Warm Winter Salad ( Recipes )

Dietitian's Recipe of the week!

Ingredients: (serves 2)

  • 1/2 cup brown rice
  • 500g Brussels sprouts, outer leaves peeled, stemmed and halved if large
  • 1 tablespoon oil
  • 1 medium onion, diced
  • 1 large Granny Smith apple, peeled, cored and diced
  • 2 tablespoon honey
  • Juice of 1/2 medium lemon
  • 1/4 cup dried cranberries
  • 1 cup spinach leaves, finely chopped
  • 1/4 teaspoon salt or to taste


Cook rice according to packet instructions.

Pre-heat the oven to 200C. Toss 1 tablespoons of oil and 1/8 teaspoon salt with the Brussels sprouts, spread on baking paper and roast for 20-30 minutes.

Lightly spray large fry pan with oil, add the onions and sauté for a few minutes until soft. Add the diced apple and lemon juice to the onions and continue sautéing for a few minutes longer until the apples are soft but not mushy. Add the honey, 1/8 teaspoon of salt and some freshly ground black pepper and continue sautéing for a couple of minutes longer.

Add rice and Brussels Sprouts to the pan to reheat for a few minutes. Take off the heat and add the dried cranberries and spinach. Serve warm or at room temperature.

Adapted from:


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