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: Chelsea
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
Preheat oven to 400°F.
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.
Serve in bowls topped with Parmesan, balsamic reduction, and pine nuts.
Recipe by Port and Fin at https://portandfin.com/brussels-sprout-broccoli-salad/