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Shaved Brussels Sprout Salad with Pineapple Poppy Seed Vinaigrette

March 27, 2011 by Joy the Baker 129 Comments

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I left my house.  Small miracle.

I wore a cute dress.  Purely accidental.

I left my house with salad in my car to have dinner with food blog friends.   There was gin.  Win.

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Dinner with food blog friends includes laughs, several layers of flatware, boiling pots, large bowls to toss salads, lemon zest, wine… lots of wine, cameras… lots of cameras, and full bellies. So freaking full.

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Andy, Nathan, Greg, Melba and Kim were the reason I shredded raw Brussels sprouts, put on a dress, and left my house.  The dinner theme:  Inspiration.

Twinkles.  Sparkles.  Smiles.  Doves flying over head… you get the idea.

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My salad was the first of three glorious courses.  My inspiration:  Andy’s big, green blog.

If you don’t know Andy’s blog… it’s full of surprises.  He has a knack for seasonal food, with a twist.

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I thought a raw Brussels Sprout Salad with tropical fruit, roasted nuts and a Pineapple Poppy Seed Vinaigrette, was just weirdo enough to live up to Andy’s work.

You should also know that I use fresh pineapple.  Canned pineapple would probably do, but there is something special about the bold brightness of fresh pineapple.  They sell fresh pineapple pre-sliced at my grocery store.  I totally splurged on that rather than fighting to slice a whole pineapple.  Sometimes I splurge.

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Can I just pat myself on the back and tell you how crazy delicious this salad is?

So super yummy and unexpected.

Raw Brussels sprouts are sliced into delicate ribbons and tossed with first-of-the-season pineapple, olive oil roasted macadamia nuts, earthy French lentils, and creamy avocado.  Scallions and fresh parsley are just a bonus.

I tossed the entire salad with a bright, tangy pineapple vinaigrette made from fresh pineapple, rice wine vinegar, honey and poppy seeds.  The pineapple is all up in your face and suuuuper delicious.

Now!  This salad is super versatile.  Think of the directions and ingredients below as suggestions.

Make this salad with Romaine lettuce.  Substitute brown lentils or black beans.  Add lime juice and zest to the vinaigrette.  Really… if it sounds delicious in your brain, you can probably make it delicious in this salad.

For more fancy food blog dinner party shots and links soon.  Stay tuned.

Shaved Brussels Sprout Salad with Pineapple Poppy  Seed Vinaigrette

Makes: 12 small or 6 large servings… yea, big salad

Print this Recipe!

8 cups raw Brussels sprouts ribbons (lay sprouts on their sides and sliced thin, creating green ribbons)

1/2 cup scallions, sliced from the white to the green

1/4 cup parsley, coarsely chopped

2 cups fresh pineapple chunks, sliced bite size

1 cup French Lentils, cooked

1 cup raw macadamia nuts, roasted in olive oil, salt, and pepper

1 cup avocado chunks

Place a rack in the center of the oven and preheat to 350 degrees F.  Toss raw macadamia nuts in 1 tablespoon olive oil and salt and pepper and roast for 12 to 14 minutes, until golden brown and fragrant.  Remove from the oven and allow to cool completely.

Simmer one cup of French lentils in 3 cups of water.  Simmer for 30 to 45 minutes, until just cooked through.  Drain completely, drizzle with olive oil, salt, and pepper and set aside to cool completely.

Slice pineapple into bite size chunks

Prepare salad dressing.

Slice avocado.

Just before serving the salad, toss together Brussels sprouts, scallions, parsley, pineapple, lentils, macadamia nuts and avocado chunks. Drizzle in dressing and toss well.  Serve immediately.

Pineapple Poppy Seed Vinaigrette

Makes: 2 cups

1 1/2 to 2 cups fresh pineapple chunks

1/4 cup honey

1/4 cup rice wine vinegar

1 tablespoons chopped scallions (the white portion)

1 small garlic clove, minced

1 teaspoon Dijon mustard

1/2 cup plus 2 tablespoon canola oil

2 teaspoons poppy seeds

salt and pepper to taste

Place fresh pineapple chunks in a food processor fitted with the blade attachment.  Blend pineapple into a mostly smooth, frothy pulp.  Place a fine mesh strainer over a medium bowl and press the pineapple puree through the strainer into the bowl.  Scrape the bottom of the fine mesh strainer to get all the good bits.  There will be just a bit of pineapple pulp in the fine mesh strainer when you’re done.  You’ll have about 1 to 1 1/2 cups of juice/pulp.

In the the bowl of the food processor, combine juice/pump, honey, rice wine vinegar, scallions, garlic, and mustard.  Pulse 5 times to incorporate.  With the food processor on, slowly stream in the canola oil.  Stop the food processor once the dressing is emulsified.  Pour the dressing into a medium bowl and stir in poppy seeds, salt and pepper.

Salad dressing should be stored in an airtight container in the refrigerator for up to a week.

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Filed Under: Dinner, Fruit, Gluten-Free, Healthy, Nuts, Recipes, Savory, Vegan

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Reader Interactions

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  1. Seren

    March 28, 2011 at 7:36 am

    This salad looks so interesting!
    I tried to follow the link to “Andy’s big, green blog,” but it has not been working… Could you post the URL or the blog name? I’d really like to check it out :)

    Reply
  2. Julie @ Willow Bird Baking

    March 28, 2011 at 7:23 am

    What a bright combo — I love the idea of the brussels with the avocado and citrus. Thanks for this idea!

    Reply
  3. sippitysup

    March 28, 2011 at 7:19 am

    It was so awesome having you to my house. And to be able to experience this salad straight from your hands was like having Picasso paint my picture! This salad is an unholy mashup of tastes and textures. It works on every level from color to crunch! GREG

    Reply
  4. Melinda

    March 28, 2011 at 7:05 am

    I’ve been wanting to try a brussel sprouts salad for a really long time – this sounds so awesome with pineapple!

    Reply
  5. Ryan

    March 28, 2011 at 7:05 am

    Ooooh, that looks so fun and the salad looks completely amazing!

    Reply
  6. Jenné @ Sweet Potato Soul

    March 28, 2011 at 6:52 am

    Joy, this looks like the tastiest brussels sprouts salad EVER! I just posted a recipe for Mirin Brussels sprouts, but yours is cooler ; )
    For a dinner party at my house recently, I served a pineapple fruit salad dressed with pure vanilla extract and lemon juice. The flavor combination of pineapple and vanilla is remarkably good; I’m wondering what it would be like to add a dash of vanilla to this salad.
    The only way to find out is to try! I’ll let you know how it goes.

    Reply
  7. Katrina

    March 28, 2011 at 6:49 am

    The vinaigrette sounds so freaking tasty! I love the look of this salad.

    Reply
  8. DessertForTwo

    March 28, 2011 at 6:49 am

    How interesting! Love to get links to the blogs that inspire YOU! :)

    Reply
  9. Cheryl

    March 28, 2011 at 6:43 am

    Wow – this looks delish! I have baby brussel sprout plants growing from seed, for my garden this year – but I can’t wait until they are grown to make this salad! I will have to go to the store today….

    Reply
  10. Jenn from Much to my Delight

    March 28, 2011 at 6:43 am

    I LOVE shaved brussel sprouts! The combination of flavors here is making my mouth all twittery right now. You take you some pretty pictures, lady.

    Reply
  11. jen @ the baked life

    March 28, 2011 at 6:18 am

    This salad sounds delicious. Would’ve never thought of making a salad of brussel sprouts. The party looks so fun.

    I would have this salad with gin anyday.

    Reply
  12. Laura @ SweetSavoryPlanet

    March 28, 2011 at 6:17 am

    I have yet to try a Brussels sprout salad yet I love them cooked. It totally makes sense and this recipe looks so fresh.

    Reply
  13. Sasha (Global Table Adventure)

    March 28, 2011 at 5:51 am

    What a fun dinner party! I love brussels sprouts but never ate one raw. I wonder if a raw one would offend my husband less…? The flavor combination sounds intoxicating, as does the fun company.

    Reply
  14. The Café Sucré Farine

    March 28, 2011 at 5:04 am

    What a fun and unique salad! I love new salad recipes and this one looks delicious! Thanks so much for a great new recipe!

    Reply
  15. Estela @ Weekly Bite

    March 28, 2011 at 4:51 am

    This salad looks lovely!! Brussels sprouts are a perfect food :)

    Reply
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