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There is nothing I love more than a tasty Roasted Brussel Sprout Salad! This combines the roasted flavor of brussel sprouts with the aromatic crunch of toasted pine nuts and the bite of vadalia onion. I like to add a hint of truffle salt and shaved parmesan to really elevate this brussel sprout salad!
Jack and I like to eat this salad as is but it also makes for a great side dish. It’s easy to make ahead of time and then enjoy throughout the week for a tasty lunch or dinner. And if you need a dish to make alongside this brussel sprout salad check out my favorite Feta Ranch Turkey Burgers!
Ingredients for this Delicious Brussel Sprout Salad
Olive Oil – Great for sautéing the onions, garlic, and brussel sprout mix. My favorite brand to use is Bertolli because it’s so rich and flavorful.
Pine Nuts – Toast these for a great crunch of toasty flavor. I always order mine from It’s Just because they’re raw and at a great price.
Vadalia Onions – Adds a bite of zingy yet sweet onion flavor this brussel sprout salad.
Brussel Sprouts – You can shave or shed these for the best thinner texture. That way they cook up faster and get a bit of a crisp to them.
Worcestershire sauce – Elevates the flavor of the salad but can also be subbed for coconut aminos. I love using Heinz!
Shaved Parmesan – Adds a salty bite to the salad, you could use shaved or shredded. Feel free to leave out the parmesan entirely or sub for a dairy free cheese to make it vegan.
Basil – A burst of fresh herby flavor to lighten up the roasted brussel and onion mix.
Truffle Salt – I love the truffle addition to this salt that adds a burst of flavor to this roasted brussel sprout salad.
How to Make Shaved Brussel Sprout Salad
Start off by preparing the brussel sprouts; wash then shave them in two different sizes. I used a OXO onion slicer and I loved the thinness of them. You can chop them finely or toss in the food processor & pulse a few times.
Slice the vadalia onion finely.
Heat a pan over medium-high heat. Add olive oil to pan. Once warm, add the pine nuts to the pan. Stir for 4-5 minutes until pine nuts are toasted (browning color).
Add in sliced onions, shaved brussel sprouts, truffle salt, and Worcestershire sauce. Saute on medium heat, constantly stirring.
After the brussels + onions caramlize, add in shaved parmesan. Turn stove off and let the mixture sit for 1-2 minutes. Sprinkle fresh basil overtop then serve either hot or chilled.
Fancy Up This Warm Brussel Sprout Salad
This roasted brussel sprout salad is tasty enough but there are a few ways to make it even better or change things up. Swap for what ingredients you have available or get creative!
- Olive oil can be swapped for avocado or even sesame oil. You could also use a vegan butter if you’d prefer to sauté the Brussels in that instead!
- Pine nuts can be subbed for toasted almonds, pecans, or cashews, anyone will work! I love the toasty crunch of nuts overtop this salad, really brings it together.
- Fresh herbs like dill, chives, parsley, and thyme would all pair well and add great fresh flavor to these roasted brussel sprouts.
- Adding in other vegetables like roasted mushrooms or carrots would be another great flavor + texture addition.
- Instead of parmesan try sprinkling feta, goat cheese, fresh mozzarella, or a dairy free cheese overtop.
- Try drizzling a balsamic vinaigrette or fresh lemon juice for extra moisture and flavor.
Roasted Brussel Sprout Salad
- Cutting Board
- Measuring Spoons
- Measuring Cups
- Onion shaver (optional)
- 2 tablespoons olive oil
- ⅓ cup pine nuts
- 1 small white vadalia onion
- 4 cups shaved / shredded brussel sprouts
- 1 tsp worcestershire sauce, can sub coconut aminos
- ½ cup shaved parmesan
- 1 tsp fresh basil
- 1 tablespoon truffle salt
- Start off by preparing the brussel sprouts; wash then shave them in two different sizes. I used a OXO onion slicer and I loved the thinness of them. You can chop them finely or toss in the food processor & pulse a few times.
- Slice the vadalia onion finely.
- Heat a pan over medium-high heat. Add olive oil to pan. Once warm, add the pine nuts to the pan. Stir for 4-5 minutes until pine nuts are toasted (browning color).
- Add in sliced onions, shaved brussel sprouts, truffle salt, and Worcestershire sauce. Saute on medium heat, constantly stirring.
- After the brussels + onions caramlize, add in shaved parmesan. Turn stove off and let the mixture sit for 1-2 minutes. Sprinkle fresh basil overtop then serve either hot or chilled.
I’d love to hear your thoughts in the comments below. It’s my passion to create dishes that can be shared with others. Tell me something you loved, something that you think it might need, or just say hi!