Cooking for Wellness

Brussels Sprout and Apple Salad

Jan. 21, 2016

Since Brussels sprouts are basically miniature cabbages, they can be eaten raw in salad or coleslaw. They are a member of the all important cruciferous vegetable family that contains potent phytonutrients including indoles and sulforaphanes. Here Brussels sprouts are balanced with salad greens, sweet apples and finished with a mustard vinaigrette to create a flavorful and nutrient-dense salad.


  • 6-8


  • ¼ cup lemon juice
  • 1 apple, such as Granny Smith or Gala
  • 3 Tbsp olive oil
  • 2 Tbsp cider vinegar
  • 2 Tbsp Dijon mustard
  • 1 ½ Tbsp maple syrup
  • 4 cups Brussels sprouts, raw, shredded
  • 4 cups mixed salad greens
  • ¼ cup toasted nuts, sunflower seeds, dried cherries or pomegranate arils


  1. Combine the lemon juice with 1 cup of cold water in a medium bowl. Core the apple and cut into matchsticks. Put directly into the lemon water. Set aside.
  2. In a small bowl, whisk together the olive oil, cider vinegar, Dijon mustard and maple syrup. Set aside.
  3. Place Brussels sprouts and salad greens in large bowl. Toss gently to combine.
  4. Drain the apples. Add the apples to the salad mixture.
  5. Pour prepared dressing over salad mixture; toss to combine.
  6. Garnish, as desired.