Shaved Brussels Sprout Salad with Einkorn and Soy-Mustard Dressing

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Shaved Brussels Sprout Salad with Einkorn and Soy-Mustard Dressing | Naturally Ella

During the later winter months, I start moving away from heavy meals. I crave simple, fresh meals. This einkorn salad has been a favorite of mine for years. I love the warmth of the einkorn paired with the Brussels. You could easily leave the Brussels raw and do more of a slaw- also delicious! I like using pre-cooked Einkorn berries since they take a bit of time to cook. You could also make this salad with quinoa (if you're in a time pinch!)

Shaved Brussels Sprout Salad with Einkorn and Soy-Mustard Dressing | Naturally Ella
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Shaved Brussels Sprout Salad with Einkorn and Soy-Mustard Dressing

1 serving
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
  • 1 medium shallot
  • 1/2 pound Brussels Sprouts
  • 1 tablespoon olive oil
  • 1 cup cooked Einkorn Berries (see note)
  • 2 tablespoons toasted sesame seeds
  • 1 tablespoon tamari (or soy sauce)
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon olive oil
  • 2 teaspoons mirin
  • 1 teaspoon stone ground mustard (see note)
  • 1/8 teaspoon black pepper
  • Pinch crushed red pepper flakes (optional)
  • Sesame seeds (for topping)
  1. Cut the onion and Brussels into thin slices. Alternatively, run the Brussels sprouts through a food processor equipped with a slicing blade. In a skillet with a lid, heat the olive oil over medium-low heat. Add onions and cook until translucent; 6 to 8 minutes. Add in the Brussels sprouts and cook for another 2-3 minutes. Add in 2 tablespoons water, cover, and let cook until Brussels sprouts are tender, 6-8 minutes. Remove lid, stir, and continue to cook until any liquid is gone, 2-3 minutes.
  2. In a bowl, toss together brussels sprouts, einkorn, and sesame seeds. In a separate bowl, whisk together the remaining ingredients. Pour over the salad and toss until well combined.
Tips + Tricks: Sorghum or millet would also be lovely if wanting to make this gluten-free
I don't like an overpowering mustard taste however, more mustard can be used. Taste and adjust as needed.
Prep Time: 10 minutes
Cook Time :20 minutes

Variations for the Shaved Brussels sprout salad

If I have Brussels sprouts that are on the verge of losing their crispness, I make a Brussels sprout salad like this one. Shaving the Brussels sprouts cuts down on the cook time and hides any imperfections on the Brussels sprouts.

Grains: This salad really relies on the grains and the slight chewiness from the Einkorn. Traditional wheat berries would make for a nice swap or if you're looking to make this gluten-free, use sorghum.

Soy Sauce: Looking to make this soy free? Use Coconut aminos.

Add ins: Most fall flavors would be great add ins but a couple of my favorites are roasted butternut squash or shredded apples.

Shaved Brussels Sprout Salad with Einkorn and Soy-Mustard Dressing | Naturally Ella

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21 comments on “Shaved Brussels Sprout Salad with Einkorn and Soy-Mustard Dressing”

  1. This sounds absolutely fantastic Erin. I'm in love with the soy-mustard dressing.

  2. I so agree with you, I never thought I could whip up something out of nothing, but it's possible! Lovely salad : )

  3. I'm going through a shaved Brussels sprout phase in my kitchen, so I'll definitely be making this soon!

  4. That's definitely a great skill to have in the kitchen but it sure does take some time to acquire it. I used to only have two meals in my repertoire and it was probably getting sick of those two meals that caused me to start trying new things. 🙂 I'm in love with brussels sprouts right now, definitely pinned.

    1. Definitely takes time and I can imagine that two meals did become slightly boring 🙂 I had I think three and even those weren't great!

  5. I've definitely gotten better at just throwing things together...having to do it out of necessity often helps! (I.e. I'm starving and there are only these five ingredients in the fridge). I haven't eaten enough brussels sprouts this season, so this salad will definitely help me get more in!

    1. You always inspire me with how creative your meals are! I love seeing the combinations you throw together!

  6. This post reminded me of how I always had to follow a recipe word for word when I first started cooking. Now, I don't think I could follow a full recipe to save my life (which drives the boyfriend crazy) - there is always something in a recipe that sparks an idea to try adding or omitting or substituting to make it my own.

    1. Ha! When I first started shooting recipes that weren't my own, I had friends doubt that I'd be able to make the dish as is just to get the shot. I'm notorious for never following a recipe 🙂 But hey, when creativity strikes!

  7. That dressing looks amazing! I make a brown rice, roasted broccoli and chickpea bowl I bet it would be fantastic on!

  8. This was fantastic. Did not have einkorn berries so replaced with barley. Thank you for this recipe!

  9. I think this recipe sounds delicious. Since I am soy free and I always trying to find a substitute for soy though. I would like to add that Bragg liquid aminos is derived from soy and therefore is not considered soy free.


Welcome to my little internet nook. On this site you'll find over a thousand vegetarian recipes, pantry knowledge, and more. I'm ever obsessed with food from gardening, cooking, and preserving. I hope you'll find endless inspiration on these pages and visit often. 

Virtual hugs, Erin (aka: e.l.l.a.)

a few good grain recipes

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