Brussel Sprouts Salad

A robust and hearty Brussels Sprout Salad with a tangy-sweet apple cider vinaigrette. This powerhouse salad is loaded with good-for-you tasty ingredients and myriad contrasting textures.

We’re obsessed with this Brussels Sprout Salad with an apple cider vinaigrette. If you’d prefer a creamy dressing instead of a vinaigrette, try this Costco Kale Salad instead!

Brussels Sprout Salad

First things first, how cute are my little 5-year-old’s hands holding those salad spoons?! He insisted upon helping make this salad and starring in the photos, so of course, I obliged!

He’s in a lot of photos that don’t end up on the site, but he does inspect them as I edit and beams with pride. He also gave his personal stamp of approval on this Brussels Sprout Salad and if a 5-year-old will eat raw Brussels sprouts, I say it’s is a total win.

And if his endorsement doesn’t convince you (I don’t blame you), let me assure you this is one of the best hearty and healthy salad recipes! It’s fun to change out the typical spinach, romaine, or mixed greens lettuce with kale and shredded Brussels sprouts. The dressing is slightly tangy and a little sweet. It pairs perfectly with the kale, Brussels, and salad toppings.

The apples add a pleasant sweet-tart flavor and a crisp texture. The avocado and feta cheese lend creaminess and the sunflower seeds deliver a delicious nuttiness to the salad. Last, but not least, the dried cranberries add a pop of color and sweetness.

Can Brussels Sprouts Be Eaten Raw?

While there is nothing like eating roasted Brussels sprouts, they are also great raw! Brussels sprouts can taste bitter, but if they’re sliced thin with a mandolin slicer and tossed in a stellar dressing with other ingredients, they do take on those supporting flavors. Keep in mind that smaller Brussels sprouts do tend to be sweeter, more tender, and less bitter than larger ones.

Brussels Sprouts Purchasing Tips

• Look for bright green heads that are firm and feel heavy for their size. 
• Avoid sprouts with yellowing leaves or black spots; yellowing leaves mean the sprouts are old and black spots can indicate fungus.
• After purchasing, use the Brussels sprouts fairly quickly. They are typically at their best within the first few days.

How do you cut Brussels Sprouts for a salad? 

• Start by cleaning the sprouts. Wash them in cold running water and then gently pat them dry. Pull off any shriveled/damaged/browned leaves (which can make the Brussels Sprout Salad taste bitter).
• Slice off and discard the bottom end of each sprout.
• Use a mandolin slicer to very thinly slice the sprouts. This slicer will make the process quick and easy and ensure the sprouts are evenly sliced.

QUICK TIP

You can also cut the Brussels sprouts by hand by cutting them in half and then placing the halves cut side down. Thinly slice horizontally to finely shred. Alternatively, use a food processor fitted with the slicing attachment.

What pairs with Brussels sprouts?

• Honeycrisp apples. These apples are sweet-tart and very crisp; we like to cut them in matchsticks, but they’re also great chopped up.
• Avocado. This ingredient adds a great creaminess to the Brussels Sprout Salad while keeping it on the nutritious side.
• Dried cranberries. The dried cranberries add a great sweetness and contrasting texture. We also love dried tart cherries with the Brussels.
• Sunflower seeds. To make salad prep quick, choose shelled sunflower seeds. We prefer the dry roasted and salted sunflower seeds (more flavor, no additional work!).
• Feta cheese. So many different cheeses work well in this Brussels Sprout Salad and pair nicely with everything– we’ve tried shaved Parmesan and goat cheese in addition to the feta and loved them all.
• Apple cider vinaigrette. This dressing is a phenomenal pairing for Brussels sprouts. It’s fresh, light, and tangy which complements the sprouts nicely.

Salad Notes

• Add some protein. We love this salad with chopped rotisserie chicken (leftover from this BBQ Chicken Sandwich Recipe).
• Storing leftover dressing. We’ve found this salad benefits from a bit more dressing than other salads, so this recipe makes a good amount of dressing. While you might not use it all, leftovers stay nicely for up to a week in an airtight container in the fridge. Drizzle leftovers over other salads or roasted vegetables!
• Salad storage. Because of the apples and avocado in this salad, it doesn’t last more than a day (both ingredients begin to brown and lose texture). This Brussels Sprout Salad is best enjoyed the same day it is made and dressed.

More salad recipes

• Apple Salad with a honey-cinnamon vinaigrette
• Roasted Sweet Potato Salad with a lemon vinaigrette
• Spinach Salad with an apple-Dijon vinaigrette
• Honey Mustard Salad Dressing on a chicken, veggie, and bacon salad
• Kale Couscous Salad with a punchy lemon vinaigrette

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Brussels Sprout Salad

5 from 3 votes

- Review this recipe

A robust and hearty Brussels Sprout Salad with a tangy-sweet apple cider vinaigrette. This powerhouse salad is loaded with good-for-you tasty ingredients and myriad contrasting textures.

SAVE TO RECIPE BOX

Print Recipe

Brussels Sprout Salad

5 from 3 votes

- Review this recipe

SAVE TO RECIPE BOX

Print Recipe

A robust and hearty Brussels Sprout Salad with a tangy-sweet apple cider vinaigrette. This powerhouse salad is loaded with good-for-you tasty ingredients and myriad contrasting textures.

Course Salad, Side Dish, Vegetarian

Cuisine American

Keyword Brussels Sprout Salad, Brussels Sprouts Salad

Prep Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 4 -6 as a side

Chelsea Lords

Calories 877kcal

Author Chelsea Lords

Ingredients

For the Salad:

• ▢ 1 pound (16 ounces) Brussels sprouts ends trimmed and thinly shredded (5 cups (304g) when shredded)
• ▢ 4 cups kale finely chopped and lightly packed
• ▢ 2 Honeycrisp apples cut into matchsticks or chopped
• ▢ 1/2 cup dried sweetened cranberries
• ▢ 1/2 cup shelled sunflower seeds roasted and salted
• ▢ 1/3 cup crumbled feta cheese
• ▢ 1 large avocado chopped

Dressing

• ▢ 1/2 cup olive oil
• ▢ 1 and 1/2 tablespoons fresh lemon juice
• ▢ 3/4 teaspoon lemon zest
• ▢ 3 tablespoons apple cider vinegar
• ▢ 1 and 1/2 tablespoon pure maple syrup
• ▢ 1 tablespoon Dijon mustard
• ▢ 1 teaspoon minced garlic
• ▢ 3/4 teaspoon fine sea salt
• ▢ heaping 1/4 teaspoon cracked pepper

US - Metric

USMetric

Instructions

• DRESSING: Combine all of the ingredients into a small blender. Pulse until just combined; don't blend too much or it can make the olive oil taste metallic. Taste and adjust seasonings to personal preference. Transfer to a jar with a lid and place in the fridge until the salad is ready.
• BRUSSELS SPROUTS: Clean the sprouts by washing them under cold running water and then gently patting dry. Pull off any shriveled/damaged/browned leaves (which can make the salad taste bitter). Slice off and discard the bottom end of each sprout. Use a mandolin slicer to very thinly slice the sprouts. (See Note 1)
• SALAD: Add the shredded Brussels sprouts and kale to a large bowl. Toss to combine and top with chopped (or cut into matchsticks) apples, dried cranberries, sunflower seeds, feta, and chopped avocado. Give the dressing a quick shake and then pour over the salad (you may not want to use all the dressing; add to personal preference). Toss the salad again and enjoy.
• STORAGE: Brussels Sprout Salad is best enjoyed the same day it is made. The apples and avocado will brown in a few hours. Use any leftover dressing on other salads or roasted veggies; it will stay fresh for up to a week in an airtight container in the fridge.

Recipe Notes

Note 1: Instead of using a mandolin, you can prepare the brussels sprouts by hand by cutting them in half and then placing the halves cut side down. Thinly slice horizontally to finely shred. Alternatively, use a food processor fitted with the slicing attachment.

Nutrition Facts

Serving: 1serving | Calories: 877kcal | Carbohydrates: 86g | Protein: 24g | Fat: 57g | Saturated Fat: 10g | Cholesterol: 18mg | Sodium: 1041mg | Potassium: 2128mg | Fiber: 15g | Sugar: 38g | Vitamin A: 24696IU | Vitamin C: 393mg | Calcium: 548mg | Iron: 7mg

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.

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