This Brussels sprout salad has all the color, crunch, flavor, and nutrition that a superfood salad should have!
Veggies, fruit, berries, nuts, and cheese are tossed with a bright and tangy honey mustard dressing for an unforgettable salad!
This salad will turn almost anyone into a Brussels sprout fan.
A Crisp & Crunchy Salad
- Just prep, dress, and toss. Brussel sprouts salad is delicious as a side or lunch.
- Raw brussels sprouts are delicious and taste similar to coleslaw mix but slightly sweeter.
- Brussels sprouts salad stays crispy and crunchy longer than regular greens, so it’s perfect to make a day ahead – the flavors will even improve!
- This recipe can be enjoyed any time of year, switch up add-ins to fit the season.
Ingredients and Variations
Brussels Sprouts – Use either pre-shredded Brussels sprouts or shred raw whole brussels sprouts yourself per the directions below. Shredded brussels sprouts can be substituted with any type of coleslaw mix.
Fruit – Red apples are sweeter, but green apples are tart and tangy – either will work in this recipe. Pomegranate seeds (arils) Dried cranberries add sweetness and can be substituted with other dried fruits.
Cheese – Feta adds a salty creamy element to this salad; goat cheese is another great addition.
Nuts – I love walnuts or pecans in this salad. Swap them for your favorite nuts or seeds like pumpkin seeds or sunflower seeds.
Other Additions – Try adding red onion, other fruits or a sprinkle of crispy bacon.
Brussels Sprout Salad Dressing
I dress this salad with a simple honey dijon style dressing. The sweet, tangy dressing perfectly balances this shaved brussels sprout salad recipe. Honey can be switched out with maple syrup, and nearly any other vinegar (besides white) can stand in for the cider vinegar.
If you’d prefer a store-bought dressing, choose a sweet and tangy vinaigrette.
How to Shred Brussels Sprouts
- Remove any discolored leaves. Cut off the very end of the stem.
- Shred brussels sprouts with the slicing blade of a food processor or slice them thinly with a sharp knife.
- 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 in a large bowl and toss with dressing before serving.
- Garnish with a little extra feta cheese crumbles.
Storing 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. Toss with fresh dressing or cheese before serving again.
Did you love this Brussels Sprouts Salad? Leave us a comment and a rating below!
Brussels Sprout Salad
- 1 ½ pounds fresh Brussels sprouts shredded
- 1 medium apple granny smith , or any variety
- 1 teaspoon lemon juice
- ⅓ cup dried cranberries or dried cherries
- ⅓ cup pomegranate arils
- ¼ cup walnuts or pecans, chopped
- 2 ounces feta cheese crumbled
- ⅓ cup olive oil
- 3 tablespoons cider vinegar
- 2 tablespoons honey
- 1 tablespoon fresh lemon juice
- 1 ½ teaspoons dijon mustard
- ½ teaspoon garlic powder
- salt and pepper to taste
- Combine all dressing ingredients in a small jar and shake well to combine.
- Shred Brussels sprouts, rinse well, and dry.
- Chop apple and toss with lemon juice to prevent browning.
- Combine all salad ingredients in a large salad bowl. Toss with dressing 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).
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.