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Detox Brussels Sprouts Spinach Salad

  • Author: Marty Boyd
  • Prep Time: 15 mins
  • Cook Time: 5 mins
  • Total Time: 20 mins
  • Yield: 4 1x



  • Salad
  • 2 slices of bacon, diced
  • 12 ounces brussels sprouts, shredded
  • 1 cup thinly sliced baby spinach
  • 1 cup frozen edamame, thawed
  • ½ cup dried cranberries
  • ⅓ cup toasted sliced almonds
  • Dressing
  • 2 tablespoons apple cider
  • 2 tablespoons apple cider vinegar
  • 1/4 cup + 2 tablespoons avocado oil
  • 1/2 teaspoon stone ground mustard
  • 1 small shallot, minced
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper


  1. Heat a small skillet to medium high heat. Add the diced bacon to the pan and sauté for 4-6 minutes until the bacon gets nice and crispy.
  2. Remove the bacon to a paper towel lined plate to drain.
  3. For the dressing: in a small jar with a screw lid place all ingredients screw on the lid tightly and shake until well blended. Set aside.
  4. In a large bowl add shredded brussels sprouts, spinach, edamame, cranberries, almonds, and bacon. Reserve a small amount of bacon and almonds for garnish if desired.
  5. Pour dressing over brussels sprouts mixture, toss and serve.