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Walnut Winter Salad
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Raw Sprout Clementine Cranberry Stilton & Walnut Winter Salad
Prep Time
14 mins
Cook Time
1 min
Total Time
15 mins
 

A perfect salad to use up Christmas leftovers

Course: Lunch, Salad, Vegetarian
Cuisine: British
Keyword: walnut winter salad
Servings: 2
Author: Laura Scott
Ingredients
  • For the dressing:
  • 1 tsp cider vinegar
  • 1 tbsp olive oil
  • 1 tsp wholegrain mustard
  • 1 clementine juice only
  • salt & pepper
  • For the salad:
  • 250 g Brussel sprouts sliced thinly
  • 1/2 bag prepared kale washed and de-stalked
  • 1 clementine peeled and segmented
  • 50 g Stilton crumbled
  • a handful of walnuts broken into pieces broken into pieces
  • 75 g roasted cranberries. To roast- place 150g frozen/fresh cranberries in a bowl coat in 1tbsp olive oil and 1tbsp sugar. Transfer to a lined baking tray and roast in a hot oven for 15 minutes. Leave to cool before serving (save the leftover cranberries for another salad or double up the recipe)
Instructions
  1. For the dressing:
  2. Place all of the ingredients into a bowl/jug and whisk together
  3. For the salad:
  4. Blanch the sprouts and the kale for 30 seconds in boiling water then drain and leave to cool
  5. Place the cooled sprouts and kale into a salad bowl. Top with the remaining ingredients
  6. Pour over the dressing and mix thoroughly before serving
Recipe Notes

For vegans, you could replace the Stilton cheese with avocado.
This salad is a great partner to cold meats and also to savoury tarts.