Brussels Sprout Top Salad + Creamy Maple Dijon Dressing
Yes there are more to brussels than the sprouts themselves. Combined with other quintessential fall flavors, this salad is a hearty and seasonal delight.
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
For the dressing I used KiteHill's Greek Style Plant-based Yogurt. It is so thick and creamy it is the perfect add in to make this dressing super creamy and full of plant protein.