Rating: 4 stars
4 Ratings
  • 5 star values: 3
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  • 4 Ratings

This refreshing salad is filled with our crunchy fall favorites like apples and pumpkin seeds.

Source: Better Homes and Gardens


Credit: Andy Lyons

Recipe Summary test

40 mins


Ingredient Checklist


Instructions Checklist
  • Trim about 1/4-inch from stem ends of Brussels sprouts. Remove any wilted outer leaves and discard. Wash Brussels sprouts and pat dry. Peel away the green outer leaves individually, leaving the hard center cores (save the cores for another use).

  • In a large bowl combine the lemon juice, olive oil, salt, and pepper, whisking to combine. Add Brussels sprouts leaves, avocado, apple, pumpkin seeds, and Parmesan cheese to the bowl and toss to combine.

Nutrition Facts

450 calories; fat 39g; cholesterol 5mg; saturated fat 7g; carbohydrates 18g; mono fat 22g; poly fat 8g; insoluble fiber 7g; sugars 6g; protein 13g; vitamin a 379.7IU; vitamin c 40.5mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 2.2mg; vitamin b6 0.2mg; folate 71.4mcg; vitamin b12 0.1mcg; sodium 451mg; potassium 596mg; calcium 126mg; iron 3.2mg.