Roasted Brussel Sprout and Bean Salad with Feta | Violet Witchel
Roasted Brussel Sprout and Bean Salad with Feta
20 mins prepServes 4
A vibrant and healthy salad featuring crispy roasted brussel sprouts, white beans, and chickpeas, tossed with fresh vegetables, herbs, and a lemon-oregano vinaigrette, then crumbled with feta cheese.
1. Shred your sprouts using a mandolin or slice them thinly. Lay the shredded brussel sprouts on a baking sheet and drizzle with 2 tbs olive oil. Season with garlic powder and sea salt and massage the seasoning and oil into the shredded brussel sprouts. Spread them out on the tray evenly.
2. Spread your white beans and chickpeas out on another baking sheet and cover in 2 tbs olive oil, season with the paprika, oregano, and cumin. Rub the seasoning and oil into the beans.
3. Roast the brussel sprouts and beans in the oven at 400 for 15-20 minutes till they’re crispy at the edges.
4. Dice your red onion, chop your Kalamata olives, core and dice your bell pepper, mince your dill and parsley and add them to a big salad bowl with the beans and Brussels.
5. Add the olive oil, lemon juice, oregano, and red wine vinegar. Toss your salad till all of the dressing is coated.
6. Crumble your feta cheese and toss gently.
7. Serve and enjoy!
