This Brussels sprout salad recipe has the best fresh flavor and zingy dressing! Pair with apple, almonds and cherries for a simple side dish.
Brussels sprouts in a salad? Turns out, the mighty sprout is one of the best ways to make delicious, feathery salad greens. Sure, Brussels sprouts are transcendental crispy roasted with maple glaze. But shaved raw in a salad is the next best way to eat them! The raw greens aren’t bitter at all: they’re sweet and feathery, with irresistibly tasty flavor. Combine them with a sweet and tangy Djion mustard dressing, apples, and dried cherries, and they’re pretty darn perfect. Ready to get shredding?
Ingredients for Brussels sprout salad
There are so many ways to make a killer Brussels sprout salad recipe: here’s our favorite — and we’ll offer some variations and options below. Here’s what we put in our salad:
- Shaved Brussels sprouts: see below for how to do it, or buy them pre-shaved
- Crunchy leafy green: we used escarole, but it’s optional
- Apple: Apple and Brussels are a classic combination
- Dried cherries: Use tart cherries with no added sugar if you can find them
- Almonds: Marcona almonds have great flavor, or use whatever you can find
- Feta crumbles, optional: Feta is tasty, but this salad is just as good without
- Dijon dressing: Top with our favorite Dijon mustard dressing for all the goodness
How to shred Brussels sprouts
The most time consuming part of Brussels sprout salad is…shaving the Brussels sprouts! There are a few ways to do it: and all you need is a Chef’s knife. However, if you have fancy equipment, it makes the process much faster. Here’s what to know:
- Knife: Remove any tough outer layers with your fingers. Cut the Brussels sprout in half lengthwise. Place the cut side down and thinly slide cross-wise to create shreds. Separate the shreds with your fingers. Discard the root end.
- Food processor: Use the slicing disc of a food processor. Place the Brussels sprout in top down one at a time, which creates long thin ribbons.
- Mandoline: Put on the protective gloves that came with the mandoline. Shave each sprout from the tip to the end, using the mandoline attachment.
Variations: other salad mix-ins!
Shaved Brussels sprouts aren’t bitter as you’d expect. They have a sweet flavor and a beautifully feathery texture. You can add just about anything to your Brussels sprout salad and it will taste good! Here are a few more ideas for mix-ins:
- Pomegranate seeds add a beautiful crunch (here’s how to seed one)
- Dried fruit like cranberries or raisins can stand in for the cherries
- Pear can stand in for apple
- Walnuts, pecans or pistachios work instead of almonds
- Pumpkin seeds add additional crunch
- Parmesan or Pecorino Romano cheese adds a savory note instead of feta
Salad dressing variations
You can also vary the dressing in this salad! We love it with our Dijon mustard dressing. But there are a few other dressing that work based on the ingredients you have on hand. Here are a few other options:
- Apple Cider Vinegar Dressing An easy dressing with apple cider vinegar instead.
- Best Balsamic Vinaigrette This classic balsamic dressing has big flavor!
- Citrus Salad Dressing If you have lemon and orange on hand, the citrus pairs perfectly.
- Honey Mustard Dressing This easy dressing has a warm honey flavor.
- Pomegranate Vinaigrette Got pomegranate seeds or juice? This dressing is perfection.
More Brussels sprouts recipes
The humble Brussels sprout has grown into one of our favorite foods. In the last several years, it’s grown massively in popularity on restaurant menus. We’re so glad it’s enjoying the spotlight it deserves! Here are a few more great Brussels sprout recipes:
- Try these mind-blowing Brussels Sprouts with Maple Glaze
- Fire up the oven for Crispy Brussels Sprouts or Spicy Brussels Sprouts
- Go classic with Fried Brussels Sprouts
- Try Instant Pot Brussels Sprouts with Parmesan
- Opt for hearty Brussels Sprout & Sweet Potato Salad
This Brussels sprout salad recipe is…
Vegetarian, vegan, plant-based, diary-free and gluten-free.Print
This Brussels sprout salad has the best fresh flavors and zingy dressing! Pair it with apples, almonds and dried cherries for a tasty side.
For the salad
- 1 pound Brussels sprouts, enough for 4 cups shredded (or 8 ounces shredded)
- 1 1/2 cups chopped escarole or other crunchy leafy green, optional
- 1 large crisp tart red apple (like Honeycrisp)
- 1/2 cup dried tart cherries
- 1/2 cup almonds (Marcona almonds, if possible)
- 1/4 teaspoon kosher salt
- 1 recipe Dijon Mustard Dressing
- Feta cheese crumbles, optional (omit for vegan)
- Shred the Brussels sprouts: go to How to Shred Brussels Sprouts. Or, use a food processor slicing blade or mandoline to slice each sprout from top to end.
- Prep the vegetables: Chop the escarole or other leafy green. Dice the apple.
- Make the dressing: In a medium bowl, whisk together the Dijon mustard, white wine vinegar, maple syrup, and salt. Then whisk in the olive oil 1 tablespoon at a time until a creamy dressing forms.
- Assemble the salad: Mix together all salad ingredients. Mix with 1/2 cup of the dressing (add more to taste, if desired). Top with feta crumbles, if using, and serve.
- Category: Side
- Method: Raw
- Cuisine: Salad
Keywords: Brussels sprout salad
About the Authors
Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.
Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.