As the winter holidays approach, bright, leafy salad dishes seem to get stored away with the swimsuits and SPF. Caesar salads are swapped
for sweet potato bakes, and strawberry poppy switches to cranberry sauce. This harvest salad keeps the crisp, summer crunch, while
adding creamy, warm elements of fall. Resting on a warm bed of parsnip puree, this autumn Brussels sprout leaf salad is perfect for those of you who want your cable knit sweaters and salads, too.
Autumn Brussels Sprout Leaf Salad
1 cup Brussels sprouts
2 parsnips, peeled & roughly chopped
¼ cup tomatoes, cherry/grape etc.
¼ cup almond milk
1tbsp lemon juice
¼ cup extra virgin olive oil
salt & pepper
spiced walnuts (optional)
1. Preheat oven to 350 degrees F.
2. In a medium high heat saucepan, bring roughly chopped parsnips and almond milk to a simmer. Remove once parsnips softened.
3. Quarter tomatoes and coat with olive oil, salt and pepper. Roast for 20 minutes or until wrinkled.
4. Chop stem off Brussels sprouts, peel off sprout leaves and blanch in boiling water for 30 seconds.
5. Pour parsnip mixture into blender or food processor; season generously with salt and pepper.
6. Layer salad onto plate: starting with the parsnip puree, sprinkling on the Brussels leaves, and finishing with the roasted red tomatoes.
6. Layer salad onto plate: starting with the parsnip puree, sprinkling on the Brussels leaves, and finishing with the roasted red tomatoes.
More salads: Vegan Waldorf Chickpea Salad
Also by Danielle: Mini Chai Bundt Cakes with Coconut Icing
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Photo: Danielle Horvatin
