This Brussels sprout salad has all the color, crunch, flavor, and goodness you could ever want in a salad!
Shredded Brussels sprouts, fruit, nuts, and cheese are tossed with a bright and tangy vinaigrette.
A Crisp & Crunchy Salad
- Just prep, dress, and toss, Brussel sprout salad is delicious as a side or lunch.
- Raw Brussels sprouts taste similar to coleslaw mix but slightly sweeter.
- This salad recipe stays crispy and crunchy longer than regular greens, so it’s perfect to make a day ahead.
Ingredients for Brussels Sprout Salad
Brussels Sprouts – Many stores sell shaved Brussels sprouts but you can also shred raw whole Brussels sprouts yourself (directions below). Replace Brussels sprouts with any type of coleslaw mix.
Fruit – Red apples are sweeter while green apples are tart and tangy – either will work. Pomegranate seeds (arils) and dried cranberries add sweetness.
Cheese – Feta is both salty and creamy and can be replaced with goat cheese or shaved parmesan cheese.
Nuts – I love walnuts, pecans, or almonds in this salad. If you’d like to make this nut-free, try pumpkin seeds or sunflower seeds.
Other Additions – Try adding red onion or a sprinkle of crispy bacon.
The Dressing
The dressing for this salad is very simple. It’s sweet and tangy – and perfect on a shaved Brussels sprouts salad. Honey can be replaced with maple syrup. If you’d prefer a store-bought dressing, choose a sweet and tangy vinaigrette or even coleslaw dressing.
How to Shred Brussels Sprouts for Salad
- Remove any discolored leaves. Cut off the very end of the stem.
- Use the slicing blade of a food processor or slice them very thinly with a sharp knife or mandoline.
- Rinse the shredded sprouts in cold water and drain well before using.
How to Make Brussel Sprout Salad
- Combine all the dressing ingredients in a jar and shake well.
- Prep the Brussels sprouts in any of the methods listed in the recipe below, and rinse and dry them.
- Toss chopped apples with lemon juice and then combine all ingredients (per the recipe below) in a large mixing bowl.
- Toss with dressing before serving.
Tips for Brussels Sprouts Salad
If you shred your own Brussels, they can be rinsed and will last a week in the fridge before preparing the salad.
Keep leftover Brussels sprouts salad in a covered container for up to 3 days in the refrigerator.
More Brussels Side Dishes
This Brussel sprout salad is a favorite – however we love Brussels almost any way you serve them!
Did you love this Brussels Sprouts Salad? Leave us a comment and a rating below!
Brussels Sprout Salad
Shredded Brussels sprouts, crisp tart apples, feta cheese, cranberries, pomegranate arils, and walnuts are tossed in a tangy honey dijon vinaigrette.
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In a small jar, combine olive oil, cider vinegar, honey, lemon juice, Dijon mustard, garlic powder, salt, and pepper. Shake well to mix.
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Toast the nuts in a dry skillet over medium heat, stirring frequently, until they are fragrant and lightly browned, about 4 minutes.
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Shred Brussels sprouts, rinse well, and dry.
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Chop the apple and toss with 1 teaspoon lemon juice.
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In a large salad bowl, combine Brussels sprouts, apple, dried cranberries, pomegranate arils, walnuts, and feta cheese.
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Drizzle with dressing, toss to coat, and serve.
- Rinse Brussels sprouts and cut off a small piece of the stem end. Remove any discolored leaves.
- Run Brussels sprouts through your food processor, slice on a mandoline slicer, or slice with a knife as thinly as possible.
- Place shaved sprouts in a bowl of cold water to rinse and then drain well (I use my salad spinner).
Shaved brussels sprouts can be kept up to one week in the fridge.
Calories: 281 | Carbohydrates: 28g | Protein: 6g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 149mg | Potassium: 516mg | Fiber: 6g | Sugar: 17g | Vitamin A: 910IU | Vitamin C: 100mg | Calcium: 101mg | Iron: 1.9mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Salad, Side Dish
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