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.
This post may contain affiliate links. Please read our disclosure policy.
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!
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
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
I’m making this now , and my question is is it necessary to rinse after slicing the Brussels sprouts . I did rinse before the slicing.
Can’t wait’ll try the finished product !
I like to do it after to make sure they are thoroughly rinsed, but it is not necessary Namhee! Enjoy!
I bought Brussel sprouts to roast (we have always enjoyed eating them that way) BUT this afternoon the temps rose into the 90s. So I Googled ” Brussel sprouts salad” and up you came! I shredded in the food processor, super easy, and then shredded 2 carrots for color (since I didn’t have pretty red dried cranberries). I used raisins, lots of walnuts and pecans, maple syrup instead of honey, and pomegranate juice instead of the fruit. I also added a bit of celery seed. It was so good! I think it would work with broccoli if I didn’t have the Brussels. Thank you!
Perfect for the hot weather! Glad you enjoyed it, Marcia.
This is so good! I didn’t have feta – bummer – but can’t say that I missed it. I will definitely make it again. Thanks for sharing!
Glad to hear that, Kelle! When you try it with feta you will have to let us know which you enjoyed more.
Unbelievably good!
I’d like to subscribe, thanks!
Welcome Sue! I’m sure you’ll find plenty of great recipes! To receive emails, you can click here to sign up to receive emails. Look forward to sending you recipes!
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 “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!
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 !!! 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!!