Go Back

Roasted Brussels Sprout Salad with Green Pea Green Goddess Dressing

Ken Foland, Executive Chef
This salad brings together the combined taste of all four powerhouse vegetables.
Print Recipe
Prep Time 15 mins
Total Time 30 mins
Course Salad
Servings 4

Ingredients
  

  • 5 oz organic girl super greens (includes kale and chard)
  • 1 lb whole Brussels sprouts, halved
  • 1 each small red onion-sliced thin
  • 4 oz sliced almonds-unsalted and roasted
  • 12 oz can pitted green Castelvetrano olives-drained
  • 1 tbsp extra virgin olive oil
  • 6 oz frozen green peas-thawed
  • 1 bunch flat leaf parsley-picked from stems
  • 1 bunch scallion-green parts only
  • 1/4 oz fresh dill-fronds only
  • 12 oz silken tofu-drained
  • 2 each lemons, juiced
  • 4 tbsp extra virgin olive oil
  • 1 pinch kosher salt and cracked black pepper 

Instructions
 

  • Pre-heat oven to 425 degrees F

Salad

  •  Bring a pot of water to a boil, blanch Brussels sprouts in salted water for 1-2 minutes. 
  • Strain from water, allow to dry slightly and toss with pitted olives and olive oil.
  • Roast for 5-10 minutes until tender and lightly charred. Cool completely.
  • Thinly slice red onion- set to the side.
     

Dressing

  •  Place remaining ingredients into a blender and puree until smooth. Adjust for seasoning.

Notes

To Serve: Toss organic super green mix with roasted vegetables, roasted almonds and onion. Toss with desired amount of dressing.