Brussels Sprouts and Apple Winter Salad

I like to eat salads in winter too, to keep things light. This is great as a stand alone salad or as a side dish. Brussels sprouts are high in nutrients and fibre and a fantastic source of vitamin K. So if you're after a nutritionally dense lunch, try this on for size.

Serves 4

What you need

WHAT YOU NEED

900g Brussels sprouts, halved

1 crunchy red apple, cut into thin slices

2 spanish onions, cut into rough segments

1 tablespoon olive oil

pinch of sea salt

For the dressing

1/3 cup extra virgin olive oil

juice from one small lemon

1 tablespoon white miso paste

2 teaspoons dijon mustard

1/2 teaspoon sea salt

1 pinch cracked black pepper

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What to do

Preheat the oven to 180C. 

Toss the sprouts, Spanish onions, olive oil and salt in a large bowl until well coated. Transfer to a baking tray and roast in the oven for about 30-35mins, or until the sprouts are a nice golden colour. Remove from oven and set aside.

To make the dressing

Combine all ingredients in a small blender and buzz until well combined.

To serve

Arrange the sprout, onions and sliced apple in a serving bowl and drizzle with the dressing. Best enjoyed warm, when you can enjoy the contrast between the roasted onions and sprouts and the crunchy fresh apple.

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