Now normally I avoid posting salad recipes, simply because it’s not something I put a lot of effort into while making. Usually, it’s a mixture of “whatever’s lying around.”
But this salad is absolutely amazing, so I’m posting it 🙂 With roasted brussels sprouts and pine nuts as a base, there’s a little more prepping involved. And do not omit the dressing. It really brings together all the flavors. Feel free to add more or less of any ingredient- my measurements aren’t exact (except for the dressing)- I just kinda eyeball it!
Brussel Sprout Salad with Tahini Dressing (Grain-Free)
1 lb brussels sprouts
salt and pepper
1 tbsp avocado oil
1 tbsp pinenuts
1/3 cup fresh mango, cubed
1/4 cup raw onion, diced
3-4 tbsp feta cheese, crumbled
3 tbsp tahini
3 tbsp water
1/2 tbsp apple cider vinegar
pinch of salt
Preheat the oven to 375 degrees. Cut the stems off the brussels sprouts and slice in half. Place on a baking pan and sprinkle with garlic powder, salt, and pepper. Top with oil and toss altogether. Roast in the oven for 20 minutes. Take out, mix in pine nuts and cook for 5 more minutes. Set aside.
To make the dressing, whisk together all the dressing ingredients.
On a nice serving platter, toss together brussels sprouts, mango, onion, and feta. Top with about 3/4 of the dressing (use the rest for another salad recipe). Mix altogether and serve!