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Brussels Sprouts Salad Cups

Prep Time: 15 minutes

Cook Time: 7-9 minutes

Servings: 10-12




For the Crepini Cups

10-12 small CrepiniⓇ Egg Wraps with (Cauliflower or Gluten-Free Grains)
Coconut oil spray, as needed
¼ teaspoon kosher salt
¼ teaspoon ground black pepper

For the Brussels Sprouts Salad 

16 ounces Brussels sprouts, shaved
½ cup pomegranate seeds
2 ounces (½ cup) shaved Parmesan cheese
⅓ cup roasted almonds, roughly chopped
1 tablespoon fresh mint leaves, minced


For the Vinaigrette

¼ cup extra virgin olive oil
1 tablespoon Dijon mustard
2 teaspoons lemon juice
¼ teaspoon kosher salt
¼ teaspoon ground black pepper


  1. Preheat oven to 350°F. Lightly coat the back of a 12-cup muffin tins with cooking spray. Set aside.
  2. Spray coconut oil on both sides of each Crepini.
  3. Sprinkle tops with salt and pepper.
  4. Lay each Crepini over the top of a muffin cavity.
  5. Bake until Crepinis are golden and crispy, 7-9 minutes. Remove from oven, take off muffin tins, and let cool before assembly. 
  6. Make the vinaigrette: To a small mixing bowl add all ingredients. Whisk until smooth. Set aside.
  7. To a medium mixing bowl add all ingredients for the salad, along with the dressing. Toss to combine.
  8. Fill the Crepini cups with the brussels sprouts salad and serve.