This is a great way to use up some of those leftovers and to get your Vegan January off to a great start.

Serves 2-3.   Vegan, Gluten-free

1/2 little gem lettuce/handful of mixed salad leaves
3-4 brussel sprouts, outer leaves removed
1/2 small red onion
1-2 inch segment of cucumber
1/2 apple
1 orange
Pecan nuts
Salt & Pepper
Salad Dressing
  • Rinse and pat dry the  leaves, sprouts, cucumber and apple before thinly slicing or shredding and placing in a bowl
  • Thinly slice then chop the red onion and add to bowl
  • With a sharp knife cut off the top and bottom of the orange and then carefully slice round the orange, in downward strokes, to remove the skin revealing the segments. Use the edge of the knife to cut down each segment and release the flesh leaving behind the skin. When all segments have been removed squeeze the juice from the skin into the bowl.
  • Mix together the ingredients in the bowl with salt and pepper to taste.
  • Slice/shred the beetroot and place on top
  • Drizzle some of your favourite dressing over the salad (a little orange juice can be added, to bring out more orange flavour)
  • Toast the pecan nuts, being careful not to let them burn. Add salt and allow to cool before roughly chopping and adding to the salad.
Serve on its own, as a side or with a jacket potato for a light meal
Tips & Variations
  • Use an electrical chopper to prepare the ingredients if you are not very good with a knife
  • Use chopped up dried cranberries in place of the apple
  • Add a hardboiled egg
  • Add left over cold cooked meat, fish
  • Add blue cheese to give more tang