Warm Brussel Sprout Salad With Tahini + Lime Garlic Herb Dressing
I don't know where y'all are right now, but here in Missouri, it is COLD! Within the last 7 days, we went from having above 50 degrees down to 12 degrees. But, even though it's cold, there's nothing like having something healthy and filling that warms you up precisely how you need to. I've been craving salad and soup but wanted to avoid going the extra miles into the cold by going to get Panera bread. So instead, I decided to make a nice warm brussels sprout salad with tomato soup. I consider myself a good home cook but consider this recipe a base as I encourage you to play around with the flavors, toppings, and veggies.
This blog will cover the brussels sprouts salad and an optional tahini lime dressing.
Warm brussel sprout salad with fried onions and toasted breadcrumbs
1 lb Fresh Brussel Sprouts
Kale (optional)
2 Sweet Potatoes
Crispy Fried Onions (purchased at my local Asian market, any brand will do)
Fried Garlic (purchased at my local Asian market, any brand will do)
Breadcrumbs
Olive Oil
Salt
Pepper
Paprika
Garlic Powder
Onion Powder
Fresh / or dried Rosemary
Fresh / or dried Oregano
2 tablespoons butter
Step 1:
Preheat oven to 400 degrees F. Wash your veggies first! I can state how important it is to ensure you are washing your veggies. This step takes only 10 minutes, making a massive difference. Add your veggies to a bowl, and then I like to add a ¼ cup of white vinegar and a tablespoon of baking soda and fill the remainder with water. But there are other excellent veggie wash products you can use as well. A good one I have used is Ecos Non-Toxic Fruit + Veggie Wash.
Once your veggies are washed and dried, chop your Brussels sprouts into thin slices. Repeat this for your Kale. For sweet potatoes, I will do bite-size cubes. Once everything is chopped, spread these out on your baking dish. I then like to drizzle my olive oil on top and season with my heart using Garlic powder, onion powder, paprika, salt, and pepper.
Step 2:
Place baked veggies in preheated oven and allow them to bake for 20 minutes. Next, we will prep our breadcrumbs. Heat a skillet to medium heat. Add 2 tablespoons of unsalted butter. Add 14 cups of breadcrumbs, herbs of your choice, and salt and pepper to taste. It is important to stir and watch, so your breadcrumbs do not burn but get a nice golden brown. Once done, set aside.
Step 3:
Remove the veggies from the oven. Make sure your sweet potatoes are cooked thoroughly. If you need to add them back in, do it! Add your roast Brussels, sweet potatoes, and kale (if you had kale) to a bowl. Add your breadcrumbs (about a tablespoon), fried onions, and fried garlic chips.
Tahini + Lime Herby Salad Dressing (Optional)
Tahini
Honey
Lime juice
Water
Salt
Pepper
Garlic powder or fresh diced garlic
Dried Cilantro
Red Pepper Flakes or Chilli Oil (Optional)
Step 1:
Combine a tablespoon of honey, half the juice of a lime (add the entire lime if you want more citrus), all of your spices, and ¼ cup of tahini. Mix together and add water to make the dressing thinner if required. I like to add my ingredients to my blender and let it do the mixing. Alternatively, you can also you an emersion blender as well. Pour over salad and enjoy!
Storing
I stored my salad in a separate container from my dressing for about a week! Bread Crumbs should also go in an airtight container. I have kept mine for 2 weeks. Salad can be enjoyed warm or cold. If you want to enjoy it warmed the next day, I like to add mine to a skillet for a quick warm-up.
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