Go Back
+ servings
Rustic earthenware bowls with pearl couscous and shredded Brussels sprouts, alongside a dish with toasted pecans and dried cranberries.
Print Recipe
5 from 4 votes

Vegan Brussels Sprout Salad

This 'accidentally' vegan salad is packed with shaved and roasted Brussels sprouts, pearl couscous, cranberries and toasty pecans. It's hearty and absolutely outstanding.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Appetizer, Salad
Cuisine: Australian
Keyword: brussels sprouts grain salad, Brussels Sprouts salad
Servings: 6
Calories: 445kcal

Ingredients

Dressing

  • ½ cup olive oil
  • ¼ cup water
  • 2 Tbs apple cider vinegar
  • 1 shallot finely diced
  • 2 Tbs Dijon mustard
  • Salt and pepper to taste

Salad

  • 1 cup pearl couscous 160g
  • cups light vegetable stock 375ml or water with 1/2-3/4 tsp salt
  • 1 lb brussels sprouts divided equally into two bowls
  • 2 Tbsp olive oil
  • ½ cup toasted pecans roughly chopped
  • ½ cup dried cranberries or currants
  • Salt and pepper to taste

Instructions

  • Make the dressing. Put all the ingredients into a lidded jar and shake well to combine. Set aside.
    ½ cup olive oil, ¼ cup water, 2 Tbs apple cider vinegar, 1 shallot, 2 Tbs Dijon mustard, Salt and pepper

Conventional Method

  • Preheat oven to 450℉/220℃. Use a fan setting if your oven has one.
  • Put the stock or water into a wide based pan and bring to a boil. As soon as it reaches boiling point, tip in the couscous and put the lid on. Lower the heat to the lowest possible setting and leave to cook for 10-15 minutes.
    1 cup pearl couscous, 1½ cups light vegetable stock
  • When the couscous is done, the liquid should be mostly absorbed and the grains tender and chewy. Stir to loosen the grains, and put it into a serving bowl.
  • Trim and halve one portion of the Brussels sprouts and put into a roasting pan. Drizzle with oil and cook until they’re tender and starting to blacken at the edges, about 16-20 minutes.
    1 lb brussels sprouts, 2 Tbsp olive oil

Steam Oven Method

  • Preheat oven to 212℉/100℃, steam setting (100% steam).
  • Put the couscous into a shallow pan and cover with the stock. Put into the preheated oven and cook for 15 minutes. When the couscous is done, remove from the oven, fluff and put it into a serving bowl.
    1 cup pearl couscous, 1½ cups light vegetable stock
  • Change the oven settings to 450℉/220℃, combi steam setting. If your oven has variable steam settings, select 80% (high steam). If not, don’t worry! Just set to combi steam at the correct temperature and the oven will take care of the rest.
  • Trim and halve one portion of the Brussels sprouts and put into a roasting pan. Drizzle with oil and cook until they’re tender and starting to blacken at the edges, about 12 minutes.
    1 lb brussels sprouts, 2 Tbsp olive oil

Both Methods

  • Thinly slice the other portion of the Brussels sprouts and add to the serving bowl with the couscous (yes, these sprouts are raw! They’re meant to be!).
    1 lb brussels sprouts
  • When the roasted sprouts are done, put them into the bowl with the couscous and raw shredded sprouts. Add the pecans, cranberries and a little salt and pepper.
    ½ cup toasted pecans, ½ cup dried cranberries, Salt and pepper
  • Drizzle dressing on top and toss to coat. Taste and adjust if necessary, adding more salt or pepper to the salad.
  • Serve immediately, warm, or allow to cool to room temperature.

Nutrition

Calories: 445kcal | Carbohydrates: 40g | Protein: 8g | Fat: 30g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 20g | Sodium: 98mg | Potassium: 455mg | Fiber: 6g | Sugar: 9g | Vitamin A: 578IU | Vitamin C: 65mg | Calcium: 53mg | Iron: 2mg