The COOK and the BAKER

Seasonal recipe blog from our farm kitchen to yours. Family meals, appetizers, breads, and desserts sprinkled with a touch of culinary exploration from around the world.

Roasted Brussels Sprout & Freekeh Salad

There’s something so refreshing about a flavorful salad on the patio during a hot summer weeknight. We’re BIG salad folks around here – this healthy recipe brings a whole new dynamic to the dinner table with some lovely (and surprising!) combinations like pickled raisins, hazelnuts and roasted brussels sprouts. The sweetness of the Apple drizzled with saba and finished with parmesan cheese is DE-LISH! As always, we’ve listed the detailed recipe after the images. This recipe is super easy to assemble; so let’s pour a glass of wine and get cooking!

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Preheat oven to 450ºF.  Cut off and discard the ends of the brussels sprouts, halve lengthwise. Pick the parsley leaves off the stems; discard stems. Chop the apple and zest the lemon. Toss and coat HALF of the brussels sprouts with olive oil, salt, and pepper. Roast on a sheet pan for 14 to 16 minutes, or until browned and tender.

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Roughly chop and roast the hazelnuts until lightly browned. Start cooking the freekeh.

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This is the fun part – pickling the raisins! Place raisins in heatproof bowl. In a small pan, combine the vinegar, a pinch of salt and water, bringing to boil. Once boiling, pour over the raisins and set aside to pickle for at least 10 minutes.

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Combine all ingredients in a large bowl and mix well.

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Roasted Brussels Sprout & Freekeh Salad (yields 2 servings)

Prep time: 15 minutes | Cook time: 20-30 minutes

Ingredients

  • ½ pound brussels sprouts
  • 3 tbsp. hazelenuts
  • 1 large bunch parsley
  • 1 lemon
  • 1 apple
  • ½ cup cracked freekeh
  • 3 tbsp. golden raisins
  • 1 tbsp. rice vinegar
  • 1 tbsp. saba
  • 1/3 cup shaved Parmesan cheese

Directions

  1. Preheat oven to 450ºF. Heat a medium pot of water to boil. Cut off and discard the ends of the brussels sprouts, halve lengthwise. Roughly chop the hazelnuts. Pick the parsley leaves off the stems; discard stems. Zest the rind of the lemon; measure 2 teaspoons of lemon zest. Quarter and deseed the lemon. Core and dice the apple; toss with the juice of 1 lemon wedge (to prevent browning).
  2. Add freekeh to the pot of boiling water and cook for 20-22 minutes, or until tender.
  3. While the freekeh is cooking, put HALF of the brussels sprouts in a bowl. Toss and coat with olive oil, salt, and pepper. Transfer brussels sprouts to a sheet pan and roast for 14 to 16 minutes, or until browned and tender. Remove from oven and transfer to a large bowl.
  4. Remove freekeh from heat; drain and return to the pot. After cooling slightly, stir in the lemon zest and drizzle with olive oil. Season with salt and pepper to taste.
  5. Place raisins in heatproof bowl. In a small pan, combine the vinegar, a pinch of salt and 1/4 cup of water. Bring to boil. Once boiling, pour mixture over the raisins and set aside to pickle for at least 10 minutes. While the raisins pickle, rinse pan and heat again over meidum-high heat. Add hazelnuts and toast, stirring occasionally for 3 to 4 minutes, or until lightly browned.
  6. In a large bowl, combine roasted brussels sprouts, uncooked brussels sprouts, apple, parsley, dressed freekeh, toasted hazelnuts, and pickled raisins (draining before adding). Juice the remaining lemon wedges and drizzle with olive oil. Stir until thoroughly combined, seasoning with salt and pepper to taste. Garnish with cheese, drizzle with saba, and enjoy!

Love,

Ben & Miranda

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