Skip to main content

Recipe used with permission by The Real Food Dietitians. The recipe originally appeared here The Real Food Dietitians

Prep time: 15 minutes
Total time: 15 minutes 

Salad Ingredients 

24 oz. shredded Brussels sprouts, shredded – may substitute shredded cabbage

6–8 slices chopped bacon, (crisp cooked)

1 cup sliced red onion

⅔ cup dried cherries, unsweetened (may substitute cranberries or raisins)

⅔ cup sliced almonds, toasted

4 oz. goat cheese, soft & crumbled

1 cup citrus vinaigrette
(may substitute pre-made Primal Kitchen Honey Mustard Vinaigrette)

Citrus Vinaigrette:

1 small orange, juiced

1 tsp. orange zest

1 lemon, juiced

2 Tbsp. finely minced shallots (may substitute 

1 Tbsp. minced garlic)

1 tsp. yellow mustard

3/4 cup avocado or olive oil

2 tsp. fresh thyme, minced

(may substitute an equal amount of tarragon, basil, rosemary or oregano or 1 tsp. dried herbs of choice)

Sea salt and pepper to taste


  1. Shred or thinly slice Brussels sprouts. Place Brussels sprouts in a large bowl and combine with chopped bacon, red onion, cherries, almonds and goat cheese.
  2. Whisk together vinaigrette ingredients.
  3. Add vinaigrette to the brussels salad right before serving and toss well.