Roasted Brussel Sprout Salad with Caper-Mint Dressing and Creamy Almonds
4.80 from 5 votes
That Vegan Nephew
Roasting any vegetable tends to bring out their natural sugars, and completely transform the way that they taste - brussel sprouts are no exception! Toasty, golden-brown and subtly sweet, this scrumptious roasted brussel sprout salad truly showcases the little cabbages well, paired with a zippy lemony caper-mint dressing and a quick and easy creamy almond "cottage cheese," or curd, for lack of a better word. A perfect roasted salad for summer and beyond!
Preheat the oven to 400°F, and prepare a baking sheet with parchment paper or a silicon baking mat. Quarter the brussel sprouts, and toss them in olive oil, salt and pepper. Keep a lot of the leaves that fall off from the bulb - those become crispy. Bake for 20 minutes, until tender.
For the Caper-Mint Dressing
Combine all the dressing ingredients, and set aside for later.
For the Creamy Almond "Curd"
Combine the shaved almonds and the rest of the ingredients in a blender and blend. Add more almonds if it is too smooth, so that you get a bit of a lumpiness to it. Add more water/lemon juice if it is too thick. Adjust until you get a creamy, lumpy texture, sort of like cottage cheese.
Assemble the Roasted B. Sprout Salad
Lay down the brussel sprouts, then a dollop of creamy almonds, then some vinaigrette, then some chopped dried apricots for color and sweetness.