Whip this healthy and hassle-free salad up in under 10 minutes! Enjoy it for lunch or serve it for supper alongside your favorite metabolic protein source for a perfectly balanced meal.

Serves: 4

Prep Time: 5 min.

Cook Time: 5 min.

Total Time: 10 min.


For the dressing:
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon avocado oil mayonnaise
  • 2 tablespoons Dijon mustard
  • 2 tablespoons pure maple syrup
  • 2 teaspoons fresh lemon juice
  • 1/2 teaspoon flaked sea salt
  • 1/2 teaspoon freshly ground black pepper
For the salad:
  • 2 tablespoons extra-virgin olive oil
  • 1 1/2 bags (18-ounces) of organic shredded brussels sprouts
  • 1 shallot, diced
  • 2 tablespoons pine nuts
  • 1 red apple, diced
  • 1/3 cup pomegranate arils
  • 1/4 cup pecan pieces
  • 1/4 cup parmesan cheese, optional, for garnish


  1. Whisk all dressing ingredients in a small jug or bowl and set aside.
  2. In a large skillet, add olive oil over medium-high heat. When warm, add brussels sprouts, shallot, and pine nuts. Cook for 3-5 minutes or until the brussels sprouts are slightly wilted and the shallot is slightly browned.
  3. Add the skillet contents to a large salad bowl and add all remaining salad ingredients. Pour over the dressing, toss to combine, and serve immediately.