Side dishe for 6

Clementine Brussels Sprouts Salad

Name: Clementine Brussels Sprouts Salad
Total time: 35 min
Yield: 6 servings
Cuisine: American
Ingredients: 350 g brussels sprouts shredded; 150 g kale shredded; 50 ml extra virgin olive oil; 3 clementines 2 peeled and segmented; 3 tbsp apple cider vinegar; 1 tbsp honey or maple syrup; 2 tsp dijon mustard; 50 g pine nuts; 50 g pomegranate seeds to serve (optional)

Shredded Brussels sprouts and kale mix with clementines, pine nuts, and a tangy honey-mustard dressing.

$1.23per serving $

35 minstart to table

6servings

American Vegetarian Dairy-free Gluten-free Budget Side dishes Lunches No-cook Back to school Summer

Ingredients

350 g brussels sprouts shredded
150 g kale shredded
50 ml extra virgin olive oil
3 clementines 2 peeled and segmented
3 tbsp apple cider vinegar
1 tbsp honey or maple syrup
2 tsp dijon mustard
50 g pine nuts
50 g pomegranate seeds to serve (optional)

Steps

Whisk the juice from one clementine with the olive oil, vinegar, honey, and mustard in a large bowl.
Add the shredded Brussels sprouts and kale, then toss for 2 minutes to coat.
Let the greens rest in the dressing for 20 minutes to soften.
Fold in the clementine segments, pine nuts, and pomegranate seeds if using.