This flower sprouts salad is the perfect way to enjoy this adorable vegetable. Also, called kalettes, these cute flower-like sprouts are roasted in the oven and tossed in a salad made with nutty-tasting spelt, kale leaves, dried cranberries, shaved parmesan and toasted almonds. All of which are dressed in deliciously simple apple cider vinaigrette flavoured with Dijon mustard and maple syrup.
What are flower sprouts (kalettes)?
Flower sprouts (also known as kalettes or kale sprouts) are a cross between kale and Brussels sprouts. They look like pretty little flowers with tones of grey-green and violet purple. They have a texture much like kale, with a flavor that’s sweet yet complex, and undertones of nuts, that is reminiscent of classic sprouts but milder without as much bitterness.
Where to buy kalettes
Kalettes, are a seasonally available vegetable that is also grown naturally and locally. You can find them at your local farmers market between November and March. You’ll recognise them as they look like curly cabbage florets with purple stems.
How to use flower sprouts
Kalettes are incredibly versatile to cook with since they have the subtle flavour. I love roasting them in the oven with broccoli and then adding them to salads. And since they are quick to roast you can also roast them together with fish like salmon as a one-pan dinner. Or try adding them to chicken soup or other broth based soups. And of course, you can also lightly fry, sauté, or steam them – the options are endless.
If you’re looking a simple and delicious way to try out flower sprouts, then try this recipe! It’s got all the things that a good salad includes: a mixture of textures and flavors. And it packed with nutritional goodness!
If you like this recipe, you might also like:
- Winter Pasta Salad with Roasted Vegetables & Buttermilk Dressing
- Massaged Kale Salad with Green Spelt
- Warm Roasted Vegetable Salad
- Fall Salad with Tuscan Kale and Parmesan-Roasted Potatoes
- Spelt Salad with Chicken, Sun-dried Tomatoes and Almonds
Roasted Flower Sprouts Salad with Spelt
For the salad:
- 1 cup pearled spelt (200 g)
- 200 g flower sprouts (kalettes) trimmed
- 2 handfuls kale leaves, ribs removed and chopped into bite-sized pieces
- 1 tablespoon olive oil
- Sea salt, to taste
- 1/3 cup dried cranberries, coarsely chopped (35 g)
- 1/2 cup shaved parmesan (45 g)
- 1/3 cup raw almonds, toasted and coarsely chopped (35 g)
- 4 tablespoons extra-virgin olive oil
- 2 tablespoons apple cider vinegar (unfiltered)
- 2 tablespoons freshly squeezed lemon juice
- 1/2 teaspoon maple syrup (or honey)
- 1/2 teaspoon Dijon mustard
- 2 garlic cloves, minced
- Sea salt and freshly ground pepper, to taste
Cook the spelt according to package instructions; in double the amount water for 20 minutes, until al dente. If needed, drained excess liquid and set aside, covered with a lid.
Meanwhile, preheat oven to 425°F / 220°C (200°C fan-assisted) and line a baking sheet with parchment paper.
Place the flower sprouts onto the baking tray, drizzle with oil and toss to coat. Lightly season with salt and spread out in an even layer. Roast for 10 minutes, until edges crispy and sprouts crisp-tender.
Meanwhile, place the chopped kale in a large serving bowl. Sprinkle it with a pinch of salt and small drizzle of olive oil. Massage it with your hands by scrunching up large handfuls at a time until it’s darkens and softens. Set aside.
In a small bowl, whisk together the dressing ingredients (oil, vinegar, lemon juice, maple syrup, mustard, garlic, salt and pepper) until well combined.
Add the cooked spelt, roasted flower sprouts, dried cranberries, parmesan cheese, and almonds to the bowl with the kale. Drizzle over the dressing and toss until well combined. Taste and adjusting seasoning, as needed.
Serve and enjoy!
- This salad can be enjoyed warm, at room temperature or even cold.
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