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Brussel sprout salad

Raw Brussel Sprout Salad with Maple Miso Tahini Dressing

A bed of shaved brussel sprouts and quinoa is layered with roasted sweet potatoes, crispy chickpeas, sweet raisins, toasted pepitas and maple miso tahini dressing. Contrasting texture, flavor and color make for a delicious and beautiful winter salad worthy of main course status.
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Servings 1 large salad

Ingredients
  

Brussel Sprout Salad

  • 1 cup (2.5oz) shredded brussels sprouts (use a mandolin), stems discarded
  • ¾ cup (4.5oz) cooked quinoa, cold or room temperature
  • ½ cup pan fried chickpeas recipe below
  • 1 cup roasted sweet potatoes recipe below
  • 2 heaping tbsp (1oz) raisins
  • 2 tbsp pepitas
  • ¼ cup maple miso tahini dressing

Roasted Sweet Potatoes

  • 1 medium sweet potato (8oz), diced
  • ½ tsp salt Redmond’s Real Salt
  • ¼ tsp cumin
  • ¼ tsp smoked paprika
  • 1/8 tsp cinnamon
  • 1/8 tsp pepper
  • 2 tbsp extra virgin olive oil

Crispy Chickpeas

  • ½ cup (3oz) chickpeas, drained, rinsed, dried
  • ¼ tsp arrowroot powder
  • ¼ tsp smoked paprika
  • ¼ tsp pepper
  • ¼ tsp cumin
  • 1/4 tsp salt
  • 1/8 tsp cinnamon
  • 1 tbsp extra virgin olive oil

Maple Miso Tahini Dressing

  • 3 tbsp smooth tahini
  • 1 tbsp yellow miso paste
  • 2 tbsp lemon juice
  • 1 garlic clove grated or minced
  • 1 tbsp apple cider vinegar
  • 1 tsp cumin
  • ¼ tsp salt Redmond’s Real Salt
  • 2 tbsp maple syrup

Instructions
 

Salad

  • Combine shaved brussel sprouts, quinoa, fried chickpeas, roasted sweet potatoes, raisins, toasted pepitas in a serving bowl. Drizzle with dressing and serve. Mix well to combine. Best served warm and eaten straight away.

Roasted Sweet Potatoes

  • Preheat oven to 425F. In a mixing bowl, combine all ingredients.
  • Bake in single layer for 15 minutes.
  • Toss. Higher the temperature to 450F.
  • Roast until potatoes are caramelized, around 10 minutes.

Crispy Chickpeas & Toasted Pepitas

  • While the potatoes roast, prepare the chickpeas.
  • In the same mixing bowl that was used for the sweet potatoes combine all ingredients for chickpeas.
  • Heat a dry, frying pan over medium heat.
  • Fry chickpeas 3 minutes or so without stirring. If chickpeas begin popping, slightly lower heat.
  • Shake pan and cook until chickpeas are crispy and charred, around 3 minutes more.
  • Set aside on a paper towel lined plate. Next, prepare the pepitas.
  • In the same mixing bowl, toss dry pepitas with the residual oil and spices left behind from the potatoes and chickpeas.
  • Toast in the same pan the chickpeas were cooked in. Watch carefully to prevent burning. 2-3 minutes is all it takes.

Maple Miso Tahini Dressing

  • Combine all ingredients into a mason jar, cover and shake. Refrigerate until ready to serve. Make in advance to save time.