Pam Powell Brussel Sprout Petal Salad

Another awesome salad from our friend Pam Powell, the salad girl!

Brussels Sprout Petal Salad
with Lemony Sage Vinaigrette
Serves 6–8

If you’ve never tried brussels spouts before, you will be amazed with this salad.
brussels sprouts are a member of the crucifer family, which includes cabbage,
cauliflower, broccoli, and kale. When shopping, look for Brussels sprouts with bright
green, small sprouts with compact heads. Smaller sprouts will be nuttier than their
mature counterparts, that which are more bitter, and they will be more tender.

11⁄2 lb. brussels sprouts (save the leaves,
also called petals)
11⁄2 c. Vermont Butter & Cheese Creamery
Goat’s Milk Feta cheese, grated
1 c. roasted walnuts (see recipe on page xx)
1 tsp. lemon zest (for garnish)
2:Salad Girl Lemony Herb Organic Salad Dressing+1/4 teaspoon powdered sage/shake it up!
3: Prepare Brussels Sprouts. Rinse sprouts,
drain, and discard discolored petals (leaves). Using a
small, sharp knife, trim the stem end of each sprout
to release a layer of petals, then pull the petals
apart from the sprout all the way to the center of the
sprout. Cut the center portion in half lengthwise. You
can use all these parts of the brussels sprouts except
the outside petals and the stem. Repeat to separate
leaves on remaining sprouts. This is a great job for
young chefs!
4: Assemble Salad. Just before serving, put all
salad ingredients into a large glass mixing bowl. Toss
the brussels sprout petals with the cheese, walnuts,
lemon zest, and Lemony Sage Vinaigrette.