How old were you when you found out that Brussels Sprouts have tops….and that a Brussels Sprout top is edible???
I won’t judge your answer. I will however, keep sprouting knowledge that will lead you to a fall inspired Brussels Sprout Top Salad!
Brussels Sprout Top
About 3 weeks before the first harvest, gardeners prune the tops off brussels sprout stalks. Doing so redirects the remaining energy of the plant in to growing the sprouts rather than creating any new leaves. Until recently, brussels sprout tops were typically discarded or fed to livestock. Now you can find them at farm stand in mid-fall as they’ve become rather popular. Brussels sprouts leaves are mild, similar to kale, and are tender and sweet.
Sprout tops offer all the same nutritional goodness of brussels sprouts. Along with broccoli, they have the highest levels of glucosinolate compounds which are believed to protect against cancer. These compounds also help the body detoxify and are particularly useful during the holiday season – which we are very, very quickly approaching! Sprout tops are vitamin-dense, and are exceptionally rich in two vitamins: anti-inflammatory vitamin K, which like calcium, helps build bone density; and vitamin C, which helps strengthen the immune system.
Key Ingredients in this Brussels Sprout Top Salad
Baby Kale
I love a good mix of leafy greens so in addition to the brussels sprout tops, I used baby kale. Kale in its many varieties are also in season during this time but as many of you know, regular kale is a dense flavor. I went with baby kale to keep things lighter and highlight the brussels sprout tops and other fall roasted veggies.
Roasted Veggie Medley
I got all of these veggies from my crop share: cauliflower, carrots, turnips, radishes & leeks. Don’t be afraid to mix and match especially with what you find in season. The touch of rosemary seasoning adds the burst of fall flavor to any vegetable that is in season during this time of year!
Creamy Maple Dijon Dressing
Maple syrup, dijon mustard but make it creamy with yogurt. The plant-based yogurt scene has seen so many additions, especially in the past couple of years. My new favorite is KiteHill’s Greek Style Plant-based Yogurt. When you’re trying to create a really creamy consistency, this is hands down the best choice.
Now go make this salad and tell me what you think!
#Lettucebowandsay “Sprouting knowledge one salad at a time”
Brussels Sprout Top Salad + Creamy Maple Dijon Dressing
Equipment
- Oven
- Stove
Ingredients
First roast the veggies:
- 1 small/medium head Cauliflower (crowns broken into small pieces)
- 2-3 small/medium Carrots (peeled & sliced)
- 1-2 Turnips (quartered or sliced depending on size)
- 4-5 Radishes (sliced)
- 2 Leeks (sliced)
- EVOO
- 2 tsp Rosemary (dried)
- Salt & Pepper
Make your grains:
- 1/2 Cup Quinoa (dry)
- 1 Cup Water
Next prep the Creamy Maple Dijon Dressing (enough for a few salads):
- 1/4 Cup Plant-based Yogurt (see notes below for my favorite)
- 3 Tbsp EVOO
- 1-2 Tbsp Apple Cider Vinegar (if you're using a thinner type of yogurt, use less)
- 1 Tbsp Maple Syrup
- 2-3 tsp Dijon Mustard
Make your Brussel Sprout Top Salad:
- Brussels Sprout Tops (sliced)
- Baby Kale
- Cooked Quinoa
- Roasted Veggies
- Creamy Maple Dijon Dressing
- Rosemary (fresh)
Instructions
First roast the veggies:
- Heat oven to 425°F
- Prep and cut all of the veggies and add to one bowl. Next add enough EVOO to evenly coat and top with salt, pepper and dried rosemary. Toss together until everything is mixed.
- Line a baking sheet with aluminium foil and spread veggie mixture our evenly, creating a single layer.
- Pop in the oven and roast for about 30 minutes. Check in on them about 15 minutes in and give a stir to gently rotate. You know they are done when you can puncture the cauliflower easily with a fork.
Make your grains:
- While the veggies are roasting next make your gains by adding quinoa and water to a saucepan. Bring to a boil then reduce to a simmer. Cover and cook for roughly 10-12 minutes or until the outer ring of quinoa "pops".
Next prep the Creamy Maple Dijon Dressing:
- While the veggies are still roasting, make your dressing. Add all ingredients to a bowl and stir until creamy!
Make your Brussel Sprout Top Salad:
- Add the greens to your bowl. Next add the cooked quinoa, then roasted veggies and top with the creamy maple dijon dressing & fresh rosemary if you have it!
- Last but surely not least, ENJOY! 🙂
Notes
November Seasonal Fruits + Veggies
used in this recipe:
Fruits
Click to find more recipes with these ingredients!