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Brussels Sprouts Salad with Prosciutto

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This roasted Brussels sprouts salad with prosciutto, pomegranate and Feta cheese makes a great side dish on your Holiday table!

Rate this recipe 4.8/5 (26 Votes)

Ingredients

  • 500g (1.1lb) Brussels Sprouts
  • 80g (2.8oz) Feta Cheese
  • 60g (2.10oz) Unsalted Butter
  • 50g (1.8oz) Jamon Serrano or Prosciutto
  • 1 Medium Onion
  • 1 Large Pomegranate
  • A Pinch of Salt & Pepper

Details

Level of difficulty Easy
Cost Budget Friendly
Adapted from happyfoodstube.com

Preparation

Step 1

In a frying pan (or a grill pan), melt the butter. Add thinly sliced onion and Brussels sprouts, cut in halves. Season with salt and pepper.

Step 2

Roast for about 10 minutes. Now tear each jamon/prosciutto slice into several pieces and throw it into the pan.

Step 3

Meanwhile: de-seed the pomegranate.

Step 4

Once the sprouts are cooked and have nice brown color, turn off the heat.

Step 5

Transfer into a serving bowl. Mix with pomegranate seeds & crumbled Feta cheese.

Step 6

Serve warm.

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ingredients

  • 1 head broccoli
  • 1 egg
  • 1 ¾ cups of your favorite shredded cheese (we recommend two types- 1 cup of one, ¾ cup of the other) 
  • 1 cup tomato sauce (or canned crushed tomatoes)
  • ¾ cup shredded cheese
  • ½ cup grated Parmesan
  • 9 slices coppa ham

METHOD

  1. Cut the broccoli and boil until soft.
  2. Place the broccoli in a blender.
  3. In a bowl, add an egg and ¾ cup of shredded cheese, mix until solid.
  4. Form a ball and roll it flat on an oven tray.
  5. Bake in the oven for 20 min at 350° F.
  6. Once out of the oven, spread the tomato sauce evenly on the broccoli crust.
  7. Layer 1 cup of shredded cheese.
  8. Place a layer of Coppa ham.
  9. Top off with of grated Parmesan cheese.
  10. Slide it back into the oven until the cheese melts.
  11. Serve! 

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