We hope you guys enjoy Christmas Eve. With Christmas we love to plate up dishes with lots of colours. One of these dishes is this salad we love to make. We love grilled Brussels sprouts and adding crispy cavolo nero leaves to it makes it so much better. To spice it up a little we added quite a dash of color with different kinds of vegetables that combine perfectly with the dish. We added some red cabbage for the kick with yellow pepper and for sweetness some mango and pomme granate seeds. Add some nuts and you’ve got a splendid dish to show your guests. Serve in deep bowls or on the oven plate. Hope you guys enjoy the rest of Christmas.
Vegan rainbow salad with cavolo nero & Brussels sprouts
300g cavolo nero
200g Brussels sprouts (halved)
1 tbsp. sumac
1 tbsp. olive oil
1/2 mango (in small chunks)
1/4 red cabbage (cut in slices)
100g pommegranate seeds
1 yellow pepper (in rings)
70g pecan nuts
Mix the sprouts with the sumac and halve of the oil in a bowl. Spread out over your baking tray and place in a preheated oven on 220℃. Put a timer on 10 minutes. While they grill you can shred the kale leaves in smaller chunks and mix in the same bowl with the rest of the oil. After the 10 minutes mix the cavolo nero through the sprouts and put back in the oven for another 10 minutes. When that’s done get your baking tray out of the oven and mix the rest of the ingredients through the salad. We mostly serve this right from the baking tray (saves some dishes) and put it on the table for the guest to scoop their portion. Enjoy and merry Christmas!