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brussels sprouts salad vegan in a bowl with dressing

Brussels Sprouts Salad Vegan

This brussels sprouts salad is the best vegan side dish.
4.86 from 7 votes
Print Pin
Course: Salad, Side Dish
Cuisine: American
Keyword: Brussels sprouts Salad Vegan
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 4
Calories: 292kcal
Cost: 3.00

Equipment

Ingredients

  • 1 C Brussels Sprouts shredded
  • 2 tbsp Olive Oil
  • 2 Lemon juiced divided
  • 4 C Baby Kale
  • 1 Pomegranate seeds and pyth separated (see notes)
  • 2 Sweet Potatoes
  • 1 C Cilantro chopped
  • 1 C Tahini
  • 1/4 C Maple Syrup optional
  • 1/2 tsp Garlic Powder
  • 1 Tsp Sea Salt
  • 1/4 Tsp Pepper

Instructions

  • Preheat Oven to 400 Degrees. Wrap Yams in foil and roast until soft (1 hour). Peel and cut into one inch cubes.
  • Emulsify Tahini, Maple Syrup, Garlic, Lemon Juice, Salt and Pepper in a blender.
  • Warm Oil in skillet over medium heat. Add Brussels Sprouts, lemon juice and salt. Saute until Brussels Sprouts are soft and slightly charred (12 minutes). Remove from heat and set aside
  • Combine Pomegranate seeds, Kale, Cilantro, Yams and dressing.

Nutrition

Calories: 292kcal | Carbohydrates: 26g | Protein: 8g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 9g | Sodium: 316mg | Potassium: 458mg | Fiber: 5g | Sugar: 12g | Vitamin A: 491IU | Vitamin C: 54mg | Calcium: 83mg | Iron: 2mg
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