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Roasted Brussels Sprouts And Cauliflower Salad [vegan] [gluten free] by The Flexitarian

Roasted Brussels Sprouts And Cauliflower Salad [vegan] [gluten free]

Roasted Brussels sprouts and cauliflower are tossed with quinoa and a lemon dressing for a filling winter salad
5 from 1 vote
DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Gluten-Free Recipes, High Fibre Recipes, Soya-Free Recipes, Vegan Recipes
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Christmas Recipes, Salads
Cuisine English
Servings 4 people
Calories 425 kcal

Equipment

oven tray
mixing bowl

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

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

Serving: 250gCalories: 425kcalCarbohydrates: 31gProtein: 9gFat: 31gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 21gSodium: 56mgPotassium: 708mgFiber: 8gSugar: 7gVitamin A: 578IUVitamin C: 100mgCalcium: 77mgIron: 3mg

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/