Traeger Kitchen
Smoked Shredded Brussels Sprout Salad
Prep Time
20
Minutes
Cook Time
30
Minutes
Serves
6 - 8
People
Effort
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!