Baby Brussels Sprouts Winter Salad

January 2, 2022 • Nancy Wolfson-Moche

In addition to our traditional new year’s fare including black-eyed peas and mochi, I served this salad of baby Brussels sprouts to symbolize individual and planetary wholeness and to invite attuning to both. It was crafted from leftovers: Friday night I served pan-roasted Brussels sprouts.  On Saturday morning I combined the leftover sprouts with the crunchiest raw veggies I could find in my fridge (celery and radishes), added some delicate pine nuts for substance and protein, and bathed it in my favorite go-to dressing, made from fridge staples. The result was too good and seasonal not to share; a good salad for any winter’s day.





1.5 cups baby Brussels sprouts

Olive oil

Coarse sea salt to taste

1 small shallot

1 watermelon radish

1 pink radish

1 small stalk celery

1/4 cup toasted pine nuts

For the lemon tahini dressing:

1 teaspoon umeboshi plum paste

1/4 cup lemon juice

1 generous tablespoon tahini


Wash the Brussels sprouts well.

Trim the brown connection at the bottom of each sprout and leave whole or cut in half.

Heat a cast iron or stainless skillet for about one minute. Add a few tablespoons olive oil to cover the pan bottom and allow to heat for another minute.

Add the Brussels sprouts, turning so they get a golden brown on all sides. Sprinkle with a generous pinch of coarse sea salt and remove from pan as they get done.

While the sprouts are cooking:  mince the shallot; cut the celery into tiny pieces; cut both radishes into tiny triangles. Set all aside.

Whisk together the lemon juice, ume plum paste and tahini.

In a prep bowl, toss the Brussels sprouts, shallot, celery and radishes together.

Top with the toasted pignolis, drizzle with the dressing and serve at room temperature.


Next Post

Icing on the Cake: Testimonials

Thanks for taking such good care of our girls. This class has provided them with a deep love and appreciation for cooking and healthy food. And not being any sort of cook myself, I am so grateful for this. 

- M.