Brussels Sprouts, Citrus

A colourful and interesting winter salad combining Brussels sprouts with the flavours of Middle Eastern cooking.

Sprouts often have a slightly bitter flavour and this combination of sweet and fresh, fruit and herbs will encourage most people to try what may not be their ‘favourite vegetable’. I was never very keen on sprouts but, since I have used them in a greater variety of dishes, my view has changed.

This salad is delicious with a wide variety meals: from meat, to bread and cheese or any assortment of salads.

Diets for which Brussels Sprouts and Citrus is suitable:

Diabetic, Diary Free, Gluten Free, Low Calorie, Low Fat, Nut Free, Paleo, Raw, Vegetarian and Vegan.


Preparation: 10 mins | Cooking: 5 mins | Serves: 2

150 gm (approx 1 cup) Brussels sprouts
1 clementine or mandarin
4 dates
1/2 chilli, (optional)
1 tbsp pine nuts (not Nut Free)*
1/2 tbsp olive oil
1 tsp lemon juice
2 tbsp chopped mint leaves


TRIM the stalk and remove the outer leaves from the sprouts.
BOIL a saucepan of water. (not Raw.)**
ADD sprouts to the boiling water for approximately five minutes. (They should remain firm, retain their bright colour and be easily pierced with a fork.)
RINSE sprouts under cold water.
PEEL clementine and break into segments removing pith.
CHOP the dates and chilli.
TOAST the pine nuts in a hot pan. (not Raw)**
SLICE the sprouts in half and pour over the oil and lemon juice.
TOSS sprouts with the chilli, dates, clementines and half the mint.
PLATE and top with the pine nuts and the remaining mint.


– A starter or salad with a crusty loaf.


* Replace Pine Nuts with Pumpkin Seeds for Nut Free Diet.
** For Raw diet do not cook the Brussels sprouts or nut.

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