Roasted Brussels Sprout & Freekeh Salad with Lemon Yogurt & Barrel-Aged Feta

Roasted Brussels Sprout & Freekeh Salad

with Lemon Yogurt & Barrel-Aged Feta

35 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
15 Minute Meals
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

This Mediterranean-inspired grain salad is brimming with varied, vibrant flavors. Nutty freekeh and roasted Brussels sprouts get pops of sweetness from pickled peppers and dates, balanced by briny crumbled Feta. To dollop on top, we’re serving lemon-seasoned yogurt for extra brightness.

See Plans
  • Nutrition
    PER SERVING
  • Calories
    670 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
time-saving
tips & techniques
Prepare & roast the vegetables:
1 Prepare & roast the vegetables:

Place an oven rack in the center of the oven, then preheat to 450°F. Heat a medium pot of salted water to boiling on high. Line a sheet pan with aluminum foil. Wash and dry the fresh produce. Cut off and discard the stem ends of the Brussels sprouts; halve lengthwise. Peel the carrots; halve lengthwise, then cut crosswise into 1-inch pieces. Place the vegetables on the sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Cook the freekeh:
2 Cook the freekeh:

While the vegetables roast, peel 1 garlic clove; using the flat side of your knife, gently smash to flatten. Add the smashed garlic and freekeh to the pot of boiling water. Cook, uncovered, 20 to 22 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Prepare the remaining ingredients:
3 Prepare the remaining ingredients:

While the freekeh cooks, using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Peel and finely chop the remaining garlic clove; using the flat side of your knife, smash until it resembles a paste (or use a zester). Roughly chop the almonds. Pit and roughly chop the dates. Pick the mint leaves off the stems; discard the stems.

Make the lemon yogurt:
4 Make the lemon yogurt:

While the freekeh continues to cook, in a bowl, combine the yogurt, lemon zest, the juice of 1 lemon wedge, and as much of the garlic paste as you’d like. Drizzle with olive oil and season with salt and pepper to taste.

Finish the salad:
5 Finish the salad:

To the pot of cooked freekeh, add the peppers, chopped almonds and dates, roasted vegetables, the juice of the remaining lemon wedges, half the mint leaves (tearing just before adding), and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Drizzle with olive oil and stir to combine. Season with salt and pepper to taste.

Serve your dish:
6 Serve your dish:

Serve the finished salad with the lemon yogurt on the side. Garnish the salad with the cheese (crumbling before adding), remaining mint leaves (tearing just before adding), and a drizzle of olive oil. Enjoy!

Tips from Home Chefs

Prepare & roast the vegetables:
1 Prepare & roast the vegetables:

Place an oven rack in the center of the oven, then preheat to 450°F. Heat a medium pot of salted water to boiling on high. Line a sheet pan with aluminum foil. Wash and dry the fresh produce. Cut off and discard the stem ends of the Brussels sprouts; halve lengthwise. Peel the carrots; halve lengthwise, then cut crosswise into 1-inch pieces. Place the vegetables on the sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

2 Cook the freekeh:

While the vegetables roast, peel 1 garlic clove; using the flat side of your knife, gently smash to flatten. Add the smashed garlic and freekeh to the pot of boiling water. Cook, uncovered, 20 to 22 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Cook the freekeh:
Prepare the remaining ingredients:
3 Prepare the remaining ingredients:

While the freekeh cooks, using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Peel and finely chop the remaining garlic clove; using the flat side of your knife, smash until it resembles a paste (or use a zester). Roughly chop the almonds. Pit and roughly chop the dates. Pick the mint leaves off the stems; discard the stems.

4 Make the lemon yogurt:

While the freekeh continues to cook, in a bowl, combine the yogurt, lemon zest, the juice of 1 lemon wedge, and as much of the garlic paste as you’d like. Drizzle with olive oil and season with salt and pepper to taste.

Make the lemon yogurt:
Finish the salad:
5 Finish the salad:

To the pot of cooked freekeh, add the peppers, chopped almonds and dates, roasted vegetables, the juice of the remaining lemon wedges, half the mint leaves (tearing just before adding), and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Drizzle with olive oil and stir to combine. Season with salt and pepper to taste.

6 Serve your dish:

Serve the finished salad with the lemon yogurt on the side. Garnish the salad with the cheese (crumbling before adding), remaining mint leaves (tearing just before adding), and a drizzle of olive oil. Enjoy!

Serve your dish:
Browse Steps
1 of 6