Hey y'all! If you're searching for a salad that's crunchy, fresh, and bursting with flavor, this Brussels Sprouts salad is about to become your new favorite. Thinly sliced Brussels sprouts team up with tangy vinaigrette, toasted nuts, and sweet add-ins for a delightful twist on a classic green salad. Whether you’re prepping a quick weeknight dinner, hosting a brunch, or bringing a nutritious side to your next holiday gathering, this crisp salad is always a crowd-pleaser. Let's get cooking!
Why You'll Love This
- Super Crunchy: The raw Brussels sprouts keep things ultra crispy, making every bite satisfying.
- Fast & Easy: Ready in under 20 minutes with simple prep—perfect for busy days.
- Healthy & Nutritious: Packed with fiber, vitamins, and antioxidants for a guilt-free side.
- Customizable: Mix and match toppings and dressings to suit your taste buds.
- Make-Ahead Friendly: Stays crisp—even when prepped a few hours ahead of time.
Ingredients
- 1 lb (450g) Brussels sprouts, trimmed and thinly sliced
- 1 medium apple, diced
- ⅓ cup dried cranberries
- ½ cup toasted sliced almonds (or pecans/walnuts)
- ⅓ cup grated parmesan cheese (or feta)
- ¼ cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 1 tablespoon honey or maple syrup
- Salt & black pepper, to taste
Directions
Step 1: Prepare Brussels Sprouts
Rinse and trim the ends off 1 lb (450g) of Brussels sprouts. Use a sharp knife, mandoline, or food processor with a slicing disk to shred them finely. Place the shredded sprouts in a large salad bowl.
Step 2: Make the Vinaigrette
In a small bowl or jar, whisk together ¼ cup olive oil, 2 tablespoons lemon juice, 1 tablespoon Dijon mustard, 1 tablespoon honey, and a pinch of salt and black pepper until the mixture is smooth and emulsified.
Step 3: Assemble the Salad
Add the diced apple, dried cranberries, toasted almonds, and parmesan cheese to the bowl with the shredded Brussels sprouts. Pour the vinaigrette over the salad, then toss everything until well combined and evenly coated.
Step 4: Serve & Enjoy
Taste and adjust seasoning if desired. Serve immediately for the best texture, or let it sit for 15-30 minutes to soften the sprouts slightly and blend the flavors.
Notes
- Thinly slicing Brussels sprouts is key for the best texture—use a mandoline for even, paper-thin shreds.
- Toast your nuts in a dry skillet over medium heat for 2-3 minutes until fragrant for extra flavor and crunch.
- Add dressing just before serving for the ultimate crispiness; if making ahead, wait to dress until you're ready to eat.
Variations
- Bacon Brussels Salad: Add ½ cup cooked, crumbled bacon for smoky flavor.
- Vegan Option: Use maple syrup instead of honey and swap out the cheese for nutritional yeast or vegan cheese.
- Roasted Brussels Sprouts: Roast half the sprouts at 425°F (220°C) for 20 minutes for a warm twist before combining with the raw portion.
Required Equipment
- Sharp chef’s knife, mandoline, or food processor with slicing blade
- Large mixing bowl
- Small bowl or jar (for vinaigrette)
- Salad tongs or two large spoons for tossing
Storage Instructions
Store leftover Brussels Sprouts Salad in an airtight container in the refrigerator for up to 3 days. The salad may soften slightly but will stay tasty and crisp. For best results, store the vinaigrette separately and toss just before serving.
Suggested Pairings & Serving Recommendations
- Serve alongside roasted chicken, grilled salmon, or baked tofu for a complete meal.
- Perfect addition to holiday spreads, potlucks, or as part of a lunchtime grain bowl.
- Garnish with extra nuts, seeds, or a sprinkle of pomegranate arils for a festive touch.
Pro Tips
- If prepping ahead, keep wet ingredients (apples and dressing) separate until just before serving to avoid sogginess.
- Letting the dressed salad rest for 10 minutes helps the flavors meld without losing too much crunch.
- Use cold, crisp apples like Honeycrisp or Granny Smith for maximum freshness.
FAQ
Can I make Brussels Sprouts Salad ahead of time?
Yes! You can shred the Brussels sprouts and prep all dry ingredients a day ahead. Add apples and dressing right before serving for best texture.
Should I use raw or cooked Brussels sprouts?
This salad uses raw, thinly sliced Brussels sprouts for maximum crunch, but you can mix in roasted sprouts for a different flavor if preferred.
How do I shred Brussels sprouts easily?
Use a mandoline, food processor with slicing attachment, or a sharp knife to get finely shredded Brussels sprouts for the best salad texture.
Ingredients
- 500g Brussels sprouts, trimmed and thinly sliced
- ½ cup sliced almonds, toasted
- ⅓ cup dried cranberries
- ¼ cup grated Parmesan cheese
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon Dijon mustard
- Salt and black pepper to taste
Instructions
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1Rinse and trim the Brussels sprouts, then slice them thinly using a sharp knife or a food processor.
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2In a small skillet over medium heat, toast the sliced almonds for 2-3 minutes until golden and fragrant. Set aside to cool.
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3In a large mixing bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and black pepper.
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4Add the shredded Brussels sprouts, toasted almonds, dried cranberries, and grated Parmesan to the bowl.
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5Toss everything together until well combined and evenly coated with the dressing. Adjust seasoning to taste.
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6Serve immediately or chill for 10-15 minutes for flavors to meld before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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