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!)
- ¼ medium yellow onion
- ½ pound Brussels Sprouts
- ½ tablespoon olive oil
- 1 cup cooked Einkorn Berries*
- 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**
- ⅛ teaspoon black pepper
- Pinch crushed red pepper flakes (optional)
- In a food processor equipped with the slicing blade, run the Brussels sprouts and onion through to shave. In a skillet with a lid, heat the ½ tablespoon of olive oil over medium-low heat. Add shaved Brussels Sprouts and onions, cooking for 1 minute. Add in 2-3 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.
- 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.
*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.
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.
As mentioned above, I’m all about Brussels sprouts right now. There’s not much I won’t do with a Brussels sprout, as evidence by the recipes below and this Brussels sprout pizza. Look for Brussels sprouts that have a good green color and have a firmness when pressed. If you can find them, Brussels sprouts sold on stalks can be a good indication of freshness.