Self-care from Cell to Soul!

Chopped Brussel Sprout Salad


  • 12oz brussels sprouts, tough outer leaves trimmed
  • 1/4 C raisins
  • 1/4 C chopped pecans
  • 1/4 C crumbled goat cheese
  • 1 pear, chopped
  • 2 large shallots, thinly sliced
  • 3 T  avocado oil
For the Maple-Balsamic Vinaigrette:
  • 2 T avocado oil
  • 2 T balsamic vinegar
  • 1 T maple syrup
  • 1 tsp Dijon mustard
  • salt and pepper


  • Using a very sharp knife, thinly shred brussels sprouts and add shredded sprouts to a large bowl with raisins, pecans, goat cheese, and chopped pears. Set aside.
  • Heat oil in a skillet over medium-high heat. Add half the shallots then fry until light golden brown, 1-2 minutes. Scoop onto a paper towel-lined plate to drain then repeat with remaining shallots. Sprinkle with salt then let cool slightly.
  • Add ingredients for Maple Balsamic Vinaigrette together in a jar then shake to combine. 
  • Pour over salad then toss to coat. Add fried shallots then toss to combine, and then serve.