Brussel Sprouts Salad

This post may contain affiliate links. Please read my disclosure policy.

A brussel sprouts salad mixed with with cherry tomatoes, shredded carrots, sliced almonds and Parmesan cheese. 

Brussel sprouts salad

Brussels spouts – do you love em or hate them? Personally I love them. But I guess that may be a little bit obvious since I created a salad revolving around them.

When making a salad, I tend to go way overboard and have about 18 million toppings to a bed of lettuce – nuts, fruits, veggies, more fruits, more veggies, cheese, more cheese… Oh and a few more nuts for good measure…

But this time we’re keeping it super simple and I’m certain you’ll love it that way! We’ve got cherry tomatoes, shredded carrots, sliced almonds, and Parmesan cheese all on top of a bed of shredded brussels sprouts. Super simple and totally tasty!

This salad can be changed up a bit and customized just how you like it. Generally most salads can be, but I can give a few suggestions — you can use just red cherry tomatoes instead of having both red and yellow. If you don’t like tomatoes you could use sweet peppers. And same with carrots – you could replace those with julienned sweet peppers. You can switch out the almonds for toasted walnuts and last but not least, you can change the brussels out entirely for romaine lettuce!



FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content.

Brussels Sprouts Salad

5 from 4 votes
A brussel sprouts salad mixed with with cherry tomatoes, shredded carrots, sliced almonds and Parmesan cheese. 
Print Recipe

Brussels Sprouts Salad

5 from 4 votes
A brussel sprouts salad mixed with with cherry tomatoes, shredded carrots, sliced almonds and Parmesan cheese. 
Course Salad
Cuisine American
Keyword brussel sprouts salad
Prep Time 25 minutes
Total Time 25 minutes
Servings 6 -8 as a side


  • 1 cup sliced almonds
  • 1 pound brussels sprouts, halved and thinly sliced
  • 1 cup shredded carrots
  • 2 cups cherry tomatoes, I used red and yellow, halved
  • 1 cup freshly grated Parmesan cheese
  • 2 large lemons (1/4 cup lemon juice, 1/2 teaspoon lemon zest)
  • 1/2 cup olive oil
  • 1 tablespoon Dijon mustard
  • 2 tablespoons finely chopped shallots
  • 1 teaspoon minced garlic
  • Salt and pepper


  • In a skillet, toast the almonds by placing them in a dry skillet over medium heat and stirring until lightly fragrant watching them carefully to not burn them.
  • Remove the stems from the brussels and then halve and thinly slice them. Fluff the sprouts and place in a large bowl. Add in the carrots and halved cherry tomatoes.
  • Make the dressing by combining the lemon juice, lemon zest, olive oil, Dijon mustard, shallots, garlic, about 1/2 teaspoon salt, and 1/4 teaspoon pepper (or to taste) in a mason jar. Shake to combine. Pour over the salad.
  • Add the parmesan cheese and toss to combine. Let the salad sit at room temperature for at least 30 minutes (or up to an hour in the fridge) to allow the flavors to mesh and the brussels to soften.
  • Taste and adjust seasoning if necessary. Serve at room temperature, adding the almonds right before serving. Best enjoyed the same day.


I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.

More Salad Recipes: 

Fruity Quinoa Salad

Candied Pecan Pear Salad

Mexican Chopped Chicken Salad




How to Make Mealtime Hassle Free!

5 secrets to easy, fast and delicious dinners.

  • This field is for validation purposes and should be left unchanged.

Leave a Comment:

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. What a gorgeous salad, Chelsea! Nothing says Monday morning like Brussels Sprouts, lol. Seriously though, I am loving all the beautiful colors and that dressing is to die for. You did it – I am now officially craving salad for breakfast – never even thought that was possible. Happy Monday 🙂

  2. You make the prettiest salads, Chelsea. 🙂 I’m not really a brussels sprouts person, but I would definitely try them if I had this salad in front of me right now! Especially since you said they aren’t super overpowering. Plus I love all the other ingredients you included! Looks amazing! 🙂

  3. I love raw brussels sprout salads — it’s so fresh and crunchy, and I think the cabbage flavor is very mild. This looks just delicious, Chelsea!

  4. I posted a Brussels sprouts recipe today also! Great minds must think alike, haha! I’ve been wanting to try a raw brussels sprouts salad for a while now. Going to have to try yours… that dressing looks awesome. Love how you put Greek yogurt in it!

  5. I love brussels sprouts, though I’ve never had them raw. They sound amazing, especially drizzled with that incredible dressing!

  6. SO fresh and colorful, my favorite! Totally opposite of me with the Brussels sprouts. Love them cooked….don’t mind them uncooked. Haven’t really had them many times though like this…need to try!! Dressing looks awesome. Salad dressing is one of my pet peeves, and can’t stand anything (usually) that isn’t homemade. Need to try this one 😉 Thank you, Chelsea!

    1. That means so much coming from you Averie! Your photography always pops off the page! Thank you so much 🙂

  7. I’ve only recently really gotten into brussels sprouts! This salad looks awesome – and I love sound of that creamy lemon dressing! I think now that it’s (kinda) spring-like outside I am craving salads like no other!

  8. This salad looks fantastic Chelsea! I’m a big fan of brussels sprouts cooked or raw and love love love arugula! The creamy lemon dressing sounds awesome and I love the bright colors going on in here – pinning 🙂

Never Miss a Recipe

  • This field is for validation purposes and should be left unchanged.