I love a warmed salad on a cold day. This recipe is super simple and one of my favourites. The simplest vinaigrette paired with seasoned Brussels sprouts and Swiss chard.
I normally find Brussels sprouts a bit bitter (doesn't stop my love for them though). Once they're roasted they take on a bit of a sweet almost caramel like taste. I literally can (and do!) eat them on their own.
You might be wondering why I'm using nutritional yeast, or even what it is. I like to use it when I'm taking a break from cheese but still want a creamy, cheesy flavour. This makes nutritional yeast one good substitute. I use it in salad dressings, pestos, nut based creams and sauces.
It's a deactivated form of yeast and has most of the B vitamins naturally occurring in it. You can often find it fortified with B12. It is a complete protein, so all the essential amino acids (the ones we need to get from our diet as our body can't make them) are in nutritional yeast. I personally choose not to rely on it as my main source of protein. It's more of a taste preference for me.
I hope this recipe comes together easily for you. Tell me how you enjoyed it in the comments below.
Roasted Brussels Sprouts + Swiss Chard Salad
Serves 2 mains or 4 sides
12 oz. or 1 ½ cups mung beans, cooked
4 - 5 cups Swiss chard, chopped
450g Brussels sprouts, tough outer leaves removed and halved
1 apple, cored and thinly sliced
2 Tbsp. EVOO
1 Tbsp. nutritional yeast
salt and pepper
- Preheat oven to 400 degrees.
- Combine Brussels sprouts and olive oil together in a bowl. Add in the nutritional yeast. Mix together until the sprouts are well coated. Add a pinch of salt and pepper. Stir.
- Place on a cookie sheet and bake for approx. 20 minutes or until sprouts are well browned.
- In a large salad bowl mix together the Swiss chard, apple and mung beans. Add in vinaigrette and toss well.
- Add in roasted Brussels sprouts and serve warm.
Juice of ½ lemon (approx. ¼ cup fresh lemon juice)
¼ cup EVOO
½ tsp. Himalayan salt
- Mix all ingredients together. Set aside.