Roast Brussels Sprout, Squash and Goat’s Cheese Salad

bridgetsalad saladbrussel

Christmas is coming round so quickly and I can’t believe it was a whole year ago I was releasing a recipe a day throughout December for my Advent Calendar (you can still find all of these recipes on my site). Unfortunately my time and creativity didn’t stretch to another 24 recipes this year, but I have added a few special festive treats that I hope you’ll enjoy as much as I am!

My favourite way to eat winter vegetables is honey roasted… a huge plate of them. They’re perfect and so warming at this time of year and full of goodness to balance out all of the festive treats! I truly believe that the more you add to a salad, the better it becomes. With the right flavour and texture combinations, a salad can be the most delicious and filling meal. I love the soft, sweet squash and sprouts in this salad that contrast with a tangy goats cheese and crunchy pomegranate seeds.

Roast Brussels Sprout, Squash and Goat's Cheese Salad
 
Prep time
Cook time
Total time
 
Recipe type: gluten free, grain free
Serves: 2-3
Ingredients
  • 2 large handfuls of curly kale
  • ½ a medium butternut squash
  • 3 cups brussels sprouts
  • 1 small pomegranate
  • A small round of tangy goat's cheese
  • A few sprigs of thyme
  • 1 tbsp honey
  • 2 tbsp olive oil
  • ½ tsp himalayan or sea salt
  • ½ tsp black pepper
Instructions
  1. Preheat the oven to 200 degrees celsius
  2. Cut the sprouts in half and the squash into cubes and spread out on a baking tray
  3. Drizzle with 1tbsp of the olive oil, honey, salt, pepper and thyme and roast for approx. 25 minutes until soft and golden
  4. Meanwhile, place the kale and remaining olive oil in a large bowl and massage for about 5 minutes to soften
  5. Towards the end of the squash and sprouts cooking, turn off the oven, spread the kale onto another tray and place in the oven for the last 5 minutes so that it softens and crisps at the edges (keep watching to ensure it doesn't burn!)
  6. Remove from the oven and place the kale in bowls, then top with the roast squash and sprouts
  7. Remove the seeds from the pomegranate and sprinkle over the salads and crumble the goats cheese on top
  8. Finish with freshly ground black pepper

 

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