Recipes

Shredded Brussel Sprouts Salad

From bland to FAB!

We’re giving brussel sprouts a healthy HOLIDAY makeover!

All of your favorite fall flavors tossed into a super delicious salad.

Yield/Serving

4

Macros

Serving Size: 1 heaping cup
  • Protein - 4 g
  • Carbs - 13 g
  • Fat - 8 g

Ingredients

  • 1 - 12 oz. bag shredded brussel sprouts
  • 1 Granny Smith apple, cored & diced
  • 1/4 cup feta cheese
  • 1/4 cup dried cranberries
  • 1/4 chopped pecans
  • 2 jumbo shallots, finely sliced
  • 2 tbsp avocado oil
  • 2 tbsp extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 1 tbsp pure maple syrup (may sub for lite syrup, honey or stevia)
  • 1 tbsp dijon mustard
  • pepper to taste

Cooking Utensils

  • skillet or saute pan
  • 2 mixing bowls (med & large)
  • plate lined with paper towel
  • knife & mixing spoon or whisk

Directions

 

  1. Before using the shredded sprouts, you might want to give them an extra chop to ensure they are super thin!
  2. Turn skillet to med-high heat and add 1 tbsp avocado oil. Add shredded sprouts and saut̩ for 3-4 minutes until they have slightly softened. NOTE Рyou can OMIT this step if you like your Brussels sprouts served raw.
  3. In your larger mixing bowl, combine the prepared brussel sprouts, apple, feta and cranberries. Set aside.
  4. Turn skillet back on to med-high heat and add another tbsp of avocado oil. Add the shallots and fry until golden brown (approx. 1-2 minutes). Place fried shallots onto plate lined with the paper towel to drain excess oil. Set aside.
  5. In your smaller mixing bowl, add the olive oil, balsamic vinegar, syrup and mustard. Whisk until well-combined.
  6. When ready to serve, pour all of the dressing over the salad, add fried shallots and toss to combine!

Additional Information

Approximately 217 calories per serving

~1 fist carbs, 1 thumb fat

Calories may vary depending on brands of ingredients and substitutions.

Approved for Gluten Free, Vegetarian and Vegan lifestyles.

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