Brussel sprouts? Bleugh you may say, but give this recipe a go! It really is one of my favourite salads at the moment. You can eat it warm or it is delicious cold too. (It makes a super tasty packed lunch).
You have a real contrast of complimentary flavours & textures: slight bitterness of the sprouts contrasting with the sweetness of pomegranate seeds & dried cranberries, crunchiness of the toasted cashew nuts & pumpkin seeds & delicate sweetness & softness from the roasted squash. There is also heat from chilli flakes & a lemony twist imparted by the sumac & a fresh verdant burst from extra virgin olive oil. It is certainly a case of eat the rainbow!
It is also so easy & quick to prepare!
Preparation time: 12-15 mins
Cooking time: 40 mins
220g Brussel sprouts, halved lengthways
320g squash wedges
1 tsp chilli flakes (increase to 1 1/2 tsp if you like things hotter!)
1/2 tsp sumac
1 tbsp coconut oil
salt & pepper
60g raw cashews
Remaining salad ingredients:
196g pomegranate seeds (possibly from rom 1 very large pomegranate)
15g pumpkin seeds
20g dried cranberries
1 tbsp extra-virgin olive oil
optional: 1.2 tbsp honey/ maple syrup/ agave if you like thiongs sweeter
To garnish: sprinkle of ground flaxseed
Set the oven to 180ºC (160ºC fan). Line a large baking sheet or tin with baking parchment.
Mix together the halved sprouts, squash wedges, chilli flakes, sumac with melted coconut oil & plenty of salt & pepper.
Roast for 30 mins before adding the raw cashews. Roast for a further 10 mins (the cashews will turn golden).
Then stir in the pomegranate seeds, pumpkin seeds, dried cranberries along with 1 tbsp of extra-virgin olive oil & honey/ maple syrup/ agave, if using.
Garnish with a sprinkle of ground flaxseed & serve. Enjoy!
Don’t forget you can find my favourite recipes in my FREE eBook here.