Shaved Brussels Sprouts Salad with Manchego and Toasted Almonds

Brussels Sprouts and Pomegranates if any foods remind me of fall it is definitely these two! I love my brussels sprouts roasted and rarely think to enjoy them raw in a salad; that was until I met fellow foodie friend Amy.

When taking a recipe writing class she developed this recipe. I had the pleasure of cross testing this baby and I have basically been hooked ever since! From the crunch of the sprouts to the sweetness of the dressing and the umami flavors from there cheese and miso-tahini dressing this dish really hits all the marks!!!

Those are my thoughts on this recipe, but now let’s hear it from the recipe developer herself.

Remember when you were a kid and were forced to eat your brussels sprouts? Trust me, after taking one bite of this bomb dot com salad, you won’t need much convincing at all. In fact, you may need someone to pry the fork from your firmly gripped hand so you don’t immediately devour the entire plate. After all, you wouldn’t want to get a tummy ache from eating too fast, though it may be well worth it for this dish."

Shaved Brussels Sprouts Salad with Manchego and Toasted Almonds.jpg

Shaved Brussels Sprouts Salad with Manchego and Toasted Almonds

Servings - 4-6

Prep Time: Active - 25 minutes total; Total - 40 minutes

Ingredients:

  • 8 ounces Brussels Sprouts, trimmed

  • ¾ cup manchego cheese, grated

  • ½ cup pomegranate seeds

  • 1 cup sliced almonds, toasted

  • ¼ cup olive oil

  • 3 tablespoons apple cider vinegar

  • 2 tablespoons tahini

  • 2 teaspoons maple syrup

  • 2 teaspoons white miso

  • ¼ teaspoon crushed red pepper flakes

  • sea salt to taste

Instructions:

Cut off and discard the stem ends of the brussels sprouts, along with any discolored outer leaves. Either on a flat surface using a knife or in a food processor using the thinnest slicing disk, slice the sprouts as thinly as possible (they will look like shreds). Transfer them to a large bowl and break apart any clumps using your hands.

In a small mixing bowl, whisk together the olive oil, apple cider vinegar, tahini, maple syrup, white miso, and red pepper flakes. Pour the dressing over the brussels sprouts and toss well. Add in the manchego cheese, pomegranate seeds, and toss to combine. Top with toasted almonds, season with sea salt to taste and serve!

Easy as can be and delicious to boot!!!!

xo,

Lauren Courtney

Recipe, FoodLauren UngerRoot