Freekeh & Brussels Sprouts Salad
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Freekeh & Brussels Sprouts Salad

Freekeh & Brussels Sprouts Salad

with Fuji Apples, Walnuts, and Honey Citronette

If you’ve never tried freekeh before, prepare to be amazed. The grain’s slightly smoky, nutty flavor comes from being fire-roasted after harvest. This apples-and-honey inspired dish is amped up by salty Parmesan, crunchy walnuts, and everyone’s favorite: roasted Brussels sprouts.

Tags:
Veggie
Allergens:
Wheat
Tree Nuts
Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time
DifficultyEasy

Ingredients

/ serving 2 people

¾ cup

Cracked Freekeh

(Contains Wheat)

8 ounce

Brussels Sprouts

1 unit

Apple

1 ounce

Walnuts

(Contains Tree Nuts)

1 teaspoon

Honey

1 unit

Lemon

¼ cup

Parmesan Cheese

(Contains Milk)

1 unit

Shallot

Not included in your delivery

2.33 tablespoon

Olive Oil

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Nutrition Values

/ per serving
Calories758 kcal
Energy (kJ)3172 kJ
Fat33 g
Saturated Fat0 g
Carbohydrate95 g
Sugar0 g
Dietary Fiber22 g
Protein26 g
Sodium208 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Pot
Strainer
Baking Sheet
Pan
Bowl
Whisk

Instructions

1

Preheat the oven to 400 degrees. Bring a large pot of water, the freekeh, and a large pinch of salt to a boil. Reduce to a simmer and cook for 20-25 minutes, until tender. Drain and rinse under cold water.

Prep the Brussels sprouts
2

Meanwhile, trim and halve the Brussels sprouts. Thinly slice half the Brussels sprouts into shreds. Toss the other half of the Brussels sprouts on a baking sheet with ½ tablespoon olive oil and a pinch of salt and pepper. Place in the oven for 15-20 minutes, until golden brown.

Toast the walnuts
3

Heat a medium pan over medium heat. Add the walnuts and cook, tossing, for 2-3 minutes until fragrant and toasted. Set aside.

Cook the shredded Brussels sprouts
4

Heat 1 teaspoon olive oil in the same pan over medium heat. Add the shredded Brussels sprouts and cook, tossing, until softened, 3-4 minutes. Season with salt and pepper.

5

Make the honey citronette: halve, peel, and mince the shallot. Zest and halve the lemon. In a large bowl, whisk together the shallot, honey, lemon zest, juice of half the lemon, 1 ½ tablespoons olive oil, and a pinch of salt and pepper.

Toss everything together
6

Core and dice the apple. Toss the freekeh, shredded Brussels sprouts, Parmesan, walnuts, and apple into the citronette then season with salt and pepper.

7

Plate the freekeh salad then top with the roasted Brussels sprouts. Enjoy!

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