Prep Notes
This Brussels sprout salad is seriously addictive! Sweet, crunchy, and a bit nutty, the texture and flavor combination is perfect for fall and winter. Brussels sprouts are full of fiber that helps feed the good bacteria in your gut. Lightly cooking them in this recipe allows for easier digestion, ensuring your body is able to absorb all the vitamins and nutrients this dish has to offer!
Ingredients
For the salad:
- 2 cups Brussels sprouts, ends cut of
- f3 cloves garlic
- 1 small onion
- 1 tablespoon olive oil, ghee, or organic butter
- 1 red apple, thinly chopped
- 1/2 cup walnuts
- Sesame seeds (for garnish)
For the dressing:
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon lemon juice
- 1 tablespoon maple syrup
- 2 tablespoons tahini
Directions
- Place Brussels sprouts in food processer and pulse until chopped.
- Cook garlic and onion in oil over low heat until translucent – about 2 minutes. Add chopped Brussels sprouts and lightly cook until soft.
- Transfer mixture to large salad bowl. Add apples and walnuts and stir.
- To make the dressing, combine all ingredients in small sealable jar or container and shake until combined. Pour evenly over salad.
- Garnish with sesame seeds and serve slightly warm, or pop in fridge for five minutes to serve cold.