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Crunchy Sprout Salad with Pumpkin Seeds and Balsamic Vinegar

Prep Time 10 mins
Total Time 10 mins
Servings 4 people


  • 15.9 oz brussels sprouts
  • 3 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1.8 oz pumpkin seeds
  • 1 lemon zest


  • Finely shred the sprouts using a grater, knife or mandolin. In a small bowl combine the oil, balsamic and lemon zest and season to taste.
  • In a frying pan toast the pumpkin seeds until browned. In a serving bowl combine the shredded sprouts with the dressing and half the seeds mixing well then scatter over the remaining seeds.
  • N.B. Delicious served with smoked mackerel, a cheesy quiche or as a BBQ side dish.