I am aware that we are quickly approaching Christmas and that salad perhaps is the last thing you want to think about right now. However, today’s recipe for a wintery salad may be your new favourite side dish for your Christmas meal, as it is packed with crunchy Brussels sprouts, sweet cranberries and a nut vinaigrette! 

I made the salad using the mixed leafy salad Émotions Zart & Feurig by Florette. Therefore, today’s post has been created in the context of a paid collaboration; it is the last recipe I created for Florette which I will share with you this year. I am very happy that our collaboration will continue in 2019, despite my baby bump.

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I promise the nut vinaigrette is worth a try! Together with the tender leaves, the crunchy Brussels sprouts, juicy cranberries and salty feta cheese this salad can handle even the most festive Christmas table!Florette-Zart-Feurig-Rosenkohl-3I am wishing all of you a very merry Christmas, and obviously lots of amazing food!

Love,
Lea Lou

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Salad with oven-roasted Brussels sprouts, cranberries and a nut vinaigrette

For two servings.

300 g Brussels sprouts, small sprouts if possible
1 tbsp olive oil
Salt and black pepper, freshly ground
1 bag Florette Émotions „Zart & Feurig“ (100 g)
1 handful mixed nuts, e.g. almonds, hazel nuts, walnuts and pumpkin seeds
1 handful dried cranberries
100 g feta cheese

For the nut vinaigrette:
1 tbsp olive oil
1 tbsp walnut oil
1 tbsp pumpkin seed oil
Zest and juice of 1 organic lemon
2 tbsp almond butter (100 % almonds)
Salt and black pepper, freshly ground

Method:
For the salad, preheat the oven to 180° (upper and lower heat). Wash the Brussels sprouts, remove any thick stem bases. Cut crosswise into the Brussels sprouts (that way they will roast quicker), transfer sprouts to an oven-safe dish, mix with olive oil.

Roast the sprouts in the hot oven for 25 minutes, until done, turning and tossing the sprouts a few times. Season with salt and pepper to taste.

In the meantime, arrange the mixed leaves on a serving plate.

Roast the nuts in a pan without fat over medium heat until they turn golden and start to smell. Roughly chop the nuts.

Arrange nuts, cranberries and the roasted Brussels sprouts on the salad, crumble with feta cheese.

For the nut vinaigrette, whisk together oils with lemon juice and zest and almond butter, season with salt and pepper tot aste. Drizzle the dressing over the salad, serve salad immediately.

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Hi, I'm Lea Lou, food photographer, recipe artist, yoga teacher, mum-to-be – and always smiling. Have fun on my blog!

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