Lukewarm winter salad with Brussels sprouts, wheat, fried mushrooms and spicy mustard-chilli dressing

H are you already planning your Christmas menu? No? No reason to worry! Here I have a delicious proposal for a special starter (or even for the main course, if you like it meat-free and vegetable). This lukewarm winter salad with brussels sprouts, wheat, fried mushrooms and savory mustard dressng consists of very straightforward in-every-supermarket-to-have-ingredients. These are then in the salad compilation then ratzfatz to something special: down-to-earth, hearty aromas combine with a hint of sweetness, a winter pinch of cinnamon, fresh crunchy pomegranate seeds and get through a spicy mustard-chili dressing a small, exciting booze. A great combination!

The salad tastes lukewarm as a substantial appetizer to a lighter main course or - in the correspondingly larger version - as a main course. If you do not feel like spinning in the kitchen forever, while the relatives and friends are bobbing in the living room, prepare the salad just one day in advance (tips for preparing the recipe). And another plus for relatives and friends with special nutritional requirements: The salad is vegan - but I bet that will not even attract even the most down-to-earth roast friends.

If you're looking for even more delicious, wintry recipes Be sure to drop by for the potato soup with spice butter and pretzel croutons.

Have it tasty!

And here comes the recipe for lukewarm winter salad with Brussels sprouts, wheat, fried mushrooms and mustard-chilli dressing

Ingredients for 4 as a starter
or for 2 as a main course:

400 g brussels sprouts, seasoned
2 tbsp olive oil
3 tbsp maple syrup
½ teaspoon cinnamon
2 shallots, peeled in slices

1 bag of tender wheat (eg ebly)
2-3 liters of water
2 teaspoons salt

4 spring onions, green & white, go

1 bunch of chives, chopped

4 herb mushrooms (mushrooms)
2 tablespoons olive oil
100 ml white wine
4 tablespoons soy sauce
1 pinch of oregano, dried

3 teaspoons mustard with chili (eg Löwensenf Premium)
2 tablespoons olive oil
2 tablespoon maple syrup
1 shallot, peeled and roughly divided
1-2 tablespoons lemon juice, freshly squeezed
1 pinch of thyme, dried
50 ml white wine

½ pomegranate, seeds knocked out

Salt & black pepper

And that's the way it works :

Preheat the oven to 180 degrees top/bottom heat.

Pick the Brussels sprouts and shallots in the casserole dish with olive oil, maple syrup, cinnamon and some salt & pepper mix. Bake in the oven for about 20 minutes until the Brussels sprouts are slightly browned on the outside and firm on the inside. In between, stir once. At the end of the baking time, allow to cool slightly and chop roughly.

Bring the water to a boil with salt in a medium saucepan and simmer the wheat in it for about 5-10 minutes.Season with salt and pepper.

Slice the herb slices lengthwise into thin slices. Heat the olive oil in a non-stick pan and fry the mushrooms for 3 minutes on both sides until lightly browned. Then deglaze with white wine and soy sauce and add the oregano. Simmer over medium heat until the liquid has evaporated.

Place the Brussels sprouts on plates and place the fried mushrooms on top. Sprinkle with a little dressing and sprinkle with the pomegranate seeds.

If you like, add another spin from the pepper mill. The rest of the dressing is enough for the salad.

Tip: preparing for the Christmas menu, complete the recipe to the wheat-Brussels sprouts (put back into the casserole dish) and dressing and store both cool. To serve, bring the dressing to room temperature and warm the wheat-Brussels sprouts in the casserole dish in the oven. Fry the mushrooms and cook them all together.