Description
A vibrant and zesty Christmas sprout salad combining fresh brussels sprouts, crisp apple, pomegranate seeds, and crunchy walnuts, all tossed in a creamy tahini and yogurt dressing with a refreshing hint of lemon and mint. Perfect as a festive side or a light, healthy meal.
Ingredients
Scale
Dressing
- 1 lemon, zested and juiced
- 2 tbsp red wine vinegar
- 2 tbsp tahini
- 1 tbsp honey
- 150g natural yogurt
- 2 tbsp extra virgin olive oil
Salad
- 350g brussels sprouts
- ½ red onion, finely sliced
- 1 apple, cut into thin matchsticks
- 75g pomegranate seeds
- 75g walnuts
- Handful of mint leaves, chopped, plus extra to garnish
Instructions
- Make the Dressing: In a large bowl, combine the lemon zest and juice, red wine vinegar, tahini, honey, natural yogurt, and extra virgin olive oil. Whisk or stir thoroughly to blend all the ingredients. Season with salt and pepper to taste. If the dressing is too thick due to the tahini, add a splash of water to loosen it to your preferred consistency.
- Prepare the Brussels Sprouts: Halve and finely slice the brussels sprouts. For efficiency, use the slicing attachment on your food processor; otherwise, carefully slice them with a knife. This will help the sprouts soften in the dressing and blend better with the other salad ingredients.
- Assemble the Salad: Add the sliced brussels sprouts, finely sliced red onion, apple matchsticks, pomegranate seeds, chopped walnuts, and chopped mint into the bowl with the dressing.
- Toss the Salad: Gently toss all the ingredients together until everything is evenly coated with the dressing.
- Rest and Serve: Allow the salad to stand for at least 20 minutes before serving. This resting period lets the sprouts and onion soften slightly, enhancing the flavors. Before serving, scatter some extra mint leaves on top for garnish.
Notes
- Using a food processor to slice the sprouts saves time but slicing by hand works well too.
- The salad can be prepared a few hours ahead and kept chilled; the flavors meld beautifully over time.
- Adjust the honey quantity to taste if you prefer a sweeter or tangier dressing.
- For a nut-free version, substitute walnuts with toasted seeds like pumpkin or sunflower.
- If tahini causes allergies, replace it with plain extra virgin olive oil for a lighter dressing.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: British
Keywords: Christmas salad, Brussels sprouts salad, tahini dressing, festive salad, healthy side dish, vegetarian salad
