Warm Brussels Sprout Salad

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Skill Level
Preparation Time 10 minutes Total Time 15 minutes
Servings 8 Cost Per Serving $0.75
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3 cups (about 15)Brussels Sprouts, shaved or thinly sliced
1/2Fennel Bulb, shaved or thinly sliced
1/4 cupPumpkin Seeds or Sunflower Seeds
1/2Orange, zest and juice
1 tspDijon Mustard
1/2 tbspExtra Virgin Olive Oil
1 tspThyme (fresh or dried)
2 tbspDried Cranberries (optional)
To TasteSea Salt and Ground Black Pepper


  1. ​In a medium skillet or sauté pan, over medium heat, add pumpkin seeds and toast until lightly golden brown.
  2. Add orange juice, zest, dijon mustard, thyme, and olive oil. Bring to a simmer and whisk well.
  3. Add shaved Brussels sprouts and fennel. Pot a lid on top of the pan and turn off the heat. Leave for about two minutes.
  4. Garnish with a few dried cranberries.


  • ​Brussels sprouts are an excellent source of vitamin C. By weight, Brussels sprouts have 27 per cent more vitamin C than oranges!
  • Brussels sprouts are also an excellent source of folate, a B vitamin. Folate helps reduce damage to DNA while keeping genes that may promote cancer turned off.
  • Diets high in foods that contain folate are associated with a reduced risk of pancreatic cancer.