Peach Brussels Sprouts Crunch Salad


We’re on a salad kick over here at AK and I’m not mad about it. Today we’re putting my new tahini poppy seed dressing to work by tossing it with juicy peaches, crunchy shredded brussels sprouts, a sweet & spicy nut mix and a little salty feta. YES. PLEASE.

The combo in this peach brussels sprouts salad is seriously everything you need and more. I couldn’t stop eating it! Honestly so perfect with chicken, salmon or even some bacon tossed in. It especially reminds me of an upgraded version of the strawberry poppyseed salad we all know and love. The perfect summer lunch to make this week or an incredible recipe to serve at your next BBQ!

We’ve linked some of our fav proteins to add if you want to make it a fuller meal, too, plus plenty of ways to customize and fit any dietary restrictions. Enjoy!

peach brussels sprouts salad in a bowl

All of the goods in this peach brussels sprouts salad

The ingredients in this crunchy, delicious peach brussels sprouts salad are fairly simple but work together so beautifully. The salad is sweet, savory, salty and just AMAZING. Here’s what you’ll need:

  • For the dressing: we’re using a batch of my creamy tahini poppy seed dressing that adds the best flavor to everything in the salad.
  • For the produce: you’ll need some slightly ripe peaches and plenty of brussels sprouts.
  • For the nuts: we’re using sliced almonds, pepitas (pumpkin seeds), a little pure maple syrup and sea salt for the nut crunch mixture.
  • Optional: I love adding crumbled feta cheese to this salad for another savory element.

pouring tahini poppy seed dressing into a bowl of brussels sprouts

Customize your brussels sprouts peach salad

Because we’re keeping this salad relatively simple, it’s easy to customize with ingredients you have on hand.

  • Swap the brussels sprouts. Kale would be another great base for this crunchy salad.
  • Choose your fruit. Once fall rolls around this salad would also be delicious with sliced apples!
  • Add some healthy fats. A sliced avocado would add a lovely creaminess and boost of healthy fats.
  • Go nut free. Simply skip the almonds and double the pepitas to keep the salad nut free.
  • Keep it vegan. Feel free to use your favorite dairy free cheese crumbles or skip the cheese altogether.

brussels sprouts peach salad about to be mixed in a bowl

Our favorite protein add-ons

Looking to add some more protein to this brussels sprouts peach salad? Try:

peach brussels sprouts salad in a bowl

Should I cook the brussels sprouts?

No need! This peach brussels sprouts salad uses raw, shredded brussels sprouts that get nice and marinated in the tahini poppy seed dressing. Raw brussels sprouts give the salad extra delicious crunch.

brussels sprouts peach salad with nuts and feta cheese in a bowl

Three easy ways to shred brussels sprouts

Shredding a pound of brussels sprouts for this salad may sound daunting, but it’s easier than you think! Here are 3 great ways to do it:

  1. Use a food processor: trim the small stem off of the brussels sprouts and add them to your food processor about a handful or so at a time. Use the slicing attachment on your food processor and pulse until they’re nice and shredded.
  2. Use a box grater: you can shred your brussels sprouts against a box grater on the side with the largest holes. I’d suggest spraying the grater with a bit of cooking spray so that the sprouts easily glide against the grater.
  3. Shred them with a knife: this is the method I typically use, and once you get the hang of it it will go pretty quickly. Using a sharp knife cut the stem off of your brussels sprouts and then cut them in half lengthwise. Then, with each half laying flat side down, chop your brussels sprouts into fine shreds. No need for them to be perfect!

healthy peach brussels sprouts salad on two plates

Storing tips

This crunchy peach brussels sprouts salad gets even better over the course of a few days as it marinates in tahini poppy seed dressing. Store it in meal prep containers like these for up to 4-5 days.

brussels sprouts peach salad on a plate

More delicious salad recipes to try

Get all of our delicious salad recipes here!

I hope you love this peach brussels sprouts crunch salad! If you make it be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!

Peach Brussels Sprouts Crunch Salad

Gorgeous peach brussels sprouts salad with sweet & salty nuts and a creamy tahini poppy seed dressing. This vegetarian brussels sprouts peach salad is filled with a wonderful mix of textures and flavors. Enjoy it for the perfect summer lunch or side dish on its own or with your favorite protein!

  • 1
    batch tahini poppy seed dressing
  • For the salad:
  • 1
    pound
    brussels sprouts, outer yellow leaves and stems removed, and shredded
  • 2
    cups
    sliced peaches (from about 2 large or 3 medium peaches)

  • cup
    feta crumbles (optional but delicious!)
  • For the nut crunch mixture:

  • cup
    sliced almonds
  • 1/4
    cup
    raw pepitas (pumpkin seeds)
  • ½
    tablespoon
    pure maple syrup
  • Sea salt
  1. In a small bowl mix together tahini, lemon juice, maple syrup/honey, dijon mustard, poppyseeds, onion powder, salt and water to thin the dressing. Taste and add more maple syrup or honey if you like your poppyseed dressing a bit sweeter.

  2. Next, shred the brussels sprouts by using a food processor with the slicing attachment and pulse until the brussels sprouts are thinly sliced. If you don’t have a food processor, feel free to use a sharp knife to thinly slice. You also have the option of buying already shredded/shaved brussels sprouts in a bag from the store.

  3. Add brussels to a large bowl and pour the dressing all over. Use tongs to coat the brussels with the dressing. Let the dressing sit and marinate the brussels for 10-15 minutes. While the brussels marinate and soak up the dressing, you can chop and prep all your other ingredients.

  4. Finally make your nut crunch mixture: place sliced almonds and pumpkin seeds in a skillet over medium heat. Toast for 3-5 minutes, stirring frequently until they turn slightly golden brown and fragrant, then turn off heat and immediately add in maple syrup and a pinch of sea salt. Stir for 30 more seconds to coat, then transfer to a plate or piece of parchment paper to cool for a few minutes. Some of the nuts will slightly stick together but this is what we want for the ‘nut crunch’ in the salad. Allow to cool for 5 minutes.

  5. Add the sliced peaches to the brussels salad along with the nut crunch mixture and feta crumbles and toss to combine. Enjoy!

To store: store this salad in an airtight container (or a few meal prep containers like these) for up to 4-5 days. The dressing will continue to marinate the brussels sprouts over time so that they taste amazing! 

Nutrition

Servings: 4 servings

Serving size: 1 serving (based on 4)

Calories: 326kcal

Fat: 19.8g

Saturated fat: 4.1g

Carbohydrates: 30.3g

Fiber: 8.9g

Sugar: 14.9g

Protein: 13.5g

Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats



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