Kumquat and roasted Brussels sprout salad with avocado dressing

Based on 7 ratings
Johanna

Johanna

Test Kitchen Manager and Chef

Difficulty

Easy 👌
25
min.
Preparation
20
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
150 g kumquats
400 g Brussels sprouts
1 tsp salt
2 tbsp olive oil
avocado
120 g baby spinach
20 g basil
30 g sunflower seeds
2 tbsp crème fraîche
1 tsp Worcestershire sauce
2 tbsp balsamic vinegar
70 g feta cheese
1 tsp nigella seeds
2 tsp honey
salt
pepper
Metric
Imperial

Utensils

  • oven
  • cutting board
  • knife
  • salad spinner
  • liquid measuring cup
  • immersion blender
  • 2 baking sheets

Nutrition per serving

Cal
304
Protein
11 g
Fat
21 g
Carb
15 g
  • Step 1/4

    Preheat oven to 180°C/350°F. Remove outer leaves from Brussel sprouts, then halve. Slice kumquats and remove any large seeds. Wash the baby spinach leaves and let dry.
    • 150 g kumquats
    • 400 g Brussels sprouts
    • 120 g baby spinach
    • oven
    • cutting board
    • knife
    • salad spinner

    Preheat oven to 180°C/350°F. Remove outer leaves from Brussel sprouts, then halve. Slice kumquats and remove any large seeds. Wash the baby spinach leaves and let dry.

  • Step 2/4

    Meanwhile, to make the dressing, halve avocado, and scoop out into a liquid measuring cup. Add crème fraiche, Worcester sauce, balsamic vinegar, honey, salt, pepper, olive oil, and a little water. Blend until smooth using an immersion blender.
    • avocado
    • 2 tbsp crème fraîche
    • 1 tsp Worcestershire sauce
    • 2 tbsp balsamic vinegar
    • 2 tsp honey
    • salt
    • pepper
    • liquid measuring cup
    • immersion blender

    Meanwhile, to make the dressing, halve avocado, and scoop out into a liquid measuring cup. Add crème fraiche, Worcester sauce, balsamic vinegar, honey, salt, pepper, olive oil, and a little water. Blend until smooth using an immersion blender.

  • Step 3/4

    Transfer Brussel sprouts to a baking sheet, season with salt, add olive oil, toss well, and roast in preheated oven for approx. 20 min. at 180°C/350°F. Place sunflower seeds on another baking sheet and toast in the oven, in the rack beneath the Brussel sprouts for approx. 10 min.
    • 1 tsp salt
    • 2 tbsp olive oil
    • 30 g sunflower seeds
    • 2 baking sheets

    Transfer Brussel sprouts to a baking sheet, season with salt, add olive oil, toss well, and roast in preheated oven for approx. 20 min. at 180°C/350°F. Place sunflower seeds on another baking sheet and toast in the oven, in the rack beneath the Brussel sprouts for approx. 10 min.

  • Step 4/4

    Add spinach to a large serving bowl along with the roasted Brussel sprouts. Add avocado dressing and toss well. Top the salad with kumquats, crumble in the feta cheese, then add basil leaves, toasted sunflower seeds and nigella seeds. Toss again before serving. Enjoy!
    • 20 g basil
    • 70 g feta cheese
    • 1 tsp nigella seeds

    Add spinach to a large serving bowl along with the roasted Brussel sprouts. Add avocado dressing and toss well. Top the salad with kumquats, crumble in the feta cheese, then add basil leaves, toasted sunflower seeds and nigella seeds. Toss again before serving. Enjoy!