Shredded Brussels Sprouts and Wheat Berry Salad with Tahini Dressing

Brussels sprouts are a year round food for me, but the frequency that they appear in my meals picks up when fall rolls around. I’ve already stocked the fridge twice with them in the past two weeks. They are a clear favorite in the vegetable category right now. In the grain category, wheat berries are holding their spot at number one. I can’t get enough of a simple wheat berry salad. 

I’ve never served the two together so when I was tossing around ideas for a fall salad, I decided they would probably go pretty well together, especially with a nutty tahini dressing. 

I still tend to halve and roast my Brussels sprouts, but shredded sprouts are growing on me. It was just always the work involved that felt so daunting. All that thin slicing. Then after reading a few recipes and conversations with friends, I realized that I could shred them in the food processor. 

It was definitely a captain-obvious kind of moment. I have no idea why the thought had never occurred to me. 

So now I’m happy to say that the shredded sprouts are much more accessible. Some day I’ll stop doing things the hard way. I never seem to learn my lesson. 

The shredded sprouts made the perfect addition to this salad. It’s a warm salad, by the way. At least initially. I wanted the Brussels sprouts to be just barely wilted and tender for the salad. Once you cook it, though, you can eat the salad warm or cold. 

The dressing came about as a result of my mission to figure out more ways to use the jar of tahini that is always sitting in my fridge. It worked great with the nutty wheat berries and the earthy sprouts. 

This wheat berry salad is great for a fall side dish, or if you like grain salads as much as I do, it makes the best lunch. 

What you’ll need:

3 tablespoons extra virgin olive oil
5 cups shredded Brussels sprouts
2 cups cooked wheat berries
1 tablespoon dark sesame oil
1 tablespoon tahini
1 teaspoon honey
1 teaspoon rice vinegar
1/2 teaspoon fine ground sea salt
1/4 teaspoon ground black pepper

How to make it:

Heat 1 tablespoon of the olive oil in a large skillet over medium-high. Add the Brussels sprouts and stir to coat in the oil. Cook until the sprouts begin to wilt and become tender, about 5 minutes. Stir in the wheat berries and cook until heated through. Remove the pan from the heat. 

Whisk together the remaining 2 tablespoons of olive oil, dark sesame oil and tahini in a small bowl. Whisk in the honey and vinegar until smooth. Add the salt and pepper. 

Pour the dressing into the skillet and toss to coat the Brussels sprouts and wheat berries. Serve warm or at room temperature. Store in the fridge in an airtight container for up to 2 days. Eat leftovers cold or reheated.