Anyone who knows me can attest to my love for Brussels sprouts. I think Mr. Beet and I make them at least two or three times a week. Now that we invested in a food steamer we are eating sprouts sometimes four times a week. They are so versatile. Roasted, steamed and sautéed. About a year ago I found a recipe that served them raw. I cannot say that I was excited to try Brussels sprouts raw, but I tried them anyway and now I am hooked on those too. I especially love shredding them and using them to top veggie burgers and tacos.
So when the Sunday Supper movement was looking for winter salad recipes I knew Brussels sprouts would be a good option. I love to buy them fresh though during their off season I will buy them frozen and use them in a tarragon marinade for a quick and easy snack. That’s how my Mother used to make them when I was young and that is how I first fell in love with these little cabbage-like balls of yumminess.
So here we are, back to the winter salad. The sprouts here are raw, shredded and mixed with other greens like arugula and spinach. While the sprouts are slightly bitter, the arugula is spicy and the spinach is mixture of both. And the greens speak for themselves so I kept the rest of the salad simple. Just some radish and orange bell peppers for some color.
The white bean dressing is oil-free and hearty. Cannellini beans are rather mild and take on a lot of flavor when mixed with dijon mustard and maple syrup. First off, mustard and sprouts make an amazing combination and maple syrup adds a dreamy sweetness.
And just in case you needed a little more flavor, I offer you a recipe for parmesan pecan crackers. Super easy to make and perfect on this bitter yet sweet salad combination. However, the salad and dressing are Vegan and the pecan crisps are not. They are Vegetarian, but not Vegan.
I promise you, your opinion of Brussels sprouts will change after one bite of this salad.
- 1 cup (or 1-15oz.) can cannellini beans, rinsed and drained
- 2 tbsp. tahini
- 2 tbsp. dijon mustard
- 2 tbsp. pure maple syrup
- juice of 1 lemon
- ¼ cup water
- 1 lb. Brussels Sprouts, trimmed and halved
- 2 cups greens, mix of arugula and spinach or combo of choice
- 1 lb. asparagus, trimmed
- 1 cup sliced radish
- 1 large orange bell pepper, sliced into rings
- Parmesan Pecan Crackers for garnish, recipe below
- Whisk all the dressing ingredients together in a large mixing bowl. Set aside. (or use a blender to mix ingredients)
- Blanch the asparagus: Add about 1 cup of ice cubes and 2 cups of cold water to a large bowl and place next to the stove. Bring a large pot of water to a boil on the stove. Add the asparagus and boil for one minute. Remove promptly and add to the ice bath. Allow the asparagus to cool in the ice bath for 1 minute to stop the cooking, then remove and drain on a paper towel lined plate.
- Shred the Brussels Sprouts: Using the shredding attachment on the food processor, add the Brussels Sprouts. Sprouts should be shredded, but a few larger chunks will remain.
- Add the sprouts and the greens to a large bowl. Layer the asparagus, radish and bell pepper on top of the lettuce.
- Drizzle the dressing ton top of the salad. Divide the salad into serving bowls.
- Add the Parmesan Pecan Crackers to the salad and serve immediately.
- ½ cup unsalted butter, softened
- 2 cups fresh grated parmesan cheese
- 1 large egg
- ½ cup rice flour (or all purpose)
- pinch of salt
- 1 cup pecans, finely chopped
- Preheat oven to 350°
- Add the butter and the parmesan cheese to the bowl of your food processor and pulse until mixed.
- Add the remaining ingredients to the processor and pulse until everything is blended together, forming a thick batter.
- Scoop the batter with a teaspoon onto a greased baking sheet and flatten slightly.
- Bake 12 to 15 minutes until edges are crisp and golden.
I hope you enjoy this recipe and check out these other Winter Salad recipes from my friends at Sunday Supper. What will you be making this weekend?
#SundaySupper Winter Salads
- Amish Ham Salad from Cosmopolitan Cornbread
- Arugula, Butternut & White Bean Salad with Maple Vinaigrette from Pook’s Pantry
- Arugula Salad with Maple Vinaigrette from Cooking Chat
- Beet Terrine from Jane’s Adventures in Dinner
- Blood Orange and Salmon Salad with Blood Orange Vinaigrette from La Bella Vita Cucina
- Blood Orange, Beet, and Apple Salad with Goat Cheese and Citrus Honey Vinaigrette from Renee’s Kitchen Adventures
- Blue Cheese and Pear Salad from That Skinny Chick Can Bake
- Breakfast Salad from Our Good Life
- Brussels Sprouts Salad with White Bean Dressing and Pecan Crisps from Beauty and the Beets
- Chill Chasing Matchstick Vegetable Pasta Salad from Cindy’s Recipes and Writings
- Chopped Salad with Roasted Root Vegetables and Bacon from MyGourmetConnection
- Citrus Salad from A Day in the Life on the Farm
- Cobb Salad from Palatable Pastime
- Colorful Veggie Filled Quinoa with a Ginger-Lemon Dressing from Positively Stacy
- Crunchy Beet & Arugula Salad from The Crumby Cupcake
- Escarole and Roasted Broccoli Salad with Anchovy Dressing from The Texan New Yorker
- Farro Salad with Roasted Squash, Radicchio and Lemon-Tahini Dressing from Caroline’s Cooking
- Grilled Chicken Salad from Real Food Real Deals
- Hot German Hot Noodle Salad from Seduction in the Kitchen
- Kale Salad with Lemony Tahini Dressing from My Life Cookbook
- Lemony Couscous Lentil Salad from Magnolia Days
- Low-Carb Spinach Breakfast Salad from Life Tastes Good
- Mandarin Tossed Salad from Meal Planning Magic
- Orange and Walnut Baby Spinach Salad w/ Quinoa and Citrus Vinaigrette from The Freshman Cook
- Quinoa Salad with Apples, Pecans and Dried Cranberries from The Chef Next Door
- Radicchio Pear Walnut Salad from The Bitter Side of Sweet
- Roasted Brussels Sprouts and Butternut Squash Salad with Hot Bacon Dressing from Cupcakes and Kale Chips
- Roasted Butternut Squash Pearl Couscous Salad from Mysavoryspoon
- Roasted Savoy Cabbage Slaw with Spicy Bacon Dressing from Food Lust People Love
- Roasted Squash and Cabbage Salad with Crispy Chick Peas from Monica’s Table
- Shredded Beet Salad from Wholistic Woman
- Simple Arugula, Fennel and Leek Salad with Citrus from Simply Healthy Family
- Simple Spinach Cobb Salad With Lardons from And She Cooks
- Spinach Citrus Salad with Grapefruit Vinaigrette from From Gate to Plate
- Warm Balsamic Steak Salad with Honey Mustard Dressing from Momma’s Meals
- Warm Cabbage Salad with Bacon and Goat Cheese from Nik Snacks
- Warm Cauliflower Spinach Salad with Pancetta from Taste and See
- Warm Potato and Broccoli Buffalo Salad from Sweet Mornings
- Warm Potato Salad with Arugula, Bacon and Brown Butter from Bobbi’s Kozy Kitchen
- Warm Steak Tomato and Mozzarella Salad from Family Foodie
- Wilted Lettuce Salad from Confessions of a Cooking Diva
- Winter BLT Panzanella Salad from Hardly a Goddess
- Winter Citrus and Endive Salad from An Appealing Plan
- Winter Fruit Salad from Pies and Plots
- Winter Kale and Wild Rice Salad from Moore or Less Cooking
- Winter Salad with Blood Orange Vinaigrette from Hezzi-D’s Books and Cooks
- Winter Salad with Fennel, Apple, Goat Cheese and Radishes from Delaware Girl Eats
- Winter Squash Quinoa Salad from Kitchen Gidget
Roasted Brussels Sprouts and Wild Rice Salad plus more Winter Salad Recipes #SundaySupper from Sunday Supper Movement
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