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Crunchy Cruciferous Salad with Shallot Citrus Vinaigrette

July 3, 2019   |   By Erin Shah, Mary Johnson and RD

Crunchy Cruciferous Salad with Shallot Citrus Vinaigrette


Serving Size: 4



2 cups shredded or thinly chopped Brussels sprouts

1 cup shredded or thinly chopped red cabbage

1 large thinly sliced red onion (or about 1 cup)

2/3 cup dried cranberries, dried cherries, or fresh pomegranate seeds

2/3 cup sliced, chopped, or slivered almonds

1/2 cup Romano or Parmesan cheese


3/4 cups avocado or olive oil

Juice of 2 lemons

Juice of 1 Orange

1 Shallot

Salt and Pepper (to taste)



1. Combine all salad ingredients in a large mixing bowl

2. To make dressing: Add all ingredients to blender or food processor. Close lid and blend for 15-20 second, or until blended to a smooth, nectar-like consistency. (Add Salt and Pepper to Taste)

3. Pour dressing over salad ingredients and mix together