cW Recipes: Shaved Brussels Sprouts Salad
Allow the flavors of fall to ease you into this season. These anti-inflammatory dishes balance out the sweet, the savory, the acid and the spice and will have your friends and family feeling the love.

Serves 4

Recipe ingredients


  • 2 cups whole brussels sprouts
  • 1/2 cup new, unsalted almonds
  • 2 ½ tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon thyme
  • 1/2 cup white onion, thinly sliced
  • 1 ripe avocado, skin and pit removed, sliced
  • 1/4 cup pomegranate seeds
  • 1/4 cup grated parmesan cheese
  • 1 small apple, cut into 1/4-inch cubes
  • Juice of 1/2 lemon (about 1 tablespoon)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  1. Heat oven to 350 F. Rinse brussels sprouts under cold water to clean.
  2. Roughly chop almonds and add to a small mixing bowl. Add 1/2 tablespoon olive oil, salt, garlic powder and thyme. Toss until evenly coated.
  3. Pour almond mixture on a rimmed baking sheet. Bake for 12-14 minutes or until browned. Remove from oven and set aside to cool.
  4. With a sharp knife, remove the stem of each brussels sprout and thinly shred. Add to a large mixing bowl.
  5. Add onion, avocado, pomegranate seeds, parmesan cheese, apple and
    roasted almonds.
  6. In a small bowl, whisk 2 tablespoons olive oil, lemon juice, salt and pepper. Mix until well combined. Pour over salad and mix until evenly coated. Serve immediately.


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