Sweet Clementine & Brussels Sprouts Salad

This shredded sprouts salad is packed with sweetness from juicy clementines, roasted chestnuts, tart dried cranberries and a clementine and rosemary dressing. A great winter salad option, this dish is packed with flavours of the season and perfect for the Christmas table.
Prep Time25 minutes
Total Time25 minutes
Servings: 4 people


For the salad

  • 250g Brussels sprouts
  • 12 pre-roasted chestnuts, peeled and roughly chopped
  • 1 large clementine
  • 1 heaped tablespoon of dried cranberries
  • A generous pinch of sea salt and black pepper

For the dressing

  • 2 tablespoons of olive oil
  • 2 teaspoons of fresh rosemary, finely chopped
  • 1 teaspoon of maple syrup


  • Trim the sprouts and remove the outer leaves. Very finely slice the sprouts with a sharp knife and add to a mixing bowl. Rinse well and shake off any excess water.
  • Transfer the sprouts to a large serving dish with the chopped chestnuts.
  • Peel the clementine and split in half. Squeeze some of the juice from one half into a small mixing bowl so you have about 1 tablespoon of juice and reserve the flesh to one side.
  • Add the olive oil, rosemary and maple syrup to the bowl with the clementine juice. Stir well to combine.
  • Roughly chop the reserved clementine flesh and other clementine half and add to the salad.
  • Scatter over the dried cranberries. Season with salt and pepper and toss to combine.
  • Drizzle the dressing over the salad and massage into the sprouts. Set aside for 10 minutes before serving.


Recipe by Emma Carter