Lemony Brussels Sprout Salad
What better way to start off the new year than with this citrusy seasonal salad!?
A goal for me in 2021 is to eat more seasonally. Thus, this salad is the perfect start. It is loaded with brussels sprouts, lemon, and red onion -- all of which fall under the umbrella of seasonal produce in January. Plus, it has quinoa for whole grains + protein, and my favorite homemade tahini caesar dressing.
JANUARY SEASONAL PRODUCE:
Arugula
Apples
Bananas
Beets
Bok Choy
Broccoli
Brussel Sprouts
Cabbage
Celery
Citrus
Collard Greens
Garlic
Kale
Leeks
Onion
Parsnips
Pears
Persimmons
Potatoes
Pomegranate
Squash
Basically, if you are a fan of all things brussels & lemony flavors, like me, I think you're going to love this recipe! It comes together super quickly. It is perfect for a quick weeknight dinner, as a delish side dish, or incorporated into your weekly meal prep.
Lemony Brussels Sprout Salad
yield: 4 servings (side) 2-3 (main) | ready in an hour
T H E S A L A D
1 lbs brussel sprouts, shaved
½ cup red onion, thinly sliced
1 cup cooked quinoa
2 tbsp tahini
1 tbsp balsamic vinegar
1 lemon, juice + zest
2 tbsp olive oil
Salt + pepper to taste
1 head romaine lettuce
¼ cup tahini caesar salad dressing
M E T H O D
Preheat oven to 375 F.
Clean, trim, and thinly shave brussels sprouts. Alternatively, buy shaved brussles sprouts from the store.
Shave 1/2 red onion. Toss with brussels sprouts and cooked quinoa.
Mix together tahini, balsamic vinegar, lemon juice + zest, olive oil, salt and pepper.
Combine tahini mix with the brussels, quinoa, and red onion. Make sure everything is evenly coated.
Add to a baking sheet. Spread into an even layer.
Bake 375 F for 40-50 mins. Toss halfway through. It should be crispy once out of the oven. Add additional time if needed.
Add crispy brussels sprout mix to a bowl of chopped romaine. Toss with tahini caesar dressing & enjoy warm or chilled.
T A H I N I C A E S A R D R E S S I N G
¼ cup tahini
¼ cup ice water
2 tbsp parmesan or nutritional yeast
2 tbsp lemon juice
2 tsp apple cider vinegar
1 tbsp anchovy paste (sub dijon mustard)
1 clove garlic
½ tsp black pepper
½ tsp salt
Add all ingredients to a small food processor or blender & blend until creamy, about 30 seconds. If it is too thick, thin it out with an additional 1-2 tbsp of cold water.
R E C I P E N O T E S
STORAGE: in an airtight container in the fridge for up to 4 days.
MAKE AHEAD (cold): Complete steps 1-7. Do not add romaine or dressing until ready to eat, unless you enjoy a soggy salad.
MAKE AHEAD (warm): Complete steps 2-5. Then, store mix in the fridge until ready to cook. When ready, complete remaining steps cooking the mix on a baking sheet straight from the cold fridge. You may need 5-10 additional cook time for maximum crisp.
Leave a comment below if you make this recipe, I'd love to know your thoughts!