Looking for a salad that will remind you of the freshness of summer during the change of seasons? This recipe by Nutritionist, Jessica Sepel‘s salad is fresh, light and has little pockets of sweetness thanks to the addition of dried cranberries. Serve it as a side with your protein of choice.
Serves: 6, as a side
Ingredients
6 kale leaves, destemmed and shredded
4 spring onions, finely chopped
handful mint leaves, shredded
1 tbsp extra virgin olive oil
14 Brussels sprouts, shaved
sea salt
black pepper
½ cup dried cranberries, chopped
½ cup roasted almonds, chopped
For the dressing
½ cup freshly squeezed orange juice
1 tbsp extra virgin olive oil
1 tbsp Dijon mustard
½ tsp cinnamon
1 tsp maple syrup (optional)
sea salt, to taste
black pepper, to taste
Method
1. To make the dressing, place all of the ingredients in a small bowl and whisk until combined. Season to taste and set aside.
2. In a large mixing bowl, combine the shredded kale, spring onions and shredded mint leaves. Pour over half of the dressing and toss to combine. Set aside.
3. Heat 1 tbsp olive oil in a medium-sized frying pan over a medium-high heat. Add the shaved Brussels sprouts to the pan and sauté for 3-4 minutes. Season to taste. Remove from the heat and set aside to cool for 10 minutes.
4. Once cooled, combine the Brussels with the shredded kale mix. Pour over the remaining dressing. Toss the ingredients until they’re evenly coated and combined.
5. To plate up, arrange the salad mix across the base of a large platter or serving plate and top with the chopped cranberries and almonds.
Notes
Add 100-150g of your favourite animal protein to this recipe or choose from the following:
½ cup lentils, chickpeas or beans (or a mix), 1–2 eggs (for vegetarians), 3 tbsp of goat’s cheese or ricotta (for vegetarians) or cashew cheese (for vegans) or 100 g of tempeh or tofu (1–2 times a week)
