Blistered Brussel Sprouts, Freekeh & Lentil Salad

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  • Blistered brussel sprouts and freekeh salad


  • 1 c. roasted garlic (4 full bulbs)
  • 8 lbs. mini Brussels sprouts, roasted, cut in half
  • 2 lbs. pancetta, raw and small-cubed
  • 4 pt. cherry tomatoes
  • 1 c. olive oil
  • Salt and pepper to taste
  • Hot sauce, to taste


  1. Prepare InHarvest Black Forest Blend™ and Greenwheat Freekeh™ according to package directions.
  2. Cut top of garlic bulb off, drizzle with olive oil and wrap loosely in foil.
  3. Bake in a 375°F oven for 45 min. When finished, squeeze out the cloves of garlic. Garlic should be very soft to the touch.
  4. While garlic is roasting use ¼ c. of olive oil and toss the mini-Brussels sprouts in oil and roast for 25 minutes to “blister” them.
  5. Remove Brussels sprouts from the oven and chill.
  6. Render the cubed pancetta until completely crispy (about 20 minutes).
  7. Remove crispy pancetta from pan and dry on a towel, reserve the leftover fat for dressing the salad.
  8. Mix the crispy pancetta, blistered Brussels sprouts, Black Forest Blend and Greenwheat Freekeh.
  9. Add the tomatoes, hot sauce, reserved pancetta oil, olive oil and salt & pepper.

Recipe Yield: 40 (1 c.) servings

Nutrition Facts

Per serving: 350 cal., 19 g pro., 41 g carb., 11 g fiber, 15 g fat (5 g sat. fat), 30 mg chol., 630 mg sod., 4 g sugar

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