Home > Salads > Brussel Sprouts Salad Brussel Sprouts Salad September 1, 2020 | 20 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. A robust and hearty Brussel Sprout Salad with a tangy-sweet apple cider vinaigrette. This powerhouse salad is loaded with good-for-you tasty ingredients and myriad contrasting textures. While this is a great meal on its own, pairing it with grilled chicken or steak adds some protein. Why We Love This Brussels Sprout Salad Flavorful Blend: Combines sweet apples, tangy cranberries, and nutty seeds for a delicious taste. Nutritious: Packed with nutrient-rich ingredients like kale, Brussels sprouts, and avocado, this salad is both healthy and satisfying, making it perfect for a nutritious meal. Easy & Adaptable: Simple to make with a versatile homemade dressing suitable for other dishes. Ingredients Brussels sprouts and kale provide a crunchy, nutritious base. Apples and cranberries add a sweet and tart flavor. Sunflower seeds and feta cheese offer a nutty taste and creamy texture. Avocado brings creaminess and richness to this brussel sprout salad. The dressing, a mix of olive oil, lemon, apple cider vinegar, and seasonings, creates a tangy and slightly sweet flavor that ties everything together. How To Make This Brussel Sprout Salad Prepare Dressing: Blend olive oil, lemon juice, zest, vinegar, maple syrup, mustard, garlic, salt, and pepper. Adjust seasonings as needed. Prep Vegetables: Wash and thinly slice Brussels sprouts; chop kale. Combine in a bowl. Assemble Salad: Add chopped apples, cranberries, sunflower seeds, feta, and avocado to the greens. Toss with Dressing: Drizzle the dressing over the salad and toss well. Serve fresh for best taste. STORAGE Best Fresh: Enjoy brussel sprout salad immediately for optimal taste and texture. Short-term Storage: Store in the fridge for a few hours; note that apples and avocado may brown. Dressing: Keep leftover dressing in an airtight container in the fridge for up to a week. (We love using leftover dressing in this simple Garden Salad) More Salad Recipes Apple Salad Roasted Sweet Potato Salad Spinach Salad Honey Mustard Salad Dressing Kale Couscous Salad FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Brussel Sprout Salad 5 from 3 votes - Review this recipe A robust and hearty Brussel 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 Brussel Sprout Salad 5 from 3 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe A robust and hearty Brussel 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 brussel sprout salad Prep Time 30 minutes minutes Total Time 30 minutes minutes Servings 4 -6 as a side Chelsea Lords Calories 877kcal Author Chelsea Lords IngredientsFor 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 choppedDressing▢ 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 pepperUS - Metric USMetric InstructionsDRESSING: 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 NotesNote 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 FactsServing: 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. DID YOU MAKE THIS RECIPE? 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.
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 🙂 Reply
I just had brussels sprouts raw in a salad yesterday for the first time and really liked it. So now I’ll use your recipe to make my own at home. This is gorgeous. Reply
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! Reply
I love brussels sprouts, though I’ve never had them raw. They sound amazing, especially drizzled with that incredible dressing! Reply
I love how vibrant and fresh this salad looks. I’m all for anything with brussel sprouts and the dressing sounds delectable! Reply
That means so much coming from you Averie! Your photography always pops off the page! Thank you so much 🙂 Reply