Kumquat and roasted Brussels sprout salad with avocado dressing

Kumquat and roasted Brussels sprout salad with avocado dressing

Based on 9 ratings
In app
Hanna Reder

Hanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna
Difficulty
Easy 👌
Preparation
25 min
Baking
20 min
Resting
0 min

Ingredients

2Servings
MetricImperial
75 g
kumquats
200 g
Brussels sprouts
½ tsp
salt
1 tbsp
olive oil
½
avocado
60 g
baby spinach
10 g
basil
15 g
sunflower seeds
1 tbsp
crème fraîche
½ tsp
Worcestershire sauce
1 tbsp
balsamic vinegar
35 g
feta cheese
½ tsp
nigella seeds
1 tsp
honey
salt
pepper

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Utensils

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

Nutrition per serving

Cal304
Fat21 g
Protein11 g
Carb15 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.
    • 75 g kumquats
    • 200 g Brussels sprouts
    • 60 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.
    • ½ tsp salt
    • 1 tbsp olive oil
    • 15 g sunflower seeds
    • 2 baking sheets

    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.
    • ½ avocado
    • 1 tbsp crème fraîche
    • ½ tsp Worcestershire sauce
    • 1 tbsp balsamic vinegar
    • 1 tsp honey
    • salt
    • pepper
    • liquid measuring cup
    • immersion blender

    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!
    • 10 g basil
    • 35 g feta cheese
    • ½ 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!

  • Enjoy your meal!

    Kumquat and roasted Brussels sprout salad with avocado dressing

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