Table of Contents
Brussels sprouts salad with dried apricots and pine nuts
Which vegetables should definitely not be missing from our plates in winter? That’s right, the healthy Brussels sprouts! We prepare the nutrient-dense, low-calorie veggies as a tasty and quick salad, topped off with sweet dried apricots and roasted pine nuts. The Brussels sprouts salad tastes great as a main course or as a side dish with meat.
25 minutes
light
Vegan
Salads
winter recipe
€ € € €
ingredients
for 4 servings
- 400 grams of Brussels sprouts
- salt
- 1 red onion
- 150 g dried apricots
- 3 tablespoons herbal vinegar
- 4 tbsp canola oil
- pepper from the grinder
- 3 tbsp pine nuts
preparation
- Clean and wash the Brussels sprouts. Remove approx. 2 handfuls of outer leaves one by one. Cook the remaining florets in plenty of boiling salted water for about 10 minutes until they are soft but still have some bite. Finally, add the detached leaves and cook for 30 seconds. Pour everything into a colander, rinse with cold water and drain. Halve the florets.
- Peel the onion, halve and cut into strips. Dice the apricots. In a bowl, whisk together the vinegar, oil, and salt and pepper. Add the Brussels sprouts and the apricots, mix well and let stand.
- Meanwhile, toast the pine nuts in a pan without fat. Arrange the salad on plates and sprinkle with the toasted pine nuts.
Recipe Tips
Bought too much Brussels sprouts? No problem! You can freeze the tasty winter vegetables. Simply blanch the washed and cross-cut Brussels sprouts in boiling water for three to four minutes. Then rinse the florets with ice water, pack them airtight and place them in the freezer. Frozen vegetables can be kept for up to a year
Energy and nutritional information for the recipe
| pro Portion | |
|---|---|
| energy | 1,004 kJ 240 kcal |
| fat | 10.0 g |
| carbohydrates | 27.0 g |
| protein | 6.0 g |
