Chilled Brussels Sprout and Sweet Potato Salad [+ Creamy Tahini Dressing]

Chilled Brussels Sprout Salad

Salads don’t have to be boring. Forget the iceberg lettuce with Ranch dressing! Real salads are so much more than that. In my opinion, the best salads are the ones that are more than just lettuce, some raw veggies and dressing. While those can be yummy, they can also be kind of boring. I’m here to introduce you to a bold new salad that’s made up of some delicious + colorful purple sweet potatoes, onion, garlic, Brussels sprouts and a tangy + creamy tahini dressing.

This salad is a simple one to make, too. And it can be made a day ahead of time and just left in the fridge. It actually gets even more flavorful once it sits for a day to let all the flavors and dressing marinate.

step 1: wash + chop your veggies.

chop the sweet potatoes into wedges.

thinly slice the Brussels sprouts.

mince the garlic.

thinly slice the onion.

Chilled Brussels Sprout Salad Ingredients

step 2: cook veggies in order according to directions below.

add garlic + onion to sauté pan first.

purple sweet potatoes next.

Brussels sprout last but not least.

 

Purple Sweet Potatoes + Brussels Sprouts

step 3: let veggies chill.

This is really the only part of the recipe that takes some time. You can whip this salad up in 20 minutes, but in order for it to get chilled, you’ll want to put the cooked veggies in the fridge for about 30 minutes. While you could eat this salad warm or at room temperature, I prefer it chilled, especially on a hot summer day along side some grilled fish or chicken.

Chilled Brussels Sprout Salad Pre-Sauce

step 4: whip up Creamy Tahini Dressing [see directions below]

The dressing can be made ahead of time and left in the fridge for up to one week. You can also use it on any of your other salads. It’s truly delicious.

 

Check out the full recipe + directions below!

 

Chilled Brussels Sprout and Sweet Potato Salad [+ Creamy Tahini Dressing]

servings: about 4

INGREDIENTS [salad]

  • 1.5 – 2 pounds Brussels sprouts, sliced thin
  • 2 medium-sized purple sweet potatoes, sliced into half moons [regular sweet potatoes will work well, too]
  • ½ onion, sliced thin
  • 2-3 cloves garlic, minced
  • 2 Tbsp olive oil or coconut oil
  • ½ tsp sea salt
  • ¼ tsp black pepper
  • ½ tsp red pepper flakes [optional

INGREDIENTS [creamy tahini dressing]

  • 3 Tbsp tahini
  • 1 Tbsp honey
  • 1 Tbsp water [or more to thin out to desired consistency]
  • Juice of 1 lemon
  • 1 Tbsp apple cider vinegar
  • ¼ tsp garlic powder
  • pinch sea salt + black pepper

DIRECTIONS

Heat olive or coconut oil in large pan on medium heat. Add onion and garlic. Sauté for 2-3 minutes until fragrant and tender. Add sweet potatoes to pan. Sauté for 5 minutes until slightly browned, stirring occasionally [they will still be a little bit hard and that’s okay]. Next add Brussels sprouts, sea salt, black pepper and red pepper flakes and stir all ingredients until well combined. Add lid to pan and cook/steam for 3-5 minutes. Remove lid and stir well [you’re looking for a slight char on your veggies at this point]. Cover and cook/steam for an additional 3-5 minutes until potatoes and Brussels sprout are tender. Remove from heat and add to a bowl for cooling. Once mixture has cooled to room temperature, cover with a lid and add to fridge for about 30 minutes until chilled. In the meantime, make the Creamy Tahini Dressing.

For Creamy Tahini Dressing, add all dressing ingredients into a small bowl or mason jar. Mix or shake to combine well. Add dressing to cooled salad and toss well to coat all ingredients. Serve immediately or leave salad in fridge until ready to serve.

serving suggestion: serve along side some grilled fish or chicken for the perfect meal. Or eat as a main dish topped with hemp seeds [added protein] or another protein of your choice.

Chilled Brussels Sprout Salad

Chilled Brussels Sprout and Sweet Potato Salad [+ Creamy Tahini Dressing]
 
Prep time
Cook time
Total time
 
Author:
Serves: about 4
Ingredients
  • INGREDIENTS [salad]
  • 1.5 - 2 pounds Brussels sprouts, sliced thin
  • 2 medium-sized purple sweet potatoes, sliced into half moons [regular sweet potatoes will work well, too]
  • ½ onion, sliced thin
  • 2-3 cloves garlic, minced
  • 2 Tbsp olive oil or coconut oil
  • ½ tsp sea salt
  • ¼ tsp black pepper
  • ½ tsp red pepper flakes [optional
  • INGREDIENTS [creamy tahini dressing]
  • 3 Tbsp tahini
  • 1 Tbsp honey
  • 1 Tbsp water [or more to thin out to desired consistency]
  • Juice of 1 lemon
  • 1 Tbsp apple cider vinegar
  • ¼ tsp garlic powder
  • pinch sea salt + black pepper
Instructions
  1. Heat olive or coconut oil in large pan on medium heat.
  2. Add onion and garlic. Sauté for 2-3 minutes until fragrant and tender.
  3. Add sweet potatoes to pan. Sauté for 5 minutes until slightly browned, stirring occasionally [they will still be a little bit hard and that's okay].
  4. Next add Brussels sprouts, sea salt, black pepper and red pepper flakes and stir all ingredients until well combined.
  5. Add lid to pan and cook/steam for 3-5 minutes.
  6. Remove lid and stir well [you're looking for a slight char on your veggies at this point].
  7. Cover and cook/steam for an additional 3-5 minutes until potatoes and Brussels sprout are tender.
  8. Remove from heat and add to a bowl for cooling.
  9. Once mixture has cooled to room temperature, cover with a lid and add to fridge for about 30 minutes until chilled.
  10. In the meantime, make the Creamy Tahini Dressing.
  11. For Creamy Tahini Dressing, add all dressing ingredients into a small bowl or mason jar. Mix or shake to combine well. Add dressing to cooled salad and toss well to coat all ingredients. Serve immediately or leave salad in fridge until ready to serve.

Did you try this recipe? Let me know what you thought in the comments below! 🙂

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Angela Freed

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