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Smoked Shredded Brussels Sprout Salad

Difficulty 3/5
|
Prep time 20 mins

Cook time 30 mins
|
Serves 6-8

Hardwood 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

1 SWEET POTATO, PEELED AND CUT IN 1/2" DICE

2 PARSNIPS, PEELED AND CUT 1/2" THICK ON THE BIAS

4 SHALLOTS, SLICED 1/4-IN THICK

4 Tbsp OLIVE OIL

KOSHER SALT

FRESHLY GROUND PEPPER

2 ORANGES, HALVED

4 OZ GOAT CHEESE, CRUMBLED

2 tbsp CHAMPAGNE VINEGAR

1 lb BRUSSELS SPROUTS, SHAVED

3/4 cup POMEGRANATE SEEDS

3 tbsp CHOPPED FRESH MINT

Preparation

When ready to cook, set temperature to High and preheat, lid closed for 15 minutes.
 
Combine the 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.  
 
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.  
 
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 Tbsp of it for the vinaigrette.  
 
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.
 
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!   
 
*Cook times will vary depending on set and ambient temperatures.
 
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