Happy Tuesday friends and welcome back!
Today, we’re diving into the world of wholesome goodness with a Roasted Brussels Sprouts Freekeh Salad. This recipe beautifully combines the earthy, nutty flavors of freekeh with the crispy, savory notes of roasted Brussels sprouts. Whether you’re looking for a hearty, nutritious side dish or a filling main course, this salad is the perfect choice.
Ingredients:
For the Salad:
- 1 cup freekeh
- 2 cups water
- 500g Brussels sprouts, trimmed and halved
- 1/2 cup pecans
- 1/2 cup pomegranate seeds
- a bunch of fresh mint leaves
- 2 tbsp olive oil
- 2tbsp fresh lemon juice
- salt & black pepper to taste
Instructions:
- Start by rinsing the freekeh under cold water. In a medium saucepan, combine the rinsed freekeh and 2 cups of water. Bring it to a boil, then reduce the heat to low, cover, and simmer for about 20-25 minutes, or until t he freekeh is tender and the liquid is absorbed. Remove from heat and let it cool.
- Preheat your oven to 220°C.
- While the freekeh is cooking, prepare the Brussels sprouts. In a large mixing bowl, toss the halved Brussels sprouts with 2 tablespoons of olive oil, and season them with salt and black pepper.
- Spread the Brussels sprouts on a baking sheet in a single layer and roast in the preheated oven for 20-25 minutes, or until they are caramelized and tender. Stir them once or twice during roasting for even cooking.
- In a small bowl, whisk together the ingredients for the dressing: extra-virgin olive oil, fresh lemon juice, salt, and black pepper. Set the dressing aside.
- Once the freekeh and Brussels sprouts are ready, let them cool to room temperature.
- In a large salad bowl, combine the cooked freekeh, roasted Brussels sprouts, pomegranate seeds, pecans, and mint leaves.
- Drizzle the dressing over the salad.
- Gently toss the salad to combine all the ingredients and ensure the dressing is evenly distributed.
- Taste and adjust the seasoning with more salt and black pepper if needed.
- Serve the Roasted Brussels Sprouts Freekeh Salad immediately, or refrigerate it for later. This salad can be enjoyed warm, at room temperature, or chilled.
This Roasted Brussels Sprouts Freekeh Salad is a wonderful celebration of wholesome ingredients and bold flavors. The tender, roasted Brussels sprouts lend a satisfying crunch, while the nutty freekeh provides a hearty base. The pomegranate seeds add a touch of sweetness, the pecans bring a delightful crunch, and the dressing ties it all together.
Whether you serve it as a side dish at a family gathering, a light lunch, or a substantial dinner, this salad is versatile and nourishing. It’s a fantastic option for those looking to incorporate more whole grains and vegetables into their diet. Try this recipe and savour the delightful combination of textures and flavors – your taste buds and your body will thank you. Enjoy this Roasted Brussels Sprouts Freekeh Salad as a delicious way to eat well and savour the flavors of a nutritious meal xx