The best Brussels Sprout salad
29th Nov, 2018


  • 750g brussels sprouts
  • 50ml walnut oil
  • 75g walnuts
  • 75g dried cranberries
  • Salt
  • Pepper
  • For the dressing:
  • 100ml tamari or soy sauce
  • 15ml lime juice
  • 15ml white wine vinegar
  • 50ml rapeseed oil
  • 10g tahini
  • 75g sultanas

Equipment required:

  • Roasting tin
  • Mini blender

Gone are the days of soggy Brussels sprouts, the sprout is having a resurgence and this recipe is a celebration of all that these lovely little cabbages have to offer. Lightly roasted and served with walnuts, cranberries and a tangy tamari and lime dressing, this is a fresh and vibrant dish that will have you feeling surprisingly festive.

Brussels sprouts are part of the cruciferous family which consists of nutritious vegetables that offer a unique composition of antioxidants that promote good health. Additionally Brussels sprouts are low in calories, but full of protein, vitamins including vitamin C and folate, and minerals such as potassium.


Serves 4

1. Preheat your oven to 180 degrees.

2. Place your Brussels in a roasting tin and drizzle with the walnut oil. Roast in the oven for 15 minutes until tender but still with a crunch. 5 minutes before, add your walnuts and cranberries to the roasting tin and place in the oven for the last few minutes.

3. While your Brussels are cooking, place all of the ingredients for the dressing in a blender and blitz to a smooth texture. You may need to add a little more oil or water depending on how loose the consistency is.

4. Remove your Brussels, walnuts and cranberries from the oven and tip onto a small serving platter, drizzle over the dressing and serve. These go perfectly with roasted butternut squash or sweet potato.

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