Winter Glow Salad
This Winter Glow Salad is the perfect fresh, crunchy, and colourful salad for the holiday season. Shredded brussels sprouts are tossed with crispy chickpeas, roasted peppers, crumbled feta, walnuts, pomegranate seeds, and plenty of fresh herbs. Everything is brought together with a vibrant roasted pepper dressing, making it an easy and healthy festive salad that’s perfect for entertaining or as a side dish.
Jump to recipeThis Winter Glow Salad is the perfect fresh, crunchy, and colourful salad for the holiday season. Shredded brussels sprouts are tossed with crispy chickpeas, roasted peppers, crumbled feta, walnuts, pomegranate seeds, and plenty of fresh herbs. Everything is brought together with a vibrant roasted pepper dressing, making it an easy and healthy festive salad that’s perfect for entertaining or as a side dish.
How to Store
Keep in an airtight container and store in the fridge. It should keep for about 2-3 days.
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Winter Glow Salad
This Winter Glow Salad is the perfect fresh, crunchy, and colourful salad for the holiday season. Shredded brussels sprouts are tossed with crispy chickpeas, roasted peppers, crumbled feta, walnuts, pomegranate seeds, and plenty of fresh herbs. Everything is brought together with a vibrant roasted pepper dressing, making it an easy and healthy festive salad that’s perfect for entertaining or as a side dish.
Ingredients
for the salad
- 1 can (400g) chickpeas, drained
- 1 tsp smoked paprika, 1 tsp ground garlic, 1/2 tsp dried thyme
- 170g brussels sprouts
- 60g feta, crumbled
- 50g walnut halves, chopped
- 60g pomegranate seeds
- 100g jarred roasted peppers, drained and chopped
- 1 spring onion, finely chopped
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh mint, chopped
- Oil, salt, and pepper
for the dressing
- 100g Greek yogurt
- 100g jarred roasted peppers, drained
- 1/2 tbsp apple cider vinegar
- Pinch of salt
Method
- Preheat the oven to 200c fan. Drizzle 1-2 tbsp of oil onto a shallow baking tray. Add the chickpeas to the tray.
- Prepare the spice mix: In a small bowl, combine the smoked paprika, ground garlic, dried thyme, and a pinch of salt. Stir to mix. Sprinkle the spice mix over the chickpeas and toss them to coat evenly, using your hands to make sure everything is well mixed.
- Roast the chickpeas: Place the tray in the oven and roast for 20-25 minutes, or until the chickpeas are crispy and golden.
- Make the dressing: In a blender or food processor, blend together the Greek yoghurt, roasted peppers, apple cider vinegar, and a pinch of salt until smooth.
- Prepare the sprouts: Finely shred the Brussels sprouts using a mandolin or a sharp knife.
- Assemble the salad: In a large bowl, combine the shredded sprouts, crumbled feta, chopped walnuts, pomegranate seeds, roasted peppers, spring onion, parsley, and mint.
- Toss and serve: Pour the dressing over the salad and toss to combine. Adjust seasoning with salt and pepper as needed, and enjoy!
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