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Brussels sprouts winter salad with clementine dressing

Brussels sprouts winter salad in a large dish with clementine dressing

Brussels sprouts winter salad with clementine dressing

Name: Brussels sprouts winter salad with clementine dressing
Prep time: 35 min
Total time: 35 min
Yield: 6
Ingredients: 350g brussels sprouts shredded; 150g kale shredded; 50ml extra virgin olive oil; 3 clementines 2 peeled and segmented, 1 zested and juiced; 3 tbsp apple cider vinegar; 1 tbsp honey or maple syrup; 2 tsp Dijon mustard; 50g pine nuts; 50g pomegranate seeds to serve (optional)

Samuel Goldsmith

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Serves 6

Easy

Prep: 35 mins

No cook

A star rating of 4.3 out of 5.12 ratingsRate

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Sprouts aren’t just for Christmas! Combined with zesty flavours, they bring freshness and a satisfying bite to this winter veggie salad

Gluten-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

350g brussels sprouts

shredded
150g kale

shredded
50ml extra virgin olive oil
3 clementines

2 peeled and segmented, 1 zested and juiced
3 tbsp apple cider vinegar
1 tbsp honey or maple syrup
2 tsp Dijon mustard
50g pine nuts
50g pomegranate seeds

to serve (optional)

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Nutrition: Per serving

kcal207
fat15g
saturates2g
carbs10g
sugars8g
fibre5g
protein5g
salt0.2g

Method

step 1

Put the shredded sprouts and kale in a large bowl with a large pinch of salt. Pour the olive oil into a small bowl or jug, and mix in the clementine zest and juice, vinegar, honey and mustard, then pour this over the leaves. Scrunch with your hands until the dressing is well distributed, then leave to soften for 15 mins.
step 2

Fold through the pine nuts and clementine segments, then spoon the salad onto a platter or into bowls. Scatter over the pomegranate seeds, if using, and serve.

Recipe tip

For a more pronounced nutty flavour, toast the pine nuts before folding through.

Recipe from Good Food magazine, December 2023

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A star rating of 4.3 out of 5.12 ratings

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