Sprout salad with citrus & pomegranate

Sprout salad with citrus & pomegranate

By Jane Hornby
  • 1
  • 2
  • 3
  • 4
  • 5
(2 ratings)
By
Magazine subscription – 5 issues for £5

Prep: 10 mins Cook: 10 mins plus chilling

Easy

Serves 4 - 6
Brussels sprouts make a great alternative to cabbage or kale in slaws and salads - let them soak up this zesty dressing for a side dish packed with fresh flavours and texture

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: per serving (6)

  • kcal214
  • fat16g
  • saturates2g
  • carbs11g
  • sugars10g
  • fibre5g
  • protein4g
  • salt0.2g
Save to My Good Food
Please sign in or register to save recipes.
Print

Ingredients

    For the salad

    • 50g blanched hazelnuts
    • 1 heaped tsp cumin seeds
    • 1 small red onion, finely chopped
    • 400g Brussels sprouts, shredded with a processor or by hand
      Brussels sprouts

      Brussels sprouts

      bruss-ell spr-ow-t

      The quintessential Christmas dinner veg, Brussels sprouts are throught to have been cultivated…

    • handful coriander, torn (optional)
    • 100g pomegranate seeds

    For the dressing

    • zest 1 orange, plus 2 tbsp juice
      Orange

      Orange

      or-ange

      One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

    • zest and juice 1 lemon
      Lemon

      Lemon

      le-mon

      Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

    • 3 tbsp rice wine vinegar (or use cider vinegar with a pinch more sugar)
    • 1 tbsp golden caster sugar
    • 5 tbsp olive oil
      olive oil

      Olive oil

      ol-iv oyl

      Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

    • 2 tsp wholegrain mustard

    Method

    1. Set a frying pan over a medium heat, add the hazelnuts and toast for about 8 mins until golden here and there. Tip onto a plate or baking tray and set aside to cool. Toast the cumin seeds in the same pan for 30 secs until fragrant, then remove from the heat. Whisk all the dressing ingredients into the pan with the cumin seeds. Season generously, add the onion and set aside.

    2. Roughly chop the hazelnuts. Pile the shredded sprouts into a large bowl, pour over the dressing and toss very well. Set aside for 10 mins, or up to 1 hr in the fridge. Fold in the coriander (if using), the pomegranate and hazelnuts before serving.

    • Recipe Tip

      Top tips

      Sprouts are a good alternative to cabbage or kale in slaws and salads, but as they lack a definitive crunch or hot pepperiness, it’s best to let them mingle with their dressing for a while. A processor makes the shredding super quick.

    You may also like

    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
    Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
    Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
    Want to receive regular food and recipe web notifications from us?