Brussel Sprout Salad with Jam Dressing

500g Brussel sprouts, trimmed and sliced
1 butternut squash, peeled and cubed
2 pears, peeled, cored and chopped
1 medium shallot, finely chopped
Seeds from 1 pomegranate
A handful of finely chopped chives
60g pine nuts, toasted

Dressing
4 tbsp Apple, Quince & Gingerbread Jam
10 tbsp white wine vinegar
360ml veg oil
1 tsp wholegrain mustard

1. Preheat the oven to 200°C.
2. Spread the butternut squash over a baking sheet and drizzle with 2 tablespoons of olive oil. Season with salt and pepper then use your hands to coat the squash in oil.
3. Roast butternut squash for 30-35 minutes, until lightly browned and cooked through. Set aside.

4. Add all of the ingredients minus the wholegrain mustard to a medium bowl and blend with a stick blender until completely smooth. Mix in the wholegrain mustard. Toss the desired amount of dressing until everything is well coated. Add salt to taste.

Serves 8-10

Freshly shaved Brussel sprouts with roasted butternut squash, pear, pomegranate seeds, finely chopped shallots and chives and toasted pine nuts all brought together with a tangy jam dressing for an amazing and colourful salad!

Brussel Sprout Salad with Jam Dressing

Serves 8-10

Follow Us

Share This Recipe