Description
A refreshing Peach Brussels Sprouts Crunch Salad combining shredded brussels sprouts, juicy sliced peaches, and a sweet & salty nut crunch, all dressed in a creamy tahini poppy seed dressing. This vibrant vegetarian salad offers a delightful mix of textures and flavors, perfect for a summer lunch or a side dish.
Ingredients
Tahini Poppy Seed Dressing
- 3 tablespoons tahini
- 1 tablespoon lemon juice
- 1 tablespoon pure maple syrup or honey
- 1 teaspoon Dijon mustard
- 1 teaspoon poppy seeds
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 2-4 tablespoons water (to thin)
Salad
- 1 pound Brussels sprouts, outer yellow leaves and stems removed, shredded
- 2 cups sliced peaches (from about 2 large or 3 medium peaches)
- 1/3 cup feta cheese crumbles (optional but recommended)
Nut Crunch Mixture
- 1/3 cup sliced almonds
- 1/4 cup raw pepitas (pumpkin seeds)
- 1/2 tablespoon pure maple syrup
- Pinch of sea salt
Instructions
- Prepare the dressing: In a small bowl, whisk together tahini, lemon juice, maple syrup or honey, Dijon mustard, poppy seeds, onion powder, salt, and water to thin the dressing to your desired consistency. Taste and adjust sweetness if preferred.
- Shred the Brussels sprouts: Using a food processor with a slicing attachment, pulse the Brussels sprouts until thinly shredded. Alternatively, thinly slice with a sharp knife or use pre-shredded Brussels sprouts from the store.
- Dress and marinate: Place the shredded Brussels sprouts in a large bowl, pour the dressing over them, and toss with tongs to coat well. Let the Brussels sprouts marinate for 10-15 minutes to absorb the flavors.
- Toast the nuts: In a skillet over medium heat, toast the sliced almonds and pumpkin seeds for 3-5 minutes, stirring frequently until golden and fragrant. Remove from heat and immediately add maple syrup and sea salt. Stir for 30 seconds to coat, then transfer to a plate or parchment paper to cool and form crunchy clusters.
- Assemble the salad: Add sliced peaches, nut crunch mixture, and feta crumbles to the marinated Brussels sprouts. Toss gently to combine all ingredients evenly.
- Serve: Enjoy immediately or store in an airtight container for up to 4-5 days to allow flavors to meld further.
Notes
- Store salad in an airtight container for 4-5 days; flavors will deepen as it marinates.
- For a sweeter dressing, add extra maple syrup or honey to taste.
- You can substitute feta with a vegan cheese or omit for a vegan option (adjust diet accordingly).
- Use pre-shredded Brussels sprouts for time savings.
- Nut crunch can be customized with different nuts or seeds according to preference.