Peach Brussels Sprouts Crunch Salad
User Reviews
4.9
30 reviews
Excellent
Peach Brussels Sprouts Crunch Salad
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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
- 1 tahini poppy seed dressing batch
- FOR THE SALAD:
- 1 pound Brussels sprouts outer yellow leaves and stems removed, shredded
- 2 cups peach sliced, from about 2 large or 3 medium peaches
- ⅓ cup feta cheese crumbles, optional but delicious
- For the nut crunch mixture:
- ⅓ cup almonds sliced
- 1/4 cup pumpkin seeds raw
- ½ tablespoon pure maple syrup
- salt sea salt
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%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 326 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
30 reviews
Excellent
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