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Take a bite of this brussels sprout salad with its vinaigrette, and get a taste of summer.

*Remember to buy organic and avoid your food allergies when making this recipe! If you don’t know what your food allergies are, get them tested soon!

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes


  • 3 Tbsp apple cider vinegar
  • 1 Tbsp organic brown mustard
  • 2 tbsp maple syrup
  • 1/2 tsp organic cinnamon
  • 1/2 tsp organic onion powder
  • 1/2 cup organic avocado oil
  • Celtic sea salt and organic black pepper OR grains of paradise


  • 1 lb organic brussels sprouts raw, shredded (sliced very thickly)
  • 8 slices nitrate-free bacon cut into pieces
  • 2/3 cup of raw nuts of choice, chopped
  • 1 medium organic apple (red for if you like sweeter or green apple for low sugar)
  • 2 tsp organic lemon juice
  • 1/2 cup organic dried cranberries


  1. Have all ingredients prepped before you begin.
  2. Heat large skillet over medium high heat, add bacon pieces.
  3. Cook bacon pieces until crisp, stirring to evenly brown. Remove with a slotted spoon to drain.
  4. Put shredded brussels sprouts in a large bowl and toss with bacon and 1-2 tbsp of rendered bacon fat.
  5. Heat the same skillet over medium heat and add nuts; sprinkle with sea salt.
  6. Cook 3-5 minutes, stirring, until toasty, careful not to burn the nuts.
  7. Toss nuts with brussels sprouts and bacon.
  8. Add chopped apples to sprouts and bacon.
  9. Add lemon juice and cranberries.
  10. Toss the salad.
  11. Add about half the dressing with the salad, leaving the rest to serve as extra.  Serve and enjoy!