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Shredded Sprout Salad with Sumac and Cranberries

Shredded Sprout Salad with Sumac and Cranberries

Brought to you by: OcadoLife
    8 serving

Prep time:

Cook time:

Serves: 8

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.
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  • 100g walnuts
  • 600g brussels sprouts, shredded
  • 3 small Royal Gala apples, julienned
  • 3 salad onions, thinly sliced
  • 100g dried cranberries
  • 4 thyme sprigs, leaves only, plus extra to scatter
  • 5 tbsp extra virgin olive oil
  • 2 lemons, juiced
  • 1 tbsp maple syrup
  • 1 tbsp sumac
  • 2 tbsp pomegranate molasses
  • 75g goat’s cheese crumbled (optional)


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.

Tips or serving suggestions

300cals, 1 veg portion, 19g fat (4g saturated), 7g protein, 22g carbs, 19g sugars, 6g fibre, 0.2g salt

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