Brussels Sprout Salad is a delicious fall salad and keeps for days in the fridge!

 Shredded Brussels sprouts, crisp tart apples, feta cheese, cranberries, pomegranate arils, and walnuts all tossed in a tangy honey dijon vinaigrette.  This Brussels sprout recipe makes a perfect side or lunch.

brussels sprout salad with cranberries and feta being served

Our Favorite Brussels Sprout Salad

I wish I could tell you in words how much I love this brussels sprout salad recipe! It’s similar to a brussels sprout slaw but with more add-ins and so much flavor.

  • It has all of the best fall flavors, crisp apples, juicy pomegranate, sweet dried cranberries, walnuts, and creamy feta cheese.
  • The base is freshly shredded brussels sprouts with crunch and flavor (more on shredding Brussels sprouts below).
  • It’s all tossed in an easy homemade honey dijon vinaigrette.
  • It can be made ahead and keeps for days.
  • Even those who don’t love brussels sprouts love this salad!

brussels sprout salad with cranberries with feta

How to Shred Brussels Sprouts

You can often buy shaved Brussels sprouts in the produce section of the grocery store (near the bagged salads).

That being said, I prefer to shred them at home. The flavor is better and they have more crunch. They can be shredded, washed, and kept in zipper bag in the fridge for up to a week

They’re very simple to shred and there is no need to remove the core.

  1. RINSE: Rinse Brussels sprouts and cut off a small piece of the stem end.  Remove any discolored leaves.
  2. SHRED/CUT: Cut Brussels sprouts using one of the following 3 methods
    1. Run Brussels sprouts through your food processor
    2. Slice  Brussels sprouts on a mandoline slicer (be sure to use the guard to keep your fingers safe)
    3. Thinly slice Brussels sprouts using asharp knife
  3. WASH: Once sliced, place sprouts in a large bowl of cold water to rinse and then drain well (I use my salad spinner). Use immediately or place in a zipper bag and store up to one week.

Ingredients

  • Shredded Brussels Sprouts – shred them yourself as above or purchase them shredded. Use coleslaw mix in a pinch. Raw brussels sprouts are delicious in salads or added to coleslaw.
  • Fruit – Apples (any variety) and pomegranate add tart freshness while dried cranberries (or raisins) add sweetness. A splash of lemon juice keeps the apples from browning.
  • Bold Flavors – Walnuts or pecans add a great nutty flavor. Substitute almonds or pistachios if you have them! Feta adds a creamy salty texture and flavor.
  • Dressing – Use light olive oil or even canola oil in this dressing. This dressing is also great on kale salad.

Brussels Sprouts Salad ready to toss with dressing

This shaved brussel sprout salad is easy to make, (and you do not need to cook the brussels sprouts) and lasts a few days in the fridge so it’s perfect for lunches or as a side dish!

More Fresh Salads You’ll Love

Brussels Sprouts Salad ready to toss with dressing
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Brussels Sprout Salad

Shredded Brussels sprouts, crisp tart apples, feta cheese, cranberries, pomegranate arils, and walnuts all tossed in a tangy honey dijon vinaigrette.
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 6 servings

Ingredients  

  • 1 ½ pounds fresh Brussels sprouts shredded
  • 1 apple granny smith , or any variety
  • 1 teaspoon lemon juice
  • cup dried cranberries or dried cherries
  • cup pomegranate arils
  • ¼ cup walnuts or pecans, chopped
  • 2 ounces feta cheese crumbled

Dressing

  • cup olive oil
  • 3 tablespoons cider vinegar
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons honey
  • 1 ½ teaspoons dijon mustard
  • ½ teaspoon garlic powder
  • salt and pepper to taste

Instructions 

  • 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 remaining salad ingredients in a large salad bowl. Toss with dressing and serve.

Notes

To Shred Brussels Sprouts:
  1. Rinse Brussels sprouts and cut off a small piece of the stem end.  Remove any discolored leaves.
  2. Run Brussels sprouts through your food processor, slice on a mandoline slicer, or slice with a knife as thinly as possible.
  3. 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.
5 from 52 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

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
Cuisine American

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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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  1. I made this for our family Thanksgiving. Added shredded carrots and thinly sliced green onions and no cranberries but more apple and pomegranate It was a huge success and several went for seconds!! I was told to add this to my repertoire for future gatherings!!5 stars