Autum Brussel Sprout Salad with Maple Tahini Dressing
I do eat salad sometimes I swear. I just like sneaking veggies in other places. Honestly sometimes chewing salads can be exhausting. That may also be the lamest thing I've typed in a while.
Salad to me is just so much more a summer thing where I want the fresh and the crisp, but in winter? Especially today when it was raining heavy almost all day? Nah.
I did however think to myself on my trip to TJ's today: huh. I haven't bought some shaved Brussel sprouts in a while and those are delicious. Hence this salad.
Ingredients for the salad:
- 3 cups shaved brussel sprouts (or one Trader Joe's bag)
- 1 small granny smith apple diced into match sticks
- 3 Tbs walnuts crushed
- 1 medium sweet potato diced
- 6 Tbs low sugar Crasins
Ingredients for the dressing:
- 2 Tbs maple syrup
- 2 Tbs Tahini
- 1 Tbs Dijon mustard
- 1 tsp minced garlic
- a sprinkle cumin (like 1/4-1/2 tsp)
- 1/2 tsp onion powder
- 1/4 - 1/3 cup water
- (*optional splash of rice vinegar. My friend tried it and it was good)
Step 1: Preheat oven to 400 degrees. Dice sweet potatoes into 1/2 inchish cubes and immediately put in oven when heated up. Bake until tender, about 15-20 minutes
Step 2: Slice Granny Smith apple into match sticks. I used my mandoline and then cut those into sticks. Put walnuts in plastic bag and smash under cup a few times until corse pieces are made. Measure out Crasins.
Step 3: Dump all of step 2 in bowl with Brussel sprouts
Step 4: Put all dressing ingredients in blender and blend until smooth. If you like less sweet more savory only add one tablespoon of maple syrup. It's a fairly sweet dressing and would be much less so and still have a maple flavor with only half the syrup.
Step 5: When potatoes are done roasting add them to salad base
Step 7: Toss with dressing
This salad is perfect for my after school hunger pangs. I don't know why I can't make it from 11:30 until dinner time at like 5:30 but I can't. I need a little something and this is is going to pack enough flavor and fiber to keep me over until dinner time.
Nutrition facts: Servings 4, Serving size 1 cup. Calories 236; Fat 7.1 g; Fiber 5.5 g; Protein 5.3 g; Carbohydrates 30.5
(*number background courtesy of my math nerdiness)