Ever wondered how to separate Brussels sprouts into leaves? This Smashed Brussels Sprout HACK is for you!

Sweet Potato Quinoa and Smashed Brussels Sprout Salad with Maple Dijon Dressing & Halloumi Croutons 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 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 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 Sweet Potato 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 sweet potatoes, 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 Maple Dijon Dressing ahead of time?

Yes. The dressing can be made up to 4 days in advance and stored in the refrigerator. Let it sit out at room temperature to liquefy.

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. 

Sweet Potato Brussels Sprout and Quinoa Salad with Maple Dijon Dressing & Halloumi Croutons

Servings

3-4

servings

This Sweet Potato Brussels Sprout and Quinoa Salad with Maple Dijon Dressing & Halloumi Croutons is a hearty, flavor-packed salad made with Brussels sprouts that have been “smashed” and separated into leaves to make them such a pleasure to eat. With pomegranates, golden seared halloumi and a sweet and tangy maple Dijon dressing, this salad is the perfect vegetarian main or impressive side dish for fall and winter meals.

Ingredients

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

• 1 lb. sweet potatoes

• Kosher salt

• 1 1/2 tablespoon olive oil, divided

• 1/3 cup raw sliced almonds

• 1 cup cooked quinoa, room temperature or cooler

• 2-3 oz. halloumi

• 3/4 cup pomegranate arils

• Maple Dijon Dressing

• 1 tbsp Dijon mustard

• 1 1/2 tbsp maple syrup

• 1-2 garlic cloves (one if it is large)

• 1/4 cup Apple Cider Vinegar

• 6 tbsp neutral oil (grapeseed or avocado)

• 4 tbsp extra virgin olive oil

• Kosher salt

• black pepper

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 sweet potatoes: Prepare a sheet pan with parchment paper and preheat oven to 400° F. Cut the sweet potatoes into 1/2 inch dice. Coat sweet potatoes with 1 tbsp oil and sprinkle with Kosher salt. Roast until golden brown, about 35 minutes. Cool to room temperature. 
• 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 sweet potatoes and cooked quinoa. Add the toasted almonds and halloumi croutons. Drizzle with the Maple Dijon 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.
• Maple Dijon Dressing
• Place the Dijon, maple syrup, garlic and vinegar in a pint sized mason jar or other blender safe carafe. Using an immersion blender (you could also use a regular, top loading blender but not a magic bullet style), blend until combined. While blending, slowly drizzle in the neutral oil first, then the olive oil, to emulsify into the dressing. Season to taste.