Brussel Sprout Salad Recipe is a crunchy, fresh, and colorful salad loaded with apples, candied nuts, and a creamy dressing that everyone wants seconds of.
author’s note
A Salad I Actually Crave
All Fall and Winter long, I make my roasted Brussels sprouts at least once a week. They’re a veggie my whole family loves (yes, even the kids!) and the crunchy topping is unreal.
One week I ended up with extra Brussels sprouts after a grocery pickup gave me double the amount I ordered. I figured it would be fun to turn them into another Brussels side…and that’s how this salad was born!
I make my Costco Kale Salad all the time, so I used that as the starting point and pulled together whatever I had in the pantry and fridge. When everyone at the table ate more of this salad than anything else, I knew I had to re-create it and share it here.
I’ve made this Brussel Sprout Salad Recipe practically nonstop ever since and even served it as a Thanksgiving side this year. I hope you love it as much as we do!
Ingredients In My Brussel Sprout Salad Recipe:
| Ingredient | Helpful Tip |
|---|---|
| Brussels sprouts and kale | Shred Brussels sprouts finely and chop kale small so the salad eats light and crisp. A food processor makes this fast! |
| Apples | Honeycrisp apples hold their crunch and do not brown as quickly. Cut into thin matchsticks for the best texture. |
| Candied pecans and dried fruit | Chop both so they mix evenly. Dried cherries or cranberries add the right sweet pop in every bite. |
| Feta or goat cheese | Crumble gently by hand so you get soft pockets of creamy flavor throughout the salad. |
| Dressing ingredients | Shake everything in a jar for a thick creamy dressing. Add extra honey if you want a sweeter finish. |
How To Make This Brussel Sprout Salad Recipe
- Make Dressing: Add all dressing ingredients to a jar and shake until smooth.
- Prep Brussels Sprouts: Trim and shred; add to a large bowl with the chopped kale.
- Add Mix-ins: Toss in the dried fruit, pecans, cheese, and apples.
- Dress and Serve: Add two thirds of the dressing, toss gently, and add more if needed; store leftover dressing separately.
Variations
While this is a great meal on its own, pairing it with grilled chicken or steak adds some protein.
Storage
Once dressed and assembled, the salad is best eaten the same day, but will stay fresh in the fridge for about two days. For the longest life, store the dressing separately and keep the apples in a separate sealed container. Toss individual portions with dressing just before serving. The undressed salad keeps about 4-5 days.
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Brussel Sprout Salad Recipe
Video
Equipment
Ingredients
- 1 pound Brussels sprouts finely shredded (4 cups)
- 4 gently packed cups kale finely chopped
- 1 cup candied pecans coarsely chopped
- 1/2 cup dried cranberries or dried cherries, chopped
- 2 Honeycrisp apples cut into matchsticks
- 4 ounces feta cheese or goat cheese, crumbled
- 1/2 cup mayo Best Foods/Hellman's
- 1/4 cup Dijon-style mustard
- 1/4 cup honey
- 1/4 cup olive oil
- 1 large lemon 1/2 tsp zest; 2 tbsp juice
- 2 tablespoons apple cider vinegar
- 1/8 teaspoon garlic powder
- Salt and pepper
Instructions
- Add all dressing ingredients to a wide-mouth mason jar. Season to taste (I add 1/2 tsp salt & 1/4 tsp pepper). Whisk or shake until smooth. Stir with a spoon if needed. Taste and adjust, adding more honey if you prefer a sweeter dressing. Pop in the fridge until ready to use.
- Trim the ends off the Brussels sprouts and remove any discolored leaves. Shred them in a food processor using the slicing disk. Shred the kale by hand or in the food processor (gently pulse it one second at a time or it will turn to mush!). Add all chopped greens to a salad drainer and wash well. Spin thoroughly to dry in a salad spinner. Transfer the greens to a large bowl and place in the fridge to chill and finish drying. (Dry greens ensures the dressing clings better and doesn't get diluted.) You can prep this step the day before.
- Before serving, toss about 1/2 of the dressing with the greens. Use tongs to coat the greens well, taking your time to massage in the dressing into and soften the greens.
- To keep the apples from browning too quickly: cut apples into matchsticks. Place them in a large bowl, cover with room-temperature water, and add 1/2 teaspoon salt. Stir and soak for 10 minutes, then drain and rinse well. Shake off excess water.
- Add the apples, pecans, and cranberries to the salad and toss. Add more dressing as desired, adding to taste. Add the cheese and gently toss again. Taste and adjust adding a touch more salt if needed. Enjoy!
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
