I’ve been making a variation of this Brussel Sprout salad for years, yet never posted it as a recipe. That’s because it’s not really a recipe, it’s really just a few things thrown together, that until now, I’ve never measured. They taste magical but so does avocado toast, and that’s something you take a pretty picture of and gram – not share as a recipe.


I’ve shared it on Instagram multiple times and decided what the heck, I’ll share it here too. For posterity. And because I buy Brussel Sprouts with the sole reason of making this salad. So, if you have a bag of Brussel Sprouts in your fridge and are looking for another way to prep them, here’s our favourite Brussel Sprout salad.


You can serve it as a side or eat the whole thing for lunch. You can also change up the add-ins. The critical ingredients are Brussel Sprouts, Avocado and pecans (preferably a sweet and spicy variation). You can add in feta, dried cranberries or some pomegranate arils like I did here.


Our favourite Brussel Sprout Salad

A no fuss Brussel Sprout salad you'll make over and over again.
Course: Mains, Sides
Dietary: Gluten Free, No Added Sugar, Vegan, Wheat Free
Servings: 1 servings


  • 300g brussel sprouts one packet
  • 1 tbsp olive oil
  • 1 tsp Balsamic Vinegar
  • salt and pepper to taste
  • 1 avocado peeled, pitted and sliced
  • handful pecans roughly chopped


  • feta
  • pomegranate arils
  • dried cranberries


  • Trim the bottom of the Brussel sprouts and cut in half (if the outer leaves are a bit brown, remove them), wash well.
  • Add olive oil to a medium pan and heat. Add in the Brussel sprouts. Sauté on a low flame for 10 minutes, stirring often. When they are tender and nicely browned they’re ready.
  • Turn off the flame and add in balsamic vinegar. Toss to combine.
  • Transfer to a bowl and add in avocado slices. Season with salt and pepper
  • Add in pecans and if using extras add the pomegranate, feta or cranberries.


Our favourite Brussel Sprout Salad



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