| Type | Per person |
|---|---|
| Energy | 373 kcal |
| Fat | 29 gr |
| of which saturated | 4 gr |
| Carbohydrates | 17 gr |
| of which sugars | 9 gr |
| Fibres | 9 gr |
| Protein | 6 gr |
| Salt | 0.04 gr |
Meal salad with roasted Brussels sprouts, pecans and cranberry dressing
Main course
20 - 30 min
With seasonal products
187gr vegetables p.p.
Ingredients
| 600 g sprouts |
| 4 tbsp extra virgin olive oil |
| 1 tsp ground cumin |
| 1 small head of lettuce (e.g. lollo rosso or cabbage lettuce) |
| 1 shallot |
| 1 tbsp raspberry or white wine vinegar |
| 1½ tbsp cranberry compote |
| 100 g unsalted pecans |
Preparation
Time for a colourful salad. With roasted Brussels sprouts that is! You can also use leftover Brussels sprouts for this.
- Preheat the oven to 200 °C. Clean the Brussels sprouts and halve large ones. Divide the sprouts between the oven dish. Drizzle the sprouts with 1 tablespoon of olive oil and sprinkle with the cumin to taste.
- Roast the sprouts in the preheated oven for 20-25 minutes until golden brown and al dente. Meanwhile, clean, wash and coarsely chop the lettuce. Divide the lettuce between a bowl.
- Cut the shallot into strips. Whisk a dressing from the remaining 3 tablespoons of olive oil, the vinegar and the cranberry compote. Season with freshly ground pepper.
- Divide the sprouts with the shallot and pecans among the lettuce. Drizzle the salad with the cranberry dressing.
Menu suggestion: Serve with jacket potatoes or potatoes from the oven.
Tip: Make the dressing in advance (1-2 days). The sprouts can also be roasted a day earlier and sprinkled over the salad at room temperature.
Tip: Enrich the salad with fresh goat's cheese in small pieces.
Source: From our own soil - ZON Fruit & Vegetables
Link copied!
Nutritional values
More about the ingredients
More fruits and vegetables
Also delicious!
More recipes
Purple sprout salad with pumpkin and goat cheese
350gr vegetables p.p.
Brussels sprouts mash with apple and truffle honey
200gr vegetables p.p. & 68gr fruit p.p.
Vega sprout casserole
240gr vegetables p.p.