Brussel Sprout and Baby Spinach Salad with Hazelnuts, Dates and Citrus Dressing
Ingredients
- 500g brussel sprouts, shredded, ends discarded
- 4 large handfuls baby spinach, shredded
- ½ cup unsalted roasted hazelnuts, chopped
- 4 dates, deseeded and chopped
- ½ red onion, finely diced
Dressing:
- ¼ cup olive oil
- ¼ cup apple cider vinegar
- 2 Tbsp maple syrup or honey
- Salt and pepper
- Pinch cayenne pepper
- Orange zest of one orange
Method
1. Place the shredded brussel sprouts, baby spinach, dates, hazelnuts and onion in a large bowl.
2. In a small bowl, whisk the oil, vinegar, maple syrup and cayenne. Mix in half of the orange zest and season with salt and pepper.
3. Pour dressing over brussel sprouts and mix in well.
4. Sprinkle the rest of the orange zest over the top.