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Brussels sprout and orange salad

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Featuring caramelised brussels sprouts, this easy-to-make salad is the ultimate share plate for your next get-together.

  • Serves6
  • Cook time10 minutes
  • Prep time15 minutes, + Cooling time
Brussels sprout and orange salad on a dish with bread on the side.


  • 200g baby brussels sprouts, halved
  • 15g butter
  • 1 tsp brown sugar
  • 2 oranges
  • 1 tbs honey
  • 2 tsp Dijon mustard
  • 2 tbs white wine vinegar
  • 1/4 cup (60ml) olive oil
  • 1/2 small radicchio, leaves coarsely torn
  • 100g baby salad leaves
  • 1/2 cup (50g) walnuts, toasted
  • 100g fetta, crumbled

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Cook the brussels sprout in a large saucepan of boiling water for 2 mins or until just tender. Drain well.
  2. Step 2

    Melt the butter in a large frying pan over high heat until the butter begins to foam. Add the sugar and stir until the sugar dissolves. Add the brussels sprout and cook, tossing, for 5 mins or until brussels sprout is caramelised. Season. Set aside to cool slightly.
  3. Step 3

    Use a zester to zest 1 orange. Peel the orange and cut flesh into thin slices.
  4. Step 4

    Juice the remaining orange and place the juice in a screw-top jar. Add the honey, mustard, vinegar and oil to the orange juice in the jar. Seal and shake to combine. Season.
  5. Step 5

    Arrange the radicchio, salad leaves, orange slices, walnuts and brussels sprout on a large serving platter. Sprinkle with fetta. Drizzle with the dressing and sprinkle with the orange zest to serve.