Brussels sprouts are at their best when they're crispy and this baked salad is a delicious and different way to serve these seasonal favourites.
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Serves
2
Brussels Sprouts
Kale
Pecans
Pomegranate
Vegan Mayonnaise
White Miso
Wholegrain Mustard
Lemon
Maple Syrup
Serves
2
Brussels Sprouts
Kale
Pecans
Pomegranate
Vegan Mayonnaise
White Miso
Wholegrain Mustard
Lemon
Maple Syrup
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Step 1.
Preheat the oven to 190°C.
Step 2.
Wash the sprouts and remove any black outer leaves. Wash the kale and remove the very tough stems.
Step 3.
Finely slice the sprouts and place them onto a baking tray. Drizzle with olive oil and season well with salt and pepper. Bake for 20-25 mins, until crispy, tossing once or twice to ensure they bake evenly.
Step 4.
Tear the kale into bite-sized pieces and spread on another baking tray. Drizzle with olive oil and season well with salt and pepper. Bake for 15 mins, on the lower shelf, until crispy, tossing once or twice to ensure they bake evenly.
Step 5.
Spread the pecans on a small tray and bake for 7-10 mins, until toasted and fragrant. Roughly chop and set aside.
Step 6.
Meanwhile, make your dressing. Whisk together the mayonnaise, miso, mustard, the juice of half a lemon and the maple syrup. Taste and adjust as you like.
Step 7.
Deseed the pomegranate.
Step 8.
Assemble the salad by adding the kale, sprouts and half of the pomegranate and pecans with the dressing. Finish by sprinkling the rest of the pomegranate seeds and pecans on top.
Step 9.
Best served fresh while it's crispy, but will keep in the fridge for a couple of days.
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