Roasted Brussels sprouts and cauliflower are tossed with quinoa and a lemon dressing for a filling winter salad.
![Roasted Brussels Sprouts And Cauliflower Salad [vegan] [gluten free] by The Flexitarian](https://theflexitarian.co.uk/wp-content/uploads/2018/11/Roasted-Brussels-Sprouts-And-Cauliflower-Salad-vegan-gluten-free-by-The-Flexitarian-v83-683x1024.png)
Roasted Brussels sprouts and cauliflower are tossed with quinoa and a lemon dressing for a filling winter salad that is best eaten warm. This dish is bursting with fibre and plant-based protein from quinoa and chickpeas.
This recipe is ideal for your seasonal vegetable box in the winter months.
It is pretty easy and straightforward to make, just make sure the vegetables are cut to more or less even sizes so they cook evenly.
You can substitute pecan nuts for walnuts and pomegranate for dried cranberries if needed.
Don’t be afraid to play around with the dressing adding more maple syrup if needed, especially if the lemons are a bit too sharp.
![Roasted Brussels Sprouts And Cauliflower Salad [vegan] [gluten free] by The Flexitarian](https://theflexitarian.co.uk/wp-content/uploads/2019/01/Roasted-Brussels-Sprouts-Cauliflower-Salad-vegan-gluten-free-by-The-Flexitarian-Annabelle-Randles-%C2%A9-v8-300x300.jpg)
Roasted Brussels Sprouts And Cauliflower Salad [vegan] [gluten free]
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Watch How To Make This Recipe
Ingredients
- 300 g Brussels sprouts
- 300 g cauliflower florets
- roughyl chopped leaves from 1 large branch of fresh rosemary
- 3 Tbsp olive oil
- 50 g quinoa
DRESSING:
- 3 Tbsp fresh lemon juice
- 5 Tbsp olive oil
- 3/4 tsp Dijon mustard
- 2 tsp maple syrup
- 1 crushed garlic
TOPPINGS:
- 150 g cooked chickpeas
- seeds from 1 small pomegranate
- 2 handfuls chopped pecans
- salt & pepper to taste
Instructions
- Preheat the oven to 200°C / Fan 180°C / Gas 6.
- Cut Brussels sprouts in halves. Cut cauliflower florets in halves or quarters for the bigger ones. Toss on a baking tray with olive oil and chopped rosemary leaves. Roast for 20-25mins until golden and soft.
- While the vegetables are in the oven, make dressing, cook quinoa and deseed the pomegranate.
- Whisk all the dressing ingredients and set aside. Adjust seasoning if needed.
- Heat some water in a small saucepan. When boiling add quinoa and cook according to packet instructions until cooked (around 10-13mins). Quinoa should still hold its shape. When done, drain and set aside.
- Toss vegetables, quinoa and dressing together in a large salad bowl. Add chickpeas, pomegranate seeds and pecans on top. Toss again. Check the seasoning and adjust as needed with salt and pepper.
- This salad is best eaten warm.
Nutrition
Find this recipe online:
Roasted Brussels Sprouts And Cauliflower Salad [vegan] [gluten free]
https://theflexitarian.co.uk/recipe-items/roasted-brussels-sprouts-and-cauliflower-salad-vegan-gluten-free/
I cannot wait to see your posts!
Other things you might like
Leave a Reply