Enjoy this summer salad for lunch, as a side dish on its own, or paired with your favorite protein! It’s sweet, savory and the perfect blend of flavors.
For the dressing:
- ¼ cup tahini
- 2-3 Tbsp fresh lemon juice
- 1-2 Tbsp pure maple syrup or honey
- 1 teaspoon dijon mustard
- 1 tablespoon poppy seeds
- ¼ teaspoon onion powder
- ½ teaspoon salt
- 2-3 tablespoons water, to thin the dressing
For the salad:
- 1 pound brussels sprouts, outer yellow leaves and stems removed, and shredded
- 2 cups sliced peaches (2-3 medium peaches)
- 1/3 cup feta crumbles
For the nut crunch mixture:
- 1/3 cup sliced almonds
- 1/4 cup raw pepitas (pumpkin seeds)
- ½ tablespoon pure maple syrup
- Sea salt
In a small bowl mix together tahini, lemon juice, maple syrup/honey, dijon mustard, poppy seeds, onion powder, salt and water to thin the dressing. Taste and adjust depending if you like it sweeter.
Next, shred the brussels sprouts by using a food processor 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.
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.
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.
Add the sliced peaches to the brussels salad along with the nut crunch mixture and feta crumbles and toss to combine. Enjoy!