Roasted and Raw Brussels Sprouts Salad Recipe (2024)

I really liked the contrast between the warm and crispy roasted leaves and the cold and snappy "slaw." This is one of those recipes that allows for a fair bit of flexibility in terms of ingredients; the main thing is to "slaw" the cores and roast the leaves. In my case I used about 18 sprouts, and that made 2-3 side-dish portions. (Served with BBQ ribs and oven fries.) I used pecorino Romano and peanuts because those are always on-hand for me.

Salad makes a nice, light dinner with a hunk of crusty bread. Really enjoyed the contrast of the warm components over the room temperature salad. Next time I would double the sliced shallots baked with the sprout leaves.

Added a bit of apple cider vinegar and cranberries to the recipe as well. Would also recommend adding a bit of extra shallot as the person previously mentioned!

Crisp pancetta added a wonderful crunch and flavour, also used more shallots..

I loved the textures of this dish. One pound of brussels sprouts made just enough for three people for a side dish, so next time I'll use twice as many sprouts. On the other hand, there was more than enough dressing. In fact, I threw in some arugula as it felt over dressed. It's a forgiving recipe that accommodates invention so enjoy!

I wish I knew what recipe you're referring to. It's not this one, but it sounds delicious.

I used a mandolin to shred the Brussels, worked perfectly. Also added a Gala Apple and dried cherries. Delicious.

I subbed leeks for shallots and walnuts for almonds and it was delicious! Next time I think I would do more of the nuts. It was also missing a little sweetness for me (lots of bitterness/acidity between the raw brussels, lemon, vinegar, mustard), so I would either add more maple syrup or roast more of the leaves. Food processor is definitely your friend on this recipe (I used to shred sprouts & make dressing), and I agree with others that there was enough dressing to save some for another salad.

This was great even without the cheese. Highly recommend. Ate alongside homemade pizza - fantastic!

Overall, more work than the taste warranted. It wasn’t bad, it was just a lot of input for a mid-range salad. I added more veggies to it (lettuce, cucumber, tomatoes, and bell pepper) and it still felt lacking. I wonder if a punch of protein would help to make it taste/ feel heartier. Next time I think I will add crispy chickpeas or lentils to give it a boost.

This was absolutely fantastic, as is! It even kept for the next day, not to disappoint. This is a new fave in our house. Can be eaten as a meal.

This salad is to die for. I like to add a bit of shredded lettuce just to stretch it further. I also add finely sliced apple, dried cherries and pomegranate seeds if I have them. It is heaven!!!!

We tried 3 new recipes from NYTCooking yesterday and this one was the clear winner. Not changing a thing about it and we will be adding this to our regular dinner routine. Thank you Susan Spungen.Happy Thanksgiving all!

This is ok. Might be good with pomegranate seeds added.

Divine! Bulked mine up with some roasted lentils

Very nice salad! I used quite a bit of lemon juice on the raw brussels and needed almost no dressing. Don't let them sit too long if you like them crunchy. Next time would make twice as much of the warm roasted leaves with shallots...they were the best. I also used roasted (in advance) hazelnuts instead of almonds. Maybe next time I'd just use a little hazelnut oil with the minced raw shallots, and honey, for the dressing as needed.

Awesome! Added dried cranberries to give it some sweetness. You can also sub garlic for the shallot if you’re in a pinch, just be mindful when you roast the garlic that it doesn’t burn or else it will be bitter and unpleasant.

Less sherry vinegar

I used more honey otherwise it seemed a little bitter.

I HIGHLY recommend using hazelnuts instead of almonds. It adds the perfect amount of nuttiness!

A confusing recipe--the leaves section could be more clearly explained--that took a lot of work and did not yield a great salad. Everyone was excited to try this, but it was oddly bland. Do NOT substitute anything for the pecorino: the sharpness is key, and parmesan would not work.

Such a solid recipe. If you're in "warm salad" mode like me, then you'll be obsessed with this. I love how the recipe includes easy but effective techniques to prep the brussels. Dressing is a win. Pomegranate seeds and roasted chickpeas are a great add. And like others have said- extra shallots sure don't hurt.