Baked Shredded Brussels Sprout Salad with Smashed Potatoes
This baked shredded brussels sprout salad is tossed together with smashed baked potatoes and a creamy avocado dressing. Packed with herby flavor and easy to customize to your preference.
Why You’ll Love This Shredded Brussels Sprout Salad
- Simpler than it seems. The veggies and potatoes are simply seasoned and then baked in the oven. While everything bakes, just blend up the sauce and toss everything together. I’ve also shared some short cuts as needed to help make this recipe even more uncomplicated.
- Customizable. Throughout this post you will see some recommended swaps and different ideas for putting this meal together to best suit your needs and taste preferences.
- A complete meal! This means you are getting your protein, starch and fiber all in one dish. It’s satisfying and a really delicious way to get in your nutrients.
Key Ingredients and Substitutions
- Potatoes: I used baby potatoes. Cubed Yukon gold potatoes work for this recipe too, but instead of smashing the potatoes after boiling, just rough them up a little by shaking them up in the pot after draining them.
- Brussels Sprouts: You can also swap as a 1:1 for shredded cabbage and still get the same crunch and texture.
- Shallots: Works just as well using sliced red onions.
- Chickpeas: You can swap for any bean, I just prefer chickpeas. For other beans like white beans or butter beans, make sure to dry them well before seasoning and roasting. You can also save a step and swap the chickpeas with some thawed edamame instead.
- Seasonings: I used a combination of oregano, garlic powder and coriander for roasting. The dressing uses some dry dill, but fresh dill can easily be used instead. If not a fan of dill, you can also swap for cilantro or chives.
- Avocado: This provides some whole fats to our meal. You can swap the avocado for 1/3 cup extra virgin olive oil.
- Capers: This adds complex flavors to the dressing. If not a fan, swap for some marinated artichoke hearts instead.
- Mustard: I recommend Dijon mustard for the right flavor profile.
- Sweetener of choice: Any liquid sweetener like agave nectar can work here. This is being added to help balance any sharp tangy flavors. Adjust amount to your own preference.
- Yogurt: I kept this plant-based by using a plant-based soy yogurt, but feel free to use the yogurt you like. I do recommend making sure you are using a plain unsweetened variety if you can.
- Lemon: I recommend using a fresh lemon for this.
How to Make Shredded Brussels Sprout Salad
For the Potatoes
Preheat the oven to 425F and line 3 small baking trays with parchment paper. Bring a large pot of water to a boil. Salt the water liberally then add the potatoes and cook for 12 minutes or until fork tender, then drain.
Brush the bottom of one of the trays with 1/2 tablespoon oil. Add the potatoes to the pan then use a fork or heavy bottom cup to smash the potatoes making sure the potatoes have space between them. Evenly sprinkle the potatoes with 1 teaspoon each oregano and garlic powder, 1/2 teaspoon coriander and a pinch of salt and pepper. Evenly drizzle the potatoes with 1 tablespoon oil then place in the oven to bake for 20 minutes. Flip the potatoes, then bake again for 10-15 minutes until golden and crisp around the edges.
For the Chickpeas
Place your rinsed chickpeas on a clean kitchen towel and dry them well. To the second tray add the chickpeas and toss with 1/2 tablespoon oil and a pinch of salt until evenly coated. Spread the chickpeas out in a single layer then roast in the oven on the bottom rack for 20 minutes. Add 1/2 teaspoon each of garlic powder and oregano, then toss with a spoon and return to the oven for 10 minutes.
For the Brussels Sprouts
To the last tray, add half of the shredded brussels sprouts, the shallots, and the remaining tablespoon of oil, remaining teaspoon of garlic powder and oregano, 1/2 teaspoon coriander and a generous pinch of salt and pepper. Toss to combine, spread it out evenly on the tray and roast for 15 minutes until the edges start to crisp.
Sauce and Assembly
While everything is roasting, add the avocado, yogurt, garlic, lemon zest and juice, mustard, capers, sweetener, and a pinch of salt and pepper to a blender cup. Blend until smooth then stir in the dry dill.
To assemble, add the remaining raw shredded brussels sprouts and parsley to the tray of roasted brussels sprouts then top with the roasted potatoes. Drizzle the tray with half the avocado sauce then give everything a toss to coat. Serve a portion of the roasted veggies in a bowl and top with the chickpeas and more sauce as desired and enjoy.
Expert Tips
- Boil the potatoes in salted water. Think of this as being similar to boiling pasta in salted water. It will help infuse more flavor into the potato, which will lead to a more flavorful salad overall.
- If you want to save a step with boiling, feel free to go straight to coating and roasting them. Do note, you won’t get the same crispiness, but it should still be a tasty alternative.
- Adjust ingredients to your preference. You can always use this recipe as a guide to make your ideal bowl. If you don’t wish to use potatoes, swap them for a side of quinoa or rice. Want more vegetables? Add some fresh arugula or some marinated kale.
- Save time shredding by using a mandolin or the shredding attachment on a food processor. You can also use pre-shredded brussels sprouts as well.
Frequently Asked Questions
This recipe will taste best when made fresh. However, you can still store it for leftovers. I would place the brussels sprouts, potatoes, and chickpeas in an airtight container and store in the fridge for up to 3 days. The dressing can be placed in an airtight container and stored in the fridge for 3 days as well. If you want to keep your chickpeas crispy, store them in a glass container with a loose fitting lid at room temperature.
You can swap the avocado for 1/3 cup avocado oil and blend it using an immersion blender until creamy and smooth.
That is up to your preference. If storing the dressing and salad base separately in the fridge, you can reheat the salad base if you’d like to continue enjoying the salad warm.
How to Serve
Once dressed this salad is considered a full meal. The potatoes provide carbohydrates for energy, the chickpeas provide protein and fiber, the brussels sprouts are a source of fiber and antioxidants, and you get healthy fats from the avocado dressing.
You can change up different elements of the salad based on your own preference.
- Add more protein with some shredded tofu in place of the chickpeas
- If not a fan of avocado, swap with 1/3 cup extra virgin olive oil and blend until the dressing emulsifies and thickens
- Instead of potatoes, serve the roasted veggies over some quinoa or chewy farro
- To pack in more fresh veggies, toss the salad together with some arugula or massaged kale
More Baked Salad Recipes
- Roasted Cabbage Salad with Maple Miso Dressing
- Broccoli Crunch Salad
- Roasted Broccoli Asparagus Salad
- Roasted Potato Salad with BBQ Chickpeas
- Garlic Sage Toasted Quinoa Salad
If you tried this recipe or any other recipe on the blog, then let me know what you thought in the comments below! And if you loved it, don’t forget to rate it too. Feel free to follow on Instagram, Pinterest, and TikTok for the latest nutrition tips and recipe videos.
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Baked Shredded Brussels Sprout Salad with Smashed Potatoes
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 3 servings 1x
- Category: Main Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegan
Description
This baked shredded brussels sprout salad is tossed together with smashed baked potatoes and a creamy avocado dressing. Packed with herby flavor and easy to customize to your preference.
Ingredients
- 1 lb baby potatoes
- 1, 15 oz can chickpeas, drained and rinsed
- 1 lb brussels sprouts, trimmed and thinly sliced into shreds
- 2 shallots, thinly sliced
- 3 tbsp avocado oil and more as needed
- 2 1/2 tsp garlic powder
- 2 1/2 tsp dry oregano
- 1 tsp ground coriander
- 1/3 cup fresh parsley, minced
- Kosher salt
- Black pepper
Avocado Dressing
- 1/2 avocado
- 1/3 cup unsweetened plain plant-based yogurt
- 1 garlic clove, grated
- Zest of 1 lemon
- Juice of 1/2 a lemon
- 1 tsp capers
- 1 tsp Dijon mustard
- 1 tsp agave or maple syrup
- 1/4 cup water
- 1 tsp dry dill
Instructions
- Preheat the oven to 425F and line 3 small baking trays with parchment paper.
- Bring a large pot of water to a boil. Salt the water liberally then add the potatoes and cook for 12 minutes or until fork tender, then drain.
- Brush the bottom of one of the trays with 1/2 tablespoon oil. Add the potatoes to the pan then use a fork or heavy bottom cup to smash the potatoes making sure the potatoes have space between them. Evenly sprinkle the potatoes with 1 teaspoon each oregano and garlic powder, 1/2 teaspoon coriander and a pinch of salt and pepper. Evenly drizzle the potatoes with 1 tablespoon oil then place in the oven to bake for 20 minutes. Flip the potatoes, then bake again for 10-15 minutes until golden and crisp around the edges.
- Place your rinsed chickpeas on a clean kitchen towel and dry them well. To the second tray add the chickpeas and toss with 1/2 tablespoon oil and a pinch of salt until evenly coated. Spread the chickpeas out in a single layer then roast in the oven on the bottom rack for 20 minutes. Add 1/2 teaspoon each of garlic powder and oregano, then toss with a spoon and return to the oven for 10 minutes.
- To the last tray, add half of the shredded brussels sprouts, the shallots, and the remaining tablespoon of oil, remaining teaspoon of garlic powder and oregano, 1/2 teaspoon coriander and a generous pinch of salt and pepper. Toss to combine, spread it out evenly on the tray and roast for 15 minutes until the edges start to crisp.
- While everything is roasting, add the avocado, yogurt, garlic, lemon zest and juice, mustard, capers, sweetener, water and a pinch of salt and pepper to a blender cup. Blend until smooth then stir in the dry dill. If needed, add more water 1 tablespoon at a time until the sauce is to your desired consistency.
- To assemble, add the remaining raw shredded brussels sprouts and parsley to the tray of roasted brussels sprouts then top with the roasted potatoes. Drizzle the tray with half the avocado sauce then give everything a toss to coat. Serve a portion of the roasted veggies in a bowl and top with the chickpeas and more sauce as desired and enjoy.
Notes
Boil the potatoes in salted water. Think of this as being similar to boiling pasta in salted water. It will help infuse more flavor into the potato, which will lead to a more flavorful salad overall.
If you want to save a step with boiling, feel free to go straight to coating and roasting them. Do note, you won’t get the same crispiness, but it should still be a tasty alternative.
Adjust ingredients to your preference. You can always use this recipe as a guide to make your ideal bowl. If you don’t wish to use potatoes, swap them for a side of quinoa or rice. Want more vegetables? Add some fresh arugula or some marinated kale.
Save time shredding by using a mandolin or the shredding attachment on a food processor. You can also use pre-shredded brussels sprouts as well.
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My husband and I are just transitioning to a plant based diet. (Mind you, my husband has always been a “meat and potatoes” kind of guy, and has never enjoyed vegetables). We BOTH just loved loved loved this meal. I made it last night, and he is still raving about it today!! He just cannot believe he enjoyed vegetables this much. Thank you for a wonderful recipe! I will be making this again!! 🙂
Truly the highest compliment! So grateful you and your husband loved it so much. Thank you for this super kind message Teresa! Means the world to hear. 🙂
Stellar recipe! I doubled the dressing both times I made it