My Thanksgiving inspired dish this year is this salad. I think salad is great at any time of the year, you just need to adapt the ingredients and flavors to suit each season. While a simple cucumber tomato salad may be perfectly cooling in the summer, the winter needs something warm and filling when you do eat a cold salad. Brussels sprouts make for an interesting choice for your leafy green, the cooked barely gives you the warming feeling, and walnuts and cranberries are ubiquitous in winter cuisine. The maple tahini dressing gives the salad the right creaminess. Enjoy!
Preparation time: 10 minutes (does not include barley cooking time)
Marinating time: 5 minutes
Makes 1 main serving or 2 side servings:
For the salad:
10 Brussels sprouts
½ cup cooked barley, cooled (tips on how to cook barley and other grains here)
¼ cup dried cranberries
¼ cup walnuts, roughly chopped
For the dressing:
2 Tbsp apple cider vinegar (or other light vinegar)
1 ½ Tbsp tahini
1 ½ Tbsp maple syrup
½ Tbsp extra virgin olive oil
sea salt and black pepper
Place the Brussels sprouts in a food processor and process a few times until shredded finely. Alternatively, you can slice the Brussels sprouts very finely.
Combine Brussels sprouts, barley, cranberries, and walnuts in a bowl.
Whisk all the ingredients for the dressing together to make it creamy and season with sea salt and black pepper.
Toss the salad with the dressing and let marinate for 5 minutes before serving.