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Happy Holidays Brussels Sprout Salad

Well this feels a bit weird. Writing about winter food in the middle of the night from a cute little house with a tiny swimmingpool in warm and humid Bali, Indonesia. We decided to skip Christmas this year and instead bring the kids on a sort of honeymoon holiday, so we left Stockholm last week and will stay here in Bali for a couple of more weeks. We’re mostly airbnb-ing around the island and have already experienced lots of beautiful places, monsoon down pours mixed with sunshine, excellent tempeh (and crunchy sweet tempeh), creepy insects and countless fruit platters and smoothie bowls. Traveling with three kids is definitely trickier than just one or two but we’re learning and adapting. And at the end of each day it still feels so rewarding seeing the world with them and talking about all the funny and weird travel related subjects that pop-up in their heads. Several years ago we wrote a blog post (and a chapter in our travel book) about traveling with kids and we’re thinking about writing an updated version with more guidelines and tips that we’ve picked up as our crew has grown. Let us know if you’d be interested in that.

But enough about that now. The goal of the day was simply to share this little salad before Christmas is over. I realize that it’s a little late and many of you have already planned your holiday menu. But if you happen to be searching for a side dish that also could work as a main salad and is both pretty and damn tasty, you should give this one a try. We have made this recipe a couple of times in the weeks before we left. Crunchy roasted brussels sprouts have always been a popular dish in our house but what we’ve done lately is adding coconut chips to the tray and also dust everything with cinnamon and finely chopped hazelnuts which adds a super nice nuttiness to the dish. Dried apricots offer sweetness and chewiness, lentils make it more filling and blood orange more festive and fresh. We serve this salad with a simple yogurt dressing but you can skip that if you want to make it vegan. Or drizzle with tahini instead. We love this little dish and hope you will too.

That’s it. The last post of the year. Have a wonderful holiday with lots of good food and we’ll be back in the beginning of January with more recipes, videos, anecdotes, maybe some Bali photos and what not. Thank you for following along! Hugs and kisses.
– David, Luise and the kids.


Brussels Sprouts & Blood Orange Salad with Cinnamon & Hazelnut Dust
Serves 4

500 g brussels sprouts
olive oil or coconut oil
1 tsp ground cinnamon
sea salt & pepper
1 handful coconut flakes / chips

100 g / 1/2 cup uncooked black lentils
500 ml / 2 cups water, to cook
olive oil to drizzle
salt and pepper
1/2 lemon, juice

2 blood oranges
1 handful dried apricot
1 handful hazelnuts
1 cup natural yoghurt
1/2 lemon, juice
1 large handful fresh parsley

Preheat the oven to 200°C / 400°F.

Trim bottom of brussels sprouts and cut them in halves. Place in a bowl, drizzle with a few tablespoons oil, sprinkle with cinnamon and salt and toss to cover all. Place on a baking tray and roast in the oven for 25-30 minutes until they are soft, golden and have crispy edges. A few minutes before the brussels sprouts are done, take out the tray and scatter over a handful of coconut chips, drizzle with oil and cinnamon and place the tray back in the oven and roast until golden.

Meanwhile, prepare the lentils. Place rinsed lentils and water in a saucepan and bring to a boil. Lower the heat and let simmer for about 20 minutes, check the exact time, it depends on your specific type lentils. They should be soft and chewy, not mushy. Pour into a sieve to remove any excess water. Place in a bowl and drizzle with olive oil, salt, pepper and a squeeze of lemon juice.

Peel and slice the blood oranges, chop the dried apricots and finely chop the toasted hazelnuts. Place the yogurt in a small bowl and stir in lemon juice, chopped parsley, salt and pepper to taste

Arrange the roasted brussels sprouts and coconut chips on a serving platter together with the lentils. Add sliced blood oranges and scatter with dried apricot and hazelnut dust. Finely add dollops of yogurt sauce and chopped parsley.


  1. Posted 22 Dec ’17 at 19:54 | #

    What an excellent choice you made skipping the cold for a vacation in Bali! Just the other week I travelled to Thailand with my boyfriend too to swap out the cold weather for sunny beaches, haha.

    I love the Christmassy vibes to this dish. I love cinnamon in everything! A brussels sprouts salad sounds perfect now that I’m back at home in the cold! :)

    Charmaine Ng | Architecture & Lifestyle Blog

  2. Mindy
    Posted 22 Dec ’17 at 20:57 | #

    Happy travels and holidays to you, too! I live in a tropical country, so selfishly, I am hoping you will be inspired while in Bali to create and post some recipes using tropical ingredients (a bit like your entries when David was with the Syrian family). Living in a developing country, some ingredients are hard for me to come by, so all you share from Bali will be inspiring! Thanks for your lovely website!

  3. Posted 23 Dec ’17 at 03:10 | #

    This looks delicious! I’ve been incorporating lentils into more and more of my dishes.

  4. Posted 23 Dec ’17 at 15:09 | #

    Mindy, I’m so glad I stumbled across this recipe. Definitely going to have to make it for Christmas dinner!

  5. Chantal van Lieshout
    Posted 24 Dec ’17 at 10:40 | #

    Just found your new recipes while updating my phone. Delicious again. The Marocaine bowl had already sceduled for ‘third Christmasday’. I’m looping forward to it, al Rhode warm spices. Thank you very much for this gift. Happy holidays en hest wijsjes for 2018. Love and greetings, Chantal

  6. Suzanne
    Posted 24 Dec ’17 at 13:26 | #

    It is hard to believe that you of all bloggers, trying to promote organic and local produce and vegetarian or even vegan lifestyle which stands for living more sustainably, so consistently ignore the impact long distance travel (with multiple people!) has on the environment. I like to think that teaching your kids about the world and its variety is possible with other means. Long distance travel contributes to your great grandchildren being able to celebrate a (too) hot christmas holidays on a scandinavian beach, together with the climate refugees that will pile up.

  7. Posted 25 Dec ’17 at 03:54 | #

    Wonderful recipe. I love the plating and color. Definitely gonna give this one a try soon. Thanks you!!

  8. birgit
    Posted 25 Dec ’17 at 20:15 | #

    yeah – i never paired brussels sprouts with cinnamon
    but it sounds delicious
    have a great travel
    love to see you back again in january
    all my best wishes birgit

  9. Trish
    Posted 26 Dec ’17 at 19:39 | #

    As always, the recipe looks/sounds delicious!
    Wishing you and the family a wonderful time away, and would definitely love to hear your tips for traveling with kids. :)

  10. Posted 29 Dec ’17 at 08:23 | #

    I’ve been incorporating lentils into my dishes.
    I love the recipe and your color alot.

  11. josephine
    Posted 1 Jan ’18 at 18:15 | #

    Happy new year from London!

    I would love a post about travelling with 3 little ones!


  12. Posted 3 Jan ’18 at 03:46 | #

    Your posts are simply wonderful. And your writing – intelligent, whimsical, and not at all boring. I’m an aspiring foodie, if you will. Question: what kind of camera do you use for your gorgeous photos?

  13. Posted 6 Jan ’18 at 08:04 | #

    This sounds delicious and with wholesome goodness. I’m definitely adding this one to my meal plan. Recently I’m looking to add lentils into our family meals. Thanks.

  14. Katrin
    Posted 8 Jan ’18 at 08:32 | #

    Thank you so much for your delicious recipes.
    An update about travelling with kids and also about Bali would be great, because we’ll go there in summer with our baby. :-)

  15. Posted 8 Jan ’18 at 15:11 | #

    What an excellent choice you made skipping the cold for a vacation in Bali! Just the other week I travelled to Thailand with my boyfriend too to swap out the cold weather for sunny beaches, haha.

    I love the Christmassy vibes to this dish. I love cinnamon in everything! A brussels sprouts salad sounds perfect now that I’m back at home in the cold! :) instagram video downloader

  16. Christy
    Posted 16 Jan ’18 at 21:14 | #

    Yes to updated travel with kids tips!

  17. Posted 17 Jan ’18 at 04:01 | #

    I do hope you all had a lovely time in Bali. I would never have thought to use the blood oranges with brussels sprouts! How wonderful. Thank you so much for sharing. Hope you all had a Happy New Year as well!

  18. Bri
    Posted 18 Jan ’18 at 14:10 | #

    It may be my ipad, but the color filters on this image appear off (yellow-blue balance in particular) — the unnaturally black-blue spruce is so unnatural as to be reminiscent of the “nightmare before christmas”, and the roasted brussel sprouts don’t fare well either. Food photography is typically one of your strenghts, but with this one, appetizing isn’t what comes to mind.

  19. Posted 21 Jan ’18 at 21:43 | #

    Looks very tasty. Will be trying it at home.


  20. Posted 23 Jan ’18 at 12:34 | #

    Wow, this brussel sprouts salad looks super delicious! I’m definitely going to try it =)

  21. Posted 24 Jan ’18 at 05:23 | #

    This looks beautiful. And I love salad with fruits, a perfect combination!
    Btw, I would love to hear from you about your travel journey! :)

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