Roasted Brussels Sprout and Barley Salad
with Goat Cheese, Cranberries and Pepitas
Brussels sprouts are the “it” vegetable of the season—and for good reason! They become nutty and caramelized after a quick roast in the oven. Tossed over a barley salad with crunchy pepitas, sweet cranberries, and tangy goat cheese, this is one salad that is guaranteed to satisfy all your cravings.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
340 g
Choux de Bruxelles
¾ tasse(s)
Pearl barley
(Contient Blé)
28 g
Canneberges séchées
56 g
Fromage de chèvre
(Contient Lait)
28 g
Graines de citrouille
2 cs
Vinaigre balsamique
(Contient Sulfites)
1 cc
Miel
1 pièce(s)
Échalote
113 g
Bébé roquette
Pas inclus dans votre livraison
pièce(s)
Huile*
Informations nutritionnelles
Ustensiles
Instructions
Preheat the oven to 400°F. (To roast the Brussels sprouts.) Start prepping when your oven comes up to temperature!
Cook the barley: In a medium pot, combine the barley with enough salted water to cover. Cover and bring to a boil over medium-high. Boil until the barley is tender, 23-25 min.
Prep: Meanwhile, wash and dry all produce. Thinly slice the shallot. Trim and halve the Brussels sprouts.
Roast the veggies: On a baking sheet, toss the Brussels sprouts and shallots with a drizzle of oil. Roast in the centre of the oven, stirring halfway through baking, until golden-brown, 12-15 min.
Make the barley salad: Drain the barley. In a medium bowl, whisk the vinegar and honey (DO: measure out) with a drizzle of oil. Add the drained barley, roasted Brussels sprouts, shallots, pepitas and cranberries. Season with salt and pepper.
Finish and serve: Just before serving, toss in the arugula. Divide between plates. Crumble over the goat cheese. Enjoy!