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A Salad of Brussels Sprouts, Clementines, and Russet Apple

A Salad of Brussels Sprouts, Clementines, and Russet Apple

مراجعة من قبل محررو الوصفات في المملكة المتحدةكتبه محررو الوصفات في المملكة المتحدةنُشر في الأصل 4 فبراير 2026

يتوافق مع الإرشادات التحريريةتأسست. 2 دقيقة وقت القراءة

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This Brussels sprout, clementine and russet apple salad is a vibrant vegan dish that celebrates the best of seasonal winter produce. By lightly blanching the sprouts and refreshing them in ice water, you preserve their bright green colour and crisp texture, which contrasts beautifully with the juicy citrus and sweet, nutty notes of the russet apple. It is a refreshing alternative to traditional cooked sides, offering a zesty crunch that cuts through richer winter meals.

Packed with vitamin C and heart-healthy fats from sesame seeds and almonds, this salad is as nutritious as it is visually striking. The honey and white wine vinegar dressing provides a delicate balance of sweetness and acidity, making it an excellent accompaniment to a festive roast or a light, homemade lunch. For a truly vegan version, simply swap the honey for agave nectar or maple syrup.

Ingredients for A Salad of Brussels Sprouts, Clementines, and Russet Apple

175g (170g) Brussels sprouts
2 clementines or other small citrus
A russet apple
1 ملعقة طعام من بذور السمسم
2 ملعقة كبيرة زيت زيتون
A handful skinned almonds
A large handful flat-leaf parsley leaves
A clementine
A lemon
2 ملعقة كبيرة زيت زيتون
1 ملعقة كبيرة من خل النبيذ الأبيض
1 tablespoon vegan honey

How to make A Salad of Brussels Sprouts, Clementines, and Russet Apple

Put a large pan of water on to boil. Trim the sprouts, then remove the outer leaves and put them into a bowl of cold water. Slice what is left of the sprouts into quarters and add to the leaves. Rinse thoroughly, then drain. Lightly salt the boiling water, then lower in the sprouts. Leave them to cook for a maximum of two minutes, until their colours are bright.

Have ready a bowl of water with ice cubes in it. Failing that, a basin of very cold water. Drain the sprouts and put them into the iced water. This will stop them cooking.

Remove the peel from the clementines. Slice the fruit in half, then into thin slices, and place in the salad bowl. Halve the apple, then cut each half into thin segments, removing any seeds as you go. Toss the apples with the clementines.

In a dry pan, toast the sesame seeds to a rich golden brown, then tip half of them into a small bowl and the remainder into the clementines and sprouts. Return the pan to the heat, and add the oil and then the almonds. Leave them to cook, moving them around the pan every few minutes, until they are golden and fragrant. Salt lightly, then remove and place on kitchen paper.

Drain and lightly dry the sprouts and their leaves, then toss them gently with the apples and clementines. Squeeze the clementine and lemon and stir their juice into the reserved sesame seeds. With a fork or a small whisk, beat in the olive oil, white wine vinegar and honey. Season with salt and black pepper, then use to dress the salad.

إخلاء المسؤولية

على الرغم من بذل كل جهد لضمان دقة المعلومات وتحديثها، قد تختلف الاحتياجات الفردية وقد تختلف المتطلبات الغذائية بناءً على الظروف الصحية الشخصية. تحقق دائمًا من ملصقات الطعام ومعلومات المواد المسببة للحساسية قبل تحضير أو تناول أي وصفة. إذا كانت لديك مخاوف صحية معينة، أو حساسية، أو عدم تحمل، أو تتبع نظامًا غذائيًا موصوفًا طبيًا، فاستشر طبيبك العام أو الصيدلي أو أخصائي التغذية المسجل قبل إجراء تغييرات كبيرة على نظامك الغذائي أو نمط حياتك.