Niall McKenna's Brussel Sprout and Orange Salad

Brussel Sprout and Orange Salad


(Serves 4)

For the salad:

  • 300g Brussels sprouts
  • 2 tbsp olive oil
  • 300g kale, internal vein removed
  • 1 green chilli, finely sliced
  • 3 oranges
  • 75g of hazelnuts

For the dressing:

  • 1 tbsp orange zest, grated
  • 4 tbsp orange juice
  • 1 tsp honey
  • 3 tbsp rape seed oil
  • Sea salt
  • Freshly ground black pepper


Begin by quartering the Brussels sprouts, removing the outer leaves.

Place the oil into a frying pan on a medium heat, frying off the sprouts for about five minutes until they begin to brown at the edges. Remove from the pan and leave to the side to cool. Wipe the pan dry as you can use it again.

Next, roughly chop up the kale leaves, placing them into a large bowl with the fried Brussels sprouts. Then add in the chopped chilli.

To prepare the orange slices, remove the segments from the skin – the easiest way to do this is to slice from top to bottom until you can see the segments, then place on the work top, removing the segments from the skin and slicing the skin.

Then place the segments into the salad bowl along with the greens, kale and Brussels sprouts.

Next, place the frying pan back onto a medium heat, not adding oil as you want to toast the hazelnuts on a dry pan. Toast them lightly, moving them around the pan for a couple of minutes until there is an aroma of toasted hazelnuts and they become a little browned.

Remove from the pan and place onto a plate to cool down before roughly chopping them to add to the salad.

For the dressing, add the orange zest, juice and honey together, whisking briskly, and adding in all the oil. Season with salt and pepper to taste.

Add the dressing to the salad, ready to serve.

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