Brussels Sprouts Salad ready to toss with dressing
5 from 3 votes
Review Recipe

Brussels Sprout Salad

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 6 servings
Author Holly Nilsson
Course Salad
Cuisine American
Brussels Sprout Salad. Shredded Brussels sprouts, crisp tart apples, feta cheese, cranberries, pomegranate arils and walnuts all tossed in a tangy honey dijon vinaigrette.
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  • 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
  • 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

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  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: 910%, Vitamin C: 100%, Calcium: 101%, Iron: 1.9%

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

Keyword brussel sprout salad, brussels sprout salad