Brussels sprouts-pumpkin salad

AUTHOR
Cassandra Brock
DIFFICULTY
very easy
RATING
5 5
"O Brussels sprouts, O Brussels sprouts, how green are your balls" - Just blanched briefly, the florets remain nice and firm to bite. Deliciously complemented by crunchy walnuts, roasted pumpkin cubes and crispy bacon
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 4
  • 1 can(s) (425 ml each) Chickpeas
  • 800 g Brussels sprouts
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 100 g Walnut kernels
  • 4 TABLESPOONS Cider vinegar
  • 1 TABLESPOON coarse mustard
  • 3 TABLESPOONS liquid honey
  • 6 TABLESPOONS Oil
  • 300 g Butternut squash
  • 8 Disc/s Bacon
  • 125 g dried cranberries

Directions

  1. 1

    Rinse and drain the chickpeas. Wash and clean the Brussels sprouts and halve or quarter them. Cook in boiling salted water for 1-2 minutes. Quench and drain. Roast walnuts without fat. Mix vinegar, mustard and honey. Fold in the oil. Season with salt and pepper.

  2. 2

    Remove seeds and soft fibers from the pumpkin. Peel the pumpkin and cut it into pieces about 1 cm wide. Fry the bacon in a pan without fat, take it out and let it drain on kitchen paper. Fry the pumpkin in the frying fat for 4-5 minutes. Add cranberries. Season everything with salt and take out.

  3. 3

    Break bacon into large pieces, mix with prepared salad ingredients, arrange on plates.

  4. 4

    Tip: The salad gets a Christmassy twist if you sprinkle the walnuts with some sugar while roasting and caramelise them. After cooling down on baking paper, chop only roughly and finally fold into the salad.

Nutrition Facts

KCAL
670 kcal
CARBS
54 g
FATS
38 g
PROTEINS
23 g