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Sweet Clementine & Brussels Sprouts Salad
This shredded sprouts salad is packed with sweetness from juicy clementines, roasted chestnuts, tart dried cranberries and a clementine and rosemary dressing. A great winter salad option, this dish is packed with flavours of the season and perfect for the Christmas table.
Servings
Ingredients
For the salad
  • 250g Brussels sprouts
  • 12 pre-roasted chestnuts, peeled and roughly chopped
  • 1 large clementine
  • 1 heaped tablespoon of dried cranberries
  • A generous pinch of sea salt and black pepper
For the dressing
  • 2 tablespoons of olive oil
  • 2 teaspoons of fresh rosemary, finely chopped
  • 1 teaspoon of maple syrup
Servings
Ingredients
For the salad
  • 250g Brussels sprouts
  • 12 pre-roasted chestnuts, peeled and roughly chopped
  • 1 large clementine
  • 1 heaped tablespoon of dried cranberries
  • A generous pinch of sea salt and black pepper
For the dressing
  • 2 tablespoons of olive oil
  • 2 teaspoons of fresh rosemary, finely chopped
  • 1 teaspoon of maple syrup
Instructions
  1. Trim the sprouts and remove the outer leaves. Very finely slice the sprouts with a sharp knife and add to a mixing bowl. Rinse well and shake off any excess water.
  2. Transfer the sprouts to a large serving dish with the chopped chestnuts.
  3. Peel the clementine and split in half. Squeeze some of the juice from one half into a small mixing bowl so you have about 1 tablespoon of juice and reserve the flesh to one side.
  4. Add the olive oil, rosemary and maple syrup to the bowl with the clementine juice. Stir well to combine.
  5. Roughly chop the reserved clementine flesh and other clementine half and add to the salad.
  6. Scatter over the dried cranberries. Season with salt and pepper and toss to combine.
  7. Drizzle the dressing over the salad and massage into the sprouts. Set aside for 10 minutes before serving.
Recipe Notes

Recipe by Emma Carter

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