November 5, 2015 2:38 pm

This warming and wintery recipe is great if you’re looking for a refreshing and festive side dish that’s packed with skin and liver-boosting vitamins as well as cancer-fighting glucosinolates. As well as all these benefits from the Brussels sprouts (generally dreaded by many), the pears in this hot salad add a sweet and hydrating element along with digestion-aiding fibre and beta-carotene for heightened vision – great for November’s dark nights. The feta adds a creamy touch with calcium for bones, muscles and nerve-function. Overall, this recipe makes for a rich and tasty salad and it’s great for using up leftover sprouts at Christmas.

This recipes makes enough for four servings, perfect as a side dish or a light lunch.


2 pears
450g Brussels sprouts
1 red onion
2 tbsp olive oil
50ml red wine vinegar
1 tbsp honey
pinch salt and pepper
130g mixed salad leaves
100g feta


1. Preheat the oven to 200oC before peeling the pears, sprouts and onion and cutting them into wedges (cut the sprouts into halves). Place them all, cut side up, onto a large baking tray.

2. Mix the olive oil, honey and vinegar before drizzling half of it over the prepared veg and sprinkling with salt and pepper. Roast for around 30 minutes, until everything is golden. Scatter them over the mixed salad leaves in a large bowl and add the remaining dressing. Finally crumble the feta over everything and serve.