This warm brussels sprouts salad with fruity raisins, orange and apple, served with savory baked tempeh will make your Christmas dinner even better.
If there was one kind of vegetable that I disliked the most when I was a young girl, it was brussels sprouts. Those overcooked, sqaushy big green balls with this intolerable cabbage-y taste – horrible. Funnily, brussels sprouts are now one of my favorite vegetables! The trick to tasty brussels sprouts lies in the cooking method. Roasted brussels are definitely my favorite. But have you tried using the green little baby cabbages as the base for a salad? Definitely worth trying. If you are not that keen on brussels sprouts, your will be after tasting this salad.
What makes this salad so great is the contrast of sweet to savory. One the one hand you have a fresh orange juice-based dressing, sweet and chewy raisins or cranberries and juicy apples and on the other hand and you have the hearty sautéed onions and the marinated and baked tempeh. To round things up, add a handfull of roasted walnuts for that extra crunch. And there you have a delicious dish for your Christmas dinner!
This salad may take some time and work but you won’t regret it. Put on your Christmas sweater, turn on your Christmas playlist and get cooking – it’ll be fun! By the way, this salad is great both warm and cold, even though I prefer it warm, I guess.
I really hope you will enjoy this recipe. If you do, comment below or share your creation on instagram (#veggiejam) and tag me (@veggie.jam).
Warm Brussels Sprouts Salad
This warm brussels sprouts salad with a fruity tone from raisins, orange and apple, served with savory baked tempeh will make your Christmas dinner even better.
Brussels Sprouts Salad
- 26 oz fresh brussels sprouts (750 g)
- 1 red onion
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/3 - 1/2 cup walnuts (40 g)
- 1/3 cup raisins or dried cranberries (50 g)
- 1/2 apple (optional)
- 1/4 cup orange juice (~1/2 fruit)
- 1 tbsp apple cider vinegar
- 2 tbsp maple syrup
- 1-2 tbsp olive oil
- 10 oz tempeh (300 g)
- 1/2 cup orange juice (~1 fruit)
- 5 tbsp soy sauce or tamari
- 3 tbsp maple syrup
- 1/2 tsp dried garlic
- 1 tbsp olive oil
- 1/2 tsp liquid smoke (optional)
Cut the tempeh into 0.5 - 1 inch (1.5 - 2 cm) thick triangles or slices. Mix the ingredients for the marinade and place the tempeh in it. Store in the fridge and move around the pieces after a few mins to coat the tempeh from all sides.
Combine the ingredients for the dressing and put aside.
Preheat the oven to 350 °F (180 °C).
Wash the brussels sprouts, remove the outer leaves and the stalk. Shred the brussels sprouts using a food processor or a knife.
Cut the onions into thin slices.
Put the tempeh including the marinade into a baking dish and cover with aluminum foil. Bake for 20 min. Then take off the foil and bake for another 12-15 min.
In the meantime heat up 1 tbsp olive oil in a large pan and sauté the onion.
Now add the shredded brussels sprouts, salt and pepper and sauté for 3-5 min until the sprouts are cooked but still crunchy. Then add the dressing to the pan.
Roast the walnuts in the oven for 3-5 min (optional). Chop up the walnuts and add to the salad with the raisins. Add salt and pepper to taste.
Slice or dice the apple. Serve the brussels sprouts with the baked tempeh and apple.
This post is also available in de_DE.