Crispy Brussels Sprouts Salad with Sweet Dijon Yogurt Dressing
Ingredients
- 1 lb Brussels sprouts, shaved or thinly sliced
- 2 tablespoons olive oil (for roasting)
- 1 large bunch rainbow chard, stems and leaves separated, finely chopped
- 1 large head romaine lettuce, finely chopped
- 1/3 cup dried cranberries
- Golden raisins or dried cherries
- Salt and pepper to taste
- Garnish: gluten-free quinoa crisps
Steps
Step 1
Roasting the Brussels Sprouts
Preheat the oven to 425°F. Shave or thinly slice Brussels sprouts using a mandoline, food processor, or sharp knife. If using a mandoline, protect your hands with a glove or food guard. Place the sprouts on a baking sheet, drizzle with olive oil, and season with salt and pepper. Spread them out evenly so they roast instead of steam. Roast for 15 to 20 minutes, stirring halfway through, until golden and crispy. Roast at high heat until the edges are caramelized, that is what gives them the best texture and flavor. Let them cool completely before assembling the salad.
Step 2
Preparing the Chard and Lettuce
While the sprouts cool, remove the thick stems from rainbow chard, then finely chop both the stems and leaves. Chop the romaine lettuce in the same way so the pieces are uniform in size. This creates an even mix of flavor and crunch. The combination of rainbow chard, romaine, and roasted sprouts gives the salad depth and color, turning simple ingredients into something special.
Step 3
Tossing and Assembling the Brussels Sprouts Salad
In a large bowl, combine cooled roasted Brussels sprouts, chopped chard, chopped romaine, and dried cranberries or cherries. Gently toss to mix everything evenly. Add Sweet Dijon Yogurt Dressing and toss again until lightly coated. Serve immediately, topped with gluten-free quinoa crisps for a little crunch in every bite. The mix of crisp vegetables, chewy dried fruit, and creamy dressing makes this one of the best Brussels sprouts salad recipes you can make.