by Holly
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.
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!
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.
- RINSE: Rinse Brussels sprouts and cut off a small piece of the stem end.  Remove any discolored leaves.
- SHRED/CUT: 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 asharp knife
- 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.
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
- Bean Sprout Salad
Brussels Sprout Salad
Prep Time 20 minutes
Servings 6 servings
Ingredients
- 1 ½ pounds fresh Brussels sprouts shredded
- 1 apple granny smith , or any variety
- 1 teaspoon lemon juice
- â cup dried cranberries or dried cherries
- â cup pomegranate arils
- Âĵ cup walnuts or pecans, chopped
- 2 ounces feta cheese crumbled
Dressing
- â 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
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.
Recipe Notes
- Rinse Brussels sprouts and cut off a small piece of the stem end. Â 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.)
Unbelievably good!
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A beautiful medley of flavors! Shredding the brussel sprouts was a bit time consuming but definitely worth it!
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 â10!!â.
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!
I am about to make this salad to serve with pork chops. I saw Micheal Regan question and I think it might be great with cubed or shredded chicken. You might even add a bit of mayo and make a chicken salad sandwich out of it.
Those sound like delicious suggestions, Lindibird!
Excellent salad !!! Wasnât 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!!