Want to try a new winter salad recipe? An Italian-style baked Brussels sprout salad is the right thing for you! The next three ideas with oven-roasted vegetables are very popular with Italians because they are filling, warm and delicious. Perfect for the cold season!
Baked Brussels sprout salad: What does the term mean?
A baked Brussels sprout salad was featured for the first time on TikTok. The idea for a warm salad with baked vegetables is not exactly new. With a baked salad, however, the ingredients are not fried (as is often the case with other warm salads), but rather roasted in the oven. But they can also be combined with raw vegetables such as avocado or arugula. The dressing is also usually warm. In Italy, the salad is prepared with bacon or salami, but vegan variations are also possible.
Warm Italian salad with salami and chili peppers
The first salad is made with typical Italian ingredients, tastes very tasty, is filling and easy to digest at the same time.
The necessary ingredients for the dressing:
- 50 ml olive oil
- 3 tsp red wine vinegar
- 1 TL Honig
- 1 garlic clove, pressed
- 1 TL Dijon-Mustard
- 1 tsp Italian spice mix
- 1/2 tsp salt
- freshly ground pepper
Ingredients for the salad:
- 450 g Brussels sprouts, washed and cleaned
- 100g canned chickpeas, drained weight
- 180 g Genoa salami, sliced
- two handfuls of cherry tomatoes
- 1/3 handful of olives, pitted
- 1/2 red onion, chopped finely
- half a handful of provolona (Italian semi-hard cheese, grated)
- 2 small chili peppers, chopped
- Avocado (if desired)
1. Put the ingredients for the dressing (olive oil, lemon juice, mustard, honey, garlic, pepper) in a bowl and mix well. Salt, season, stir and set aside.
2. Spread Brussels sprouts loosely on a large, greased tray. Drizzle with half of the dressing and place in the preheated oven to 180° CelsiusRoast for about 10 minutes.
3. Arrange the ingredients in a bowl and pour the rest of the dressing over the salad. Serve with quinoa or whole wheat rolls.
Roasted Brussels Sprouts Salad with Dijon Mustard and Bacon
The second recipe is typical for the winter season - filling, tastes delicious and is made with seasonal vegetables. The roasted Brussels sprouts are served with crispy bacon and drizzled with lemon mustard dressing.
The necessary ingredients:
- 450 g Brussels sprouts, cleaned
- 280g bacon, cut into small pieces
- 2 tsp olive oil
- 2 tsp lemon juice
- 1 1/2 TL Dijon-Mustard
- 1 TL Honig
- 1 garlic clove, pressed
- 1/2 tsp salt
- 1/2 TL Pfeffer
Preparation:
1. Put the ingredients for the dressing (olive oil, lemon juice, mustard, honey, garlic, pepper) in a bowl and mix well. Salt, season, stir and set aside.
2. Spread the Brussels sprouts and bacon loosely on a large, greased baking sheet. Drizzle with the dressing and roast in a preheated oven at 10° Celsius for about 10 minutes.
3. Arrange the salad with leafy vegetables. Serve with quinoa.
Warm salad with Brussels sprouts and apple
Brussels sprouts are one of the most popular winter vegetables. On the one hand, because it is very filling, but on the other hand, because it provides the body with vitamin C. TheVegetables are also in Januaryand February can be found fresh in stores.
You need the following ingredients:
- 450 g Brussels sprouts
- 3 slices of bacon, chopped into small pieces
- 1 apple, cut into small pieces (the “Pink Lady” and “Granny Smith” varieties are best)
- 3-4 handfuls of arugula
- 1/3 cup dried cherries
- 1 tsp olive oil
For the dressing:
- 50 ml olive oil
- 20 ml apple cider vinegar
- 2 TL Dijon Mustard
- 1 tsp oregano spice
- 1 garlic clove, pressed
- 3 tsp maple syrup
- Salt and pepper to taste
Preparation:
1. First, mix the ingredients for the dressing. It's best to add or fill all the ingredients into the blender and mix for about 10 seconds. Then pour the mixture into a small pot and heat it up. Remove the dressing from the heat.
2. Spread the Brussels sprouts and bacon loosely on a large, greased baking sheet. Drizzle with the dressing and roast in a preheated oven at 180° Celsius for about 10 minutes.
3. Bake apple in the oven. For this purpose, pour 1 tablespoon of lemon juice, 1 tablespoon of honey and 2 tablespoons of water into a pot and bring to the boil. Then remove the pot from the heat and season with cinnamon. Wash and clean the apple and cut it into wedges. Place the wedges in a baking pan, drizzle with the dressing and bake at 180° Celsius for about 16 minutes.
3. Arrange the salad in a bowl and drizzle with the warm dressing.
Vegan Variant:Vegans can replace the bacon with toasted nuts such as walnuts, almonds or pecans.
