Mix up a shredded Brussels Sprouts Salad that’s a perfect combination of fresh, tart, creamy, crunchy, and sweet as a main dish or vegetarian side.
Brussels Sprouts Salad
My husband grew Brussels Sprouts for the first time this year and it was so fun to watch them grow (and grow) in the garden. I admit that I’d never seen them growing in real life before so I had no idea that they’d grow out of the stem of the plant! We’ve been lucky to get to eat the fresh Brussels sprouts and one of our favorite ways to enjoy them is in this Brussels Sprouts Salad. And while my girls aren’t quite into this sort of salad quite yet, I love making this dish to share with my husband and/or friends!
Shaved Brussels Sprouts Salad
By cutting the Brussels sprouts into slivers, you get a nice texture for a super crunchy salad. It’s sort of a similar texture to chopped Romaine and I love them paired with a fruit, like apple, for some sweetness. Brussels sprouts aren’t all that bitter when eaten fresh, but the combination of ingredients in this salad is a nice balance of both flavors and textures.
What do you like to serve this salad with?
We like this as a main dish with poached eggs or with a simple side of muffins or toast. Or, have it as a side dish for roasted chicken or even turkey!
Ingredients in Brussels Sprouts Salad
To make this winter salad you’ll need Brussels sprouts, apple, feta cheese, almonds (optional!), and dressing ingredients that include fresh lemon, Dijon mustard, olive oil, and honey. You can also add in a diced shallot to this salad if you happen to have one on hand!
How to Make Brussels Sprouts Salad Step-by-Step
Here’s a look at the process involved in making this salad recipe.
- Place the Brussels sprouts, trimmed of any brown leaves as needed, into a food processor. Pulse to chop and shred.
- Mix the vinaigrette ingredients together in a jar.
- Add to a large bowl with the chopped apple.
- Stir the dressing into the Brussels sprouts and apple. Let sit for at least 5 minutes and up to an hour. Top with feta and almonds, if using, to serve.
Can I make this salad ahead of time?
This is a great salad recipe to make ahead since the dressing helps to soften the Brussels sprouts slightly as it sits. You can let it sit for 5 minutes after you make it or up to an hour. (Though we eat the leftovers, fully dressed, the next day too!)
Can I make this recipe without a food processor?
Sure thing! Just thinly slice the sprouts on a cutting board and add to a bowl. This takes a little longer, but is totally doable and makes the sprouts into nice and thin slivers.
Brussels Sprouts Salad with Cranberries
If you’re looking for a festive holiday side dish, this salad is also great with cranberries. Simply add in a handful of dried cranberries or use them in place of the apple. You could also use toasted pecans in place of almonds for an even more festive touch!
I’d love to hear what you think of this recipe if you try it so please comment below in the comments!
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Plan to let this salad sit for at least 5 minutes before you serve it to let the dressing soften the sprouts slightly.
Ingredients
- 1 pound Brussels sprouts
- juice and zest from 1/2 large lemon (about 1/4 cup juice)
- 1/2 cup olive oil
- 1 teaspoon Dijon mustard or tahini
- 1 teaspoon honey
- 1 small apple
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped roasted almonds
- Freshly cracked pepper and salt to taste
Instructions
- Place the Brussels sprouts, trimmed of any brown leaves as needed, into a food processor. Pulse to chop and shred.
- Mix the vinaigrette ingredients together in a jar: Add the lemon zest and juice, olive oil, Dijon mustard (or tahini), and honey to a jar. Put the lid on and shake vigorously to combine well.
- Add the Brussels sprouts to a large bowl with the chopped apple.
- Stir the dressing into the Brussels sprouts and apple. Let sit for at least 5 minutes and up to an hour. Top with feta and almonds, if using, and season to taste with salt and pepper.
Notes
You can make this salad up to an hour in advance.
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