Warm Brussels Sprout Salad

Name: Warm Brussels Sprout Salad - Adina O.
Ingredients: 400 g Brussels sprouts; 200 g raw prosciutto; 1 red apple; 50 g grated Parmesan cheese; olive oil; red wine vinegar; sea salt; pepper

Savory - Warm Brussels Sprout Salad by Adina O. - Recipia

Warm salad with Brussels sprouts, bacon, and baked apple I happened to try several warm salads lately. This version with Brussels sprouts, prosciutto, and baked apple quickly became a favorite, especially when I’m not in the mood for heavy meals but want something hearty. All the ingredients roast one after another in a single tray, without me having to stand too long by the stove. The parmesan and dressing are added only at the end, directly in the bowl. Quick info Total time: 40-45 minutes Preparation time: 10 minutes Baking time: 35 minutes Servings: 2 large or 3 small Difficulty: easy Recipe type: warm salad, quick lunch or dinner Ingredients 400 g Brussels sprouts 200 g thinly sliced prosciutto (or bacon) 1 red apple 50 g grated parmesan olive oil red wine vinegar sea salt black pepper Preparation method 1. Preheat the oven to 190°C. 2. Arrange the slices of prosciutto on a baking tray lined with parchment paper in a single layer. Place the tray in the oven for 10 minutes until the prosciutto starts to become crispy. 3. Remove the tray and place the halved Brussels sprouts cut side down in a single layer over the prosciutto. Return the tray to the oven for 15 minutes. 4. Meanwhile, slice the apple thinly without peeling it. 5. After 15 minutes, remove the tray again and add the apple slices on top in a single layer. Put the tray back in for another 10 minutes. 6. Once everything is roasted, transfer the ingredients to a large bowl. Tear the prosciutto by hand or leave it in large pieces, as preferred. 7. Season with sea salt, pepper, and drizzle with olive oil and red wine vinegar to taste. Toss gently. 8. Finally, sprinkle the grated parmesan on top and serve the salad while warm. Why I make this recipe often I love it because the ingredients roast quickly in the same dish and don’t require much attention. The taste is balanced and filling, and the combination of salty, sweet, and acidic works well as a main dish. It’s easy to adapt if you have another type of bacon or hard cheese. Tips and variations Tips Cut the Brussels sprouts in half to ensure they cook well inside. If you have smaller pieces, leave them whole. Use parchment paper for easy cleanup at the end. If the prosciutto seems too crispy after the first round in the oven, you can remove it and add it at the end. Substitutions You can use thinly sliced bacon instead of prosciutto. It will be fattier but just as tasty. The red apple can be replaced with firm pears for a more subtle flavor. Parmesan can be swapped with Grana Padano or a local hard cheese. If you don’t have red wine vinegar, balsamic vinegar or a little lemon juice will work too. Variations You can add nuts or toasted seeds for an extra crunch. A drizzle of honey or maple syrup in the dressing changes the flavor profile a bit. If you want it to be a bit more filling, you can top it with a soft-boiled egg. Serving ideas The salad works as a main dish but can also be a side for roasted meat. If you want, you can serve it on a thick slice of toasted bread. It pairs well with a semi-dry rosé wine at room temperature. Frequently asked questions Can I use frozen Brussels sprouts? Yes, but thaw them and drain excess water beforehand so they don’t come out too soft in the oven. How do I know when the Brussels sprouts are done? When the edges are slightly browned and a fork goes in easily, they are done. If I don’t have prosciutto, can I use another type of meat? Yes, you can use bacon, pancetta, or even smoked ham, but the final taste will be slightly different. Can I make the salad without parmesan? It can be omitted, but it loses some of the salty flavor and fine texture on top. How long does the salad last after it’s made? It’s best served immediately, but it can be stored in the fridge for a day, with a slightly changed texture. Nutritional values Estimate for one serving: approximately 350-400 kcal Protein: 20-22 g Fats: 24-26 g Carbohydrates: 20-22 g The values are approximate and vary depending on the amount of oil and parmesan used, but the salad remains filling and relatively balanced. Storage and reheating The warm Brussels sprouts salad is best enjoyed fresh out of the oven. If there are leftovers, store them in a sealed container in the fridge. It can be easily reheated in the oven or microwave, but the prosciutto will no longer be crispy, and the sprouts will soften. I do not recommend storing it for more than 24 hours.

Preparation

Place the slices of prosciutto on a baking tray lined with parchment paper and leave in the oven (190 degrees) for 10 minutes. After that, place the halved Brussels sprouts on top of the prosciutto in a single layer and return to the oven for 15 minutes. Finally, place the apple slices on top and leave in the oven for another 10 minutes. Prepare a bowl where you toss all the ingredients, seasoning with sea salt, pepper, olive oil, and red wine vinegar to taste. Finally, add the grated Parmesan. I served this salad with a semi-dry rosé wine. Enjoy your meal!

Warm Brussels Sprout Salad

Preparation

Tags

Categories