This Smashed Brussels Sprout Salad Recipe Will Show You How to Separate Brussels Sprouts Leaves Easily!

Roasted Carrot Smashed Brussels Sprout and Quinoa Salad FAQ:

What are smashed Brussels sprouts?

Smashed Brussels sprouts are whole Brussels sprouts that are literally crushed so the leaves separate into tender, ruffled layers. 

Why smash my Brussels sprouts into leaves?

Smashing Brussels sprouts makes them more tender and pleasant on the palate. It also breaks their cell walls to make them more receptive to the salad dressing. Also it eliminates the Brussels sprout core, which is so unpleasant to eat.

How do I smash my Brussels sprouts?

Cut a V-shaped notch from the base of each Brussels sprout to remove the core. Smash each sprout 3–4 times with a heavy pot, separate into leaves, wash, dry, lightly salt, and set aside.

Can I make this Roasted Carrot Smashed Brussels Sprout and Quinoa Salad ahead of time?

Yes! This salad is great for meal prep. I think it gets even better as it sits. But if you are making it for guests, you can roast the carrots, prep the Brussels sprouts, cook the quinoa and make the dressing up to 3 days in advance. Store everything separately.  You can toss hours before the guests arrive, but toss with dressing closer to consuming. Sear the halloumi croutons just before serving so they stay crispy. 

How do I keep the halloumi croutons crispy?

Halloumi is best served warm and freshly seared. If making ahead, store them separately and reheat in a dry skillet for 2–3 minutes to restore that golden crust. Avoid microwaving because it will make the halloumi rubbery.

Can I use another grain instead of quinoa?

Absolutely. Farro, couscous, barley, or even wild rice work beautifully here. If you’re gluten-free, stick with quinoa or try brown rice.

Can I make the Orange Tahini Dressing ahead of time?

Yes. The dressing can be made up to 4 days in advance and stored in the refrigerator. If it thickens, whisk in a splash of warm water or extra orange juice to loosen.

Is this salad good served warm or cold?

Both! It’s excellent slightly warm when the halloumi is fresh off the pan, but it also holds up beautifully at room temperature, making it ideal for entertaining or potlucks. And I love it leftover straight from the fridge.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. The halloumi will be less crunchy and more chewy when chilled but it is still yummy. 

Roasted Carrot Smashed Brussels Sprouts and Quinoa Salad with Halloumi Croutons and Orange Tahini Dressing

Servings

3-4

servings

For this Roasted Carrot Smashed Brussels Sprouts and Quinoa Salad with Halloumi Croutons and Orange Tahini Dressing, we start with my signature method for separating Brussels sprouts into leaves: Smashing them. First, make a small v-shaped cut to remove each sprout’s core, then smashing the Brussels sprouts one by one with an enameled cast iron pot or a fry pan. Once broken apart into individual leaves and tossed with salt, they soften just enough to create the perfect mouthfeel.

This Roasted Carrot Smashed Brussels Sprout and Quinoa Saladcelebrates the beauty of raw, smashed Brussels sprouts, tossed with roasted carrots caramelized in warm spices, nutty quinoa, golden halloumi “croutons” and toasted almonds. The vegan creamy Orange Tahini Dressing ties it all together with bright citrus and nutty depth. It’s a salad that feels both hearty and refreshing, proof that Brussels sprouts don’t need to be cooked or hidden under bacon or heavy cream to taste incredible.

Ingredients

• 1/2 lb Brussels sprouts (about 10-12 medium sprouts)

• 1 lb. carrots, peeled

• 1/4 teaspoon granulated garlic

• 1/4 teaspoon smoked paprika

• 1/4 teaspoon ground cumin

• 1/4 teaspoon ground turmeric

• 1/4 teaspoon ground cinnamon

• Kosher salt

• 1 1/2 tablespoon olive oil, divided

• 1/3 cup raw sliced almonds

• 1 cup cooked quinoa, room temperature or cooler

• 2 oz. halloumi

• Orange Tahini Dressing

• 1 orange

• 1 lemon

• 2 tsp honey

• 1/2 cup tahini

• 1 tbsp extra virgin olive oil

• 1/4 tsp ground turmeric

• 1/4 tsp smoked paprika

• Kosher salt

Directions

• Prep the Brussels sprouts: Trim the ends of each sprout and make a small v-shaped cut into the base to pull away the core. Place the sprouts onto a cutting board and, using a sturdy fry pan or heavy bottomed pot, gently smash them one at a time until they flatten and begin to separate into individual leaves. Wash the leaves and spin them dry. Transfer the Brussels sprout leaves to a large bowl, sprinkle with about 1/2 tsp kosher salt, and toss well. Let them sit while you prepare the rest of the salad. This brief salting softens the leaves, brings out their natural sweetness, and tones down their bitterness dramatically.
• Roast the carrots: Preheat the oven to 400°F. In a medium bowl, combine the granulated garlic, smoked paprika, cumin, turmeric, cinnamon, and a pinch of salt. Slice the carrots on a bias into ½-inch pieces. Add the carrots to the bowl and drizzle with 1 tbsp olive oil. Toss with the spice blend then spread the carrots onto a parchment-lined baking sheet. Roast for 25-30 minutes, flipping halfway through, until deeply caramelized and tender.
• Toast the almonds:  Reduce the oven temperature to 350°F. Spread the sliced almonds on a small baking sheet and toast on the middle oven rack for 10-12 minutes, stirring once halfway through, until golden and fragrant. Keep a close eye toward the end as they can go from perfectly toasted to burnt in a flash.
• Cook the halloumi: Cut the halloumi into small crouton-sized cubes and toss with remaining 1/2 tablespoon of olive oil. Heat a nonstick skillet over medium heat, then add the halloumi in a single layer. Cook for 1–2 minutes per side, turning as needed, until golden brown on all sides. Transfer to a plate to cool slightly before adding to the salad.
• Assemble the salad: Give the smashed Brussels sprouts a coarse chop, then transfer to a large bowl. Add the roasted carrots and cooked quinoa. Add the toasted almonds and halloumi croutons. Drizzle with the Orange Tahini Dressing and toss gently to coat. Taste and season with more salt if needed. Serve immediately, or let the flavors mingle for 10–15 minutes before serving.
• Orange Tahini Dressing
• Remove the zest from the orange and add to a medium bowl. Juice both the orange and the lemon into the bowl. Whisk in the tahini, olive oil, honey, turmeric, smoked paprika and orange zest. Season to taste.