Roasted shredded Brussels Sprouts Salad with Walnut crumble
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted Brussels sprouts and fresh greens topped with a crunchy walnut-sun-dried tomato crumble and Parmesan. Nutty and earthy with pops of brightness from fresh tomato and lemon.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 2 cups shaved or sliced Brussels sprouts
- 2 teaspoons extra virgin olive oil
- 1 teaspoon maple syrup
- 1/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper (or use gochugaru flakes, or use both)
- 1/2 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/2 cup raw walnuts
- 1 tablespoon sun dried tomato
- 3 to 4 cups fresh spring greens (or other baby greens of choice)
- 1/2 cup cherry tomatoes (halved)
- 2 tablespoons lemon juice
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano (or 1 teaspoon fresh )
- 1/2 teaspoon garlic powder (or 1 small clove of minced garlic)
- vegan parmesan, chopped fresh basil or parsley for Garnish
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 283mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 468mg
- Calcium
- 90mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 283MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.