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Marinated Brussels Sprout Salad

Updated: Aug 24, 2021

We're in a new year, 2021! And with that comes new goals, especially related to health and fitness. This fresh and tasty recipe can be a staple to help keep you on track!



3 Tbsps extra virgin olive oil

1/4 cup lemon juice

1 tsp apple cider vinegar

3 cloves of fresh garlic, minced

1 tsp sea salt

½ tsp black pepper

Maple Candied Nuts:

1 cup raw pecans

2 Tbsps maple syrup

1/2 tsp sea salt


1-1/2 lbs Brussels sprouts, ends trimmed, outer layer removed

12 ounces baby spinach

3 green onions, sliced

1 large avocado, cut into cubes

1 cup pomegranate seeds

½ cup freshly grated parmesan cheese


To make the dressing:

Place all your dressing ingredients into a small jar and shake to emulsify. Or place everything in a small bowl and whisk really well. Set aside until ready to use.

To make the candied pecans:

Preheat your oven to 350 degrees. Line a small baking sheet with parchment paper. Add in the pecans and drizzle with maple syrup. Toss well to evenly coat, then arrange in a single layer. Sprinkle lightly with flaky sea salt. Bake for 8-10 minutes, then remove from the oven. Allow them to sit on their tray for a while, as they’ll crisp up once cooled.

To assemble salad:

Slice Brussels with sharp knife so they are shredded. Place into a large bowl then drizzle in the dressing. Using hands, gently massage the Brussels. Allow the sprouts to marinate for at least 30 minutes in the fridge. Then, stir in the spinach, green onions, avocado, pomegranate, and parmesan cheese. Sprinkle with candied nuts and enjoy!

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