Brussels Sprout Salad

This warm autumn salad is a power-house meal that boasts a nutty crunch from the chickpeas and a fruity sweetness from the dried cranberries. The avocado finishes this dish with a creamy heft. 

brussels sprouts

Makes 3-4 servings


  • 2 lbs brussels sprouts, halved 
  • ¼ cup olive oil 
  • ¼ cup lemon juice 
  • 1 can low-sodium chickpeas, drained 
  • ¼ cup craisins 
  • 1 cup spinach
  • 1 avocado, sliced 
  • 1 teaspoon salt 
  • 1 teaspoon black pepper 


1. In a stockpot, boil water on high heat.  

2. Add the brussels sprout and boil for three minutes. Drain and set aside.  

3. In a large bowl, whisk to combine the olive oil, lemon juice, salt, and pepper. 

4. Add the chickpeas, cranberries, and spinach to the oil mixture.

5. Add the brussels sprout then fold in the avocadoes. Add salt and pepper to taste. 

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Expanded Food and Nutrition Education Program (EFNEP)

North Carolina State University
Agricultural and Human Sciences Department

Cooperative Extension at North Carolina Agricultural and Technical State University
College of Agriculture and Environmental Sciences (CAES)

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