Hummusapien

Curried Brussels Sprout Salad

49 Comments

Jump to Recipe·Print Recipe

This salad completes me.

Curried Brussels Sprout Salad

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.

Curried Brussels Sprout Salad

I originally made this salad for Alchemy because it gets better and better as the flavors merry together in the fridge.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.

Curried Brussels Sprout Salad
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!

Print

Curried Brussels Sprout Salad

★★★★★ 5 from 5 reviews
  • Author: Alexis Joseph, MS, RD, LD
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 mins
  • Yield: 4-6 1x
  • Category: Side Dish
Print

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!

Scale

Ingredients

For the salad:

  • 6 cups brussels spouts, sliced into halves or thirds
  • 1 tbsp olive oil
  • 1/2 cup golden raisins
  • 1/2 cup chopped walnuts

For the dressing:

  • 1/2 cup water
  • 1/4 cup raw almonds
  • 1 tbsp apple cider vinegar
  • 2 pitted Medjool dates
  • 1 tsp fresh ginger
  • 1/2 tsp Dijon mustard
  • 1 tsp curry powder
  • 1/4 tsp turmeric
  • 1/2 tsp salt

Instructions

  1. Preheat oven to 400F.
  2. 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.
  3. Meanwhile, combine all dressing ingredients in a blender. Blend until completely smooth and creamy.
  4. 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

 

 

Comments

  3. What?!? I want this in my face. B sprouts are my bf’s most hated veggie so I’m going to have to test him out on this. Also gonna share a link to this in my Health Benefits of Brussels Sprouts article!

    ★★★★★

    Reply

  5. 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.

    Reply

  9. this is like the LBD of salads…oh no you didduhhhhn. AMAZING. I’ve got everything on hand (plus bacon because an alien has taken over my body and made me crave it like a freak) and this is HAPPENING. Like for real. this week. Come join. Bring your Dad and the mussels.

    Reply

  12. 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.

    Reply

  13. 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!!!

    ★★★★★

    Reply

  15. 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!

    ★★★★★

    Reply

  16. 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!

    Reply

    • 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!

      Reply

  17. 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!

    ★★★★★

    Reply

  19. 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!

    Reply

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *

★☆ ★☆ ★☆ ★☆ ★☆