Go Back
Print

Rainbow Crunch Salad with Peanut Dressing

Full of so many flavors and textures, this sweet and savory salad does not disappoint. It’s a winter staple.
Course Lunch, Salad
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Author Sammi Brondo

Ingredients

  • 1 packet ramen noodles
  • 1 cup Brussels sprouts
  • 1 red bell pepper
  • 1 medium orange
  • 1 cup microgreens
  • 1/2 cup roasted peanuts

Dressing

  • 1/4 cup olive oil
  • 1/4 cup soy sauce
  • 1/2 cup creamy peanut butter
  • 2 tablespoons maple syrup
  • 2 teaspoons minced garlic
  • Water to thin

Instructions

  • Preheat the oven to broil.
  • Place the ramen noodles on a baking sheet and place in the oven to broil for 3-5 minutes, or until it starts to brown. Set aside.
  • Thinly slice the Brussels sprouts with a sharp knife. You can also shred them in a food processor. Add them to a large bowl.
  • Thinly slice the bell pepper. Peel the orange and cut into wedges. Add both to the bowl with the Brussels sprouts.
  • Using your hands, break up the ramen noodles and add them to the bowl.
  • Add the microgreens and roasted peanuts.
  • Add all dressing ingredients to a powerful blender or food processor, adding enough water to thin.
  • Toss the dressing with the salad, adding about 1/4 cup of the dressing to start and adding as much as you’d like. Note that you’ll likely have some dressing leftover.