SALADS

Roasted Carrot Smashed Brussels Sprout and Quinoa Salad with Orange Tahini Dressing and Halloumi Croutons

Roasted Carrot Smashed Brussels Sprouts and Quinoa Salad with Halloumi Croutons and Orange Tahini Dressing

Roasted Carrot Smashed Brussels Sprouts and Quinoa Salad with Halloumi Croutons and Orange Tahini Dressing

Servings

2-4

servings



Welcome to another installment in my Smashed Brussels Sprouts series- where we give this misunderstood vegetable the star treatment it deserves. I see your furrowed brow…Why would one smash a poor defenseless vegetable? Aside from releasing pent up rage, it collapses the Brussels sprout into a pile of its sweetest bits, the LEAVES!

We’ve all been there…three bites into a shaved Brussels sprouts salad when you get a tough bite that you must strain to swallow because even the thinnest shavings sometimes contain cumbersome pieces of its core. Smashing Brussels sprouts eliminates that nuisance and I’m certain you will agree that the delicate leaves, smashed and lightly salted, are much more pleasant to eat.

For this Roasted Carrot Smashed Brussels Sprouts and Quinoa Salad with Halloumi Croutons and Orange Tahini Dressing, we start with my signature method: making a small v-shaped cut to remove each sprout’s core, then smashing them one by one with an enameled cast iron pot or a fry pan. Once broken apart into individual leaves and tossed with salt, they soften just enough to create the perfect mouthfeel.

This salad celebrates the beauty of raw, smashed Brussels sprouts, tossed with roasted carrots caramelized in warm spices, nutty quinoa, golden halloumi “croutons” and toasted almonds. The creamy Orange Tahini Dressing ties it all together with bright citrus and nutty depth. It’s a salad that feels both hearty and refreshing, proof that Brussels sprouts don’t need to be cooked or hidden under bacon or heavy cream to taste incredible. They just need the right technique. Serve it warm for cozy fall dinners or pack it up for lunch and watch everyone’s sprouts skepticism melt away. If you’ve never smashed your Brussels before, consider this your official invitation to start.

Ingredients

  • 1/2 lb Brussels sprouts (about 10-12 medium sprouts)

  • 1 lb. carrots, peeled

  • 1/4 teaspoon granulated garlic

  • 1/4 teaspoon smoked paprika

  • 1/4 teaspoon ground cumin

  • 1/4 teaspoon ground turmeric

  • 1/4 teaspoon ground cinnamon

  • Kosher salt

  • 1 1/2 tablespoon olive oil, divided

  • 1/3 cup raw sliced almonds

  • 1 cup cooked quinoa, room temperature or cooler

  • 2-3 oz. halloumi

  • Orange Tahini Dressing

  • 1 orange

  • 1 lemon

  • 2 tsp honey

  • 1/2 cup tahini

  • 1 tbsp extra virgin olive oil

  • 1/4 tsp ground turmeric

  • 1/4 tsp smoked paprika

  • Kosher salt

Directions

  • Prep the Brussels sprouts: Trim the ends of each sprout and make a small v-shaped cut into the base to remove the core. Place the sprouts on a cutting board and, using a sturdy fry pan or heavy bottomed pot, gently smash them one at a time until they flatten and begin to separate into individual leaves. Transfer the Brussels sprout leaves to a large bowl, sprinkle with about 1/2 tsp kosher salt, and toss well. Let them sit while you prepare the rest of the salad. This brief salting softens the leaves and brings out their natural sweetness tones down their bitterness dramatically.
  • Roast the carrots: Preheat the oven to 400°F. In a medium bowl combine the granulated garlic, smoked paprika, cumin, turmeric, cinnamon, and a pinch of salt. Slice the carrots on a bias into ½-inch pieces. Add the carrots to the bowl and drizzle with 1 tbsp olive oil. Toss with the spice blend then spread them onto a parchment-lined baking sheet. Roast for 25-30 minutes, flipping halfway through, until deeply caramelized and tender. Let cool slightly.
  • Toast the almonds:  Reduce the oven temperature to 350°F. Spread the sliced almonds on a small baking sheet and toast on the middle oven rack for 10-12 minutes, stirring once halfway through, until golden and fragrant. Keep a close eye toward the end as they can go from perfectly toasted to burnt in a flash.
  • Cook the halloumi: Cut the halloumi into small crouton-sized cubes and toss with remaining 1/2 tablespoon of olive oil. Heat a nonstick skillet over medium heat, then add the halloumi in a single layer. Cook for 1–2 minutes per side, turning as needed, until golden brown on all sides. Transfer to a plate to cool slightly before adding to the salad.
  • Assemble the salad: In a large bowl, combine the salted, smashed Brussels sprouts with the roasted carrots and cooked quinoa. Add the toasted almonds and halloumi croutons. Drizzle with the Orange Tahini Dressing and toss gently to coat. Taste and season with more salt if needed. Serve immediately, or let the flavors mingle for 10–15 minutes before serving.
  • Orange Tahini Dressing
  • Remove the zest from the orange and add to a medium bowl. Juice both the orange and the lemon into the bowl. Whisk in the tahini, olive oil, honey, turmeric, smoked paprika and orange zest. Season to taste.

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