Warm Brussels Sprouts Salad

Servings 4 Serves


  • 1 cup quinoa
  • 3 tablespoons avocado oil
  • 1 pound brussels sprouts trimmed and shaved
  • 1 head Tuscan kale ribs removed and chopped
  • 3 tablespoons white balsamic vinegar
  • sea salt and freshly ground black pepper
  • 1 avocado pitted and sliced
  • 1 Granny Smith apple cored and sliced
  • 1/2 cup pecans chopped
  • 1/3 cup vegan parmesan cheese


  • Cook the quinoa according to packaging.
  • Heat avocado oil in a large skillet over medium heat and add the brussel sprouts. Cook, stirring occasionally, until brussel sprouts turn bright green and begin to soften, about 5 minutes.
  • Add the kale, cover, and cook for 2 to 3 minutes or until wilted.
  • Remove the lid and add the cooked quinoa, vinegar, sea salt, and pepper. Stir well until everything is combined. Remove from heat.
  • Transfer warm brussel sprouts salad to a large salad bowl and toss in the sliced avocado, apple, and pecan. Garnish with vegan Parmesan, serve and enjoy!
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