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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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
Nutrition Values
Utensils
Instructions
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.
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.
Heat a medium pan over medium heat. Add the walnuts and cook, tossing, for 2-3 minutes until fragrant and toasted. Set aside.
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.
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.
Core and dice the apple. Toss the freekeh, shredded Brussels sprouts, Parmesan, walnuts, and apple into the citronette then season with salt and pepper.
Plate the freekeh salad then top with the roasted Brussels sprouts. Enjoy!
