I’ve got a jar of tahini sitting in the fridge, and have been trying to come up with some clever ways to use it. Besides making some hummus, I used quite a bit to make these wonderfully thin and chewy Tahini Chocolate Chip Cookies. As much as I wanted to make cookies again, I decided to go the healthier route this time: a fall shredded Brussels sprouts salad with maple tahini dressing.
This salad has all the fall flavors going on. Pumpkin seeds, dried cranberries, seasonal veggies, and a sweet and nutty dressing to top it all off. I’ve actually been making quite a few fall salads lately… so much so that I may have bought enough dried cranberries and pumpkin seeds to last me through winter!
Roasting Brussels sprouts has always been my favorite way to enjoy them, but have you tried them raw? When sliced super thin, they work perfectly in salads! You can choose to shred the Brussels sprouts yourself, or you can use 24oz of pre-shredded or shaved Brussels sprouts for more convenience! If you prefer to shred them yourself, a food processor fitted with the slicing blade is very convenient… but a mandolin slicer or hand slicing works even better for thinner slices.
This is one of those salads where you can mix up the main ingredients to your liking. Try adding ¼ cup chopped pecans, or sub butternut squash for the sweet potato. It makes a great side salad for dinner gatherings or holiday meals!
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