Brussel Sprout Salad




  • 1 tsp coconut oil
  • 1 tablespoons roasted walnut oil or extra-virgin olive oil
  • 1 tablespoon red wine vinegar or white distilled vinegar
  • 1 teaspoons dark pure maple syrup
  • ½ teaspoon salt
  • ½ teaspoon coarsely ground black pepper
  • ¼ cup crumbled blue cheese
  • 4 cups Brussels sprouts, trimmed and very thinly shredded *see tip
  • 2 cups parsley, roughly chopped
  • ¼ cup dried cranberries
  • 2 tablespoons minced red onion
  • 4 strips bacon, cooked and crumbled

Nutritional Info


  • Add the coconut oil to a pan and allow to heat.
  • Add the sprouts and lightly char, cooking to desired tenderness.
  • Remove the sprouts and allow to cool.
  • Whisk walnut oil, vinegar, maple syrup, salt and pepper in a large bowl. Add blue cheese and whisk again. Add Brussels sprouts, parsley, cranberries, onion and bacon and toss to coat.