I’ve discovered the ideal method for enjoying a nutritious salad this autumn. While it may seem unappetising to some, believe me, it’s worth every bite.
The key ingredient in this contentious autumn recipe is… Brussels sprouts. The humble sprout is a subject of much debate; some people adore it while others can’t imagine anything worse. Personally, I’m a fan.
Sautée them with a bit of bacon for a Christmas dinner and you’ve got a taste sensation. And now, the latest trend seems to be roasting them and crafting a hearty salad.
Finding ways to enjoy healthy salads during the colder months can often be challenging. I personally don’t fancy eating cold lettuce when I need something to warm me up.
So, in my opinion, this Brussels sprout salad is the perfect solution.
I’d noticed the recipe appearing on my Instagram and TikTok feeds several times, each time thinking ‘Actually, that sounds rather delicious.’ It was the vibrant colours in the salad that grabbed my attention, with the sprouts mixed with butternut squash providing an irresistible pop of orange.
With an abundance of carrots left in my fridge, I decided to swap out the butternut squash for carrots. I thought leeks would have been a nice addition, but my local Tesco had run out.
I began by parboiling the carrots and Brussels sprouts, before roasting them in the oven with some bacon lardons for an added flavour kick. They were seasoned, drizzled with honey for a touch of sweetness and olive oil then roasted for around 40 minutes until they achieved a delightful crispiness.
In another act of culinary defiance, I decided to enhance my roasted veg and bacon with mixed nuts, raisins and feta cheese, finishing it off with a drizzle of balsamic glaze – et voila!
A simple yet satisfying dish. It was a comforting bowl of warmth and goodness.
Ingredients
- 500g of Brussels sprouts
- 300g carrots
- 1tsp of honey
- 1 cup of mixed nuts
- 100g feta cheese
- Bacon lardons
- balsamic glaze
- olive oil
- salt and pepper for seasoning
