Caramelised walnut and crispy Brussel sprout salad

There’s plenty of crunch in this seasonal salad

  • place PRE 25 minutes
  • place COOK 40 minutes
  • place SERVES 4 - 6
  • printicon

Walnuts, pears, lemons and silan (date honey) make it perfect for Tu Bishvat but it's a great salad for any winter lunch.  Silan makes it vegan, but you can swap in regular honey if you prefer.


Preparation: 25 minutes

Cooking: 40 minutes approx.

Serves: 4-6


Instagram: denises_kitchen

  • Preheat oven to 180°C and line three oven trays with baking parchment.
  • Put Brussels sprouts in a large bowl and coat with 1 tbsp of the extra virgin olive oil. Season well and spread on to one of the trays in a single layer and roast for 25-30 minutes.
  • Blanch the kale in boiling water, drain and set aside.
  • Put the courgettes in a bowl, coat with the remaining olive oil and season. Transfer to the second lined baking tray. Add wilted kale and roast for 10 minutes.
  • For the caramelised walnuts, mix all the nuts with the silan. Spread on to the last lined baking tray in a single layer. Roast for 10 minutes or until caramelised.
  • To make the dressing: whisk together all the ingredients with 2-3 tbsp of water. Season to taste.
  • To serve: mix sprouts, kale, courgettes and pear slices in a bowl. Add the nuts and drizzle with the tahini dressing.
  • Garnish with walnuts and pomegranate seeds.

800g Brussels sprouts (about 40), trimmed and halved

2 tbsp extra virgin olive oil

100g kale, stalks removed and roughly chopped

2 courgettes, cut into slices at an angle

2 tbsp extra virgin olive oil

2 firm pears, skin on, cored and thinly sliced

For the caramelised walnuts:

100g walnuts

1 tbsp silan

For the dressing

50ml lemon juice (about 4 lemons)

90g tahini

2 tbsp silan


Seeds of ½ pomegranate

20g walnuts

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