Brussel Sprout Salad

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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.  This Brussels Sprout Salad makes a perfect side or lunch.

Pouring dressing on Brussel Sprout Salad

How to Make Brussel Sprout Salad

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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.

Brussels Sprout Salad with apples, feta cheese, cranberries, pomegranate arils and walnuts.

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.

  1. Rinse Brussels sprouts and cut off a small piece of the stem end.  Remove any discolored leaves.
  2. 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 a knife
  3. Once sliced, place sprouts in a large bowl of cold water to wash.  Drain well (I use my salad spinner).
  4. Use immediately or place in a zipper bag and store up to one week.

Brussel Sprout Salad tossed in honey dijon vinaigrette

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
Print Recipe
Servings: 6 servings
Brussels Sprout Salad
Prep Time:
20 mins
Cook Time:
10 mins
Total Time:
30 mins
 
Author: Holly
Course: Salad
Cuisine: American
Keyword: brussel sprout salad, brussels sprout salad
Brussels Sprout Salad. Shredded Brussels sprouts, crisp tart apples, feta cheese, cranberries, pomegranate arils and walnuts all tossed in a tangy honey dijon vinaigrette.
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
Instructions
  1. Combine all dressing ingredients in a small jar and shake well to combine.
  2. Shred Brussels sprouts, rinse well and dry.
  3. Chop apple and toss with lemon juice to prevent browning.
  4. Combine all remaining salad ingredients in a large salad bowl. Toss with dressing and serve.
Nutrition Information
Calories: 281, Fat: 17g, Saturated Fat: 3g, Cholesterol: 8mg, Sodium: 149mg, Potassium: 516mg, Carbohydrates: 28g, Fiber: 6g, Sugar: 17g, Protein: 6g, Vitamin A: 18.2%, Vitamin C: 121.2%, Calcium: 10.1%, Iron: 10.7%

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

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

Holly

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!

7 comments on “Brussel Sprout Salad”

  1. 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! :)

  2. This is fantastic! Thanks! I’ll be eating it for breakfast in a little bit.

  3. 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!

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