Silverbeet, Brussels Sprouts and Mandarin Salad

Silverbeet, Brussels Sprouts and Mandarin Salad

  • Preparation time

    15 mins
  • Cook time

    25 mins
  • Serves 4

This satisfying salad makes the most of cooler weather vegetables like Brussels sprouts and silverbeet, plus packs a tangy citrus hit! Serve as a side at dinner, or you'll love it for lunch too.

Dietary Information

Dietary and nutritional info supplied by NZ Nutrition Foundation.

Ingredients

  • Silverbeet leaves, shredded - 120 g
  • Brussels sprouts, quartered - 200 g
  • Garlic cloves, chopped - 2
  • Red onion, thinly sliced - 1/2
  • Italian parsley - 1 cup
  • Mandarin segments - 1 cup
  • Hazelnuts, chopped (optional) - 1/4 cup
  • Miso paste - 1 Tbsp
  • White vinegar - 2 Tbsp
  • Salt reduced soy sauce - 1 tsp
  • Runny honey - 2 tsp
  • Grated ginger - 2 tsp
  • Flavourless oil - 1/4 cup
  • Olive oil - 2 Tbsp

Method

  1. Preheat oven to 200°C

  2. Place the silverbeet onto a large baking tray, drizzle with 1 tablespoon olive oil and rub through. Place into the oven for 15 minutes until wilted.

  3. Onto another tray place the Brussels sprouts, garlic and onion. Toss through the remaining olive oil and bake for 20 minutes until crispy.

  4. Remove and add to the silver beet.

  5. To make the dressing shake or blend together the miso, vinegar, soy, honey, ginger and flavourless oil. Toss through the vegetables while warm.

  6. Serve onto a platter and sprinkle through the parsley and mandarin segments. Top with hazelnuts (if using)

PER SERVE Energy 1216kJ • Protein 4g • Total Fat 24g • Saturated Fat 3g • Carbohydrates 12g • Sugars 12g • Sodium 382mg

Can be made gluten free if using gluten free soy sauce (tamari)

Dietary and nutritional info supplied by NZ Nutrition Foundation