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Our favourite Brussel Sprout Salad

Our favourite Brussel Sprout Salad

A no fuss Brussel Sprout salad you'll make over and over again.
Course Main Dish, Side Dish
Cuisine Gluten Free, No Added Sugar, Vegan, Wheat Free
Servings 1 servings


  • 300g brussel sprouts one packet
  • 1 tbsp olive oil
  • 1 tsp Balsamic Vinegar
  • salt and pepper to taste
  • 1 avocado peeled, pitted and sliced
  • handful pecans roughly chopped


  • feta
  • pomegranate arils
  • dried cranberries


  • Trim the bottom of the Brussel sprouts and cut in half (if the outer leaves are a bit brown, remove them), wash well.
  • Add olive oil to a medium pan and heat. Add in the Brussel sprouts. Sauté on a low flame for 10 minutes, stirring often. When they are tender and nicely browned they’re ready.
  • Turn off the flame and add in balsamic vinegar. Toss to combine.
  • Transfer to a bowl and add in avocado slices. Season with salt and pepper
  • Add in pecans and if using extras add the pomegranate, feta or cranberries.