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Brussels sprouts, pecan, pomegranate, feta and green apple salad with yogurt and honey vinaigrette.
Brunch, Vegetarian, Gluten free, Cheese, Vegetables and Fruits, Vegetables and Fruits, Cheese
A nourishing salad that will be much appreciated, with different textures.
If you'd like to make a main course, add soft-boiled eggs. Allow 5.30 to 6 mm cooking time in boiling water with vinegar.
For a main course, I suggest adding one soft-boiled eggs, along with crispy bacon sticks.
Stem the pomegranate in a basin of water, making sure to keep it underwater. This way, you'll avoid staining your countertop.
Ingredients
Recipe for 4Ingredients salad
Vinaigrette
- Salt and pepper
- Vegetable oil
- Olive oil
Preparation time: 45 min
Preheat your Oven at 400 °F
-
Setting up
Wash the Brussels sprouts and the green apple.
Remove the stalks (hard part) from the Brussels sprouts, and place them in a cloth to dry. Chop in a food processor or with a chef's knife.
Roast the pecans in a hot oven for 4 to 5 minutes, then crush them.
De-seed the pomegranate and dice the green apple.
-
Salad and vinaigrette
The vinaigrette
Mix all the ingredients together, emulsifying them to give it a creamy texture.
The salad
Gather all the ingredients for the salad in a serving dish.
Add the vinaigrette just before serving.
Finishing for a main course
Place your soft-boiled egg and crispy bacon sticks on top.
For a main course, I suggest adding one soft-boiled eggs, along with crispy bacon sticks.
Stem the pomegranate in a basin of water, making sure to keep it underwater. This way, you'll avoid staining your countertop.
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