Go Back
–+ servings
Brussels Sprout Panzanella [vegan] © The Flexitarian

Brussels Sprout Panzanella [vegan]

This delicious Brussels sprout panzanella makes a wonderful winter salad. Tossed in a cider vinegar dressing, it is topped with crunchy homemade rosemary croutons, juicy pomegranate seeds and walnuts.
5 from 1 vote
DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, High Fibre Recipes, Soya-Free Recipes, Vegan Recipes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Christmas Recipes, Salads, Vegetarian & Vegan Starters
Cuisine English, Italian
Servings 4 servings
Calories 529 kcal

Equipment

2  baking trays

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Ingredients
 
 

  • 500 g Brussels sprouts
  • 2 Tbsp olive oil
  • 150 g slightly stale bread
  • 3 Tbsp olive oil
  • 1 Tbsp freshly chopped rosemary leaves

DRESSING:

  • 1 tsp Dijon mustard
  • 6 Tbsp extra-virgin olive oil
  • 2 Tbsp cider vinegar
  • 2 tsp maple syrup
  • 1 large garlic clove grated
  • 1/2 tsp salt

TOPPINGS:

  • 2 handfuls of walnuts
  • seeds from 1/2 large pomegranate
  • 1/2 small red onion
  • generous handful of freshly chopped parsley leaves

Instructions
 

  • Preheat oven to 200C/fan 180C/gas 6.
  • Cut Brussels sprouts in halves. Toss in 2 Tbsp of olive oil. Spread on a baking tray and roast for 30 mins.
    500 g Brussels sprouts, 2 Tbsp olive oil
  • Cut bread into 2cm [0.8 inches] dice. Toss in 3 Tbsp of olive oil and 1 Tbsp of freshly chopped rosemary leaves. Spread on a baking tray. After the Brussels sprouts have been in the oven for 20mins, add the croutons for the last 10mins.
    150 g slightly stale bread, 3 Tbsp olive oil, 1 Tbsp freshly chopped rosemary leaves
  • In the meantime, make the dressing in a small bowl by whisking together Dijon mustard, extra-virgin olive oil, cider vinegar, maple syrup, salt and grated garlic clove. Set aside.
    1 tsp Dijon mustard, 6 Tbsp extra-virgin olive oil, 2 Tbsp cider vinegar, 2 tsp maple syrup, 1 large garlic clove, 1/2 tsp salt
  • Remove seeds from half of the pomegranate. Finely chopped red onion and parsley.
    seeds from 1/2 large pomegranate, 1/2 small red onion, generous handful of freshly chopped parsley leaves
  • When the Brussels sprouts and croutons are ready, mix them together in a serving bowl or platter with the dressing, walnuts, pomegranate seeds, red onion and parsley. Season with salt if needed. Serve warm.
    2 handfuls of walnuts

Nutrition

Serving: 1servingCalories: 529kcalCarbohydrates: 34gProtein: 9gFat: 42gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 29gTrans Fat: 0.01gSodium: 520mgPotassium: 587mgFiber: 7gSugar: 8gVitamin A: 961IUVitamin C: 108mgCalcium: 117mgIron: 4mg

Find this recipe online:

Brussels Sprout Panzanella [vegan]

https://theflexitarian.co.uk/recipe-items/brussels-sprout-panzanella-vegan/