Emmy Squared Brussels Sprout Salad Recipe: Crispy, Tangy, Crowd-Pleasing Bowl

This Brussels sprout salad delivers the perfect balance of crispy texture and bold flavors that make it a standout dish. Inspired by Emmy Squared’s signature approach, the combination of shaved raw sprouts and roasted elements creates layers of crunch and depth in every bite.

The secret lies in contrasting preparation methods: thinly sliced raw sprouts provide freshness, while roasted sprouts add caramelized sweetness. Tossed with a tangy dressing and finished with toasted nuts and cheese, this salad transforms simple ingredients into a restaurant-quality bowl that impresses every time.

Ingredients for Emmy Squared Brussel Sprout Salad

This restaurant-quality salad combines raw and roasted Brussels sprouts with premium ingredients for signature crunch and depth.

Optimal quality requires fresh Brussels sprouts with tight, vibrant leaves—avoid pre-shredded bags. The Parmesan cheese should be Parmigiano-Reggiano, freshly grated from a wedge for superior texture and flavor. Extra-virgin olive oil from a reputable brand like California Olive Ranch ensures the dressing’s richness. For the pecans, raw halves from Trader Joe’s toast evenly and provide consistent crunch. The shallot must be freshly sliced—pre-minced versions lack the necessary sharpness.

Substitutions must maintain the dish’s textural integrity. Walnuts or hazelnuts can replace pecans at a 1:1 ratio, though toasting time may vary. Apple cider vinegar works in place of red wine vinegar, but reduce quantity by 25% to avoid overpowering. For a vegan adaptation, use nutritional yeast instead of Parmesan at a 1:1 volume ratio. The Dijon mustard is essential for emulsion—do not substitute with yellow mustard. Fresh mint can be replaced with flat-leaf parsley, though the flavor profile will shift slightly.

Store components separately for maximum freshness. The dressed salad maintains optimal texture for 24 hours refrigerated, though the raw sprouts will soften slightly. Toasted pecans keep in an airtight container for 1 week at room temperature. The dressing can be prepared 3 days ahead and stored refrigerated—bring to room temperature before tossing. For meal prep, keep all elements separate until ready to serve to preserve the signature crunch.

Step-by-Step Instructions for Brussels Sprout Salad

This method transforms simple ingredients into a restaurant-worthy dish with perfect texture and balanced flavors.

Step 1: Roast the Brussels Sprouts to Crispy Perfection

Preheat your oven to 425°F. Trim the 1.5 lb Brussels sprouts by removing any loose outer leaves and cutting them in half lengthwise through the core. This exposes more surface area for even browning.

Toss the halved sprouts with 2 tablespoons of the extra-virgin olive oil, 1.5 tsp kosher salt, and 0.5 tsp freshly ground black pepper. Spread them in a single layer on a rimmed baking sheet, cut sides down. Roast for 20-25 minutes until the edges are deep golden brown and crispy. The cut sides should caramelize beautifully while the outer leaves become crisp.

Step 2: Prepare the Tangy Maple-Dijon Dressing

While the sprouts roast, whisk together the remaining 3 tablespoons extra-virgin olive oil with 3 tbsp red wine vinegar, 1 tbsp Dijon mustard, and 1 tbsp pure maple syrup. The emulsion should be smooth and slightly thickened.

Taste and adjust the balance if needed – the dressing should have a bright acidity from the vinegar, balanced by the sweetness of the maple syrup and the sharpness of the mustard. The consistency should coat the back of a spoon but still pour easily. Set aside at room temperature to allow flavors to meld.

Step 3: Toast the Pecans and Prepare Garnishes

In a dry skillet over medium heat, toast the 0.5 cup pecans for 3-5 minutes, stirring frequently, until fragrant and lightly browned. Remove immediately to a cutting board and roughly chop while still warm. The residual heat will continue to develop their flavor.

Thinly slice the 1 whole shallot and tear the 0.25 cup fresh mint leaves by hand. Grate the 0.5 cup Parmesan cheese from a wedge using the large holes of a box grater. Zest 1 tsp lemon zest directly over the salad components to capture the essential oils. Keep all garnishes separate until final assembly.

Step 4: Assemble the Salad with Precision

Transfer the roasted Brussels sprouts to a large serving bowl while still warm. Immediately drizzle with the prepared dressing and toss gently but thoroughly to coat. The residual heat will help the sprouts absorb the flavors without wilting.

Scatter the toasted pecans, sliced shallot, grated Parmesan, torn mint leaves, and lemon zest over the dressed sprouts. Toss once more to distribute the garnishes evenly. The pecans should retain their crunch, the shallots their bite, and the mint its freshness. Serve immediately while the components maintain their distinct textures.

Essential Equipment for This Dish

Mandoline Slicer

A mandoline slicer is essential for achieving paper-thin Brussels sprout slices that create the signature texture. I use the OXO Good Grips V-Blade Mandoline for its adjustable thickness settings and safety features. The 1.5 lb Brussels sprouts will slice effortlessly in minutes. 💡

Heavy Baking Sheet

For perfectly roasted sprouts, use a half-sheet pan (18×13 inches) with a heavy-gauge construction. My favorite is the Nordic Ware Naturals line—it distributes heat evenly and prevents warping at 425°F. The dark finish promotes better browning.

Whisk for Dressing

A stainless steel balloon whisk creates the ideal emulsion for the maple-Dijon dressing. I prefer the RSV 9-inch whisk because its shape fits perfectly in mixing bowls. The thin wires incorporate air while blending the 3 tbsp olive oil with vinegar smoothly.

Cast Iron Skillet

Toasting the 0.5 cup pecans requires even heat distribution—a 10-inch cast iron skillet is perfect. I use my well-seasoned Lodge skillet because it maintains consistent medium heat without hot spots. The sloped sides make stirring easy.

Box Grater

Freshly grated Parmesan cheese makes all the difference. A box grater with large holes (like the Cuisinox 4-Sided Grater) creates fluffy, melt-in-your-mouth shavings. The 0.5 cup will grate quickly without clumping.

Salad Spinner

If washing your sprouts, a salad spinner removes excess moisture that would dilute the dressing. The OXO Good Grips spinner handles 1.5 lb easily. Spin until completely dry—this ensures the dressing clings properly to every leaf. ✨

Frequently Asked Questions