Serves: 4 Prep: 20_minutes Cook: 5_mins


A fresh addition to your Christmas meal, soft brussel sprouts with a decadent, honey mustard dressing.


500g Brussels sprouts

36g chopped walnuts, toasted

45g Dried cranberries


For the dressing:

110ml Biona Organic Extra Virgin Olive Oil

2 tbsp Biona Organic Apple Cider Vinegar

1 tbsp Biona Organic Agave Light Syrup

1 tbsp Biona Organic Dijon Mustard

1 garlic clove, minced

¼ tsp fine sea salt


  1. Cut off the stalk ends of the sprouts and remove outer leaves. Shred them in a food processor using the slicing blade. If you don’t have a food processor, slice them as thinly as possible using a sharp chef’s knife.
  2. If you are using raw walnuts, toast them over medium heat for three to four minutes, stirring frequently, until they are fragrant and turning golden on the edges.
  3. Whisk together the olive oil, vinegar, agave syrup, mustard and garlic until blended. In a medium serving bowl, toss the shredded sprouts with the walnuts, dried cranberries, and dressing. Taste, and add another pinch or two of salt if it needs.
  4. Serve and enjoy!

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