Brussels sprouts winter salad with clementine dressing

Name: Brussels sprouts winter salad with clementine dressing
Prep time: 35 min
Cook time: 30 min
Total time: 1 h 5 min
Yield: 6 servings
Ingredients: 350 g brussels sprouts shredded; 150 g kale shredded; 50 ml extra virgin olive oil; 1 3 clementines 2 peeled and segmented; 3 tbsp apple cider vinegar; 1 tbsp honey or maple syrup; 2 tsp dijon mustard; 50 g pine nuts; 50 g pomegranate seeds to serve

Prep: 35 minsCook: 30 mins

Prep

35 mins

Cook

30 mins

Servings

Difficulty

Medium

Gluten-FreeDairy-FreeVegetarianEgg-Free

(0)

This bright winter salad has become my go to when I need something nourishing but quick. Raw brussels sprouts and kale are packed with vitamins and fiber that keep me feeling energized through the cold months, and the best part is there's no cooking required for the greens themselves. The clementine dressing brings such a lovely citrusy sweetness that makes even vegetable skeptics ask for seconds. Pine nuts and pomegranate seeds add a luxurious touch, but honestly, the whole thing comes together in under 40 minutes and costs far less than ordering a salad out. It's my favorite way to make winter vegetables feel exciting again.

Ella x

Ingredients

Servings:

350 gbrussels sprouts shredded
150 gkale shredded
50 mlextra virgin olive oil
13 clementines 2 peeled and segmented(1 zested and juiced)
3 tbspapple cider vinegar
1 tbsphoney or maple syrup
2 tspdijon mustard
50 gpine nuts
50 gpomegranate seeds to serve(optional)

Detail level

Instructions

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.
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.

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