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A vibrant festive slaw of finely sliced kale and Brussels sprouts tossed with cranberries, crunchy seeds, and sweet honey-roasted pecans in a bright, tangy vinaigrette that brings fresh balance to any holiday table.
Serves 4 as a side
For the Salad:
2 bunches of kale, stems removed and leaves finely sliced
300g Brussels sprouts, shaved or very thinly sliced
½ cup dried cranberries
½ cup pumpkin seeds or sunflower
½ cup pumpkin seeds or sunflower
1 lemon, juiced
Pinch of salt
Honey Pecans:
3/4 cup honey pecans
2tbsp honey
Pinch of salt
Vinaigrette:
6 tbsp olive oil
2 tbsp apple cider vinegar (or white wine vinegar)
1 tsp Dijon mustard
2 tsp honey
Salt & pepper to taste
Method:
1. In a large bowl, toss sliced kale and Brussels with lemon juice and a pinch of salt. Massage for 1-2 minutes with clean hands until the leaves soften.
2. In a small pan over medium heat, toast pecans for 2-3 minutes until fragrant. Drizzle in honey and stir to coat. Cook for another minute, then spread on baking paper to cool. Sprinkle with a little salt while warm.
3. Whisk together olive oil, vinegar, mustard, honey, salt, and pepper until well combined.
4. Add cranberries, pumpkin seeds, and cooled honey pecans to the kale/Brussels mix. Pour over vinaigrette and toss well to coat.
Jacqui's Tip:
If you’d like to make this salad a full meal, pair it with grilled chicken, seared salmon, or crispy halloumi for a vegetarian option - the fresh, zesty flavors and crunchy honey pecans balance perfectly with a hearty protein.