A Cozy Crunch in Every Bite!
Who says salads are just for summer? This hearty winter bowl is packed with vibrant colours, bold flavours, and the perfect mix of crunch and creaminess!
Oven-roasted Brussels sprouts—caramelised, nutty, and delicious
Fresh spinach & crisp red cabbage – the perfect winter greens
Sweet carrots & sharp red onions – for a little bit
Oven-roasted chickpeas – warm, spiced, and so crispy
Creamy gorgonzola – because every salad needs a little indulgence
Toasted hazelnuts – for that perfect nutty crunch
Drizzled with a luscious apple vinaigrette – the perfect balance of sweet and zesty
Every forkful is a dance of textures and flavours—warm, crisp, creamy, and bold! Who’s ready to dig in?
Ingredients:
- 200 g Chickpeas
- 1 Red Onion
- 300 g Brussel sprouts
- Baby spinach
- 2 Carrots
- Red Cabbage
- 85 g Hazelnuts
- 150 Gorgonzola
Ingredients vinaigrette:
- 2 Apples
- 1 Teaspoon Honey
- Salt
- 65 g Vinegar
- 100 ml Oil
Procedure:
- Start by seasoning the cooked chickpeas with salt, smoked paprika, coriander powder, pepper and drizzle with oil.
- Pour them on a tray and bake in the preheated oven for 13 minutes at 180 Celsius.
- With the help of a kitchen mandolin cut the red cabbage in thin slices.
- Cut the carrots into juliennes, then cut the red onions into thin slices.
- Cut also the Brussel sprouts in halves, put them in a tray, season with salt and pepper, drizzle oil and bake in the preheated oven for 15 minutes at 180 Celsius.
- In a tray add the hazelnuts, pour 2 tablespoons of water and sea salt then mix until the nuts are coated with salt and water then bake at 170 Celsius for 10 minutes.
- The last step is to make the vinaigrette. In a standing mixer add the apples, honey, salt and the vinegar then blend all ingredients together until you get a smoothie consistency, then start adding the oil gradually until the vinaigrette start to thicken.
- The last step is to assemble the salad. In a serving bowl add all the vegetables in separate bunks, the Gorgonzola and Hazelnuts, then pour over the vinaigrette.
- With a pair of tangs mix everything together until all the vegetables are coated with the vinaigrette.
- Serve alone or accompanied by steak or your favourite garnish.
- Enjoy!
