RECIPES:
Nov 23, 2021

Roasted Brussels Sprout Grain Salad with Maple Tahini Dressing

Prep Time: 10 mins
Cook Time: 30 mins
This fall salad is made with quinoa and farro, roasted Brussels sprouts, sweet potato with arugula, apples and maple tahini dressing.

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As the temperatures drop you can still incorporate salads into your seasonal eating. This salad makes the most of seasonal ingredients like Brussels sprouts and squash. Combining the roasted vegetables with grains makes for a more filling vegetarian entrée or side. 

Serve the roasted vegetables and grains warm or make them ahead of time and serve at room temperature. This salad is great for entertaining since elements of it like the roasted vegetables and grains can be made in advance and tossed together as needed. 

Roasted Brussels Sprout Grain Salad with Maple Tahini Dressing 

What’s in Maple Tahini Dressing? 

  • Tahini
  • Maple syrup
  • Dijon mustard 
  • Apple cider vinegar 
  • Lemon juice 
  • Garlic 
  • Olive oil 
Maple Tahini Dressing

Key Ingredients in This Recipe 

  • Brussels sprouts – Look for tight heads of Brussels sprouts with 1-2″ in diameter. Remove any yellowing leaves from the outside of the sprouts. I cut them in half before roasting them so the cut side caramelizes slightly.
  • Butternut squash – Butternut squash has a sweet nutty taste similar to pumpkin or sweet potatoes. The flavor and creamy texture of the roasted squash is complements the nutty dressing and tart apple in this recipe. 
  • Tahini – Tahini is a condiment used in Middle Eastern cooking made from blended/ ground hulled sesame seeds. A touch of maple syrup sweetens this dressing, while the combination of lemon and apple cider vinegar are used to brighten it up. 
  • Farro – Farro is an ancient grain. It looks similar to cooked grains of brown rice and has a nutty, complex taste. Italians use it in place of rice to create risottos and it tastes great added to salads. I use it in combination with quinoa for added texture and flavor though one or the other can be used.
  • Quinoa – Quinoa is a whole grain cooked similar to rice. I cook the grains in chicken broth for added flavor but you can substitute water or vegetable broth in a pinch. There are a few different types but white quinoa is the most common.
  • Arugula – The peppery greens complement this simple salad. While I love wild arugula, kale, baby kale or spinach can easily be used. 
Fall salad recipes

How to Make Roasted Brussels Sprout Salad

For the roasted vegetables:

  1. Toss the vegetables in oil. Heat oven to 400ºF. Toss the Brussels sprouts and the butternut squash in the olive oil and season with salt and pepper. Arrange on a baking sheet in an even single layer.
  2. Roast the vegetables. Roast until the squash is tender and the Brussels sprouts have slightly caramelized on the underside, about 20 minutes.

For the maple tahini dressing:

  1. Add ingredients to a food processor. Add the tahini, maple syrup, vinegar, lemon juice, Dijon mustard and garlic to the bowl of a food processor fitted with the blade attachment.
  2. Blend to combine. Pulse until the ingredients are combined then slowly add the olive oil with the food processor running. Season to taste with salt and pepper and set aside until ready to use. If making in advance then store, refrigerated, in an airtight container.

For assembly:

  1. Boil chicken stock. In a medium saucepan over medium heat bring the chicken stock to a boil.
  2. Cook quinoa and farro. Next, add the quinoa and farro, and cook on medium-low heat until the broth is absorbed and the quinoa is tender, about 20 minutes. Fluff the grains with a fork and set aside.
  3. Toss to combine and serve. Add the arugula, grains, roasted vegetables, apple and hazelnuts to a large salad or mixing bowl. Drizzle with ¼ of the dressing, tossing to combine and adding more dressing if needed. Serve.
Roasted Brussels Sprout Grain Salad with Maple Tahini Dressing Recipe

Other Recipes to Try 

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Roasted Brussels Sprout Grain Salad with Maple Tahini Dressing

Roasted Brussels Sprout Grain Salad with Maple Tahini Dressing
Print Pin
Prep Time 10 mins
Cook Time 30 mins
Serves 4

Ingredients:

For the roasted vegetables:

  • ½ pound Brussels sprouts, halved
  • 2 cups diced Butternut squash
  • 2 tablespoons extra virgin olive oil
  • Kosher salt, as needed
  • Freshly ground black pepper, as needed

For the maple tahini dressing:

  • ¼ cup tahini
  • 2 tablespoons maple syrup
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoons Dijon mustard
  • 2 cloves garlic smashed
  • cup olive oil
  • Kosher salt, as needed
  • Freshly ground black pepper, as needed

For assembly:

  • cup chicken stock
  • ¼ cup quinoa
  • ¼ cup farro
  • 3 cups wild arugula
  • 1 medium green apple, cored and diced
  • cup toasted hazelnuts, chopped

Instructions:

For the roasted vegetables:

  • Heat oven to 400ºF.
  • Toss the Brussels sprouts and the butternut squash in the olive oil and season with salt and pepper. Arrange on a baking sheet in an even single layer.
  • Roast until the squash is tender and the Brussels sprouts have slightly caramelized on the underside, about 20 minutes.

For the maple tahini dressing:

  • Add the tahini, maple syrup, vinegar, lemon juice, Dijon mustard and garlic to the bowl of a food processor fitted with the blade attachment.
  • Pulse until the ingredients are combined then slowly add the olive oil with the food processor running. Season to taste with salt and pepper and set aside until ready to use. If making in advance then store, refrigerated, in an airtight container.

For assembly:

  • In a medium saucepan over medium heat bring the chicken stock to a boil.
  • Add the quinoa and farro, and cook on medium-low heat until the broth is absorbed and the quinoa is tender, about 20 minutes. Fluff the grains with a fork and set aside.
  • Add the arugula, grains, roasted vegetables, apple and hazelnuts to a large salad or mixing bowl. Drizzle with ¼ of the dressing, tossing to combine and adding more dressing if needed. Serve.

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