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Chef Megan Mitchell

Online Cookbook

Brussels Sprout Salad with Apples, Avocado and Walnuts

  • Complexity: medium
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Brussels Sprout Salad with Apples, Avocado and Walnuts


  • 1 pound Brussels sprouts, bottoms trimmed
  • 1 Granny Smith apple, diced into 1/2-inch cubes
  • 1 large Hass avocado, peeled and cut into 1/2-inch cubes
  • ½ cup toasted walnuts, roughly chopped
  • ¾ cup pomegranate seeds
  • ¼ cup olive oil
  • 1 lemon, juiced
  • 1 orange, juiced
  • 2 tsp. Dijon mustard
  • 1 medium shallot, minced
  • 1 tbsp. honey or maple syrup
  • Salt and pepper, to taste


  1. Begin by shredding the Brussels sprouts using a mandoline or a knife. It should look like thinly shredded cabbage. If cutting by hand, cut the sprout in half then lay it flat and thinly slice into ribbons. 

  2. In a large bowl combine the shredded sprouts, apple, avocado, walnuts and pomegranate seeds.

  3. In a small bowl combine everything for the dressing. Whisk and taste for seasoning.

  4. 15 minutes before serving, toss the dressing with the salad. Serve.

    Recipe Courtesy of Megan Mitchell

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