As the weather heats up, easy-to-assemble healthy hearty salads are at the top of my list -- and this one proves that Brussels sprouts aren't just for winter roasting. We're using a food processor to create a chopped salad feel and throwing in a few simple goodies like beets, crushed pistachios, roasted sprout crumbs & a little dusting of Parmesan. The key here is the lemon ginger dressing, sweetened with a raw honey that really gives this raw Brussels sprouts salad a summer-comfort feel. Texture, flavor and freshness all in one bowl!
Follow along with me HERE
INGREDIENTS
for the salad
4 cups of raw Brussels sprouts, shredded
Handful of ready-to-eat beets, chopped
Handful of pistachios, roughly chopped
Sprinkle of roasted Brussels sprouts*
Dusting of freshly-grated Parmesan Cheese
for the dressing
1/3 cup of olive oil
3 tbl of fresh lemon juice (about 1.5 lemons)
2 tsp of Dijon mustard
1 tbl of raw honey
1 tsp of sesame seeds
1/4 tsp of ground ginger (or 1 tsp of freshly grated ginger)
1/4 tsp of ground pepper
1/4 tsp of fine sea salt
DIRECTIONS
1. Turn your food processor on and drop the (rinsed) Brussels sprouts through the tube, letting them shred
2. Measure four cups of shredded Brussels sprouts into a bowl and save any extra in a separate bowl
3. In a measuring cup, whisk together the fresh lemon juice, mustard and honey
4. Slowly add the olive oil to this mixture as you continually whisk, making sure everything is fully incorporated
5. Add in the ginger, salt + pepper and sesame seeds and whisk
6. Pour the dressing over the salad and mix well with a pair of tongs. Add in the beets, pistachios and roasted Brussels sprouts crumbs. Grate some fresh parmesan on top and give the salad another good toss**
*If I have extra Brussels sprouts, I will put them on a baking tray lined with parchment paper, drizzle some olive over them and salt + pepper and roast them at 425°F for about 25 - 30 minutes to create a Brussels sprouts crumb to sprinkle on top of the salad
**I like to let this salad sit with the dressing on it for at least 15-20 minutes before serving so everything is fully marinated. You can also make prep the Brussels and dressing ahead of time and let both sit in the refrigerator until you are ready to assemble and serve
