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Brussels Sprouts Salad_FINAL05

Brussels Sprouts Salad

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Want a new salad to try out this spring? Then this brussel sprout salad is your answer! Try this easy to create salad out and make your spring a little tastier!

  • Yield: 4 1x


Units Scale
  • 1 lb brussels sprouts ends trimmed 1 tbsp coconut oil
  • 1/4 cup pecans
  • 1/2 red onion sliced
  • 2 tbsp dried cranberries
  • 2 stalks green onions chopped
  • 2 tbsp extra virgin olive oil
  • Juice from 1 lemon
  • 1 tbsp balsamic vinegar
  • 1/2 tsp maple syrup
  • 1 tsp dijon mustard
  • 1/2 tsp dried oregano
  • salt and pepper to taste
  • Radish Sprouts for garnish Crumbled bacon optional


1.  Use a sharp knife to slice the brussels sprouts thinly lengthwise, or you can do this in a food processor with the slicer attachment.

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2. Preheat oven to 350 degrees F, and spread sliced almonds in a single layer on a baking sheet. Bake for 5-6 minutes until the almonds are lightly browned, shaking the pan every minute. Remove from the oven and transfer to a separate plate to keep from browning further. Raise the oven temperature to 400 degrees F.

3. Combine sliced brussels sprouts, coconut oil, salt and pepper in a large bowl and toss until well combined.

4. Transfer to a baking sheet and bake for 20 minutes, stirring halfway through, until the brussels sprouts are tender and the edges are browned slightly.

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While the brussels sprouts are roasting, combine the rest of the ingredients, in a large mixing bowl and toss together.

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Add the brussels sprouts into the bowl once they are finished roasting. Toss everything together to coat.

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5. Season with more salt and pepper, if needed and garnish with crumbled bacon and radish sprouts

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6. Serve warm or cold.

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