Winter salad with purple sprouts

• 500g purple sprouts
• 100g kale
• half a pumpkin
• 150g lentils
• 1 pear
• For the dressing:
• 1 tbsp balsamic vinegar
• 1/2 clove of garlic, pressed
• 2 tbsp maple or agave syrup or sugar
• juice of 1 small lemon
• 2 tbsp olive oil


Pre-heat the oven to 220 degrees Celsius. Slice the pumpkin and place the slices on a baking tray. Roast the pumpkin slices in the oven for approx. 20 minutes. Prepare the lentils according to the instructions on the pack. Rinse the sprouts and slice them thinly or use a food processor. Remove the leaves from the kale stems. Slice the leaves thinly or use ready-sliced kale. You can eat the sliced sprouts raw, or roast them in the oven for a while with the pumpkin.

Mix all the ingredients for the dressing. Add some of the dressing to the sprouts and kale and stir. Slice the pear into pieces and add this with the lentils to the other salad ingredients. Add the pumpkin slices last, add the rest of the dressing and mix everything well.


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