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
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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Combine all dressing ingredients in a small jar and shake well to combine.
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Shred Brussels sprouts, rinse well and dry.
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Chop apple and toss with lemon juice to prevent browning.
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Combine all remaining salad ingredients in a large salad bowl. Toss with dressing and serve.
- 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).
Shaved brussels sprouts can be kept up to one week in the fridge.
Calories: 281, Carbohydrates: 28g, Protein: 6g, Fat: 17g, Saturated Fat: 3g, Cholesterol: 8mg, Sodium: 149mg, Potassium: 516mg, Fiber: 6g, Sugar: 17g, Vitamin A: 910IU, Vitamin C: 100mg, Calcium: 101mg, Iron: 1.9mg
(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
Course Salad
Cuisine American
