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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Brussel Sprout Salad with Citrus Vinaigrette Recipe

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This recipe for Brussel Sprout Salad with Citrus Vinaigrette, by , is from Aspire Healthy Living: Set for Success, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Judi Moore


Shredded Brussel sprouts are a hearty stand-in for lettuce in this delicious salad that's studded with toasted almonds, tart dried cherries, and turkey bacon.

24 oz. Brussel sprouts, shredded (may substitute shredded cabbage)
6-8 slices of crisp turkey bacon (nitrate free) chopped
1 cup sliced red onion
2/3 cup dried cherries, cranberries or raisins
2/3 cup sliced organin almonds or walnuts, toasted
4 oz. goat cheese, soft and crumbled (omit or used dairy- free)
1 cup citrus vinaigrette

Citrus Vinaigrette:
1 small orange, juiced
1 tsp. orange zest
1 lemon, juiced
2 Tbsp. finely minced shallots (may substitute 1 Tbsp. minced garlic)
1 tsp. yellow mustard
3/4 cup avocado, walnut or olive oil
2 tsp. fresh thyme, minced (may substitute an equal amount of tarragon, basil, rosemary, or oregano or 1 tsp. dried herbs of choice
Sea salt and pepper to taste

1. Shred Brussel Sprouts using the shreddig blade of a food processor or slice thinly with a knife.

2. Place Brussel sprouts in a large bowl and combine with chopped bacon, red onion, almond, and optional goat cheese.

3. Whisk together vinaigrette ingredients

4. Add vinaigrette immediately before serving and toss well to coat.




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