Brussels Sprouts Salad

Brussels sprouts are cold weather veggies that offer seasonal benefits too. With two and a half times the daily requirement of vitamin K in just one cup, they also contain more than a day’s requirement of vitamin C, which is so important for your immunity to prevent colds and flu. They’re also high in fiber for a healthy digestive tract. 

While I love them sautéed and roasted, this salad is something that I enjoy serving as an alternative to a basic green one. It’s wonderful for lunch or as a side dish to any meal you dish up this winter.

I use ALOHA Daily Good Greens powder in the dressing for a nutritional boost; they add a savory flavor to the dressing and are delicious. This is a variation on a recipe from my new book, Discover Your Nutritional Style.



  • 1 lb brussels sprouts 
  • 1 cup roughly chopped raw pecans
  • 1/2 cup dried cranberries
  • 1/3 cup crumbled raw goat cheese


  • 6 tbsp extra virgin olive oil
  • 2 tbsp apple cider vinegar
  • 1 tbsp honey
  • Sea salt to taste
  • 3/4 packet of ALOHA Daily Good Greens
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Superfood Greens



  1. Trim the brussels sprouts. Slice them into thin ribbons. Put the slices into a large mixing bowl. Add the pecans, dried cranberries, and goat cheese to the bowl and toss lightly to mix.
  2. In a small mixing bowl, whisk together the olive oil, cider vinegar, honey, sea salt, and Daily Good Greens. Pour the dressing over the brussels sprouts mixture and toss until all the ingredients are well coated. Serve immediately or let sit for 20 minutes to allow flavors to meld.