Gut-Loving Salad

25 mins
Serves 1
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Directions

  1. 1Preheat oven to 180°C. Spread shaved Brussels sprouts and sliced red onion on a baking tray. Drizzle with olive oil and season with salt and pepper. Bake until sprouts crisp (10-15 minutes).
  2. 2Preheat oven to 180°C. Spread shaved Brussels sprouts and sliced red onion on a baking tray. Drizzle with olive oil and season with salt and pepper. Bake until sprouts crisp (10-15 minutes).
  3. 3Preheat oven to 180°C. Spread shaved Brussels sprouts and sliced red onion on a baking tray. Drizzle with olive oil and season with salt and pepper. Bake until sprouts crisp (10-15 minutes).
  4. 4Pat drained cannellini beans dry with a kitchen towel.
  5. 5Pat drained cannellini beans dry with a kitchen towel.
  6. 6Pat drained cannellini beans dry with a kitchen towel.
  7. 7Add cubed sweet potato and cannellini beans to a second baking tray. Season with garlic granules, olive oil, and pepper. Bake until beans are crunchy and sweet potato is soft.
  8. 8Add cubed sweet potato and cannellini beans to a second baking tray. Season with garlic granules, olive oil, and pepper. Bake until beans are crunchy and sweet potato is soft.
  9. 9Add cubed sweet potato and cannellini beans to a second baking tray. Season with garlic granules, olive oil, and pepper. Bake until beans are crunchy and sweet potato is soft.
  10. 10Whisk together olive oil, apple cider vinegar, maple syrup, white miso, lemon juice, and nutritional yeast for the dressing. Thin with water if needed.
  11. 11Whisk together olive oil, apple cider vinegar, maple syrup, white miso, lemon juice, and nutritional yeast for the dressing. Thin with water if needed.
  12. 12Whisk together olive oil, apple cider vinegar, maple syrup, white miso, lemon juice, and nutritional yeast for the dressing. Thin with water if needed.
  13. 13Assemble the salad with baked Brussels sprouts, sweet potato, and beans. Add pomegranate seeds and sesame seeds. Drizzle with dressing and serve.
  14. 14Assemble the salad with baked Brussels sprouts, sweet potato, and beans. Add pomegranate seeds and sesame seeds. Drizzle with dressing and serve.
  15. 15Assemble the salad with baked Brussels sprouts, sweet potato, and beans. Add pomegranate seeds and sesame seeds. Drizzle with dressing and serve.

Ingredients

  • 500 g Brussels sprouts
  • 500 g Brussels sprouts
  • 500 g Brussels sprouts
  • 1 red onion
  • 1 red onion
  • 1 red onion
  • 570 g jarred cannellini beans
  • 570 g jarred cannellini beans
  • 570 g jarred cannellini beans
  • 400 g cannellini beans (drained weight)
  • 400 g cannellini beans (drained weight)
  • 400 g cannellini beans (drained weight)
  • 2 sweet potatoes
  • 2 sweet potatoes
  • 2 sweet potatoes
  • 0 garlic granules
  • 0 garlic granules
  • 0 garlic granules
  • 0 salt
  • 0 salt
  • 0 salt
  • 0 black pepper
  • 0 black pepper
  • 0 black pepper
  • 2 tbsp pomegranate seeds
  • 2 tbsp pomegranate seeds
  • 2 tbsp pomegranate seeds
  • 0 white sesame seeds
  • 0 white sesame seeds
  • 0 white sesame seeds
  • 3 tbsp extra virgin olive oil
  • 3 tbsp extra virgin olive oil
  • 3 tbsp extra virgin olive oil
  • 1 tbsp apple cider vinegar
  • 1 tbsp apple cider vinegar
  • 1 tbsp apple cider vinegar
  • 2 tbsp maple syrup
  • 2 tbsp maple syrup
  • 2 tbsp maple syrup
  • 1 tbsp white miso
  • 1 tbsp white miso
  • 1 tbsp white miso
  • 1 lemon juice
  • 1 lemon juice
  • 1 lemon juice
  • 3 tbsp nutritional yeast
  • 3 tbsp nutritional yeast
  • 3 tbsp nutritional yeast
  • 0 water
  • 0 water
  • 0 water

Equipment

ovenbaking trayknifekitchen towelbowljar
Gut-Loving Salad | Clip Recipe