Shaved and Roasted Brussels Sprouts Salad

This shaved and roasted Brussels sprouts salad combines caramelized Brussels sprouts with fresh shaved ones, candied pecans, and crispy prosciutto for a show-stopping side dish with irresistible textures in every bite.

Watch how to make this

Ingredients

• Brussels sprouts: The shaved raw sprouts add a fresh, crisp, slightly bitter bite, while the roasted halves bring caramelized sweetness, tender texture, and deeper, nutty flavors.
• Pecans: When candied, the pecans add a sweet, crunchy topping to the salad. You can substitute pecans with walnuts or almonds.
• Stone ground mustard: The backbone of the vinaigrette, providing tang, emulsification, and a slight spicy kick. If you can't find stone ground mustard, use Dijon mustard.
• Prosciutto: Contributes umami depth and savory, salty notes.
• Lacinato kale: Slightly sweeter than curly kale, lacinato kale adds a sturdy base that holds up well under the dressing without wilting immediately.
• Honeycrisp apple: Brings fresh, juicy sweetness and crisp texture that cuts through the richness of cheese, nuts, and prosciutto.
• Pecorino: Adds sharp, salty, tangy notes. You can also use parmesan, manchego, goat cheese, or crumbled feta.

Substitutions and variations

• Vegetarian: Omit the prosciutto or add roasted chickpeas for extra crunch.
• Protein: You can add grilled chicken, salmon, shrimp, or almost any other protein to make this side salad a main course.
• Toppings: You can add additional toppings, such as pomegranate arils, croutons, or pickled onions.

Recipe

Print Recipe

Shaved and Roasted Brussels Sprouts Salad

Total Time30 minutes mins

Course: Side Dish

Cuisine: American

Keyword: salad

Servings: 4

Author: Christine Ma

Ingredients

Brussels sprouts

• 1 ½ pounds Brussels sprouts
• 2 tablespoons olive oil
• salt and pepper

Candied pecans

• 2 tablespoons brown sugar
• ½ tablespoon water
• ½ cup chopped pecans
• ¼ teaspoon salt

Shallot mustard vinaigrette

• ⅓ cup olive oil
• ¼ cup lemon juice
• 2 tablespoons stone ground mustard
• 1 tablespoon honey
• 1 shallot finely chopped
• salt and pepper

Remaining ingredients

• 2 ounces prosciutto
• 1 bunch lacinato kale chopped
• 1 Honeycrisp apple thinly sliced
• ½ cup shaved pecorino

Instructions

• Preheat oven to 425 degrees F. Line two baking sheets with parchment paper.
• Shred half of the Brussels sprouts and set aside. Trim the ends of the remaining sprouts and cut in half. Toss with olive oil, salt, and pepper and spread in an even layer on one of the baking sheets. Roast for 20-25 minutes or until charred and tender.
• Lay prosciutto on the other baking sheet in an even layer. Bake for 8-10 minutes or until lightly browned and crispy. Remove from the oven and let cool completely. Break prosciutto into small pieces.
• Meanwhile, make the candied pecans. Combine brown sugar and water in a saute pan over medium heat. Bring to a boil, and add pecans, stirring to combine. Continue to cook for 3-4 minutes or until all of the liquid has evaporated and the nuts are toasted, stirring frequently. Remove from heat and spread candied pecans on parchment paper. Let cool completely.
• Combine all the ingredients for the dressing in a mason jar including olive oil, lemon juice, mustard, honey, and finely chopped shallot. Put the lid on the jar and shake the dressing vigourously until it is well combined. Season dressing with salt and pepper and set aside.
• Assemble salad. Add kale and shaved Brussels sprouts in a large bowl. Drizzle with a couple tablespoons of the dressing, tossing to coat. Add roasted Brussels sprouts, crispy prosciutto, sliced apple, candied pecans, and shaved pecorino. Drizzle additional dressing and serve.

Notes

The candied pecans and vinaigrette can be prepared up to 3 days in advance.

Step-by-step instructions

Step 1: Prepare Brussels sprouts

Let's start with the main event, the Brussels sprouts. You'll need about 1½ pounds total, and you're going to divide them into two groups.

Take half of them and shred them up-you can use a sharp knife to thinly slice them or a mandoline to get consistent slices. Then, set those shredded sprouts aside for now.

For the other half, trim off the ends and cut them in half lengthwise. Toss these with a couple of tablespoons of olive oil, salt, and pepper, then spread them out in a single layer on a parchment-lined baking sheet.

Pop them in the oven and roast the sprouts for about 20-25 minutes or until tender. You'll know they're done when they're beautifully charred on the edges and tender when you pierce them with a fork. Don't be afraid of those dark, crispy leaves-that's where all the flavor is!

You can also cook the Brussels sprouts in the air fryer, roasting them for about 15 minutes at 375 degrees F.

Step 2: Make vinaigrette

While those sprouts are roasting, make the dressing. This shallot mustard vinaigrette comes together in about two minutes, and I love using the mason jar method.

Just throw your olive oil, lemon juice, stone ground mustard, honey, and finely chopped shallot into a jar, put the lid on tight, and shake it like you mean it until everything emulsifies into a creamy, tangy dressing.

Taste it and add salt and pepper as needed.

The stone ground mustard gives it this amazing grainy texture and a little kick, while the honey balances everything out with just the right amount of sweetness.

The best part? This makes more than you'll need, so you'll have extra to drizzle on salads all week long.

Step 3: Putting it all together

While your brussels sprouts are roasting, lay your prosciutto slices on another baking sheet and pop them in the oven for 8-10 minutes until they're crispy like bacon. Let them cool completely, then break them into bite-sized pieces.

For the candied pecans, combine brown sugar and water in a pan over medium heat, and add chopped pecans once it starts bubbling. Stir constantly for 3-4 minutes until the liquid evaporates and they're all glossy and toasted.

Then, spread the pecans on parchment paper to cool. They'll harden up as they sit.

When you're ready to serve, grab a large bowl and add your chopped kale and those raw, shaved Brussels sprouts. Drizzle a few tablespoons of dressing over them and toss well. This helps soften the kale a bit and gets everything nicely coated.

Then add your roasted Brussels sprouts, crispy prosciutto pieces, thinly sliced apple, candied pecans, and shaved pecorino on top. Give it one more drizzle of dressing, and you're done.

I already knew this shaved and roasted Brussels sprouts salad was going to be a hit because all the individual components are delicious. Combine them into one bowl, and the contrast of textures and flavors in every bite is absolutely incredible. Trust me, this salad disappears fast!

Make-ahead and storage tips

• Make-ahead: You can roast the Brussels sprouts, make the candied pecans and and prepare the dressing up to 2 days ahead. I recommend cooking the prosciutto on the same day you're making the salads because it softens as it sits.
• Store: Keep the components stored separately in the refrigerator, if possible, for up to 3 days.

Frequently asked questions

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