Brussel Sprout Salad

Name: Brussel Sprout Salad
Cuisine: American
Ingredients: 450 g brussels sprouts; 1 cup butternut squash, chopped into cubes; 1 cup green apple, chopped into cubes; ¼ cup pickled red onions, chopped; 1 cup pecans; Seeds from squash; 2 tsp olive oil; 2 tsp maple syrup; ¼ tsp cumin; ¼ tsp coriander; ¼ tsp cinnamon; ½ tsp salt; ½ cup silken tofu; 1 tbsp olive oil; 1 tbsp maple syrup; 1 tbsp apple cider vinegar; 2 tsp Dijon mustard; ½ tsp salt; ½ tsp smoked paprika; ½ tsp red pepper flakes (optional)

6 steps

Updated at: Thu, 17 Aug 2023 03:35:39 GMT

Ingredients

2 servings

Instructions

Step 1

1. Rinse brussels sprouts thoroughly. Remove stem and cut in half. Thinly slice or shave each half and transfer to a large mixing bowl and massage. Set aside.

Step 2

2. Preheat oven to 200°C and transfer squash cubes onto parchment lined baking sheet. Season with olive oil and a pinch of salt. Toss to coat and bake until tender, about 20-25 mins. Allow to cool.

Step 3

3. Reduce temperature to 180°C and transfer pecans and seeds onto a parchment lined baking sheet. Season with olive oil, maple syrup, spices and salt. Toss to combine and bake until roasted and seeds are tender, about 20-25 mins. Allow to cool.

Step 4

4. In a food processor combine all the dressing ingredients and process until smooth.

Step 5

5. Add the cooled squash, chopped apple, pickled red onions, and cooled nuts and seeds (reserve 1/3 cup to garnish) to the shaved brussels sprouts. Cover with the dressing and toss to fully coast. Allow the brussels sprouts to soak in dressing for 5-10 mins.

Step 6

6. Fry the sage leaves in olive oil on a medium heat for 1-2 mins. Transfer to a paper towel and allow to cool. Garnish salad with reserved pecans and seeds, and the fried sage leaves.