Roasted shredded Brussels Sprouts Salad with Walnut crumble

Ingredients

For the Brussels Sprouts

• 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

For the Walnut Crumble

• 1/2 cup raw walnuts
• 1 tablespoon sun dried tomato
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt

For the rest of the Salad

• 3 to 4 cups fresh spring greens, or other baby greens of choice
• 1/2 cup cherry tomatoes, halved

For the Dressing

• 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

Steps

Roast the Brussels sprouts.

1. Heat the oven to 420° F (215° C) in advance.
2. If not already done, slice or shave the Brussels sprouts and put them in a bowl. Add the oil and maple syrup and toss until well coated. Mix all the spices and herbs in a small bowl, then sprinkle them all over the sprouts. Toss well again and spread evenly on a parchment-lined baking sheet.
3. Bake for 15 to 18 minutes. At the 13 minute mark, check and move the sprouts around to help them bake evenly. Check once more after another 3-4 mins. Take them out once most have crispy edges.

Meanwhile, make the walnut crumble.

1. Put the walnuts in a food processor and process to a coarse meal. Add the sun-dried tomato, garlic and salt, then pulse again to mix into a coarse meal. Depending on the moisture and oil content of the sun-dried tomatoes, you might need to add a teaspoon or so of olive oil to make the mixture more like a crumble and not too dry.
2. Transfer the mixture to a small baking dish and put it in the oven for the last minute of the Brussels sprouts baking time. When the sprouts come out, turn off the oven. Leave the walnut mixture in the hot oven for 3-4 minutes just to warm up and let the flavors meld, then remove its dish.

Assemble the salad.

1. Slice the cherry tomatoes, unless this has already been done, and add them with the greens to a bowl.
2. Top the salad with the walnut crumble after adding the roasted Brussels sprouts to the bowl.
3. Mix all the dressing ingredients thoroughly, then drizzle the dressing over the whole Brussels sprouts salad. Fresh herbs, such as torn basil or parsley, can be added too. Toss lightly and serve the salad. Garnish with vegan parmesan if you choose.