Vegan Crispy Brussels Sprout Salad with Lemon Vinaigrette

Elevate your salad game with this vibrant Vegan Crispy Brussels Sprout Salad with Lemon Vinaigrette! Featuring caramelized oven-roasted Brussels sprouts tossed with crunchy toasted almonds, sweet dried cranberries, and fresh parsley, this dish delivers bold flavors and beautiful textures in every bite. The star of the recipe is the zesty lemon vinaigrette, made with Dijon mustard, maple syrup, and garlic powder, which adds the perfect tangy-sweet balance. Ready in just 40 minutes, this plant-based salad is a show-stopping side dish or a light main course—ideal for weeknight dinners or entertaining. Packed with nutrients and bursting with flavor, it’s a must-try for anyone craving a deliciously wholesome, vegan-friendly salad.

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 500 grams Brussels sprouts
• 3 tablespoons Olive oil
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 50 grams Almonds
• 50 grams Dried cranberries
• 2 tablespoons Fresh parsley
• 3 tablespoons Lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon Maple syrup
• 0.5 teaspoon Garlic powder

Directions

Step 1

Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.

Step 2

Wash and trim the Brussels sprouts, removing any yellow leaves, then slice them in half lengthwise.

Step 3

In a large mixing bowl, toss the Brussels sprouts with 2 tablespoons of olive oil, salt, and black pepper.

Step 4

Spread the Brussels sprouts evenly on the prepared baking sheet, cut side down.

Step 5

Bake in the preheated oven for 20 to 25 minutes, until they are crispy and golden brown.

Step 6

While the Brussels sprouts are roasting, toast the almonds in a dry skillet over medium heat for about 5 minutes until fragrant and lightly browned. Stir frequently to avoid burning.

Step 7

In a small bowl, whisk together lemon juice, the remaining 1 tablespoon of olive oil, Dijon mustard, maple syrup, and garlic powder to make the lemon vinaigrette.

Step 8

Once the Brussels sprouts are done, remove them from the oven and let them cool slightly.

Step 9

In a large salad bowl, combine the crispy Brussels sprouts, toasted almonds, dried cranberries, and chopped parsley.

Step 10

Drizzle the lemon vinaigrette over the salad and toss gently to combine all ingredients.

Step 11

Adjust seasoning with additional salt and pepper if needed, then serve immediately.

Nutrition Facts

Serving size	(709.7g)

Amount per serving	% Daily Value*
Calories	1105.5

Total Fat 68.2g	0%
Saturated Fat 8.2g	0%
Polyunsaturated Fat 4.0g
Cholesterol 0mg	0%
Sodium 1411.5mg	0%
Total Carbohydrate 101.9g	0%
Dietary Fiber 28.6g	0%
Total Sugars 55.3g
Protein 28.3g	0%

Vitamin D 0IU	0%
Calcium 286.3mg	0%
Iron 5.5mg	0%
Potassium 157.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.1%

Protein: 10.0%

Carbs: 35.9%