Charred Lemon Brussels Salad by @starinfinitefood

1h

6 servings

🍋

4.5 slices

Lemon

🫒

180 ml

Olive oil

🍇

30 ml

Balsamic vinegar

💧

30 ml

Water

🍯

42 g

Honey

🧄

3 g

Garlic

🌼

5 ml

Dijon mustard

🧂

12 g + 1 tsp

Salt

🌿

1 g

Dried oregano

⚫

0.5 g

Pepper

🥬

680 g

Brussels sprouts

🫘

430 g

Chickpeas

🌶️

2 g

Paprika

🧄

1.5 g

Garlic powder

🥬

30 g

Arugula

🍎

180 g

Apple

🌴

75 g

Dates

🧅

53 g

Red onion

🌰

55 g

Walnuts

🧀

75 g

Feta

  1. Preheat

    Preheat the oven to 425°F (220°C).

  2. Slice
    • Brussels sprouts

    Thinly slice the Brussels sprouts.

  3. Place
    • Brussels sprouts

    Place the Brussels sprouts on one baking sheet.

  4. Toss
    • Brussels sprouts
    • Olive oil
    • Salt

    Toss the Brussels sprouts with 2 tbsp olive oil and 1/2 tsp salt.

  5. Roast
    • Brussels sprouts

    Roast the Brussels sprouts for 20 minutes.

  6. Toss
    • Brussels sprouts

    Toss the Brussels sprouts halfway through roasting.

  7. Place
    • Chickpeas

    Place the drained chickpeas on the second baking sheet.

  8. Step
    • Chickpeas

    Dry-roast the chickpeas for 10 minutes.

  9. Toss
    • Chickpeas
    • Olive oil
    • Salt

    Toss the chickpeas with 1 tbsp olive oil, 1/2 tsp salt, paprika, and garlic powder.

  10. Roast
    • Chickpeas

    Roast the seasoned chickpeas for 10 more minutes.

  11. Heat
    • Olive oil

    Heat a little olive oil in the sauté pan over medium-high heat.

  12. Sear
    • Lemon

    Sear the lemon slices for about 2 minutes per side.

  13. Chop
    • Lemon

    Finely chop the charred lemon slices.

  14. Add
    • Lemon
    • Olive oil
    • Balsamic vinegar

    Add the chopped lemon and dressing ingredients to the jar.

  15. Shake
    • Lemon
    • Olive oil
    • Balsamic vinegar

    Seal the jar and shake until the dressing is combined.

  16. Add
    • Arugula
    • Brussels sprouts

    Add arugula and roasted Brussels sprouts to the large mixing bowl.

  17. Add
    • Apple
    • Dates
    • Chickpeas

    Add the apple, dates, chickpeas, red onion, walnuts, and feta.

  18. Add
    • Olive oil
    • Balsamic vinegar
    • Water

    Add dressing to taste and toss the salad until coated.

Charred Lemon Brussels Salad by @starinfinitefood

1h

6 servings

🍋

4.5 slices

Lemon

🫒

180 ml

Olive oil

🍇

30 ml

Balsamic vinegar

💧

30 ml

Water

🍯

42 g

Honey

🧄

3 g

Garlic

🌼

5 ml

Dijon mustard

🧂

12 g + 1 tsp

Salt

🌿

1 g

Dried oregano

⚫

0.5 g

Pepper

🥬

680 g

Brussels sprouts

🫘

430 g

Chickpeas

🌶️

2 g

Paprika

🧄

1.5 g

Garlic powder

🥬

30 g

Arugula

🍎

180 g

Apple

🌴

75 g

Dates

🧅

53 g

Red onion

🌰

55 g

Walnuts

🧀

75 g

Feta

Preparation Steps

  1. Step 1/18

    Preheat the oven to 425°F (220°C).

  2. Step 2/18

    Thinly slice the Brussels sprouts.

    🥬Brussels sprouts
    🪵Cutting board
    🔪Chef's knife

  3. Step 3/18

    Place the Brussels sprouts on one baking sheet.

    🥬Brussels sprouts
    🍳Baking sheet

  4. Step 4/18

    Toss the Brussels sprouts with 2 tbsp olive oil and 1/2 tsp salt.

    🥬Brussels sprouts
    🫒Olive oil
    🧂Salt
    🍳Baking sheet
    🥄Spatula
    🥄Measuring spoons

  5. Step 5/18

    Roast the Brussels sprouts for 20 minutes.

    🥬Brussels sprouts
    🍳Baking sheet

  6. Step 6/18

    Toss the Brussels sprouts halfway through roasting.

    🥬Brussels sprouts
    🍳Baking sheet
    🥄Spatula

  7. Step 7/18

    Place the drained chickpeas on the second baking sheet.

    🫘Chickpeas
    🍳Baking sheet

  8. Step 8/18

    Dry-roast the chickpeas for 10 minutes.

    🫘Chickpeas
    🍳Baking sheet

  9. Step 9/18

    Toss the chickpeas with 1 tbsp olive oil, 1/2 tsp salt, paprika, and garlic powder.

    🫘Chickpeas
    🫒Olive oil
    🧂Salt
    🌶️Paprika
    🧄Garlic powder
    🍳Baking sheet
    🥄Spatula
    🥄Measuring spoons

  10. Step 10/18

    Roast the seasoned chickpeas for 10 more minutes.

    🫘Chickpeas
    🍳Baking sheet

  11. Step 11/18

    Heat a little olive oil in the sauté pan over medium-high heat.

    🫒Olive oil
    🍳Sauté pan
    🥄Measuring spoons

  12. Step 12/18

    Sear the lemon slices for about 2 minutes per side.

    🍋Lemon
    🍳Sauté pan
    🥄Spatula

  13. Step 13/18

    Finely chop the charred lemon slices.

    🍋Lemon
    🪵Cutting board
    🔪Chef's knife

  14. Step 14/18

    Add the chopped lemon and dressing ingredients to the jar.

    🍋Lemon
    🫒Olive oil
    🍇Balsamic vinegar
    💧Water
    🍯Honey
    🧄Garlic
    🌼Dijon mustard
    🧂Salt
    🌿Dried oregano
    ⚫Black pepper
    🫙Jar
    🥄Measuring spoons

  15. Step 15/18

    Seal the jar and shake until the dressing is combined.

    🍋Lemon
    🫒Olive oil
    🍇Balsamic vinegar
    💧Water
    🍯Honey
    🧄Garlic
    🌼Dijon mustard
    🧂Salt
    🌿Dried oregano
    ⚫Black pepper
    🫙Jar

  16. Step 16/18

    Add arugula and roasted Brussels sprouts to the large mixing bowl.

    🥬Arugula
    🥬Brussels sprouts
    🥣Large mixing bowl

  17. Step 17/18

    Add the apple, dates, chickpeas, red onion, walnuts, and feta.

    🍎Apple
    🌴Dates
    🫘Chickpeas
    🧅Red onion
    🌰Walnuts
    🧀Feta
    🥣Large mixing bowl

  18. Step 18/18

    Add dressing to taste and toss the salad until coated.

    🫒Olive oil
    🍇Balsamic vinegar
    💧Water
    🍯Honey
    🧄Garlic
    🌼Dijon mustard
    🧂Salt
    🌿Dried oregano
    ⚫Black pepper
    🥣Large mixing bowl
    🥄Spatula

Composition

Ingredients

Types

Fruits, Oils, Vinegars, Water, Sweeteners, Vegetables, Condiments, Herbs and spices, Legumes, Leafy greens, Dried fruits, Nuts, Dairy

Ingredients

Lemon, Olive oil, Balsamic vinegar, Water, Honey, Garlic, Dijon mustard, Salt, Dried oregano, Pepper, Brussels sprouts, Chickpeas, Paprika, Garlic powder, Arugula, Apple, Dates, Red onion, Walnuts, Feta

Notes

Lemon (very thinly sliced, 4-5 slices), Olive oil (plus more for the lemons, for the dressing, divided, for the salad), Garlic (minced), Salt (for the dressing, divided, for the salad), Pepper (to taste), Brussels sprouts (thinly sliced), Chickpeas (canned, rinsed and drained), Arugula (large handful), Apple (cut into matchsticks), Dates (chopped), Red onion (minced), Walnuts (chopped, toasted), Feta (crumbled)

Allergens

Mustard, Tree nuts, Milk

Dietetics

Dietary regimen

Vegetarian, Gluten-free, Mediterranean diet

Calories

430 kcal

Macro nutrients

Protein: 13g, Carbohydrates: 43g, Dietary fiber: 11g, Fat: 25g, Sugars: 18g

Nutritional Information

Minerals

Calcium: 170mg, Iron: 3.2mg, Potassium: 610mg, Sodium: 780mg

Vitamins

Vitamin C: 105mg, Vitamin K: 165mcg, Vitamin A: 95mcg, Folate: 95mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

40 minutes

Overall

1 hour 0 minutes

Difficulty

Level

Medium (2/4)

Steps

18 steps

Equipments

Utensils

Baking sheet, Large mixing bowl, Sauté pan, Cutting board, Chef's knife, Jar, Measuring spoons, Measuring cups, Spatula

Appliances

Oven, Stove

Type

Type

Type Of Dish

Salad, Side Dish, Main Course

Occasions

Lunch, Dinner, Fall, Weeknight meal, Potluck

Origin

Source

Platform

instagram

Original Creator

@starinfinitefood

Origin

Cuisine

Mediterranean, American

Geographic

United States, North America

Various

Aspect

Texture

Crunchy, Crispy, Tender, Chewy, Creamy

Flavors

Tangy, Sweet, Salty, Savory, Bitter, Nutty, Earthy

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Discard after 2 hours), fridge : 3 days (Store in an airtight container,Keep dressing separate when possible,Add arugula just before serving), freezer : (Not recommended because fresh greens, apple, and feta lose texture)