Winter Glow Salad

the one salad I’ll gladly trade a sausage roll for (well, almost)

If you asked me what my favourite dish with sprouts is, I’d have to admit it’s my sister’s Christmas Day creation—loaded with double cream, pancetta, and chestnuts. Honestly, what wouldn’t taste amazing with those ingredients?

That said, my Winter Glow Salad is a VERY strong second place and will definitely be making an appearance at many of my holiday meals! Shredded sprouts are tossed with crispy chickpeas, roasted peppers, crumbled feta, walnuts, pomegranate seeds, and plenty of fresh herbs. It’s all tied together with a delicious roasted pepper dressing.

The pomegranate seeds add a refreshing crunch, the feta brings a creamy saltiness, and the crispy chickpeas and walnuts deliver even more texture. Plus, the roasted peppers pack in so much flavour!

This Winter Glow Salad isn’t just delicious—it’s also a treat for your skin! It’s packed with nutrient-dense ingredients like pomegranate seeds (rich in antioxidants) and roasted peppers (loaded with vitamins A and C). The healthy fats from walnuts and the gut-friendly Greek yoghurt dressing also play a big role in nourishing your skin.

Quick tip: when shopping for yoghurt, check the label for “live active cultures” to get the most gut-friendly benefits!

The holiday season is definitely one of my more indulgent times of the year (alcohol and treats are consumed more readily—no regrets!). However, I do try to maintain balance with plenty of vegetables, healthy proteins, and fats. This recipe is a great way to add that balance to your meals—it’s light, vibrant, and full of goodness to complement those richer festive dishes. I truly believe that having a balanced diet isn’t about cutting things out, it’s about adding good things in!

For this recipe, I used a mandolin to finely slice the Brussels sprouts. If you don’t have one (or find mandolins a bit intimidating—they are indeed one of the scarier kitchen tools!), a sharp knife works just as well.

Fun fact: Brussels sprouts are named after the city of Brussels in Belgium, where they were first widely cultivated in the 16th century. I’ve visited Brussels before and loved it, so now I have another reason to appreciate this cute European city!

This salad pairs wonderfully with turkey or glazed ham and would also be amazing with salmon. If you’re vegetarian, it makes a great main dish—it will serve two people comfortably as a main course.

For those that are interested, here are the nutritional values per 4 side servings:

• 280 calories

• 14.1g protein

And finally, the recipe is below! I hope you enjoy it 💫💖