When it comes to transforming humble vegetables into star ingredients, Brussels sprouts have long been the underrated champion of the kitchen. With their naturally earthy flavor and satisfying bite, these mini cabbages often take a backseat to more celebrated greens-until now. Enter the Crunchy Roasted Brussels Sprouts Salad with cashew Parmesan, a vibrant dish that elevates this cruciferous delight to new heights. By roasting the sprouts to caramelized perfection, layering in unexpected textures, and topping it all with a rich, nutty cashew parmesan, this salad strikes a perfect balance between wholesome and indulgent. Whether you’re looking to impress at your next dinner party or simply crave a fresh, crave-worthy side, this recipe promises a flavorful adventure that redefines what a salad can be.
Crunchy Roasted Brussels Sprouts Salad with Cashew Parmesan
Crunchy roasted Brussels sprouts salad with cashew parmesan is a vibrant,satisfying dish that transforms humble Brussels sprouts into a crispy,flavor-packed masterpiece. This dairy-free twist on traditional roasted veggies elevates the salad with a nutty, cheesy cashew parmesan that’s both wholesome and addictive. Inspired by my love for wholesome plant-based meals, this recipe strikes the perfect balance between savory, nutty, and tangy – ideal for a nourishing lunch or a stunning side.
Prep and Cook Time
Readiness: 15 minutes
Cooking: 25 minutes
Total Time: 40 minutes
Yield
Serves 4 generously as a main salad or 6 as a side dish.
Difficulty Level
Easy to Medium – approachable for beginners with a few pro tips to guarantee success.
Ingredients
- 1 lb Brussels sprouts, trimmed and halved
- 3 tbsp olive oil, divided
- Salt and freshly ground black pepper, to taste
- 1 cup raw cashews, unsalted and soaked for 2 hours
- 2 tbsp nutritional yeast
- 1/2 tsp garlic powder
- 1/4 tsp smoked paprika
- 2 tbsp lemon juice, fresh
- 2 cups kale, thinly sliced, stems removed
- 1/3 cup toasted pumpkin seeds
- 1 small apple, julienned (optional, for sweetness and crunch)
- 1 tbsp apple cider vinegar
- 1 tsp maple syrup
- Fresh parsley, chopped for garnish
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking.
- Toss the halved Brussels sprouts with 2 tablespoons of olive oil,salt,and pepper in a bowl. Make sure they are evenly coated for perfect caramelization.
- Spread the Brussels sprouts cut-side down in a single layer on the prepared baking sheet. Roast for 20-25 minutes, turning halfway through, until the edges are deep golden and crispy.
- While they roast, prepare the cashew parmesan: Drain the soaked cashews and place them in a food processor with nutritional yeast, garlic powder, smoked paprika, and a pinch of salt. pulse until a coarse, crumbly texture forms – perfect for sprinkling. Avoid over-processing to keep some crunch.
- In a separate bowl, massage the kale slices with 1 tablespoon olive oil, apple cider vinegar, lemon juice, and maple syrup. This softens the kale and infuses it with tangy sweetness.
- Combine the roasted Brussels sprouts, massaged kale, julienned apple, and toasted pumpkin seeds in a large salad bowl. Toss gently to blend flavors without bruising the delicate leaves.
- Sprinkle the cashew parmesan generously over the top and garnish with fresh parsley. Serve immediately for the crunchiest experience or let sit for 10 minutes to allow the flavors to meld beautifully.
Chef’s Notes & tips for Success
- Roasting Tips: Cut-side down roasting is key to developing that irresistible caramelized crust on Brussels sprouts.
- Cashew Parmesan Variations: Add roasted garlic or a pinch of cayenne for an extra flavor dimension.
- Nut-Free Option: Substitute cashews with sunflower seeds to keep a similar texture and nutty flavor.
- Make-Ahead: the cashew parmesan keeps well in an airtight container for up to 2 weeks. Roast Brussels sprouts fresh to maintain crunch.
- Troubleshooting: If Brussels sprouts turn soggy, lower oven temperature slightly and roast longer for even crispiness.
- Flavor Balancing: Adjust lemon juice and maple syrup levels according to your preferred tangy-sweet balance.
Serving Suggestions
Present this salad on a rustic wooden platter for a gorgeous contrast against vibrant green hues.Garnish with extra chopped parsley and a few whole toasted pumpkin seeds for a textural pop. Pair with a chilled glass of crisp white wine or a light sparkling water with lemon zest to highlight the fresh, nutty flavors.
For a heartier meal, add grilled tempeh or chickpeas tossed with smoked paprika and cumin. Serve alongside warm crusty bread and your favorite vegan spread for a complete, colorful dining experience.
Nutritional Details
| Nutrient | Per Serving (1/4 recipe) |
|---|---|
| Calories | 280 kcal |
| Protein | 8 g |
| Carbohydrates | 22 g |
| Fat | 18 g |
For more enriching plant-based recipes that celebrate seasonal vegetables and nuts, check out our Seasonal Vegetable Salad Collection. To learn about nutritional yeast and its savory benefits, visit healthline’s guide.
Q&A
Q&A: crunchy Roasted Brussels Sprouts Salad with Cashew Parmesan
Q: What makes this Brussels sprouts salad stand out from other salads?
A: It’s all about the texture and flavor contrast! The Brussels sprouts are roasted to crispy perfection, bringing out a deep, nutty sweetness. Paired with the crunchy bite of toasted cashews and a sprinkle of cashew parmesan, this salad becomes a symphony of savory, crunchy, and creamy notes that dance on your palate.
Q: Why roast the Brussels sprouts instead of using them raw?
A: roasting transforms Brussels sprouts from their often bitter, raw state into caramelized little gems with a rich, slightly sweet flavor. It softens their bite while achieving crisp edges that provide a delightful crunch, elevating the salad’s texture and making them incredibly addictive.Q: What exactly is cashew parmesan, and how does it compare to traditional parmesan?
A: Cashew parmesan is a plant-based, dairy-free option made by blending raw cashews with nutritional yeast, garlic powder, salt, and a touch of lemon juice. It delivers a cheesy, umami-rich flavor that mimics traditional parmesan-but with a creamy nuttiness and without the dairy, perfect for vegans or those avoiding lactose.
Q: can this salad be customized for different dietary preferences?
A: Absolutely! It’s naturally gluten-free and vegan, making it a versatile choice. You can toss in dried cranberries for a sweet burst, swap cashews for walnuts or almonds, or even drizzle with a tangy balsamic glaze to personalize the flavor profile.
Q: What’s the best way to serve this salad?
A: This salad is wonderfully versatile. Serve it as a vibrant side dish alongside grilled proteins, pack it for a nutritious lunch, or even enjoy it as a light main course topped with avocado slices or chickpeas for extra protein and creaminess.
Q: How far ahead can I prepare this salad?
A: The roasted Brussels sprouts and cashew parmesan can be made a day ahead and stored separately for maximum freshness. Assemble the salad just before serving to keep the crunch intact and the flavors bright.
Q: Any pro tips for roasting the Brussels sprouts perfectly?
A: Yes! Make sure to halve them evenly, toss generously with olive oil, and space them out on the baking sheet to avoid steaming. Roast at a high temperature (around 425°F/220°C) until they’re golden brown and crispy on the edges-this caramelization is key to the salad’s irresistible flavor.
Q: Why include nuts in a salad? Is it just for taste?
A: nuts, like cashews, add more than just flavor-they bring a satisfying crunch, healthy fats, and protein. They also enhance the salad’s texture contrast and keep you feeling full and energized,making the dish both appetizing and nourishing.
Q: Can I make cashew parmesan without a high-speed blender?
A: While a blender makes it quicker and smoother,you can use a food processor or even a sturdy spice grinder. Just be patient, pulse in small bursts, and watch the texture closely to avoid turning it into cashew butter!
Q: How does this salad fit into a healthy eating plan?
A: It’s packed with fiber, plant-based protein, healthy fats, and antioxidants. Brussels sprouts are a nutritional powerhouse rich in vitamins C and K,while cashews provide heart-healthy fats. This salad is a wholesome choice that satisfies cravings while fueling your body.
Key Takeaways
As the final forkful of this Crunchy Roasted Brussels Sprouts Salad with Cashew Parmesan disappears, you’re left with more than just satisfied taste buds-you carry away a fresh recognition for how simple ingredients can transform into something delightfully unexpected. The nutty warmth of the cashew parmesan melds perfectly with the vibrant crispness of roasted Brussels sprouts, creating a harmony of flavors and textures that’s both nourishing and indulgent. Whether served as a light lunch, a vibrant side, or a crowd-pleasing potluck favorite, this salad proves that healthy eating need not be boring. So next time you crave something crunchy, savory, and utterly addictive, remember this recipe-your new go-to that celebrates veggies in their moast deliciously creative form.
