
Every dinner table needs a good salad and here is my offering to you this holiday season. A perfectly wintery salad with shaved brussels sprouts as the base. Fun fact is that I never ate brussel sprouts until I was all grown up (there’s probably some debating that) and living with Rob. My mother never liked them you see, but now we’ve been able to convert even her. Yay!
Anywho, this salad has a great seasonal base but it’s the zesty orange dressing that lifts it to a great salad over all. Also the fruity toppings and crunchy nuts make it fit for a festive dinner table. I love the vibrant greens and red and I hope you do too!
Malin x
PS. If you are after more festive dishes for your green Christmas dinner or Sunday roast I just posted these as well: perfectly crispy roast potatoes, maple roasted carrots with gremolata and of course the ever so appreciated vegan gravy.


Shaved Brussel Sprouts Salad with Zesty Orange Dressing
Makes 4 servings.
INGREDIENTS:
500 g brussel sprout
0,5 red onion
1 apple
A handful pomegranate jewels
100 g roasted and salted mixed nuts, I used almonds and pistachios
For the dressing:
1 juicy orange
2 tbsp balsamic vinegar
1 tbsp dijon mustard
3 tbsp extra virgin olive oil
Salt and black pepper, to taste
METHOD:
Prepare the dressing first by zesting half of the orange into a bowl and then cutting it in half and squeezing in the juice of the whole orange. Add the remaining ingredients to the bowl and whisk to combine. Set aside.
Remove the tough bottom and any discoloured leaves from the brussel sprouts. Cut each brussel sprout in half and then slice each half finely. You could also use a mandolin to do this but I find it a little finicky as the sprouts are so small. Also finely chop the red onion, or cut it into half moons or rings if you prefer.
Toss the finely sliced brussel sprouts and prepped red onion with the dressing in a large mixing bowl until well coated. Transfer the salad to a serving bowl. Cut the apple in half, core it and then slice it finely. Decorate the salad with the apple slices, pomegranate jewels and the salted nuts. Serve.
