Brussels Sprouts Salad
A simple, nutrient-dense side that supports gut and hormonal health with a powerful mix of fibre-rich Brussels sprouts, mineral-rich pumpkin seeds, and antioxidant-packed pomegranate.
Brassicas like Brussels sprouts are rich in fibre, sulphur compounds and antioxidants that support liver detoxification pathways and gut health. They also provide compounds that help the body process and clear excess hormones, making them especially supportive in perimenopause. Pop in some healthy fats from the seeds, they become even more nourishing and satisfying.
Brussels Sprouts Salad
7+ Plants
12 Brussels sprouts
2 spring onions, finely sliced
30g parmesan cheese, grated or shaved
2 tbsp pumpkin seeds
2 tbsp extra virgin olive oil
1 tbsp apple cider vinegar
Salt and pepper to taste
Optional, 1 pomegranate, arils removed
Instructions:
Thinly slice the Brussels sprouts using a knife, mandolin or food processor, and place in a serving bowl.
Stir through the spring onion, parmesan, pumpkin seeds and pomegranate arils.
Drizzle with oil, vinegar, salt and pepper, and stir well.
Add more plants:
If you don’t have access to pomegranates, use grapes, dried cranberries or currants.
Swap or add in a mixture of nuts and seeds including sunflower seeds, pistachios, cashews, almonds.
Add in some herbs such as parsley, chives, tarragon.
Swap or add in some finely shredded red cabbage for colour.
Stir through some julienned apple.
Notes:
This recipe will last a couple of days in the fridge, making it great for meal prepping.