Warm Goddess Salad with Brussels Sprouts








  • 1 TBSP Olive Oil
  • 1 onion, chopped
  • 2 cloves of garlic, crushed or finely chopped
  • ½ cups of Brussels Sprouts, halved or shredded
  • 1 small bunch Kale, washed, stemmed and thinly sliced
  • ¼ red cabbage, thinly sliced
  • ½ cup almonds – chopped, option to slightly roast in oven
  • 1 cup of freshly chopped parsley


  • 3 TBSP Extra Virgin Olive Oil
  • 4-5 TBSP Apple Cider Vinegar
  • 2 tsp Dijon Mustard
  • Optional: 1-2 tsp rice malt syrup
  • Good quality salt and pepper to taste


  • Heat oil in large frying pan and sauté onions until translucent, add garlic and heat for another minute.
  • If you would like to slightly roast your almonds, spread them on a baking tray that is layered with baking paper and roast at 150 degrees until salad is done.
  • Add Brussels Sprouts and sauté until golden (about another 8 minutes).
  • In the meantime, mix in a small bowl all the ingredients for your sauce and put aside.
  • Add your kale and leave on heat for another two minutes.
  • Place your warm ingredients with your cold cabbage in a bowl and sprinkle with almonds and parsley.
  • Pour your salad dressing, you had set aside, over your salad and enjoy.

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