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Warm Brussel Sprouts Super Salad

Prep Time15 mins
Cook Time30 mins
Servings: 6
Calories: 127kcal


  • 750 grams Brussel sprouts
  • 1 Cup Broccoli florets finely chopped
  • 1/3 Cup Parsley finely chopped
  • 2 tsp Red wine vinegar
  • 1 Lg Lemon zested and juiced
  • 1/3 Cup Dried cranberries naturally sweetened
  • 1/3 Cup Almonds toasted


  • Trim the woody end from the Brussel sprouts and remove any damaged outer leaves and discard. Add the whole, trimmed sprouts into a large pot of boiling water, cover and cook for approximately 7 minutes or until just tender.
  • While the Brussel sprouts are cooking, finely chop the raw broccoli and parsley and set aside.
  • Whisk together the vinegar, lemon zest and lemon juice and season with a little salt and pepper to taste.
  • Drain the sprouts and set aside to allow to cool enough to handle. Roughly chop the sprouts in to bite size pieces (or smaller), then transfer them to a serving bowl. Add the finely chopped broccoli and parsley, along with the cranberries and almonds.
  • Pour over the lemon dressing and toss together. Serve immediately.


Calories: 127kcal | Carbohydrates: 20g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Sodium: 39mg | Potassium: 609mg | Fiber: 7g | Sugar: 8g | Vitamin A: 26.4IU | Vitamin C: 150.6mg | Calcium: 8.5mg | Iron: 13.3mg