• 4 Ratings

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

Source: Better Homes and Gardens


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; 39 g total fat; 7 g saturated fat; 8 g polyunsaturated fat; 22 g monounsaturated fat; 5 mg cholesterol; 451 mg sodium. 596 mg potassium; 18 g carbohydrates; 7 g fiber; 6 g sugar; 13 g protein; 0 g trans fatty acid; 380 IU vitamin a; 41 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 71 mcg folate; 0 mcg vitamin b12; 126 mg calcium; 3 mg iron;


4 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1