Festive Flavors: A Zesty Vegan Brussels Sprout Salad to Wow Your Guests!
Hey there, fellow food lovers! It's that time of year again when the scent of cinnamon fills the air and the holiday spirit starts to twinkle! While the world might feel a little different this year, one thing remains constant: the joy of sharing delicious food with loved ones. And what better way to do that than with a show-stopping salad that's as nutritious as it is delightful?
I'm absolutely buzzing to share a recipe that's going to redefine your holiday salad game: a Vegan Brussels Sprout Caesar Salad that's anything but boring! Forget those bland, sad salads of the past – this one's a flavor explosion that's guaranteed to impress.
Imagine this: tender, shredded Brussels sprouts, bursting with goodness, all dressed up in a creamy, tangy sunflower seed dressing that'll make your taste buds sing. Add in some garlicky, oven-baked croutons for a satisfying crunch, and then top it off with sweet, salty, and smoky almond bacon – yes, you read that right! And finally, for a burst of juicy freshness, a scattering of pomegranate seeds.
This salad isn't just about taste; it's about feeling good too! It's packed with nutrients, easy to make, and, let's be honest, it's absolutely gorgeous, fitting perfectly into the festive color scheme.
Get ready to make some magic!
Ingredients:
For the Almond Bacon:
- 20 ml / 4 tsp olive oil
- 20 ml / 4 tsp maple syrup (or agave)
- 30 ml / 2 tbsp soy sauce or tamari
- ½ tsp tomato paste
- 1 tsp smoked paprika
- 100 g / 1 cup almond flakes
For the Creamy Dressing:
- ½ cup raw sunflower seeds (soaked for 30 mins in hot water)
- ½ roasted head of garlic or 1-2 raw cloves, finely grated
- 2 tsp white miso paste
- 1½ tsp wholegrain mustard
- 2 tbsp fresh lemon juice
- 2 tbsp capers, drained
- 2 tbsp nutritional yeast
- 150 ml / ⅔ cup unsweetened plant milk
- 1 tsp maple syrup or sugar
- Sea salt and black pepper to taste
For the Crunchy Croutons (optional):
- 30 ml / 2 tbsp olive oil
- 1 garlic clove, minced
- 120 g / 4 cups cubed bread (gluten-free if needed)
- Fine sea salt
The Star of the Show:
- 500 g / 1 lb Brussels sprouts, finely shredded
- A generous handful of fresh parsley, chopped
- 3 tbsp pomegranate seeds or rehydrated dried cranberries
Let's Get Cooking:
Almond Bacon Time:
- Preheat your oven to 120°C (250°F). Grab a bowl, and mix all the almond bacon marinade ingredients together, except the almonds. Toss the almond flakes in until they're nicely coated.
- Spread the marinated almonds on a baking tray and bake for 25-30 minutes, stirring halfway. They will crisp up as they cool!
Dressing That Rocks:
- While the almonds are baking, place the drained sunflower seeds (or cashews) and the rest of the dressing ingredients into a blender. Blend until silky smooth. Taste and adjust seasonings. Keep that salt handy at the end – miso and capers have a salty kick.
Crunchy Croutons (Optional):
- Once the almonds are done, bump up your oven temp to 170°C (340°F).
- In a bowl, mix olive oil and minced garlic. Toss your bread cubes in and make sure each one is coated. Spread on a baking tray, season with salt, and bake for 10-15 minutes, until golden and crisp. You can smash some of the croutons for texture!
Assembly Time!
- Shred those Brussels sprouts as thin as you can manage (food processor, mandoline, or knife skills all work!).
- Combine the shredded sprouts with chopped parsley in a big bowl.
- Drizzle some of the dressing over the salad. Toss in some croutons, almond bacon, and pomegranate seeds (or dried cranberries).
- Transfer the salad to a serving bowl. Drizzle some more dressing on top and then sprinkle with extra croutons, almond bacon, and pomegranates to make it look extra gorgeous. Serve and Enjoy!
Chef's Notes:
- Make sure to check your wholegrain mustard to ensure it's vegan-friendly!
- Feel free to double the dressing recipe if you're using a larger blender
This recipe takes inspiration from some of my previous favorites and I hope it brings you as much joy as it has brought me. Happy cooking, and happy holidays!
#lazycatkitchen #veganrecipe #healthyfood #ai #recipe