Brussels Sprouts Salad with Almonds and Dates

Prep Time 15 min Cook Time 30 min Serves 2-3 servings     adjust servings


  • 1 lb Brussels sprouts (ends removed and quartered)
  • 1/4 cup slivered almonds
  • 4 chopped medjool dates
  • 1 avocado sliced
  • 1/4 cup dijon mustard
  • 2 T maple syrup
  • 1-2 tsp lemon juice
  • sea salt to taste


  1. Preheat oven to 350.
  2. Mix the dijon mustard, maple syrup and lemon juice in a small bowl .
  3. In a large bowl add the cut Brussels sprouts.
  4. Pour most of the dressing onto the sprouts and mix well. Spread the sprouts onto a lined baking sheet . Sprinkle with sea salt.
  5. Bake in the oven for about 30 minutes, stopping halfway to flip them around.
  6. Once they are cooled, add them to a bowl with the remaining ingredients.
  7. Pour the last little bit of the dressing over the ingredients and mix well. For best results, serve immediately.


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