored in the freezer in an airtight container for up to 3 months, but they might lose their original crispness.

What do I do if my dressing looks too thick?
Very good question! If your dressing seems too thick, simply whisk in a bit of water or extra olive oil to reach your desired consistency. This will bring the flavors together beautifully, making it easier to pour over your salad.

Are there any dietary considerations for this salad?
For sure! If you re accommodating allergies, be sure to check for nut sensitivity as this recipe includes almonds. For a dairy-free option, you can simply omit the Pecorino Sardo or replace it with a plant-based cheese alternative. Always feel free to adapt the recipe as needed!

How do I keep my raw Brussels sprouts from being tough?
Indeed, to avoid a tough bite, make sure to massage the shredded Brussels sprouts with lemon juice and salt. This process helps to tenderize them before mixing in the dressing. Allow them to sit for a few minutes; this can make a world of difference in texture!