Roasted Red Cabbage Salad
Tossed in a lemon and fennel dressing. this salad brings together some favourite winter flavours.
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- olive oil
- 400 g Brussels sprouts
- 500 g red cabbage
- 125 g cooked chestnuts
- 1 apple
- salt & pepper
DRESSING
- 2 tsp fennel seeds
- 1 tsp Dijon mustard
- 2 Tbsp lemon juice
- 3 Tbsp extra-virgin olive oil
- 1 grated garlic clove
- 1 tsp honey or maple syrup
TOPPINGS
- seeds from ½ large pomegranate
- 3 Tbsp finely chopped parsley leaves
Instructions
- Preheat the oven to 200c/180c fan/gas 6.
- Cut the Brussels sprouts in halves. Spread on an oven tray. Drizzle with some olive oil.
- Cut the red cabbage in 2cm [0.8 inches] wedges. Lay the wedges on an oven tray. Drizzle with some olive oil.
- Roast the Brussels sprouts and red cabbage for 25-30mins. Check after 20 mins. If one tray is cooked before the other, remove it from the oven and keep warm.
- Prepare the rest of the ingredients while the vegetables are in the oven.
- To make the dressing, heat the fennel seeds in a dry pan. Once they are toasted, transfer to a blender and whizz to a powder.
- In a bowl, whisk the Dijon mustard with lemon juice, extra-virgin olive oil, ground toasted fennel seeds, grated garlic and honey (or maple syrup). Set aside.
- Cut the chestnuts in halves. Deseed the pomegranate.
- Once the vegetables are cooked, place them on a serving plate with the chestnuts. Season with salt and pepper. Add the apple cut into thin slices, the pomegranate seeds and the finely chopped parsley leaves.
- Drizzle the dressing on top and serve straight away while warm.
Nutrition
Serving: 250gCalories: 183kcalCarbohydrates: 28gProtein: 4gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 52mgPotassium: 627mgFiber: 5gSugar: 9gVitamin A: 1627IUVitamin C: 119mgCalcium: 84mgIron: 2mg