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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

  1. Preheat oven to 375 F.

  2. Clean, trim, and thinly shave brussels sprouts. Alternatively, buy shaved brussles sprouts from the store.

  3. Shave 1/2 red onion. Toss with brussels sprouts and cooked quinoa.

  4. Mix together tahini, balsamic vinegar, lemon juice + zest, olive oil, salt and pepper.

  5. Combine tahini mix with the brussels, quinoa, and red onion. Make sure everything is evenly coated.

  6. Add to a baking sheet. Spread into an even layer.

  7. Bake 375 F for 40-50 mins. Toss halfway through. It should be crispy once out of the oven. Add additional time if needed.

  8. 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!


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