Some salads play it safe, but this roasted Brussels sprout salad with buttermilk dressing is not one of them. Crispy greens, smoky bacon, sweet apple, and a tangy dressing all come together in one bowl that’s satisfying and impressive. It’s the kind of dish that turns even the most skeptical Brussels sprouts eaters into true believers.
Two Ways to Roast Brussels Sprouts
What sets this salad apart is how the sprouts are roasted two ways. The hearts are halved and roasted alongside bacon lardons until they’re golden, caramelized, and savory. The outer leaves go on a separate pan with a drizzle of olive oil, roasting into thin, crunchy chips. Diced apple brings a sweetness, lemon keeps everything bright, and shaved Parmesan finishes it all with a salty, nutty depth.
A Buttermilk Dressing Worth Making from Scratch
The buttermilk dressing is what really pulls this roasted Brussels sprout salad together. Minced shallot is marinated in sherry vinegar to soften its sharpness, then whisk in egg yolk and lemon juice, and slowly drizzle in olive oil until an emulsion forms. Kalona SuperNatural Organic Buttermilk gets whisked in at the end, adding a delicious tanginess. A few dashes of Tabasco bring just enough heat to round everything out.
From Small Family Farms to Your Table
At Kalona SuperNatural, we believe great food starts long before it reaches your kitchen. Our buttermilk comes from grass-fed cows on Midwestern farms, and it’s minimally processed using low-temp vat pasteurization and no homogenization. When you make this roasted brussel sprout salad, you’re using an ingredient with a story, and that’s something worth savoring.
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Roasted Brussels Sprout Salad with Buttermilk Dressing
Description
This roasted Brussels sprout salad with buttermilk dressing is crispy, tangy, and full of bold fall flavor made with Kalona SuperNatural Organic Buttermilk.
Ingredients
For the salad:
- Brussels sprouts
- ⅓ pound slab bacon, cut into lardons
- 2 tbsp. plus 1 tsp. extra-virgin olive oil
- Salt and freshly ground black pepper
- 2 Honeycrisp apples, cored and diced
- 2 lemons, cut into supremes and diced
- 2 ounces shaved Parmesan or Romano
For the dressing:
- 1 shallot, minced
- 2 tbsp. sherry vinegar
- Salt and freshly ground black pepper
- 1 egg yolk
- Juice of 1 lemon
- 1 cup olive oil
- ¼ cup Kalona SuperNatural Organic Cultured Reduced Fat Buttermilk
- 4 dashes Tabasco
Instructions
For the dressing:
- Combine the shallot with sherry vinegar, a pinch of salt, and 1 teaspoon pepper. Marinate for 10 minutes.
- Whisk in egg yolk and lemon juice.
- Drizzle in oil, whisking until an emulsion forms.
- Whisk in the buttermilk. Add Tabasco and season with salt and pepper. Set aside.
For the salad:
- Preheat oven to 425°F.
- Remove outer leaves from sprouts and set aside. Halve the hearts and toss with lardons and 2 tablespoons olive oil. Season with salt and pepper.
- Place hearts cut-side down on a baking sheet. Roast for 20 minutes or until golden brown.
- Toss the outer leaves with 1 teaspoon olive oil and season with salt and pepper. Spread on a separate baking sheet. Roast for 10 minutes or until crisp.
- Combine hearts, lardons, and leaves in a salad bowl. Add apple and lemon. Drizzle with buttermilk dressing and top with shaved cheese. Serve immediately.