Brussel Sprout Salad


  • 1½ tablespoon tahini
  • 1 tablespoon honey
  • 1 tablespoon dijon
  • 2 tablespoons lemon juice
  • 3 tablespoons olive oil
  • Salt to taste
    Greens and Fruit
  • 2 cups brussel sprouts
  • 4 large kale leaves (black kale if available)
  • 3 oranges
  • 1 cup of pomegranate seeds or 1 pomegranate
  • ¼ cup walnuts


  • Amount: ⅕
  • Calories: 263
  • Fat (g): 16.7
  • Sat. Fat (g): 2.1
  • Carb (g): 27
  • Fiber (g): 6
  • Protein (g): 5.5
  • Gluten free, Vegan



  • Whisk all the dressing ingredients together in a bowl. Set aside.
  • Remove the outer leaf of the brussel sprouts, rinse and chop into then strips.
  • Rinse the kale and remove the kale leaves from the stem and chop finely.
  • Combine the brussel sprouts and kale into a bowl. Spread a little of the dressing into the greens and mix well for about 2 minutes.
  • If the walnuts are not pre-roasted, coat them evenly with oil or spray. Roast in the oven at 375 degrees for about 7 minutes or until crisp.
  • Chop the walnuts
  • Cut the oranges into ½ inch cubes and combine all ingredients into a bowl and add the remaining dressing and pomegranate seeds.

Cooking Tip

Buy roasted walnuts and pomegranate seeds to save time during preparation. Brussel sprouts and kale are often available chopped in a bag in the salad section for easy preparation. Another time saving option is to buy a bottled dressing in the store, an orange vinaigrette would be a great substitute!

Performance Fact

The combination of oranges and pomegranate seeds makes this salad a great source of vitamin C as well as vitamin K and B-6. The walnuts provide a great source of omega 3 fats. This antioxidant rich salad is the perfect component of a recovery meal post- training.