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Winter salad of roasted sprouts, red onion and apple recipe
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6 ratings
Brussels sprouts needn't be a once a year wonder with this flavoursome salad, made with sprouts, apple and red onion and tossed in a vinaigrette dressing. See method
Ingredients
- 200g (7oz) Brussels sprouts
- 2 small red onions, cut into rings
- 45ml (3tbsp) extra-virgin olive oil
- 30ml (2tbsp) lemon juice
- 15ml (1tbsp) cider vinegar
- 1 tsp Dijon mustard
- 1tbsp honey
- 2 handfuls baby leaf lettuce
- 3tbsp hazelnuts, toasted and chopped
- 1 dessert apple, cored and thinly sliced
- 3tbsp Parmesan cheese, grated
If you don't have red onions, try using white, brown or spring onions
Each serving contains
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Energy
990kj
238kcal
12%
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Fat
19g
26%
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Saturates
1g
5%
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Sugars
10g
11%
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Salt
0.1g
1%
of the reference intake
Carbohydrate 11.6g
Protein 7.4g
Fibre 3.2g
Method
- Preheat oven to gas 6, 200°C, fan 180°C. Trim sprouts and cut into pieces. Put on a baking tray with the onion rings. Drizzle with 1 tbsp oil. Season, roast for 20 mins, turning once.
- Meanwhile pour lemon juice, remaining oil, vinegar, mustard, honey and seasoning into a glass jar with a fitted lid. Shake; set aside.
- Put sprouts in a bowl and add lettuce, hazelnuts and apple. Pour dressing over and mix. Sprinkle cheese over and serve.
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