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MAPLE ROASTED SPROUT SALAD WITH QUINOA, APPLE, HAZELNUTS & BALSAMIC

This is the festive salad of your dreams! Maple roasted brussel sprouts tossed with nutty quinoa, fresh apple, crunchy toasted hazelnuts and tangy pomegranate all liberally drizzled with a sticky balsamic reduction. The most perfect pretty lunch. Vegan, GF & healthy!

Course Main Course, Salad, Side Dish
Cuisine British
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 2 servings

Ingredients

  • 500 g brussel sprouts ends trimmed & halved
  • 1 tbsp olive oil
  • 1 tbsp maple syrup
  • 100 g quinoa rinsed
  • 100 ml balsamic vinegar
  • 50 g hazelnuts
  • 1 apple grated
  • Small handful pomegranate seeds
  • Sea salt & freshly ground black pepper

Instructions

  1. Preheat the oven to 180c fan/200c/400f.
  2. Place your brussel sprouts on a lined baking tray and drizzle with the oil, maple syrup and a large pinch of salt and pepper. Give everything a mix then place in the oven to roast for 20-25 minutes turning once half-way through until the sprouts are golden brown and tender.

  3. Meanwhile pour your quinoa into a medium saucepan and cover with 250ml water and a pinch of salt. Bring the pan to a boil before reducing the heat to a simmer. Your quinoa is ready to be removed from the heat once all the water has been absorbed (around 10-15 minutes).

  4. Next make the balsamic reduction. Bring the balsamic vinegar to the boil in a small saucepan. Reduce the heat to low and simmer for 10-15 minutes until it has thickened and will coat the back of a spoon. Remove from the heat and transfer to a jar or small jug to cool
  5. Just before serving heat a frying pan over a medium heat and add the hazelnuts. Dry fry them for 3-4 minutes shaking regularly until golden brown, then give them a rough chop.

  6. To serve, toss together the sprouts, quinoa, grated apple as well as half the hazelnuts and pomegranate seeds. Transfer to a serving dish or divide between plates and top with the remaining nuts and seeds. Drizzle liberally with the balsamic reduction and serve.

Recipe Notes

This salad is perfect warm or cold. To serve cold, allow each component to cool completely before combining together and storing in the fridge. 

Any leftovers can be kept for up to 3 days in the fridge and are perfect for lunch boxes!

A few ingredients notes: