Peach and Brussels Sprouts Salad

Fresh, sweet, and full of crunch, this salad combines shredded Brussels sprouts, juicy peaches, and shredded chicken with a creamy tahini dressing. Toasted almonds and pepitas add a maple-kissed crunch, while feta crumbles give it a savory finish. A simple, satisfying meal perfect for late summer.

4 servings

Ingredients

For the salad

• 1 pound brussels sprouts, outer yellow leaves and stems removed, and shredded
• 2 cups sliced peaches (from about 2 large or 3 medium peaches)
• ⅓ cup feta crumbles (optional)
• 4 boneless skinless chicken breasts, cooked and shredded

For the nut crunch mixture

• ⅓ cup sliced almonds
• 1/4 cup raw pepitas (pumpkin seeds)
• ½ tablespoon pure maple syrup
• Sea salt

For the dressing

• ¼ cup tahini
• 2-3 tablespoons fresh lemon juice
• 1-2 tablespoons pure maple syrup or honey
• 1 teaspoon dijon mustard
• 1 tablespoon poppy seeds
• ¼ teaspoon onion powder
• ½ teaspoon salt
• 2-3 tablespoons water, to thin the dressing

Directions

1. Mix together the dressing ingredients in a small bowl and adjust the sweetness level to your liking. Set aside.
2. Shred the brussels sprouts by using a food processor or by slicing thinly with a knife (Can also be bought pre-shredded).
3. Add brussels sprouts and dressing to a bowl and toss to coat thoroughly. Let sit for around 15 minutes. 
4. While the brussels sprouts are marinating, place the sliced almonds and pumpkin seeds in a skillet over medium heat. Toast for 3-5 minutes, stirring frequently until they turn slightly golden brown and fragrant, then turn off heat and immediately add in maple syrup and a pinch of sea salt. Stir for 30 more seconds to coat, then transfer to a plate or piece of parchment paper and allow to cool for 5 minutes.
5. Add the sliced peaches, nut crunch mixture, feta crumbles, and chicken to the bowl with the brussels sprouts and toss to combine.