The first time I tried a shredded brussels sprout salad, I was delightfully surprised. How could such hard little crucifers be so delicious in their raw form? Brussels sprouts add wonderful crunch and a slightly bitter flavor to salads, and they also hold their texture well over time, which means that they’ll keep as leftovers for a couple days. Throwing them into a salad means finding a new way of showing them off at Thanksgiving, and it’s also a nice way to use up any leftover sprouts you have, if you’ve prepared them in other dishes.
This boldly flavored shaved brussels sprout and kale salad combines two wonderful members of the brassica family with a salty, savory, easy-to-prepare hemp and pumpkin seed parmesan. The salad also contains some sweet notes, including raisins and shaved Granny Smith apple, and a zesty lemon maple vinaigrette brings it all together. It hits a ton of different tastes at once, and it’s full of texture and chew.
I love just about everything in this salad, but I have to admit that the hemp and pumpkin parm has quickly become a pantry staple for me. I based it off of my hempesan topping, an old favorite, but I tweaked the recipe to add a little garlic flavor and to include some pumpkin seeds, which mellow and balance the distinctive hemp flavor nicely. It’s incredibly easy to make, and you can keep a jar handy for topping pasta, grain bowls, salads, and roasted winter veggies.
The salad can be easily made a day in advance of whenever you’re serving it, or you can just get the parm and the dressing ready, then toss it directly before you sit down to eat. Steven is not one for throwing around superlatives, especially not when it comes to salad (we eat a lot of them at home), but he called this one of the best salads I’d ever made, and suggested we bring a batch along to Thanksgiving next week. Whether we do or don’t, I know that this is going to become a new favorite winter salad, especially when I’m feeding a crowd, and I hope you’ll love it as much as I do.
I can’t wait to hear what you guys think!
In the meantime, I’m planning on throwing together a small, pre-Thanksgiving recipe roundup tomorrow, to be followed by weekend reading on Saturday or Sunday as usual. If you’re still on the hunt for vegan Thanksgiving recipes, don’t forget to tune in, and hopefully I’ll be able to offer you some fun ideas. Till very soon,