Brussel Sprout Pecan Salad

No more boring salads, y’all. No more.

Want a delicious homemade vinaigrette dressing? Try our Turmeric Vinaigrette for added anti inflammatory properties - HERE. OR try a simple vinaigrette we use with our Kale Superfoods Salad HERE.

Brussel Sprout Pecan Salad

Addie Roberts | July 8th, 2019

  • Prep time: 15 minutes
  • Cook time: 25 minutes
  • Total time: 40 minutes

Servings: 5-6 salads


  • 1 large head of iceberg lettuce OR 2 romaine lettuce hearts
  • 1 bag of shaved brussel sprouts (usually ~8-10 ounce bag)
  • 2 chicken breast (~1 pound)
  • 2 eggs
  • 1/2 cup bread crumbs
  • 1/2 - 1 cup of feta cheese
  • 2 red apples
  • 2 cups of pecans
  • Vinegrette dressing of choice (homemade dressings linked above!)
  • 1 Tbsp olive oil
  • Salt + garlic powder


  1. Preheat oven to 400 degrees
  2. Place shaved brussel sprouts on a large baking sheet. Drizzle with olive oil, salt, and garlic powder
  3. Whisk 2 eggs together in a bowl. Dip raw chicken in the bowl and cover with egg wash
  4. Put the bread crumbs in a bowl and mix with 1/4 tsp salt and 1/4 tsp garlic powder. Dip the egg wash chicken in the bread crumbs and cover on all sides
  5. Place the coated chicken on a baking sheet. Bake the brussel sprouts and the chicken for 25 minutes together in the oven
  6. Chop the apple and iceberg lettuce and set aside
  7. Once the brussel sprouts and chicken are cooked, turn the oven to broil

8 . Put the pecans on a baking sheet and broil in the oven until toasted. These cook very fast!! Watch them to ensure they do not burn. It should only take a few minutes

9 . Combine all ingredients, toss well, and serve