Peach Brussels Sprouts Crunch Salad

Name: Peach Brussels Sprouts Crunch Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 batch tahini poppy seed dressing; FOR THE SALAD:; 1 pound brussels sprouts, outer yellow leaves and stems removed, and shredded; 2 cups sliced peaches (from about 2 large or 3 medium peaches); ⅓ cup feta crumbles (optional but delicious!); For the nut crunch mixture:; ⅓ cup sliced almonds; 1/4 cup raw pepitas (pumpkin seeds); ½ tablespoon pure maple syrup; sea salt

User Reviews

4.9

45 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings
4 servings
Calories
326 kcal
Course
Side Dish, Lunch
Cuisine
American, Vegan

Peach Brussels Sprouts Crunch Salad

Stella Guerrero

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Gorgeous peach brussels sprouts salad with sweet & salty nuts and a creamy tahini poppy seed dressing. This vegetarian brussels sprouts peach salad is filled with a wonderful mix of textures and flavors. Enjoy it for the perfect summer lunch or side dish on its own or with your favorite protein!

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Ingredients

Servings

1 batch tahini poppy seed dressing
FOR THE SALAD:
1 pound brussels sprouts, outer yellow leaves and stems removed, and shredded
2 cups sliced peaches (from about 2 large or 3 medium peaches)
⅓ cup feta crumbles (optional but delicious!)
For the nut crunch mixture:
⅓ cup sliced almonds
1/4 cup raw pepitas (pumpkin seeds)
½ tablespoon pure maple syrup
sea salt

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Instructions

In a small bowl mix together tahini, lemon juice, maple syrup/honey, dijon mustard, poppyseeds, onion powder, salt and water to thin the dressing. Taste and add more maple syrup or honey if you like your poppyseed dressing a bit sweeter.
Next, shred the brussels sprouts by using a food processor with the slicing attachment and pulse until the brussels sprouts are thinly sliced. If you don’t have a food processor, feel free to use a sharp knife to thinly slice. You also have the option of buying already shredded/shaved brussels sprouts in a bag from the store.
Add brussels to a large bowl and pour the dressing all over. Use tongs to coat the brussels with the dressing. Let the dressing sit and marinate the brussels for 10-15 minutes. While the brussels marinate and soak up the dressing, you can chop and prep all your other ingredients.
Finally make your nut crunch mixture: place sliced almonds and pumpkin seeds in a skillet over medium heat. Toast for 3-5 minutes, stirring frequently until they turn slightly golden brown and fragrant, then turn off heat and immediately add in maple syrup and a pinch of sea salt. Stir for 30 more seconds to coat, then transfer to a plate or piece of parchment paper to cool for a few minutes. Some of the nuts will slightly stick together but this is what we want for the ‘nut crunch’ in the salad. Allow to cool for 5 minutes.
Add the sliced peaches to the brussels salad along with the nut crunch mixture and feta crumbles and toss to combine. Enjoy!

Notes

To store: store this salad in an airtight container (or a few meal prep containers like these) for up to 4-5 days. The dressing will continue to marinate the brussels sprouts over time so that they taste amazing!
See the full post for tips, tricks & delicious ways to customize your salad!

Nutrition Information

Show Details

Serving 1serving (based on 4) Calories 326cal (16%) Carbohydrates 30.3g (10%) Protein 13.5g (27%) Fat 19.8g (30%) Saturated Fat 4.1g (21%) Fiber 8.9g (36%) Sugar 14.9g (30%)