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🥗 Roasted Brussels Sprouts Salad with Pomegranate and Feta

544 kcal · 30 min · 4 servings

Ingredients

• 750 g Brussels sprouts
• 1 red onion
• 500 g white beans (can, drained weight)
• 0.5 tsp cumin seeds
• 0.5 tsp coriander seeds
• salt
• pepper
• 4 tbsp olive oil
• 2 almond slivers (15 g each)
• 0.5 pomegranate
• 2 oranges
• 200 g vegan feta (45% fat in dry matter)
• 1 bunch parsley (20 g each)
• 1 tbsp lemon juice
• 1 tsp maple syrup

Instructions

1. 1. Remove the outer leaves from the Brussels sprouts and wash them thoroughly.
2. 2. Slice the Brussels sprouts into very thin pieces.
3. 3. Peel the onion and cut it in half.
4. 4. Cut the onion halves into thin half-rings.
5. 5. Drain the white beans into a colander.
6. 6. Rinse the beans under cold water.
7. 7. Let the beans drain well.
8. 8. Grind cumin and coriander in a mortar until they become powder.
9. 9. Mix the spice powder in a small bowl with salt, pepper, and two tablespoons of olive oil.
10. 10. Line a baking tray with baking paper.
11. 11. Spread the sliced Brussels sprouts and onion rings on one side of the tray.
12. 12. Pour the seasoning oil over the vegetables and mix well.
13. 13. Place the drained beans on the other side of the tray.
14. 14. Season the beans with salt and pepper.
15. 15. Preheat the oven to 200 degrees (180 degrees with fan or gas level 3).
16. 16. Place the tray in the preheated oven.
17. 17. Bake the vegetables for about 20 minutes.
18. 18. Turn the vegetables once after 15 minutes.
19. 19. Remove the tray from the oven and let the vegetables cool down.
20. 20. Place almond slivers in a dry frying pan.
21. 21. Toast the almond slivers over medium heat for about 4 minutes until golden brown.
22. 22. Cut a wedge-shaped piece out of the crown of the pomegranate.
23. 23. Hold the fruit over a bowl and break it apart with gentle pressure.
24. 24. Remove the white membranes from the pomegranate seeds.
25. 25. Wash the oranges thoroughly.
26. 26. Peel the oranges generously.
27. 27. Cut the oranges into quarters.
28. 28. Cut the orange quarters into pieces about one centimeter wide.
29. 29. Crumble the feta cheese roughly with your hands.
30. 30. Wash the parsley and shake it dry.
31. 31. Chop the parsley finely.
32. 32. Mix lemon juice, two tablespoons of olive oil, maple syrup, and the chopped parsley in a bowl.
33. 33. Add the cooled Brussels sprouts and beans to a large bowl.
34. 34. Add the orange pieces, pomegranate seeds, and feta.
35. 35. Pour the dressing over everything and mix well.
36. 36. Sprinkle the salad with the toasted almond slivers and serve.

Nutrition per serving

• kcal: 544
• Protein: 31 g · Fett/Fat: 28 g · Carbs: 40 g