Brussels Sprout Salad

  • 24 oz. Brussels sprouts, shredded – may purchase 2-10 oz. pre-shredded (also known as shaved) Brussels sprouts or substitute shredded cabbage
  • 6-8 slices crisp cooked bacon, chopped (substitute cooked lentils or quinoa for vegetarian protein)
  • 1 cup sliced red onion
  • 1/3 cup dried cranberries, unsweetened (may substitute cherries or raisins)
  • 1/3 cup slivered almonds, toasted
  • 4 oz. Gorgonzola, soft & crumbled
  • 1 cup citrus vinaigrette (or pre-made Honey Mustard Vinaigrette)

Citrus Vinaigrette:

  • 1 small orange, juiced
  • 1 tsp. orange zest
  • 1 lemon, juiced
  • 1 Tbsp. minced garlic
  • 1 tsp. yellow mustard
  • 3/4 cup avocado or olive oil
  • 2 tsp. fresh basil
  • Sea salt and pepper to taste

Shred Brussels sprouts using the shredding blade of a food processor or slice thinly with a knife.Place Brussels sprouts in a large bowl and combine with chopped bacon, red onion, cherries, almonds and optional Gorgonzola cheese. Whisk together vinaigrette ingredients. Add vinaigrette immediately before serving and toss well to coat.

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