Smoked Shredded Brussels Sprout Salad

Ingredients

Units of Measurement:

ImperialMetric

Steps

• 1

  When ready to cook, set Traeger temperature to 450°F and preheat, lid closed for 15 minutes.

  Grill: 500 ˚F

  Add A Note

• 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.

  Add A Note

  Ingredients

  • 1 sweet potato, peeled and cut into 1/2 inch cubes

  • 2 parsnips, peeled and cut 1/2 inch thick on the bias

  • 4 shallots, sliced 1/4 inch thick

  • 4 Tablespoon olive oil

  • As Needed kosher salt

  • As Needed freshly ground black pepper

• 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: 500 ˚F

  Add A Note

• 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.

  Add A Note

  Ingredients

  • 2 oranges, halved

  • 4 Ounce crumbled goat cheese

  • 2 Tablespoon champagne vinegar

• 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!

  Add A Note

  Ingredients

  • 1 Pound Brussels sprouts, shaved

  • 3/4 Cup pomegranate seeds

  • 3 Tablespoon fresh chopped mint