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Roasted Brussels Sprout Grain Salad with Maple Tahini Dressing
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Roasted Brussels Sprout Grain Salad with Maple Tahini Dressing

This fall salad is made with quinoa and farro, roasted Brussels sprouts, sweet potato with arugula, apples and maple tahini dressing.
Course Salad
Cuisine American
Keyword brussels sprouts, butternut squash, maple, squash, tahini, Thanksgiving, vegan, vegetable, vegetarian
Prep Time 10 minutes
Cook Time 30 minutes
Servings 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 (200ºC).
  • 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.