Brussels sprout and cranberry holiday salad

Brussels sprout and cranberry holiday salad

By
From
Green Kitchen Travels
Serves
4-6

The problem with Brussels sprouts and kale is that they are often overcooked and turned into limp, soggy messes. We prefer our greens vigorously sturdy, with a texture that offers a bit of a chew. This American-inspired salad is just that. It has nuts for extra crunch, oranges for a fruity aroma and a classic mustard and honey dressing that is simultaneously fierce and sweet. It’s good on any occasion but perfect during the winter holiday season.

Ingredients

Quantity Ingredient
200g beluga lentils
or 200g lentils of your choice
450ml water
500g brussels sprouts
250g kale
100g raw pecan nuts
2 oranges
75g fresh or thawed frozen cranberries

Mustard dressing

Quantity Ingredient
2 tablespoons english mustard
2 tablespoons clear honey
6 tablespoons cold-pressed olive oil
1 small lemon, juiced
pinch coarse sea salt

Method

  1. Rinse and drain the lentils. Place in a saucepan and add the measured water. Cover with a lid and bring to the boil, then reduce the heat and cook gently for about 20 minutes or until tender and the water has been absorbed. Set aside to cool. Meanwhile, bring a large pot of water to the boil.
  2. Trim and shred the Brussels sprouts very finely with a sharp knife, or use a food processor. Shred the kale very finely, discarding any thick central stalks. Place the shredded Brussels sprouts in the boiling water and blanch them for no more than a minute. Drain through a colander and rinse immediately in cold water. Pat dry.
  3. Toast the nuts in a dry frying pan over a medium heat until browned and crispy, taking care not to burn them. Peel the oranges and cut into small wedges.
  4. Prepare the dressing by whisking all ingredients in a small bowl, then set aside.
  5. Place the shredded kale in a large bowl, add half of the dressing and use your hands to massage the kale for a couple of minutes or until it becomes soft. Now add the drained Brussels sprouts and toss to combine. Add the nuts, oranges and cranberries to the greens and toss with your hands to mix.
  6. Serve straight away or leave for an hour or so for the flavours to develop.
Tags:
Green
Kitchen
Travels
David
Frenkiel
Luise
Vindahl
Andersen
vegetarian
healthy
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