Winter salad with Brussels sprouts and clementine dressing

• Brussels sprouts↗350g g

  shredded

• kale↗150g g

  shredded

• extra virgin olive oil↗50ml ml
• clementines↗3

  2 peeled and segmented, 1 zest and juice

• apple cider vinegar↗3 tbsp tbsp
• honey or maple syrup↗1 tbsp tbsp
• Dijon mustard↗2 tsp tsp
• pine nuts↗50g g
• pomegranate seeds↗50g g

  for serving (optional)

Step-by-step instructions

1. 1

   Place the shredded Brussels sprouts and kale in a large bowl, add a pinch of salt. In a small bowl or jar, combine the olive oil with the zest and juice of the clementines, the vinegar, honey and mustard, then drizzle over the greens. Toss thoroughly by hand until the dressing is evenly distributed, and let sit for 15 minutes so the vegetables soften.

2. 2

   Gently fold in the pine nuts and clementine segments, then serve the salad on plates or in bowls. If desired, sprinkle with pomegranate seeds and serve.