Charred Brussel Sprout Salad with a Tahini Beet Dressing
Not only a beautiful mix of colors, this salad packs some wonderful flavor and texture from the crunchy pepitas and brussel sprout leaves, to the nutty tahini dressing!
Equipment
- Baking sheet
- Mixing bowl
- Kitchen knife
Ingredients
- 1 tbsp Olive Oil
- 8 large Brussel Sprouts
- Salt
- 4 handfuls Mixed Greens
- 1/2 medium Red Onion
- 1/4 cup Pepitas
- 2 tbsp Blue Cheese (omit if vegan)
Dressing
- 2 tsp Tahini
- 4 tsp Beet Juice
- 1/2 squeezed Lemon Juice
- 2 tsp Olive Oil
- 2 tsp Apple Cider Vinegar
- 1 clove Garlic
- Salt
Instructions
- Preheat oven to 400. Clean brussel sprouts and slice in thin discs. Toss in olive oil and salt, laying on baking sheet. Place in oven for about 15 minutes, flipping throughout, until there is a crispy char to them. Remove and set aside.
- While the sprouts are cooking, in mixing bowl, combine dressing ingredients, finely chopping the garlic, and mix well. The desire is a fairly runny consistency, so add a bit more beet juice if needed. Adjust amounts to taste.
- Plate a serving dish with mixed greens and layer charred sprouts on top. Place sliced red onion and pepitas on top, drizzling the dressing over and finishing with crumbled blue cheese. Enjoy!Variation: to make a more complete meal, this is also great with chicken or grilled shrimp. For a vegan version, substitute a cheese substitute for the blue cheese!