I couldn’t let the week go by without sharing our official 2023 Christmas salad! I seem to create a new holiday salad every year. And looking back, I see that so many of them highlight Brussels sprouts! But this year’s salad is like no other; it’s flavorful yet so simple. And very different from any of my other salads, this is a roasted Brussels sprout salad! And you all, I might never make another Brussels sprout salad that’s not roasted again, what a difference! This dish hits all the right notes: salty, crunchy, tangy, and cheesy with a little bit of a spicy/sweetness too—the best kind of salad.
My holiday salads always include greens, nuts, something red—usually pomegranates or cranberries, and a yummy dressing. Sometimes, I’ll just leave it at that, but other times, I do something a little fancier, like today’s salad. Additions really do make a salad special…warm butter-toasted breadcrumbs, crispy prosciutto, and a creamy, salty tahini dressing. These are what make this salad special.
The details
Step 1: roast the sprouts Tip – buy two bags of pre-sliced Brussels sprouts. Trust me, this saves so much time. Toss the sprouts on a big baking sheet with oil, salt, and pepper. Let them roast up and get crispy. Then pull the pan out, add a drizzle of balsamic vinegar for some tang, and a few pats of butter. Now, keep roasting until the butter sizzles and browns around the crispy sprouts. YUM! Step 2: the breadcrumbs During the same time, bake the Panko crumbs with pats of salted butter, garlic, and pine nuts. Baking the crumbs instead of toasting them on the stove is so much simpler and mess-free. Now, place the prosciutto on the pan as well. Everything will crisp up together in the oven. The butter will bubble up and brown around the crumbs making them even more delicious! Step 3: the dressing While everything is baking, mix the dressing. Sometimes, I use the food processor, and sometimes just a jar. Either way, everything gets mixed until creamy. Mix the olive oil, tahini, lemon, Worcestershire (the key, it adds the saltiness), garlic, and black peppers. This dressing is very heavy on the tahini, which is the idea. It’s so addicting along with the nutty cheeses in the salad and all that brown butter! Step 4: toss it Toss the crispy sprouts with the dressing. Then, move the salad from the sheet pan to a bowl. Now finish the layering. I always add lots of parmesan, manchego cheese, breadcrumbs, prosciutto, and then dried cranberries. It’s not usual, but the sweetness works with these flavors. It’s very holiday and very delicious. What’s awesome about this salad is that once it’s tossed, you can serve it warm. You can also cook everything a day ahead, then toss it all together before serving. It won’t be crunchy, but it will still be delish! The leftovers are great straight out of the fridge. I swear they’re even yummier the next day! I’m already looking forward to enjoying this salad again in just a couple of days on Christmas Eve! I know the family will love it. And it pairs perfectly with our traditional beef tenderloin. Winter Pomegranate Salad with Maple Candied Walnuts Super Green Sun-Dried Tomato Herb Salad Citrus Avocado Salad with Orange Tahini Vinaigrette Kale Caesar Salad with Sweet Potatoes and Crispy Chickpeas Shredded Brussels Sprout and Prosciutto Salad Lastly, if you make this Christmas Roasted Brussels Sprout Salad with Tahini Dressing be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
