Crispy warm brussels sprout salad

This salad is packed with seasonal ingredients, which also happen to contain high amounts of vitamin C. Vitamin C is one of the most researched antioxidants, that helps to keep your immune system strong and reduce the intensity and duration of a cold if you do happen to catch it. The salad is also a perfect side of fibre to any meal throughout the festive season, which will ensure your gut microbiome is not left out from the Christmas spoils.

This salad is a source of fibre, high in vitamin C & low in saturated fat.

Serves 4:

Ingredients (salad):

  • 400g Brussels sprouts
  • 25g or 2 tbsp EVOO to roast the Brussels sprouts
  • 100g Shredded cabbage
  • 30g Pecan nuts
  • 20g Dried cranberries
  • 15g Dairy-free feta (optional)

Ingredients (dressing):

  • 2 tbsp Balsamic vinegar
  • 25g or 2 tbsp EVOO
  • 1 tbsp Maple syrup
  • Juice from ¼  orange
  • Juice from ½ lemon
  • Pinch of salt
  • Pepper to taste


  1. Cut the Brussels sprouts in halves or quarters, and lay on a baking tray. Drizzle with olive oil and roast in the oven for 15-20min at 180C.
  2. Once roasted, add the Brussels sprouts to a large serving plate, add the shredded cabbage, pecans and dried cranberries.
  3. To make the dressing, mix all of the dressing ingredients well and pour on top of the salad.
  4. Sprinkle with dairy-free feta (optional).

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