Winter Eats: Brussels Sprout Winter Salad

Brussels Sprout

Seasonal brussels sprouts take centre stage in this warm winter side dish, offering a hearty, earthy base that pairs beautifully with warm spices and vibrant flavors. Roasted until golden and crisp, paired with sweet pumpkin, crunchy pecans and a drizzle of tahini-lemon dressing. A hint of sumac adds brightness, balancing the richness of the dish and celebrating the depth of winter produce with a distinctly Eastern flair.

Middle Eastern Inspired Brussels Sprout Winter Salad

Quantities for 4 as a side, multiple as needed
Preparation: 10 minutes
Cooking time: 30 minutes 

Ingredients

For the salad:

• 4 cups of Brussels sprouts, ends trimmed
• 1 small butternut pumpkin, diced into cubes
• 1/3 cup pecans, roughly chopped and toasted
• 1 crunchy apple sliced thin
• 1/3 cup dried cranberries
• 1/4 cup grated parmesan
• Olive oil to roast
• 1 teaspoon of sumac

For the dressing:

• 2 tablespoons of tahini
• 1 tablespoon of lemon juice
• 1 teaspoon of honey
• Salt and cracked pepper to taste
• (plus 2-3 tablespoons of water to loosen)

Method:

Heat oven to 200 degrees. 

Peel and dice pumpkin and cube, roast for 20 minutes or until just starting to brown.

Place brussels sprouts in a large mixing bowl and drizzle olive oil, covering all sprouts thoroughly. Sprinkle of sumac and toss until combined. 

Place sprouts on a baking tray, and roast for 20 minutes or until just turning brown.

Whisk together tahini, lemon, honey, salt, and pepper in a small jar or bowl until combined. Add water if required. to loosen the dressing. 

Add apple slices, pecans, cranberries, and cheese to the sprouts and pumpkin.

Pour over the dressing and toss well to coat.

Let sit for 10–15 minutes before serving to allow flavours to melt.

Notes

• Substitute pecans with almonds, walnuts or pine nuts.