Sweet Brussels Sprouts Salad

I love salads, especially those that stay fresh in the fridge for a few days. 


Salad is a tricky term, because many people think of salad being flavorless lettuce topped with an anemic-looking tomato wedge and croutons. But salads in my world are flavorful, tasty concoctions of vegetables and dressing, sometimes not even containing a lettuce component.

In my opinion, the best types of salads are those that, once dressed, last a few days in the fridge . . . and might even GET BETTER with more time. After all, the secret to success is preparation. And everyone wins when you make a batch of this on Sunday and make it a grab-and-go lunch during the busy weeks.

This cruciferous delight is a make-ahead dream. It’s sweet, crunchy, and well-balanced. Best of all, it’s a complete meal: vegetable, protein, fat, and whole grain . . . all from plants! It works well for parties too, since you can have everything ready to go before your guests arrive. In fact, a friend of mine served a version of this at her house a few weeks ago and it was a huge crowd pleaser!


Why should you love this salad? Cruciferous vegetables are famous for being anti-cancer. The sulforaphanes (a type of isothiocyanate) and indole-3-carbinol, prolific in our cruciferous vegetables like Brussels sprouts, keep your telomeres long and free radicals at bay.

Another reason to love this salad is the use of shelled hemp seeds. Hemp seeds are easy to find at many supermarkets or online. Just store in the fridge after opening to keep them fresh. Hemp seeds are rich in Omega 3 fats, iron, fiber and protein. They deliver a nutty flavor and are delicious on yogurt, oatmeal, roasted vegetables or in salad.

Serves 4 large portions or 6 smaller portions


Salad ingredients

6 cups raw Brussels sprouts, chopped or shredded

½ cup raisins, soaked in warm water

2 cans beans, drained and rinsed well (I suggest the brand Eden Organic because beans are pressure-cooked prior to canning)

½ cup sliced almonds

¼ cup mint, diced finely

1 cup cooked grain (we used brown rice, but anything will work)

¼ cup hemp seeds (shelled)


Dressing ingredients

¼ cup extra virgin olive oil

¼ cup good quality balsamic vinegar

1 tsp Dijon mustard

1 Tbsp honey

Salt & Pepper to taste

2 cloves garlic, crushed



1.    Mix salad dressing ingredients and let sit while you prep the salad.

2.    Soak raisins in warm/hot water  for 20 minutes.

3.    Mix salad ingredients together in a large bowl. Don’t feel bad buying pre-chopped Brussels sprouts! Add soaked-raisins and dressing and toss well.

Keeps well in the refrigerator for a few days! Score!