Chef Ellen

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Brussels sprouts are a member of the cabbage family. They are touted as a superfood with an impressive source of vitamins C and K and fiber. They are a prebiotic and sulfur-rich food. This earns brussels sprouts kudos as a considerable source of disease-fighting antioxidants. Radishes are a root vegetable rich in antioxidants and the minerals calcium and potassium. It is the vegetable of choice for improved blood flow! White watermelon seeds are an incredible source of the much needed nutrient magnesium. This underrated anti-inflammatory nutrient contributes to bone health, fights depression, and protects against type 2 diabetes and high blood pressure. The best part of this salad is that it holds up for days in the refrigerator. Give it a good stir to wake up all the delicious flavors and enjoy!


  • 16 ounces brussel sprouts cleaned (remove any browned leaves) and bottoms cut off
  • 1 cup radishes sliced
  • 1 ounce 15 can chickpeas, well rinsed, or 11/2 cups home cooked
  • 1 yellow bell pepper diced
  • ¼ cup white watermelon pumpkin, or sunflower seeds, toasted
  • ¼ cup dried cherries or cranberries sliced


  • cup lemon juice
  • ¼ cup olive oil
  • 1 shallot chopped
  • ¼ cup fresh parsley chopped
  • 1 tablespoon fresh tarragon chopped
  • 1 tablespoon Dijon mustard
  • 1 teaspoon maple syrup
  • ½ teaspoon lemon zest



  • Pulse the brussels sprouts in a food processor until they are finely shaved or use the slicing attachment. You can also use a mandolin or sharp knife.
  • In a large bowl, combine the brussels sprouts, radishes, chickpeas, bell pepper, watermelon seeds, and cherries.
  • To make the vinaigrette, put all the vinaigrette ingredients in a small bowl or mason jar and whisk or shake until well combined. Add the vinaigrette to the salad, toss well, season with salt and pepper to taste, and serve.