A gut healing winter salad for when the holiday overindulgence is real.

Our seasonal recipe of the month is ‘Roasted sprout winter salad & rosemary cider vinaigrette’.

For when the overindulgence of the holiday season is real, turn to this lighter yet warm and comforting winter salad.

Sprouts are anti-inflammatory, packed with vitamins and heart healing. The ACV + rosemary in this dish are healing for the gut and good for focus & memory. And the walnuts are also great brain food for clarity when it all gets a bit misty in that weird ‘void’ space between Christmas & NY.

Serves 4 | Prep time 20 min | Cook time 40 mins


1 lb brussels sprouts, halved + ends trimmed + cut into thirds

Olive oil

Sea salt

¾ cup roughly chopped pecans/walnuts

½ cup pumpkin seeds

¼ cup honey

1 tbsp water

¼ tsp cayenne pepper

1 tbsp + ¼ cup olive oil, plus more as needed

2 small shallots, minced

1 cup apple cider

1 sprig rosemary

2 tbsp apple cider vinegar

2 tsp whole grain mustard

2 cups arugula

Freshly cracked black pepper

1 apple, cored + thinly sliced



Preheat the oven to 180oC. Add the brussels sprouts to a roasting tray. Drizzle generously with olive oil and toss to coat. Spread out into a single layer. Season with a pinch of salt. Roast for 20-25 minutes, or until crisp and tender.

Meanwhile, heat a 12” skillet over medium-low heat. Add the pecans and pumpkin seeds. Toast for a few minutes until lightly browned and fragrant. Add the honey, water, and cayenne. Raise the heat to medium and allow the honey to bubble. Stir well and let the honey simmer for a minute or so to thicken. Pour the mixture into an even layer on a piece of parchment paper. Season with a pinch of salt. Let cool.

Wipe out the skillet and return it to medium heat. Add 1 tablespoon of olive oil. Add the shallots and cook for a minute or so. Pour in the apple cider and add the rosemary sprig. Bring to a boil. Reduce the heat to medium-low and simmer for about 10 minutes. Remove the rosemary and pour the mixture into a mixing bowl.

Whisk in the apple cider and mustard. Slowly drizzle in ¼ cup of olive oil, whisking continuously. Season with salt and black pepper to taste.

Toss together the mix, arugula, and brussels sprouts with ¾ of the vinaigrette. Arrange the salad onto a plate. Top with the nuts, apple slices and more black pepper. Spoon the remaining vinaigrette over top.

Let us know how you like it. Happy holidays.

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