Brussels Sprouts Salad with Clementine Dressing

Name: Brussels Sprouts Salad with Clementine Dressing
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: 6
Ingredients: 350 g brussels sprouts shredded; 150 g kale shredded; 3 clementines; 50 g pine nuts; 50 g pomegranate seeds; 50 ml extra-virgin olive oil; 3 tbsp apple cider vinegar; 1 tbsp honey or maple syrup; 2 tsp Dijon mustard

This bright winter salad combines shredded Brussels sprouts and kale with a sweet-tangy clementine dressing for a fresh, seasonal side. Pine nuts and juicy citrus add texture and flavor, while pomegranate seeds bring a festive finish.

Servings6 Portions

Prep Time35 Mins

Cook Time15 Mins

Difficulty

Easy

Ingredients

brussels sprouts shredded
350 g
kale shredded
150 g
clementines
3
pine nuts
50 g
pomegranate seeds
50 g
extra-virgin olive oil
50 ml
apple cider vinegar
3 tbsp
honey or maple syrup
1 tbsp
Dijon mustard
2 tsp

Step-by-Step Instructions

Add the shredded Brussels sprouts and kale to a large bowl and season with a generous pinch of salt. In a small bowl or measuring jug, whisk together the olive oil, zest and juice from 1 clementine, apple cider vinegar, honey, and Dijon mustard until smooth. Pour the dressing over the greens, then massage with your hands for 1 to 2 minutes until evenly coated and slightly softened. Let the salad rest for 15 minutes.

Add the pine nuts and the segments from the remaining 2 clementines, then toss gently to combine. Transfer to a serving platter or individual bowls, scatter over the pomegranate seeds if using, and serve.

Chef's Tips

For deeper flavor, lightly toast the pine nuts before adding them to the salad. Maple syrup works well in place of honey for a vegan-friendly version. If making ahead, dress the greens in advance but add the clementine segments, pine nuts, and pomegranate seeds just before serving for the best texture.