I’ve got a second terrific recipe from my upcoming Winter Reset program. This is the quintessential Winter salad—warm, crunchy, sweet, savory, and bright! It’s perfect for lunch or a very satisfying snack. I even serve this at winter holiday meals. Filled with crisp apples and walnuts, it’s like a warm Waldorf Salad, but with the power of the cruciferous vegetable, Brussels sprouts!

Sample Winter Reset Recipe: Warm Brussels Sprout Salad

Like the Creamy Oil-free Hummus, this recipe uses aquafaba, the liquid from a can of beans. But instead of using the aquafaba in the dressing, this recipe uses it as an oil-replacer to roast the Brussels sprouts.

Roasting the Brussels Sprouts

Adding aquafaba to halved and quartered Brussels sprouts. Photo by Cindy Thompson, Trimazing.com

The best Brussels sprouts are the smaller ones, with green outer leaves free of any yellowing. Like I shared in my Ingredient Spotlight: Cabbage, you’ll want to prep the Brussels sprouts at least 40 minutes before cooking to get the most nutrition from this wonderful cruciferous vegetable.

Add the sprouts to a mixing bowl, pour over 2 tablespoons of aquafaba and sprinkle with salt, if desired (if following a low-sodium diet, simply omit the salt). Mix thoroughly and pour onto a baking sheet lined with parchment paper or silicone baking sheet (I love Silpat baking mats).

Spread prepared Brussel sprouts on a lined baking sheet to roast. Photo by Cindy Thompson, Trimazing.com

Roast for 25-30 minutes at 400°F, tossing halfway. The sprouts will brown and roast beautifully with the aquafaba.

Gorgeous Brussels sprouts roasted with aquafaba. Photo by Cindy Thompson, Trimazing.com

Scrape your roasted sprouts into a mixing bowl and top with chopped apple, walnut or pecan pieces, and pomegranate arils (see this post for a super easy way to get the seeds out of a fresh pomegranate) or unsweetened dried cranberries (note, lots of dried cranberries are coated with oil, so I recommend rinsing them before using).

Add the chopped apple, walnuts, and pomegranate arils to the roasted Brussels sprouts. Photo by Cindy Thompson, Trimazing.com

Sprinkle with rice vinegar or fresh lemon juice, mix together, and top with freshly cracked black pepper. Serve while still warm!

This salad is just so delicious! Perfect for a holiday meal. Photo by Cindy Thompson, Trimazing.com

And bonus tip, if you buy your Brussels sprouts on the stalk, you can cook that stalk for even more delicious cruciferous goodness! Check out how to cook Brussels sprouts stalks here.

Winter 5-Day Reset Informational Webinar Replay

If this salad and the Creamy Oil-Free Hummus recipe caught your attention and sound like things you and your family would love to eat, my FREE 5-Day Winter Reset may be just the thing for you, especially if you:

• Went overboard on those holiday sweets and treats
• Don’t want to go to extremes to lose weight or get back on track
• Want to get better with ALL of your eating habits, something sustainable, not some fad diet that will fizzle out by the end of the month
• Notice you need a jolt of caffeine or sugar to keep you going after lunch
• Are discovering that your favorite clothes feel too tight
• Aren’t sure if eating whole food, plant-based is for you, but you’ve been thinking about giving it a try…

So if you missed my Webinar January 26th, here is the video replay so you can learn more about the program. I share three secrets to a great reset AND how this Winter Reset is like learning to do a triathlon—my favorite sport that I only picked up after changing to a whole food, plant-based way of eating that boosted my energy level and transformed me into an adult-onset athlete (see The Afters, a post about how a change in eating changed my life for the Trimazing!)!

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5 from 1 vote

Warm Brussels Sprout Salad

This is the quintessential Winter salad—warm, crunchy, sweet, savory, and bright!

Course Main Course, Salad, Vegetable

Cuisine American, Gluten-Free, Holiday, Soy-Free

Keyword Aquafaba, Brussels Sprouts, Pomegranate, Rice Vinegar

Servings 2

Calories 361kcal

Author Cindy Thompson, MS, NBC-HWC | Trimazing! Health & Lifestyle Coaching

Cook ModePrevent your screen from going dark

Ingredients

• 1½ pounds Brussels sprouts trimmed and cleaned, and cut into halves and/or quarters if large
• 2 tbsp aquafaba (liquid drained from a can of garbanzo or other white bean)
• 1 tsp salt optional
• 1 medium apple (Honeycrisp, Gala, or Cosmic Crisp is great), cored and cut into ½-inch chunks
• ⅓ cup walnut pieces or pecan
• ⅓ cup pomegranate seeds (arils) or dried cranberries (no added sugar)
• 2 tbsp rice vinegar or fresh lemon juice
• ½ tsp ground black pepper

Instructions

• Preheat oven to 400°F.
• Line a baking sheet with parchment paper or a silicone baking sheet
• Combine Brussels sprouts and aquafaba in a large bowl, season with salt, if using, and toss to coat. Pour onto prepared baking sheet and roast for 25-30 minutes, tossing halfway through cooking. Brussels sprouts are done when the edges are golden brown and crispy.
• Transfer roasted Brussels sprouts to a large bowl while still warm. Add remaining ingredients and toss to combine. Serve warm.

Notes

Refrigerate any leftovers in a sealed container. To warm, pop uncovered microwave-safe container into the microwave for a couple of minutes until the desired temperature.

Nutrition

Calories: 361kcal | Carbohydrates: 53.1g | Protein: 15.9g | Fat: 14.5g | Saturated Fat: 1.5g | Polyunsaturated Fat: 9.9g | Monounsaturated Fat: 1.9g | Sodium: 1291.4mg | Potassium: 1599.7mg | Fiber: 18.3g | Sugar: 21.2g | Vitamin A: 2623.1IU | Vitamin C: 296.4mg | Calcium: 179.3mg | Iron: 5.8mg