by HollyBrussels Sprout Salad. Shredded Brussels sprouts, crisp tart apples, feta cheese, cranberries, pomegranate arils and walnuts all tossed in a tangy honey dijon vinaigrette. This Brussels Sprout Salad makes a perfect side or lunch.
Brussels Sprout Salad
I wish I could tell you in words how much I love this salad!
It’s loaded with fresh fall flavors and tons of different textures. Crisp apples, juicy pomegranate arils, sweet chewy dried cranberries, walnuts and feta cheese are the perfect combination. It’s all tossed in a base of freshly shredded brussels sprouts (more on shredding Brussels sprouts below) and dressed with an easy homemade honey dijon vinaigrette!
Brussels sprouts always seem to fall into two categories… love or hate. I’m definitely in the LOVE category and I always have been. My youngest daughter doesn’t care for them… except in this salad.
When she saw this Brussels sprouts salad sitting on the counter she literally couldn’t stop sneaking bites and finally grabbed herself a bowl and asked me if I could save the rest for her school lunches.
How to Shred Brussels Sprouts
While several grocery stores sell shredded Brussels sprouts, I prefer to shred them at home for this Brussels sprouts salad; I just find they’re fresher and taste better. I’ve actually shredded and washed them and kept them in zipper bag in the fridge for up to a week and they keep perfectly.
They’re very simple to shred and there is no need to remove the core.
- Rinse Brussels sprouts and cut off a small piece of the stem end. Remove any discolored leaves.
- Cut Brussels sprouts using one of the following 3 methods
- Run Brussels sprouts through your food processor
- Slice Brussels sprouts on a mandoline slicer (be sure to use the guard to keep your fingers safe)
- Thinly slice Brussels sprouts using a knife
- Once sliced, place sprouts in a large bowl of cold water to wash. Drain well (I use my salad spinner).
- Use immediately or place in a zipper bag and store up to one week.
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
- Greek Salad
- Creamy Cucumber Tomato Salad – Reader favorite!
- Zucchini Salad (spiralized)
- Broccoli Salad – Classic potluck dish with bacon, sunflower seeds & cranberries!
- Fresh Tomato Salad
- Caesar Salad – The perfect caesar salad
Brussels Sprout Salad
Ingredients
- 1.5 lbs fresh Brussels sprouts
- 1 apple granny smith
- 1 teaspoon lemon juice
- 1/3 cup dried cranberries
- 1/3 cup pomegranate arils
- 1/4 cup chopped walnuts
- 2 oz feta cheese crumbled
Dressing
- 1/3 cup olive oil
- 3 tablespoons cider vinegar
- 1 tablespoon fresh lemon juice
- 2 tablespoons honey
- 1 1/2 teaspoons dijon mustard
- 1/2 teaspoon garlic powder
- salt and pepper to taste
Follow Spend with Pennies on Pinterest
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.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
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Made this salad for our Raclette venture as a side dish. Finicky eaters all of them, why we do Raclette fix you own griddle pan. They loved it, including the kids. Have now made it 3 times in 10 days.
Thank you, thank you, thank you for sharing!!
Happy New Year,
Eva
PS Used pine nuts since I did not have walnuts.
That is great Eva. So glad you guys are loving it!
I made this salad (doubled the recipe) for our company holiday pot luck luncheon. It was such a hit…. every bit was eaten!! Several people asked for the recipe for their upcoming Thanksgiving Dinner. I used the rest of the ingredients for dinner tonight. My husband who hates cooked brussel sprouts gave it a “10!!”.
Yay!!! So glad it was a hit at your party!
What a great recipe! I made it ahead and dressed the salad about 2 hours before serving. This resulting in the Brussels sprouts relaxing just a bit and smoothing out the edges of its raw nature. I used a high quality vegan feta as well. Everyone went crazy over it and it will be on my Thanksgiving buffet for sure.
So glad this salad was such a hit Kathleen! Happy to hear, and Happy Thanksgiving!
I am making this salad for my family tomorrow. All ingredients sound delicious to me, but they don’t care for feta cheese. Can you recommend another cheese to use?
Feta adds saltiness and creaminess to this recipe. You could perhaps try a cotija or queso fresco.
This salad looks delicious!! What are your thoughts on using red pepper or substituting any veggies for that matter?
While I have only made this recipe as written, I think you could substitute the veggies as you please for tasty results Amy!
Great starter recipe. I subbed in currants and smoked almonds
Delicious additions Peggie!
I work in an oil field kitchen and made this for our guys. They loved it!! If a bunch of old men that are set in their ways love this, anyone will.
Yay, so glad they loved it Jessica!
Does anyone have reuse ideas for leftovers
If you have leftovers this should keep well for a few days. You could also use the leftovers to add to wraps or sandwiches. Enjoy!
Excellent salad !!! Wasn’t sure about shredded brussel spouts but it was Great .
We love it too Mary!
I just wanted to let you know I went to a Christmas Luncheon where there were many dishes that were very good, but this salad was by far the biggest hit!
So glad everyone loved it! It’s always a hit at our parties too!
The flavors in this salad are wonderful, but my husband and I both found the raw Brussels sprouts hard to eat. Maybe if they were shredded instead of sliced? I may swap in another green next time, since we loved all of the other elements.
I find running them through the food processor works well to shred but our local store often sells shredded Brussels as well. If you’d prefer, perhaps another slaw mix would work too! :)
This is fantastic! Thanks! I’ll be eating it for breakfast in a little bit.
This looks HEAVENLY!!!
Thank you Dorothy!
This is my dream salad! Please come here and make it for me :) Seriously though, I can eat Brussels sprouts any way, any time of year, and love all the textures in this salad!
I agree, all things wonderful are in this salad… even Kailey (who doesn’t love Brussels sprouts) can’t get enough!!