• 1 pound Brussels sprouts (5 cups)
  • 1 ½ cup pomegranate seeds
  • ½ cup dried cranberries
  • ½ cup toasted pecans
  • 1 avocado, diced


  • ¼ cup fresh lemon juice
  • ¼ cup extra virgin olive oil
  • 1 tablespoon shallots, minced
  • 1 tablespoon maple syrup
  • ½ teaspoon Dijon mustard
  • ¼ teaspoon salt
  • ¼ teaspoon pepper


  1. Using a food processor or a madalin, shred the Brussels sprouts.
  2. Place them in a medium bowl, then top with the pomegranate seeds, cranberries, pecans, and avocado. Set aside.
  3. In a small bowl, combine all of the ingredients for the dressing.
  4. Whisk until well combined.
  5. Toss the salad with the dressing. Enoy!


Calories 220 (130 from fat)
Total fat 15g
Saturated fat 2g
Cholesterol 0mg
Sodium 100mg
Carbohydrate 22g (6g dietary fiber, 13g sugar)
Protein 3g


WARNING: This post is not intended to replace the advice of a medical professional. The above information should not be used to diagnose, treat, or prevent any disease or medical condition. Please consult your doctor before making any changes to your diet, sleep methods, daily activity, or fitness routine. iFit assumes no responsibility for any personal injury or damage sustained by any recommendations, opinions, or advice given in this article.