START TRAEGERING WITH 0%* APR FINANCING - SHOP NOW
SHIPPING DELAYS: Orders may take up to 7 business days to process - Learn Morex
Smoked Shredded Brussels Sprout Salad

Traeger Kitchen


Smoked Shredded Brussels Sprout Salad

Prep Time

20

Minutes

Cook Time

30

Minutes

Serves

6 - 8

People

Effort

difficulty
difficulty
difficulty
difficulty
difficulty

What's this?

Roasted parsnips, shallots, and sweet potatoes are combined with shaved brussels sprouts, then get tossed with a goat cheese, orange juice and champagne vinegar dressing for a smoky, wood-fired salad.

Ingredients

  • 1 sweet potatoes

  • 2 Parsnips, Peeled and Cubed

  • 4 shallot, thinly sliced

  • 2 Tablespoon extra-virgin olive oil

  • As Needed salt

  • As Needed black pepper

  • 2 Whole oranges

  • 4 Ounce Goat Cheese

  • 2 Tablespoon Champagne Vinegar

  • 2 Tablespoon extra-virgin olive oil

  • As Needed salt

  • As Needed black pepper

  • 1 Pound Brussels Sprouts, fresh

  • 3/4 Cup pomegranate seeds

  • 3 Tablespoon fresh mint leaves

Steps

  • 1

    When ready to cook, set grill temperature to High and preheat, lid closed for 15 minutes.
  • 2

    Combine the diced sweet potato, parsnips, shallots, and 2 Tbsp of olive oil on a baking sheet, season with salt and pepper and toss to coat. Spread out in a single layer.
  • 3

    Place the sheet pan on the grill and roast until the vegetables are golden and beginning to crisp, about 30 minutes. Transfer to a wire rack, and let cool to room temperature.
  • 4

    While the vegetables cook, slice oranges in half and place them cut side down on the grill and cook until soft and slightly browned, about 15 minutes. Remove from the grill, allow to cool, and then squeeze the juice into a measuring cup, reserving 5 Tbsp of it for the vinaigrette.
  • 5

    For the Vinaigrette: In a blender or food processor, mix the goat cheese, 5 Tbsp of orange juice, and the vinegar until smooth. On low speed, pour in the remaining 2 Tbsp of oil, blending until combined. Season with salt and pepper to taste.
  • 6

    Combine the shaved Brussels sprouts and roasted vegetables in a large bowl. Pour the vinaigrette over the salad and toss to coat. Taste, adding more salt as desired.
  • 7

    Sprinkle with the pomegranate seeds and the chopped mint to garnish. Enjoy!