Sunchoke and Brussels Sprout Salad

Dairy-Free

Gluten-Free

Nut-Free

Vegetarian

Sunchokes, Brussels sprouts, and couscous are tossed together in this salad and then drizzled with a fresh mint dressing and a sprinkle of feta.

By Kate Morgan | Experience Life

Makes4 servings
Prep Time15 minutes
Cook Time15 minutes

Ingredients
Directions

Ingredients

1 cup water
½ cup plus 1 tsp. extra-virgin olive oil
1 cup pearl couscous, dry
3 large (or 6 small) sunchokes, peeled
12 to 20 Brussels sprouts
1 cup mint leaves, loosely packed
2 cloves garlic, roughly chopped
2 tsp. Dijon mustard
1 tbs. honey
1 lemon
¼ cup crumbled feta
Sea salt, to taste

In a medium pot, bring the water and 1 teaspoon olive oil to a boil, then add the couscous. Cover and lower the heat to simmer. Cook until the couscous is tender and the water is absorbed, about 10 minutes.

STEP 2

Remove from the heat and let cool or pour into a colander and rinse with cool water.

STEP 3

While the couscous is cooking, use a mandoline or sharp knife to thinly slice the sunchokes and Brussels sprouts.

STEP 4

In a blender or food processor, combine the mint, remaining olive oil, garlic, mustard, honey, and juice of the lemon. Pulse until emulsified and smooth.

STEP 5

In a large bowl, toss the Brussels sprouts, sunchokes, couscous, and dressing. Top with the feta. Salt to taste and serve.

Nutritional information

Photography: Terry Brennan; Styling: Betsy Nelson

By Kate Morgan

Kate Morgan is a Pennsylvania-based writer and recipe developer.

Salads

More like this

Brussels Sprout Caesar With Parmesan Sweet Potatoes

Cruciferous vegetables, such as Brussels sprouts, contain sulforaphane and other antioxidants that help curb inflammation.

By Robin Asbell

Salads Side Dishes

Shaved Asparagus and Brussels Sprouts Salad With Kefir Ranch Dressing

Nourish your gut health with this salad featuring asparagus, Brussels sprouts, and cashews tossed in a probiotic-rich dressing.

By Kate Morgan

Salads

4 Unexpected Ways to Enjoy Brussels Sprouts

Taste how this vegetable transforms in this variety of recipes.

By Molly Kopischke

Cooking & Food

Two plates with Brussels sprouts and dried cranberries

Brussels Sprouts Salad With Toasted Sesame Vinaigrette

Seamus Mullen’s fresh take on slaw brings out the best flavors of fall.

By Seamus Mullen

Brussels Sprouts and Apple Salad

This recipe is terrific with a variety of other dressings, including raspberry vinaigrette. To save on preparation time, you can thinly slice or shred the sprouts in a food processor instead of pulling apart individual leaves.

By Betsy Nelson

Lunch & Dinner Salads