Shredded Sprout Salad with Sumac and Cranberries
By OcadoLife
Published on 14 November 2022
For anyone yet to be convinced of sprouts’ mild and sweet deliciousness, food writer and stylist Saskia Sidey’s Shredded Sprout Salad with Sumac and Cranberries is a must. In this fresh and festive side salad, delicate green slivers of the seasonal veg are doused in a delicious lemony dressing. To add a meaty twist to the dish, scatter with shards of crispy pancetta.Time and servings
23 minsTotal time
8Servings
20 minsPrep time
3 minsCooking time
Ingredients
- 100 g of walnuts
- 600 g of brussels sprouts, shredded
- 3 small royal gala apples, julienned
- 3 salad onions, thinly sliced
- 100 g of dried cranberries
- 4 thyme sprigs, leaves only, plus extra to scatter
- 5 tbsp of extra virgin olive oil
- 2 lemons, juiced
- 1 tbsp of maple syrup
- 1 tbsp of sumac
- 2 tbsp of pomegranate molasses
- 75 g of goat’s cheese crumbled (optional)
Method
Step 1
Toast the walnuts in a frying pan over a medium heat for 2-3 mins, until golden and fragrant, then roughly chop and set aside.Step 2
In a large bowl, combine the sprouts, apples, salad onions and cranberries.Step 3
To make the dressing, mix together the thyme leaves, oil, lemon juice, maple syrup, sumac and pomegranate molasses. Season to taste, then pour over the sprout salad. Toss thoroughly using your hands to make sure everything’s coated.Step 4
To serve, transfer to a platter and scatter with the chopped walnuts, extra thyme leaves and goat’s cheese, if using. Leftovers will keep chilled for 1 day.