VegBox Recipes

Brussel Sprouts Salad

Fresh, young sprouts work well in this raw salad. The sweetness of Balsamic vinegar gives it a delicious twist and the pumpkin seeds and pine nuts give it a nutty crunch.


Serves 4 as a side dish

  • Up to 30 Brussel sprouts
  • 1 tablespoon olive oil
  • 1 tablespoon Balsamic vinegar
  • Handful of toasted pine nuts or pumpkin seeds


  1. If the sprouts are still on their stem, gently snap them off.

  2. Wash the sprouts and remove any yellowing leaves.

  3. If you think there might be bugs in your sprouts, soak them in warm, salted water for 10 minutes. This brings the bugs out... Rinse well.

  4. Cut the sprouts into 3 or 4 slices, depending on the size.

  5. Mix the olive oil and balsamic vinegar in a bowl.

  6. Add the sprouts and stir well until they are all coated with the dressing.

  7. Toast the pine nuts or pumpkin seeds under a grill for about 3 minutes, until lightly toasted. Keep an eye on them so they don't burn!

  8. Serve the sprouts sprinkled with the pine nuts / pumpkin seeds.


Time From Cupboard-To-Table

10 minutes

Notes & Variations on Brussel Sprouts Salad

Choose smaller sprouts for this recipe. They are more tender and have a more subtle flavour than end-of-season, fat sprouts.

Experiment with the salad dressing - you can use whatever your favourite is. Sweeter dressings work well to balance the flavour of the sprouts.


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