Brussels sprouts winter salad with clementine dressing
Prep
35 mins
Cook
30 mins
Servings
6
Difficulty
Medium
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
- 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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