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This Christmas Roasted Brussels Sprout Salad with Tahini Dressing is our new Christmas salad! Festive, easy to make ahead, and so delicious. Thinly sliced Brussels sprouts, nutty parmesan and manchego cheese, warm brown butter toasted breadcrumbs, crispy prosciutto, and sweet cranberries. All tossed with a delicious creamy tahini dressing. Salty, crunchy, tangy, and cheesy, this salad is bursting with flavor. Serve alongside your favorite dinner or at your next holiday gathering!
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.
Looking for other winter salad recipes? Here are a few ideas:
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!
Roasted Brussels Sprout Salad
Servings: 6
Calories Per Serving: 394 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 6 cups thinly sliced/shredded Brussels sprouts
- 2 tablespoons extra virgin olive oil
- salt and black pepper
- 1 tablespoon balsamic vinegar
- 6 tablespoons salted butter
- 1 1/2 cups Panko breadcrumbs
- 1/4 cup pinenuts
- 2 cloves garlic, grated
- 3 ounces prosciutto, torn
- 1 cup grated manchego/parmesan cheese
- 1/2 cup dried cranberries
Tahini Dressing
- 1/2 cup tahini
- 1/2 cup extra virgin olive oil
- 1/4 cup lemon juice
- 1 tablespoon Worcestershire sauce
- 1-2 cloves garlic, grated
Instructions
- 1. Preheat the oven to 425° F.2. On a baking sheet, toss together the Brussels sprouts and olive oil and season with salt and pepper. Bake for 15 minutes, until lightly charred. Remove from the oven and toss with balsamic vinegar. Add 3 tablespoons of butter. Bake another 10 minutes, until the butter is browning. 3. During the same time, on a baking sheet, toss the breadcrumbs, pine nuts, and garlic with 3 tablespoons of butter and a pinch of salt. Arrange the prosciutto around the crumbs. Bake for 10 minutes, until toasted and the prosciutto is crispy. 4. To make the dressing. Combine all ingredients in a blender and blend until smooth. Add 1/4 to 1/2 cup water to thin the dressing. Taste and adjust the salt.5. Drizzle the dressing over the roasted sprouts, add cheese and toss. Spoon the sprouts into a salad bowl. Add the cranberries, breadcrumbs, and prosciutto. Serve and enjoy!
I have made this several times now and have had friends ask for the recipe because they liked it so much! Thank you for another great recipe!!!!! This is a staple in our house now.
Hey Annie,
Wonderful! I am so glad to hear that this recipe was enjoyed and appreciate you making it and your feedback! xT
Another hit from Tieghan! Absolutely delicious! Only used half the dressing but will save the leftovers for another salad.
Hey Kim,
Wonderful!! I appreciate you giving this recipe a try and your comment, so glad to hear it turned out nicely for you! xT
This was amazing! Made it twice, once with the prosciutto as stated in the recipe and once with bacon because I forgot to pick up prosciutto, didn’t cook the bacon in the oven fried it up separately. Both equally good, very filling and can be eaten as a meal!! Such an incredible recipe, thanks so much!!
Hi Shanna,
Wonderful!! Thanks so much for making this and sharing your feedback! So glad it was enjoyed:) xT
Delicious! If you’re on the fence about trying this recipe, give it a shot! I’ve made this like 6 times now. I didn’t have pine nuts so I substituted pistachios and it turned out great. You can also skip the cheese and it still tastes absolutely delicious.
Hey there,
Thanks so much for trying this recipe, so glad to hear it was enjoyed:) Have a great weekend! xT
I had made the Brussels sprout salad from the everyday cook book so I combined the recipes somewhat. Once the sprouts came out of the oven I used the dressing and then added blue cheese and pomegranate seeds . Wow
Hey there! Thank you so much! So glad to hear you enjoyed the recipe! 🙂 xT
Really tasty. So glad I made this! I found I had a lot of leftover breadcrumbs.
Thanks so much for trying out the recipe! Love to hear you enjoyed it! xT
This looks delicious.
Im wondering, since we don’t have fresh brussels sprout. Will it work with frozen brussels sprout? Or will it get soggy?
Hi Joseph! I haven’t ever tried that before but that should work fine! xT
I’d love to make this for a family gathering but we have a little one with a severe sesame allergy. Any suggestions on a substitute for the dressing?
This was so good,I started eating it right out of the serving bowl!
Hi Heidi! Thank you so so much for trying out the recipe! Hope you had a wonderful Christmas! xT
WOWZA! Everything you would want brussels to be; crispy, tangy, crunchy – just ABSOLUTELY delicious! Thanks again, Tieghan for another lovely recipe.
*Little note, check those bread crumbs and maybe toss them halfway through the time cause those pinenuts can burn quickly.
Hi! Thank you so much for giving the recipe a try! Hope you have an amazing Christmas! xT
Any recommendations for greens I can add to the sprouts in order to make this more of a salad? I’d love to include it in my Christmas Day menu, but we already have so many creamy and rich dishes, I’m trying to get more vegetables in where I can!
Hi Sandy! Yo could definitely add some kale to make it more of a salad and that would be yummy! xT
Halved or thinly sliced sprouts? Pictures suggest halved, recipe says buy shredded. Can you clarify which, because it will change the amount of time they need to cook? Thanks!
She’s not going to know the answer of how to help you adjust cooking time. I would cook according to what you buy and then go with the rest of the recipe if you really want to make this “salad”
Do you have a brand of balsamic that you prefer?
I noticed the same thing. My store just had halved . Hoping she answers soon. Looks delicious
WOW- this looks DELICIOUS! Cannot wait to try!
Thank you so much Leah! xT
Thank you so much Leah! Hope you enjoy this recipe! xT