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.
- 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)
- 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
- 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.
- Once roasted, add the Brussels sprouts to a large serving plate, add the shredded cabbage, pecans and dried cranberries.
- To make the dressing, mix all of the dressing ingredients well and pour on top of the salad.
- Sprinkle with dairy-free feta (optional).
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