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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
Equipment
- Food Processor optional
Ingredients
- 1 ½ pounds Brussels sprouts shredded
- 1 medium apple granny smith , or any variety
- 1 teaspoon fresh lemon juice
- ⅓ cup dried cranberries or dried cherries
- ⅓ cup pomegranate arils
- ¼ cup chopped walnuts or pecans
- 2 ounces crumbled feta cheese
Dressing
- ⅓ cup olive oil
- 3 tablespoons apple cider vinegar
- 2 tablespoons honey
- 1 tablespoon fresh lemon juice
- 1 ½ teaspoons Dijon mustard
- ½ teaspoon garlic powder
- salt and pepper to taste
Instructions
- In a small jar, combine olive oil, cider vinegar, honey, lemon juice, Dijon mustard, garlic powder, salt, and pepper. Shake well to mix.
- Toast the nuts in a dry skillet over medium heat, stirring frequently, until they are fragrant and lightly browned, about 4 minutes.
- Shred Brussels sprouts, rinse well, and dry.
- Chop the apple and toss with 1 teaspoon lemon juice.
- In a large salad bowl, combine Brussels sprouts, apple, dried cranberries, pomegranate arils, walnuts, and feta cheese.
- Drizzle with dressing, toss to coat, and serve.
Notes
- 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
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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Love this recipe! Always get compliments on it.
I made this tonight. Very refreshing and tasty salad! Yummy!!!
I’ve no clue how pomegranate seeds are eaten. That’s how diverticulitis is created. I substituted cranberries and pomegranate seeds for raisins and more apple. Dressing good. I put 2/3 less apple cider vinegar and 2/3 less Dijon mustard. My end result of tweaking this recipe was a tasty salad!
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!!