Brussels Sprouts Sunshine Salad

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  • ½ 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 sweetener of choice)
  • 5 tablespoons olive oil
  • 2 teaspoons Dijon mustard
  • ½ cup red onion, finely chopped
  • 2 cups Brussels sprouts, uncooked, shredded in food processor or by hand
  • 1 cup broccoli sprouts
  • ½ 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.


Serves 4. Per Serving (based on using honey):

Calories: 336.8 |
Total Fat: 27.1 g |
Total Carbohydrate: 21.6 g |
Dietary Fiber: 5.5 g |
Protein: 4.4 g


  1. This recipe sounds wonderful. I might try it. Three weeks ago we visited some friends in Alabama. We stopped at a restaurant and ordered a brussel sprout salad. It had a sweet vinegar and oil type dressing. It was sooooo good!!! I never knew you could turn these into a cold vegetable salad. Instead of chopped brussel sprouts, they sliced each sprout into super thin slices. It must be a Southern recipe. I need to find that recipe also. I live up North.

    • Thank you so much for sharing this with us, Paula!

      We appreciate your interest to give this salad recipe a try. We would love to hear back from you on how it turned out.

      Have fun recreating this dish! Wishing you a happy and healthy day!

    • Sounds interesting, Amy. Thank you for your feedback.

      You'll have to give it a try and let us know how it turns out for you. Keep us posted.

      We appreciate you being here with us and hope you have a lovely day!

  2. Definitely Brussels Sprouts , which are on the bitter side, is so good for many ailments like diabetes, but combined with raw honey and grated rind and juice from 1 organic orange, and grated rind and juice from 1 organic lemon, sounds simply fabulous!!

    The rind from both orange and lemon would add so much flavour to the nutritious salad, on top of the roasted nuts- pinenuts would be fabulous, as well as walnuts.

    I would be making this salad!

    Thank you.

    • We're glad to hear that you love this Brussels Sprouts Salad, Ester! We love your idea of adding roasted pine nuts with it to add texture to this dish. Plus, pine nuts are actually a good source of potassium!

      Thank you so much for your feedback and we wish you the best in recreating this recipe. We hope you can let us know how it went. Have a lovely day!

  3. Both salads sound and look amazing but at this moment the Brussels Sprouts Sunshine Salad is definitely the most appealing to me. The ingredients of this salad will be a smashing hit for everyones tastebuds.

    • Great choice, Peggy! We hope you can recreate this recipe soon and let us know how you liked it.

      Good luck and we wish you a wonderful day!

  4. I'm going with the Brussels Sprouts salad. The ingredients and dressing combined really appeal to me and it sounds so nutritious.

    • That's wonderful, Ellen. Thanks for your feedback.

      We can't wait to hear how the recipe turns out for you. Keep us posted on the outcome.

      Have a great day!!

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