Brussels sprouts salad

Today it’s all about my super delicious Brussels sprout salad with beluga lentils, which is very easy to make and simply tastes delicious. Beluga lentils are not only healthy, but also really versatile – perfect for a quick, nutritious salad. Whether as a light lunch or as a side dish for dinner, this salad is a real all-rounder and brings variety to the table.

The ingredients for your Brussels sprouts and lentil salad recipe

You can easily prepare your delicious beluga lentil salad with these ingredients (you can find exact quantities in the recipe below):

• Beluga lentils: This type of lens has a distinctive black color. Because of their firm consistency, I really like using the lentils in my salads.
• Feta: I find this slightly salty and crumbly cheese perfect to spice up my salads. Feta is also a good source of calcium.
• Pomegranate: These small red seeds give the salad a wonderfully fruity taste and are full of vitamin C and antioxidants.
• Brussels sprouts: Brussels sprouts are a winter vegetable particularly rich in iron and vitamin K. You can use fresh or frozen Brussels sprouts. If you don’t like Brussels sprouts, you can of course leave them out.
• Walnuts and pumpkin seeds: They add variety and give the salad a wonderfully nutty note.
• Grapes: It is best to use red grapes here so that they make the salad a little more colorful.

For the dressing:

• White wine vinegar: I really like the freshness of white wine vinegar. If you don’t have it at home, you can also replace it with another type of vinegar.
• Olive oil: Make sure you use high-quality olive oil.
• Salt, pepper for seasoning.
• Honey for sweetening

The Brussels sprout salad is perfect…

• because it can be prepared in advance and easily stored in the refrigerator for several days.
• because it is nutrient and protein rich
• and perfect for losing weight!

Interesting facts about beluga lentils

Beluga lentils are a special type of lentils. They originally come from the Mediterranean and the Middle East.

Known for their deep black color and firm, slightly nutty flavor, they retain their shape when cooked. That’s why I like to use them in my salads and side dishes.
At the beginning it is important to wash the lenses in a sieve under running water to remove any dirt. Soaking is not necessary but can shorten cooking time and improve digestibility. To do this, you can soak the lenses overnight or for a few hours.

Cooked lentils can be stored in the refrigerator for up to a week. Uncooked beluga lentils should be stored in a cool, dry place.

More delicious Brussels sprout recipes

Are you looking for new ideas for delicious lentil recipes? Here I have selected a few recipes for you:

Vegetarian Brussels sprout casseroleSimple Brussels sprout casserole – low carb

Check out the recipe!