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

Ingredients: 

  • 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 

Directions: 

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. 


© 2021 North Carolina Cooperative Extension
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)