Sprout Salad with Cranberries, Pecan nuts and Clementines

5 from 2 votes

Sprout Salad with Cranberries, Pecan nuts and Clementines

How do you prefer your Brussels sprouts? Boiled? Steamed? Roasted? Pan-fried? Or something else? How about not cooking your sprouts at all this year and trying them raw in a salad, like this delicious Sprout Salad with Cranberries, Pecan nuts and Clementines.

Course Main Course, Salad, Side Dish

Cuisine British

Prep Time 8 minutes

Cook Time 2 minutes

Total Time 10 minutes

Servings people

Calories 419kcal

Author Eb Gargano

Ingredients

Salad

50 g hazelnuts
50 g pecan nuts
100 g mixed salad leaves (I used a mix of baby spinach, rocket and baby chard)
100 g Brussels sprouts sliced very thinly
50 g dried cranberries
2 clementines peeled and divided into segments
100 g goat's cheese crumbled (optional, leave out for vegan/dairy-free)

Dressing

Juice of 1 clementine
1 tablespoon maple syrup
1 tablespoon Dijon mustard
Salt and pepper
3 tablespoons olive oil

Metric - US Customary

Instructions

Lightly toast the nuts in a frying pan over a medium heat, taking care not to burn them. Remove the nuts from the heat and tip into a small bowl. Allow to cool a little.
Meanwhile arrange the salad leaves on a large plate and scatter over the Brussels sprouts, cranberries, clementine segments and goats cheese, then sprinkle over the nuts.
Mix together the ingredients for the dressing (I use a small jam jar, so I can give it a good old shake) and drizzle over the salad.
Serve as a main meal with crusty bread, as a starter, or as side dish to chicken, ham or turkey.

Notes

Not suitable for freezing.
Nutrition information is approximate and meant as a guideline only.

Nutrition