This roasted brussels sprouts salad has me feeling all the fall feelings! I make it every single year and it truly is one of my favorite salads ever. The crunchy veggies and walnuts provide a perfect contrast to the soft and crumbly goat cheese. And the sweet and savory tahini dressing to top it all off brings the taste of fall in every bite.
ROASTED BRUSSELS SPROUTS SALAD WITH TAHINI DRESSING
ROASTED BRUSSELS SPROUTS SALAD WITH TAHINI DRESSING
4-5
servings20
minutes15
minutesThis sweet and savory, crunchy salad is the perfect recipe to get you ready for fall!
Ingredients
- SALAD
1 lb shaved brussels sprouts, roasted w/ olive oil, salt, & pepper at 400 degrees for 20-25 minutes
4-6 heaping cups shredded kale
1 + ½ cup cooked farro (can sub brown rice or quinoa for a gluten-free option)
1 red apple, chopped into cubes
1 cup fresh pomegranate seeds
1 cup crushed walnuts
5oz goat cheese, crumbled
- DRESSING
1/4 cup creamy tahini
1/2 cup olive oil
2 tbsp apple cider vinegar
2 tbsp honey or maple syrup
juice of 1 lemon
1 tbsp dijon mustard
1 tsp sea salt
1/2 tsp black pepper
1/2 tsp garlic powder
Directions
- Begin by roasting the shredded brussels sprouts with olive oil, salt, and pepper at 400 degrees for 20-25 minutes, until crisp.
- While the brussels roast, mix the dressing by combining all dressing ingredients in a jar or small bowl. Whisk or shake until smooth.
- In a large mixing bowl, add the kale and cover it with all of the dressing. Use tongs or clean hands to incorporate the dressing into the kale. Wait 10 minutes to let the kale break down a bit.
- Add in the roasted brussels, farro, apple, pomegranate, walnuts, and goat cheese. Use tongs to mix well, until all ingredients are evenly dispersed.
- Serve immediately or store in an air-tight container in the refrigerator for up to 5 days.
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