with Halloumi Croutons
I think we all know that boiled sprouts are out and roasted sprouts are the way forward – but have you tried them raw? Here, we finely shred the leaves and toss with finely chopped kale leaves and a delicious mustard dressing before topping with sweet roasted squash, salty halloumi, and crunchy pecans for a delicious winter lunchtime salad. If you’ve yet to try brussel sprouts this way we don’t think you’ll be disappointed!
Brussel sprout + Kale saladPrint This
- 300g butternut squash or sweet potato, cut into chunks
- 2 tbsp extra virgin olive oil [plus extra for roasting the squash]
- 1 tbsp balsamic vinegar
- 1/4 tsp wholegrain mustard
- 220g halloumi, diced
- 300g brussel sprouts
- 80g kale leaves
- 50g dried cranberries
- 20g chopped pecans
- salt & pepper
 Begin by preheating the oven to 180ºc. Scatter the butternut squash or sweet potato chunks onto a baking tray. Drizzle with oil, add a pinch of salt and place into the oven to roast for 25 minutes.
 Meanwhile, in a large bowl add the 2 tbsp olive oil, a pinch of salt and pepper, balsamic vinegar, and mustard. Mix until well combined.
 Chop the ends off the sprouts and remover the outer leaves before finely shredding them. Remove any stalks from the kale and finely shred the leaves too. Add both to the boil with the mustard and balsamic dressing and mix until the greens are evenly coated.
 Add the cranberries to the salad and mix again.
 Next, heat a non-stick pan on a medium heat and add the halloumi chunks. Cook until the liquid has evaporated and the cheese is golden.
 When the squash has 5 minutes remaining, scatter the pecans on a baking tray and place into the oven to toast – watch them carefully so they don’t burn!
 Line the lunchboxes with the sprout kale salad, then add the cooked squash and halloumi chunks. Finish by adding the toasted chopped pecans. Enjoy!