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Freekeh & Brussels Sprouts Salad

Freekeh & Brussels Sprouts Salad

with Fuji Apples, Walnuts, and Honey Citronette

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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:WheatTree NutsMilk

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

Total Time35 minutes
Cooking difficultyEasy
Ingredients

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

¾ cup

Cracked Freekeh

(ContainsWheat)

8 ounce

Brussels Sprouts

1 unit

Apple

1 ounce

Walnuts

(ContainsTree Nuts)

1 teaspoon

Honey

1 unit

Lemon

¼ cup

Parmesan Cheese

(ContainsMilk)

1 unit

Shallot

Not included in your delivery

2.33 tablespoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3171.472 kJ
Calories758 kcal
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
Utensilsarrow down iconarrow down icon
Pot
Strainer
Baking Sheet
Pan
Bowl
Whisk
Instructionsarrow up iconarrow up icon
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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.

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.

3

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

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.

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!