Dare to Tupperware

Balsamic and brussel sprout salad with a twist

With Christmas lights starting to twinkle and December drawing closer, there’s still time to delay the festive indulgence. From mince pies to mulled wine, these aren’t always easy on the waistline, so it’s time to focus on what always seems to get left behind on the special day – brussel sprouts.

Balsamic and Brussel Sprout Salad with Pomegranate and Smokey Pecans

Boil the brussels in water for hours whilst you turn attentions to the pigs in blankets, of course children will turn their noses up. But, treat them with the love and care they deserve, and you might even have the most stubborn coming back for more.

Rich in Vitamin C to support immunity, brussel sprouts are essentially baby cabbages and packed full of nutritional benefits. Here, I’ve fried them in a little macadamia nut oil, rich in healthy fat and stored through sweet jewelled pomegranate and smokey pecans. Drizzle with good quality balsamic, this is a warm hearty salad to warm up a winters day and convert brussel sprout haters forever.

Ingredients

· 1 brown onion

· 330g brussel sprouts

· 1 tbsp apple cider vinegar

· 2 tbsp macadamia nut oil

· 3 tbsp good quality balsamic vinegar

· 100g pomegranate

· 1/2 cup pecans

· 1 tbsp maple syrup

· 1/2 tsp liquid smoke (optional)

· 1/2 tsp hot smoked paprika

· Seasoning

Method

Preheat the over to 150 degrees celsius.

Wash the brussel sprouts and add them to a food processor. Pulse several times until finely chopped.

Finely dice the onion.

Add the pecans to a small bowl with the hot smoked paprika, maple syrup and liquid smoke if using. Mix until the pecans are coated.

Transfer on to a baking tray lined with grease proof paper and roast in the oven for 15- 20 minutes until golden brown.

Heat 1 tbsp of macadamia nut oil in a large frying pan. Sweat the onions until sort and translucent. Add the brussel sprouts and apple cider vinegar. Fry until the sprouts are golden and crispy, adding more oil and seasoning where necessary.

One ready to serve, stir the smokey pecans and pomegranate through the sprouts and drizzle the whole thing with plenty of balsamic vinegar.

Finish with more pomegranate and pecans, and serve immediately.