We’re on a salad kick over here at AK and I’m not mad about it. Today we’re putting my new tahini poppy seed dressing to work by tossing it with juicy peaches, crunchy shredded brussels sprouts, a sweet & spicy nut mix and a little salty feta. YES. PLEASE.
The combo in this peach brussels sprouts salad is seriously everything you need and more. I couldn’t stop eating it! Honestly so perfect with chicken, salmon or even some bacon tossed in. It especially reminds me of an upgraded version of the strawberry poppyseed salad we all know and love. The perfect summer lunch to make this week or an incredible recipe to serve at your next BBQ!
We’ve linked some of our fav proteins to add if you want to make it a fuller meal, too, plus plenty of ways to customize and fit any dietary restrictions. Enjoy!
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All of the goods in this peach brussels sprouts salad
The ingredients in this crunchy, delicious peach brussels sprouts salad are fairly simple but work together so beautifully. The salad is sweet, savory, salty and just AMAZING. Here’s what you’ll need:
- For the dressing: we’re using a batch of my creamy tahini poppy seed dressing that adds the best flavor to everything in the salad.
- For the produce: you’ll need some slightly ripe peaches and plenty of brussels sprouts.
- For the nuts: we’re using sliced almonds, pepitas (pumpkin seeds), a little pure maple syrup and sea salt for the nut crunch mixture.
- Optional: I love adding crumbled feta cheese to this salad for another savory element.
Customize your brussels sprouts peach salad
Because we’re keeping this salad relatively simple, it’s easy to customize with ingredients you have on hand.
- Swap the brussels sprouts. Kale would be another great base for this crunchy salad.
- Choose your fruit. Once fall rolls around this salad would also be delicious with sliced apples!
- Add some healthy fats. A sliced avocado would add a lovely creaminess and boost of healthy fats.
- Go nut free. Simply skip the almonds and double the pepitas to keep the salad nut free.
- Keep it vegan. Feel free to use your favorite dairy free cheese crumbles or skip the cheese altogether.
Our favorite protein add-ons
Looking to add some more protein to this brussels sprouts peach salad? Try:
- 1 can of chickpeas
- Grilled, sliced chicken (try my honey mustard chicken!)
- Grilled shrimp or salmon (my honey lemon garlic salmon would be perfect)
- Cooked, chopped bacon might just be my favorite!
Should I cook the brussels sprouts?
No need! This peach brussels sprouts salad uses raw, shredded brussels sprouts that get nice and marinated in the tahini poppy seed dressing. Raw brussels sprouts give the salad extra delicious crunch.
Three easy ways to shred brussels sprouts
Shredding a pound of brussels sprouts for this salad may sound daunting, but it’s easier than you think! Here are 3 great ways to do it:
- Use a food processor: trim the small stem off of the brussels sprouts and add them to your food processor about a handful or so at a time. Use the slicing attachment on your food processor and pulse until they’re nice and shredded.
- Use a box grater: you can shred your brussels sprouts against a box grater on the side with the largest holes. I’d suggest spraying the grater with a bit of cooking spray so that the sprouts easily glide against the grater.
- Shred them with a knife: this is the method I typically use, and once you get the hang of it it will go pretty quickly. Using a sharp knife cut the stem off of your brussels sprouts and then cut them in half lengthwise. Then, with each half laying flat side down, chop your brussels sprouts into fine shreds. No need for them to be perfect!
Storing tips
This crunchy peach brussels sprouts salad gets even better over the course of a few days as it marinates in tahini poppy seed dressing. Store it in meal prep containers like these for up to 4-5 days.
More delicious salad recipes to try
- Summer Glow Chopped Kale Salad
- Vegan Curried Broccoli Chickpea Salad
- California Roasted Sweet Potato Kale Salad
- Cashew Crunch Shredded Brussels Sprouts Salad
- Avocado Peach Tomato Salad with Dilly Tahini Dressing
Get all of our delicious salad recipes here!
I hope you love this peach brussels sprouts crunch salad! If you make it be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!
Peach Brussels Sprouts Crunch Salad
Ingredients
- 1 batch tahini poppy seed dressing
- 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 but delicious!)
- For the nut crunch mixture:
- ⅓ cup sliced almonds
- 1/4 cup raw pepitas (pumpkin seeds)
- ½ tablespoon pure maple syrup
- Sea salt
Instructions
- In a small bowl mix together tahini, lemon juice, maple syrup/honey, dijon mustard, poppyseeds, onion powder, salt and water to thin the dressing. Taste and add more maple syrup or honey if you like your poppyseed dressing a bit sweeter.
- Next, shred the brussels sprouts by using a food processor with the slicing attachment and pulse until the brussels sprouts are thinly sliced. If you don’t have a food processor, feel free to use a sharp knife to thinly slice. You also have the option of buying already shredded/shaved brussels sprouts in a bag from the store.
- Add brussels to a large bowl and pour the dressing all over. Use tongs to coat the brussels with the dressing. Let the dressing sit and marinate the brussels for 10-15 minutes. While the brussels marinate and soak up the dressing, you can chop and prep all your other ingredients.
- Finally make your nut crunch mixture: place 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 to cool for a few minutes. Some of the nuts will slightly stick together but this is what we want for the ‘nut crunch’ in the salad. Allow to cool for 5 minutes.
- Add the sliced peaches to the brussels salad along with the nut crunch mixture and feta crumbles and toss to combine. Enjoy!
Recipe Notes
Nutrition
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
This post was originally published on July 20, 2021, and republished on August 4, 2022.
27 comments
Do you think the dressing would work with something like cashew butter? It sounds so good but one of my children has a sesame allergy (which is a total bummer, I love tahini!).
Yes, that’s an amazing idea! If it’s feeling thick, feel free to add a little more water.
Will be making this soon can i use vegan feta as am a vegan i never had salad before perfect for my after office meals sorry i skipped commenting on this yesterday as was tired all day will dm you if i make this and let you know how it goes Thanks Ramya
Yes, vegan feta’s a great idea in here. Enjoy!!
The flavors in this salad all compliment each other very well. Loved the sweet n savory tahini sauce with the peaches and feta. We swapped the nut mixture for crispy chickpeas.
Yay! I’m so happy you loved this. Great idea to add crispy chickpeas, I need to do that!
Incredible salad! Easy and delicious. Huge hit in our house!
Woohoo! So happy you guys all loved it! 🙂
Really delicious light and simple salad. I added chicken, roasted corn, tomatoes and avocado and definitely plan to make this salad again!
This was such a great summer salad. I love that I can pack it for lunch and it tastes just as good the next day.
This was so flavorful! I substituted lemon juice for orange and poppy seeds for chia because thats what I had and still turned out so good. I just sprinkled the seeds on top instead of putting them in the dressing, so they didn’t swell up. Thanks for another great recipe !
Love the salad so much! It is healthy, delicious, and one of our favorites. I’ve gotten my whole family into it too. I added fresh blueberries, nectarines instead of peaches, and Craisins..
Yummm that all sounds so good! Glad that you and your fam love it 🙂
Yum – the feta adds a nice salty flavor and the nuts/pumpkin seeds give the crunch. We loved it!
To make it a main course meal I added iceberg lettuce, radishes, cucumbers and seasoned crumbled tofu. I couldn’t really taste the onion powder even though I added extra. I think next time I will add scallions. Overall it’s a tasty summer salad 👍.
I love this salad and made it several times last summer. I don’t always do well with the raw brussel sprouts though. Do you think this would work well with kale as the base instead? Thanks for all the great recipes! 🙂
So glad you love it! Yes I think shredded kale would be AMAZING!
This salad gets a 7 out of 5. The Peach Brussel Sprouts Crunch Salad is super delicious. My husband and I enjoyed this salad Tuesday night and we loved the left over for lunch the following day. Thank you for sharing and/or discovering such healthy and delicious recipes. I used less of the maple syrup and the salad dressing tasted wonderful. This recipe is filling as well as healthy.
Thank you so much, Lily! I’m so happy you both loved this one 🙂
This salad had me questioning how well I knew my own taste. I made this recipe out of pure faith in AK recipes and I am so happy I did! 10/10!! The dressing is superb and everything goes together so well!
It’s a unique combo haha! SO glad you loved it 🙂
Yummy recipes!
Made this with smoked chicken wings for a patty and several people told me it was the best salad they ever had. I used walnuts instead of pepitas. I tripled the recipe and only wish I had done a little more dressing.
Omg best ever?! I’m so happy everyone loved it. Good to know about the dressing amount 🙂 And smoked chicken wings?! I want some!!!
Really loved this salad. Texture and flavour is so good. This makes a perfect light meal or side. Only change I did was to use our favourite vegan cheese https://violifefoods.com/ instead of regular feta. Will definitely keep this recipe and make again this fall with apples as suggested. Thank you!
Nice!! So glad that vegan cheese worked great in here 🙂 Hope you enjoy it with the apples, too!
It was delicious and I served it with roast beef. Happy to add it to my favorites list!