Brussels Sprout & Broccoli Salad with Goat Cheese & Pine Nuts
 
Prep time
Cook time
Total time
 
Shredded veggies come together for a flavourful, texture-packed salad. Great as a meal (add some fried tofu, bacon, or shredded chicken!) or a side dish to your main course!
Author:
Serves: 4 small or 2 large salads
Ingredients
  • 350 g Brussels sprouts
  • 350 g broccoli
  • Olive oil
  • Salt and pepper, to taste
  • ¼ -1/2 tsp red chili flakes
  • Parmesan or goat cheese, to serve
  • Balsamic reduction, to serve
  • Pine nuts, to serve
Instructions
  1. Preheat oven to 400°F.
  2. In a food processor fitted with the slicing blade, slice Brussels sprouts and broccoli. Transfer half of the sliced veggies to a baking tray, drizzle with olive oil, salt, pepper, and red chili flakes; roast for 15 minutes until softened and slightly charred. Toss with the remaining, un-roasted veggies.
  3. Serve in bowls topped with Parmesan, balsamic reduction, and pine nuts.
Recipe by Port and Fin at https://portandfin.com/brussels-sprout-broccoli-salad/