Brussels Sprouts Salad Vegan and Gluten Free

• It’s SO easy to make! You can literally make this salad with only 10 minutes of prep.
• It’s detoxifying and yet satisfying.
• It’s loaded with your whole daily recommended intake of vegetables.

• Brussels sprouts
• Olive Oil
• Lemon
• Baby Kale
• Pomegranate
• Sweet Potato
• Cilantro
• Tahini
• Maple Syrup – you can leave this out if you’re avoiding sugar.
• Garlic Powder

1. Preheat Oven to 400 Degrees. Wrap Yams in foil and roast until soft (1 hour). Peel and cut into one inch cubes.
2. Emulsify Tahini, Maple Syrup, Garlic, Lemon Juice, Salt and Pepper in a blender.
3. Warm Oil in skillet over medium heat. Add Brussels Sprouts, lemon juice and salt. Saute until Brussels Sprouts are soft and slightly charred (12 minutes). Remove from heat and set aside
4. Combine Pomegranate seeds, Kale, Cilantro, Yams and dressing.

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• Sugar Free – Omit Maple Syrup and use 4 drops of Liquid Stevia instead. I love Nunatruals Liquid Stevia because it doesn’t have an after taste.

• Nut Free – Use this Oregano Vinigarette Instead.

• Low Carb – Swap out Sweet Potatoes for Spaghetti Squash or Roasted Cauliflower.

• Oil Free – Cook the Brussels sprouts in Ghee or Butter instead!

• Don’t Have Tahini? – Use a nut butter like Cashew Butter.

You can dress this salad ahead of time but I wouldn’t dress it more than a few hours in advanced. Or else the kale will get soggy.

Sometimes I eat this Brussels sprout salad raw when I don’t feel like cooking! They add a satisfying crunch to the salad. They taste neutral like any other basic salad green. They’re not bitter.

Unlike certain other vegetables, grains, and legumes, Brussels sprouts don’t contain some of the common antinutrients that require cooking.

• The best way to shred Brussels sprouts is with a food processor. Using the chopping blade on the food processor will slice through the brussels sprout in a few quick pulses. The downside to this is that you may have some larger pieces.
• You can also use a Mandolin. Just be careful not to graze your knuckles
• I like to slice my Brussels sprouts with a knife. It’s Theraputic and if you’re good with a knife it doesn’t take too long.
• Buy the Brussels sprouts pre-shredded for the ultimate time saver.

Of course you can shred Brussels sprouts ahead of time for this vegan Brussels sprouts salad!

Store this Brussels sprouts salad In the fridge in an airtight container. I like to keep the dressing separate in a reusable salad dressing container. That way you can also use the maple tahini dressing on other salads throughout the week.

How Long Does this Salad Last?

You can keep the salad in the fridge undressed for up to 6 days.

• Goats Cheese
• Feta Cheese
• Grilled Chicken
• Walnuts

What to Serve with Brussels sprouts Salad Vegan?

• Stuffed Spaghetti Squash
• Chickpea and Cauliflower Tacos

Absolutely! I like to store this maple tahini dressing in a reusable salad dressing container so that I can pour it over everything throughout the week. Because it’s too good to just eat on one salad.

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• Rainbow Salad with Vegan Green Goddess Dressing
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• Marouli Salad