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.


Icing on the Cake: Testimonials

I’m very impressed by all the elements you are able to pack into the lesson without it seeming at all overwhelming: the review, the actual cooking skills, the creativity of coming up with their own dishes, the chance to present their creations, the opportunity to learn about and share thoughts on something else (in last week’s case, the feelings represented in the book), the execution of their  jobs, the responsibility for one’s station/implements and the overall following of directions…..all without losing the fun quotient. No wonder the kids love coming!  You’ve really created something special so kudos to you!

- T.