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Brussel Sprout, Kale & Spinach Salad

  • Servings 6
  • Preparation time 10 minutes
  • Cooking time Zero
  • Difficulty Easy

Brussel Sprout, Kale & Spinach Salad

  • Servings 6
  • Preparation time 10 minutes
  • Cooking time Zero
  • Difficulty Easy

Brussel sprouts would normally seem to be off-limits, as they can only be consumed in small amounts on a low FODMAP diet – 2 sprouts is a low FODMAP serving. However, by shredding them finely and combining them with some FODMAP friendly greens you can turn them into a delicious winter salad. This is also a great way to rehabilitate a much-maligned vegetable.

FoDMAP Content
Inulin
Lactose
Sorbitol
Fructose
FOS
GOS
Mannitol
Method
1

To make the dressing combine the ingredients in a bowl and whisk until thoroughly blended. Add some salt and pepper to taste.

2

To assemble the salad, mix all the vegetables together in a large bowl. Pour over enough dressing to coat everything. Pile the salad on to a serving plate and sprinkle with the pine nuts and pomegranate seeds.

3

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Ingredients

For the Brussel sprout, kale and spinach salad

  1. 12 Brussel sprouts; trimmed and finely shredded
  2. 150 grams kale; destemmed and finely shredded
  3. 150 grams baby spinach
  4. 50g pine nuts, toasted
  5. Seeds of 1 pomegranate

For the dressing

  1. 120 millilitres extra virgin olive oil
  2. 40 millilitres cider vinegar
  3. 1 tablespoon dijon mustard
  4. 1 tablespoon maple syrup

Barry McBride

MSc, Clinical Development Associate

  • Last updated 25 April 2024
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