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Peach Brussels Sprouts Crunch Salad

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!

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

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

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

% 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.