Crispy Chestnut & Brussels Sprout Salad

Golden roasted chestnuts, crispy Brussels sprouts and crunchy kale are brought together in this vibrant winter salad. Finished with a creamy miso and mustard dressing and bursts of sweet pomegranate, it's full of texture, colour and bold seasonal flavour.

 

Written by Merchant Gourmet
30 minutes Serves 4 Beginner
Crispy Chestnut & Brussels Sprout Salad
Ingredients
  • 3 tbsp vegan mayonnaise
  • ½ tbsp white miso paste
  • ½ tbsp wholegrain mustard
  • Juice of ½ lemon
  • ½ tsp maple syrup
  • Sea salt and black pepper
  • 1 tbsp olive oil
  • 350g Brussels sprouts, trimmed and finely sliced
  • 1 pouch Merchant Gourmet Whole Chestnuts, roughly chopped
  • 200g kale, large stalks removed and roughly torn
  • 1 pomegranate, seeds removed

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Whole Chestnuts
Whole Chestnuts
180G
  1. Preheat the oven to 190°C / 170°C fan / Gas Mark 5.
  2. Place the Brussels sprouts and chestnuts onto a large roasting tray. Drizzle with the olive oil, season with sea salt and black pepper and toss to coat evenly.
  3. Roast for 15 minutes until beginning to colour.
  4. Add the kale to the tray, toss together and return to the oven for a further 10 minutes until the sprouts are crisp, the chestnuts are golden and the kale is lightly crisped around the edges.
  5. Meanwhile, whisk together the vegan mayonnaise, white miso, wholegrain mustard, lemon juice and maple syrup in a small bowl. Season to taste with sea salt and black pepper.
  6. Transfer the roasted vegetables and chestnuts to a large serving bowl or platter.
  7. Drizzle over the miso mustard dressing and scatter over the pomegranate seeds.
  8. Serve warm or at room temperature.

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