Salads & small plates · From the Freya kitchen

Strawberry Jalapeño Brussels Sprouts Salad

Name: Strawberry Jalapeño Brussels Sprouts Salad
Yield: Serves 6–8
Ingredients: Freya Gurme Chili Olive oil; 20 g Freya Gurme Strawberry Jalapeño Spread; 500 g Brussels sprouts; 300 g sweet potatoes; 100 g pecans; 75 g pomegranate; 30 ml (about 2 tablespoons) lemon juice; 30 ml (about 2 tablespoons) orange juice; 30 ml (about 2 tablespoons) balsamic vinegar; 60 g vegetable oil; Salt; Black pepper

Roasted Brussels sprouts and sweet potatoes with pecans and a fruity dressing.

Serves 6–8Preparation 15 min · Cooking 30 min

Roasted Brussels sprouts salad with strawberry jalapeño dressing on a festive table

Let’s make it.

Preheat oven to 392°F (200°C) with top and bottom fan on. Cut the Brussels sprouts in half and the sweet potatoes into cubes. Toss with olive oil and salt. Bake on a baking sheet lined with parchment paper for approximately 30 minutes, then let cool. In a salad bowl, mix with the other ingredients, drizzle with Freya Chili Olive oil, and serve.

Let’s make it.

The flavors in this recipe.

Strawberry Jalapeño Spread

Chili Olive Oil

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