Shaved Brussels Sprout and Apple Salad with Maple Tahini Dressing Print

Shaved Brussels Sprout and Apple Salad with Maple Tahini Dressing

Shaved Brussels sprout and apple salad with toasted almonds, golden raisins and goat cheese or vegan feta. The perfect fall salad for meal prep or holiday gatherings.

Scale

Ingredients

For the Salad:

1 lb Brussels sprouts, rinsed and trimmed

1 apple (Honeycrisp, green, or pink lady)

1/4 cup golden raisins

1/4 cup sliced almonds

1/4 cup goat cheese, almond feta, or crumbled Kite Hill Ricotta

For the Maple Tahini Dressing:

1/2 cup tahini

1 1/2 cup warm filtered water, plus, more to thin

1/4 cup lemon juice

1 tablespoon maple syrup

1/2 teaspoon sea salt

1/4 teaspoon garlic powder

1/4 teaspoon fresh black pepper

Instructions

  1. Using a food processor fitted with the shredding disk, add the trimmed Brussels sprouts through the opening at the top. Likewise, you can shave the Brussels sprouts using a sharp knife or the thinnest blade on a mandoline slicer to slice each sprout thinly (see post for the link to more detailed instructions). Slice the apple into thin slices using a sharp knife. Combine in a large bowl.
  2. Toast the sliced almonds in a skillet over medium-high heat, stirring frequently. The almonds are toasted when golden and fragrant, about 2-4 minutes. Keep a close eye on them, as they can burn quickly. Add to the Brussels sprout mixture, along with the golden raisins and cheese of choice. Toss to combine.
  3. To making the maple tahini dressing, combine the dressing ingredients in a high-speed blender or food processor. The dressing makes more than you will need. Leftovers can be stored in an airtight container in the fridge for a week.
  4. Before serving, pour about half the maple tahini dressing over the Brussels sprout mixture to lightly coat. Toss and add more as needed. You may want to add extra apple slices, golden raisins or cheese for presentation. The salad can holds up well in the fridge. Leftovers can be stored in an airtight container in the fridge for 3-5 days.

Notes

Make ahead: The Brussels sprouts and maple tahini dressing can be made up to two days in advance. Slice the apples and toss the salad with the dressing right before serving. If serving at a party, toss the sliced apples with lemon juice can prevent them from browning.