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Smoked Shredded Brussels Sprout Salad

Amanda Haas


Smoked Shredded Brussels Sprout Salad

Prep Time

20 Minutes

Cook Time

30 Minutes

Effort
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Pellets

Hickory

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

How many people are you serving?

6

    Steps

    • 1

      When ready to cook, set Traeger temperature to 450°F and preheat, lid closed for 15 minutes.
      Grill Icon
      Grill500˚
    • 2

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

      While the vegetables cook, place the oranges 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 tablespoons of it for the vinaigrette.
      Grill Icon
      Grill500˚
    • 4

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

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

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