This salad completes me.
You can't not like Brussels sprouts after you taste this salad. It's like the epitome of brussels sprout potential---roasted and then, and THEN.... slathered in the most deliciously creamy (yet vegan) and totally decadent curry sauce. And ya know, throw some chewy golden raisins and crunchy toasted walnuts in there just cuz.
This salad is everything. The flavor and texture is nothing short of spot on. Blending almonds and water as the base of the dressing creates this insane creaminess that's quite literally finger-lickin' good. The slight sweetness in the dressing comes from dates, my favorite natural sweetener ever. I'm convinced that dates have no flaws.
I originally made this salad for Alchemy because it gets better and better as the flavors merry together in the fridge. I know people turn their noses up at Brussels sprouties, but trust me, these aren't the boring boiled kind that plagued your childhood. You have no option but to make them and love them and make them again and love them even more the next time.
Though I'm no carnivore, I have a strong hunch that these would be quite tasty with some bacon mixed in. Perhaps some coconut bacon or eggplant bacon for us herbies?
This is like the little black dress of salads. Everyone needs one!
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Curried Brussels Sprout Salad
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 mins
- Yield: 4-6 1x
- Category: Side Dish
Description
Packed with golden raisins and toasted walnuts, this creamy brussels sprout salad is so delicious that you'd never guess it was healthy and guilt-free!
Ingredients
For the salad:
- 6 cups brussels spouts, sliced into halves or thirds
- 1 tbsp olive oil
- ½ cup golden raisins
- ½ cup chopped walnuts
For the dressing:
- ½ cup water
- ¼ cup raw almonds
- 1 tbsp apple cider vinegar
- 2 pitted Medjool dates
- 1 tsp fresh ginger
- ½ tsp Dijon mustard
- 1 tsp curry powder
- ¼ tsp turmeric
- ½ tsp salt
Instructions
- Preheat oven to 400F.
- Slice ends off brussels sprouts and then slice in halves or thirds. Place in an even layer on lined baking sheet (you may need two). Drizzle with olive oil. Roast for 20-25 minutes, or until browned.
- Meanwhile, combine all dressing ingredients in a blender. Blend until completely smooth and creamy.
- In a large bowl, combine roasted brussels sprouts, golden raisins, and walnuts. Drizzle the with the dressing and toss to combine.
Notes
Inspired by this Kale Slaw with Curried Almond Dressing
April Murray says
Such a great recipe! And easy. My hubby also loved it.
Alexis Joseph says
Yay! I love this recipe! Thanks for letting me know, April.
Susan says
Approximately how many servings does this mqke?
Alexis Joseph says
The yield is 4-6 servings. Enjoy!
Carol Glinski says
I don't see the recipe. would you mind posting it or just send it to me please!
Alexis says
Thanks for letting me know. There's a glitch in my site with certain recipes not showing up but I'm working on resolving it!
Ashley says
I love this dressing! I made the salad with asparagus because my grocery store didn't have Brussels sprouts. My 3-year-old son would not stop eating the extra dressing with a spoon!
Real Food with Dana says
oh my gosh. love love love. Roasted brussels sprouts IN a salad?! ugh. I can't. I just can't. But oh YES i totally can for this salad. Genius idea, cannot wait to try it out!!
Alex says
Literally obsessed with this recipe! Drooling just thinking about it. Second time making it and this time I added a can of chickpeas, which I roasted with the brussel sprouts. Made for a great protein and veggie packed meal!
Alexis says
AWESOME! I love that you roasted the chickpeas with the brussels sprout. Epic idea plus a little protein boost 🙂
Mallory says
Love it!!! I've affectionately nicknamed this dressing the "crack curry sauce" because every time I make it, I can't help but get every little drip out of the food processor with my hands, Poor Bear-style...seriously no shame! I've used cashews instead almonds since I have a huge bag to use up and found that the dressing is also great on roasted broccoli, cauliflower, and mixed winter veggies. Thanks for sharing!
Alexis says
Mallory, this was the funniest comment ever! I'm so thrilled that you're loving the salad Pooh-bear style. I can't wait to try it with cauliflower!
Erica {Coffee & Quinoa} says
I made this last week and fell in love! The flavors and textures are so perfect together. We used goji berries because my hubby has some odd raisin aversion. Next time I'm doubling it to ensure lots of leftovers!
Alexis says
Awwww fabulous! It's kind of addicting isn't it?!
Anna says
I picked up the things I needed and I just made this. Wow! It was easy and it is so delicious!! Thank you so much!!!
Sarah Kat says
I have Brussels sprouts sitting in my fridge right now that I was trying to decide how to cook so my husband will eat them. I'm going to try this, he loves curries! Looks SO good.
Alexis says
Awesome! Hope you love it!
Alexis says
Yew bacon alien, yew! So Jewish of you.
Alexis says
No words necessary. Just eat.
Alexis says
Hhaha love it! SO worth it.
Erica {Coffee & Quinoa} says
Hooray, so glad you decided to publish this recipe! Since in all likelihood I will not be making it from Utah to Alchemy anytime soon 🙁 I will 100% be making this and couldn't be more excited about it! I <3 Brussels sprouts, no matter what the haters say.
Alysia @ Slim Sanity says
I love brussels! I've never cooked with curry though!
Marisa @ Uproot from Oregon says
This looks delicious! Thanks for finally sharing after waving the recipe in our faces from Alchemy 🙂
Dietitian Jess says
Love adding a little bit of sweetness to Brussels, it just works! This is such a creative recipe, all I need is to buy the Brussels sprouts to make it, awesome!