Paleo Roasted Brussel Sprouts Salad (Vegan, Whole30)

This crunchy and flavorful paleo roasted brussel sprout salad with cranberries, almonds, red onions, and more makes a must-have side dish for any occasion. Even the leftovers are amazing!

Salads are an all-year-round favorite meal for me. During the summer, it’s all about raw and cold veggies, and in the colder months, I love to throw together anything warm, comforting, and roasted. This vegan and Whole30-friendly shaved brussel sprout salad recipe is the best of both worlds because you can eat it cold or warm and it’s delicious either way.

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Roasted Brussel Sprout Salad Recipe

I actually ate a very similar salad to this at a local seafood restaurant near my home, and I loved it so much that I was determined to recreate it at home. I’m excited that it actually turned out better than the restaurant version, probably because it’s lower in sugar, uses fresher ingredients, and most importantly, made with high quality oils that are hard to come by when you dine out.

I don’t always add fruits to my salads but these dried cranberries complement the slightly bitter brussels sprouts so well and really brighten up this dish, both in appearance and in flavor. Roasting also gives the salad a much deeper and smokier flavor, and makes a super delicious and addictive brussel sprout salad!

Ingredients in Healthy Shaved Brussel Sprout Salad 

The ingredients are fairly simple for this paleo and vegan roasted brussel sprouts salad, and you likely have them on hand!:

• brussels sprouts
• coconut oil: Or any other cooking oil you prefer works.
• almonds: I used sliced almonds but feel free to switch it up with walnuts, pecans, or even pine nuts!
• red onion
• dried cranberries
• green onions
• extra virgin olive oil
• lemon
• balsamic vinegar
• maple syrup: For the Whole30 version, you can omit this. The dried cranberries will still give plenty of sweetness!
• dijon mustard: Make sure to find one with fillers or sugars if you are making Whole30 brussels sprouts. This is the brand I like.
• oregano
• salt and pepper

How to Make Roasted Brussel Sprout Salad

1. First, here’s how to cut brussel sprouts for salad: Use a sharp knife to slice the brussels sprouts thinly lengthwise, or use a food processor with the slicer attachment.
2. Preheat oven to 350 degrees F, and spread sliced almond on a baking sheet.
3. Bake for 5-6 minutes until the almonds are lightly browned, shaking the pan every minute. Remove from the oven and transfer to a separate bowl to keep from browning further.
4. Raise the oven temperature to 400 degrees F.
5. Combine sliced brussels sprouts, coconut oil, salt and pepper in a large bowl and toss until well combined.
6. Transfer to a baking sheet and bake until the brussels sprouts are tender and the edges are browned slightly.
7. While the brussels sprouts are roasting, make the dressing for shaved brussel sprout salad: Combine the rest of the ingredients (except almonds), in a large mixing bowl and toss together.
8. Add the brussels sprouts into the dressing once done roasting. Toss together to coat, then add the almonds and toss gently.
9. Season with more salt and pepper, if needed, then serve warm or cold.

Delicious Both Warm or Cold!

I really enjoyed this paleo and vegan brussels sprouts right after making it when it was warm, but the leftovers were also really delicious! The flavors melded together even more while sitting in the fridge. If you want leftovers, I suggest you make a double batch because you’ll want to eat it again and again. I plan to cook it many times this fall and winter because it also make a great holiday side dish!

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Paleo Roasted Brussel Sprouts Salad (Whole30, Vegan)

This crunchy and flavorful paleo roasted brussel sprouts salad with cranberries, almonds, red onions, and more makes a must-have side dish for any occasion. Even the leftovers are amazing!

5 from 14 votes

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Course: Salad, Side Dish

Cuisine: American

Keyword: dressing for shaved brussel sprout salad, healthy shaved brussel sprout salad, paleo brussels sprouts, vegan brussel sprouts, vegan roasted brussel sprouts, whole30 brussel sprouts recipe

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Servings: 4 servings

Calories: 262kcal

Author: Jean Choi

Ingredients

• 1 lb brussels sprouts ends trimmed
• 1 tbsp coconut oil or your favorite cooking oil
• 1/4 cup sliced almonds
• 1/2 red onion sliced
• 2 tbsp dried cranberries
• 2 stalks green onions chopped
• 2 tbsp extra virgin olive oil
• Juice from 1 lemon
• 1 tbsp balsamic vinegar
• 1/2 tsp maple syrup Omit for Whole30
• 1 tsp dijon mustard
• 1/2 tsp dried oregano
• Salt and pepper to taste

Instructions

• Use a sharp knife to slice the brussels sprouts thinly lengthwise, or you can do this in a food processor with the slicer attachment.
• Preheat oven to 350 degrees F, and spread sliced almonds in a single layer on a baking sheet.
• Bake for 5-6 minutes until the almonds are lightly browned, shaking the pan every minute. 
• Remove from the oven and transfer to a separate plate to keep from browning further.
• Raise the oven temperature to 400 degrees F.
• Combine sliced brussels sprouts, coconut oil, salt and pepper in a large bowl and toss until well combined.
• Transfer to a baking sheet and bake for 20 minutes, stirring halfway through, until the brussels sprouts are tender and the edges are browned slightly.
• While the brussels sprouts are roasting, combine the rest of the ingredients (except almonds), in a large mixing bowl and toss together.
• Add the brussels sprouts into the bowl once they are finished roasting. Toss everything together to coat, then add the almonds and toss gently.
• Season with more salt and pepper, if needed.
• Serve warm or cold.

Nutrition Facts

Paleo Roasted Brussel Sprouts Salad (Whole30, Vegan)

Amount Per Serving (1 serving – makes 4)

Calories 262 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 5g31%

Trans Fat 1g

Polyunsaturated Fat 3g

Monounsaturated Fat 10g

Sodium 47mg2%

Potassium 594mg17%

Carbohydrates 22g7%

Fiber 7g29%

Sugar 9g10%

Protein 7g14%

Vitamin A 920IU18%

Vitamin C 99mg120%

Calcium 101mg10%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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