Brussels Sprouts Sunshine Salad

Brussels Sprouts Sunshine Salad
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  • 1/2 cup raw pecans
  • 1 teaspoon whole cumin seeds
  • Grated rind and juice from 1 organic orange
  • Grated rind and juice from 1 organic lemon
  • 3 tablespoons raspberry vinegar
  • 1-2 tablespoon honey (or substitute with alternative sweetener of your choice)
  • 5 tablespoons olive oil
  • 2 teaspoons Dijon mustard
  • 1/2 cup red onion, finely chopped
  • 2 cups Brussels sprouts, uncooked, shredded in food processor or by hand
  • 1 cup broccoli sprouts
  • 1/2 cup fresh pomegranate seeds
  • Chopped fresh seasonal herbs of your choice

  1. Over medium heat in a frying pan, add the pecans and toast just until golden brown and fragrant. Set aside to cool.
  2. Toast the cumin seeds in the same hot pan for 30 seconds until they release their fragrance, then add citrus juices, vinegar, honey, olive oil, and Dijon mustard to pan.
  3. Mix well, add chopped onion, and set aside.
  4. Roughly chop the pecans. Into a large bowl, combine shredded sprouts, broccoli sprouts, and dressing ingredients and toss well. Set aside for a few minutes or place into the refrigerator for an hour.
  5. Before serving, add pomegranate, fresh herbs, and toasted pecans.

Reader Interactions


  1. Made it with homemade broccoli sprouts and family enjoyed. I had everything on hand except pomegranate but used frozen pomegranate seeds instead (quick hack – just defrosted 1/2 cup at room temperature). This salad has a ton of powerful nutritious ingredients. Used a bit of mustard powder as well to enhance nutrition. I also added a bit of himalayan salt. Thank you!

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