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Brussels sprout salad

Easy Brussels Sprout Salad

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5 from 2 reviews

  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 20 minutes
  • Yield: 6 1x


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)


  1. 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. 
  2. Prep the vegetables: Chop the escarole or other leafy green. Dice the apple. 
  3. 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. 
  4. 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
  • Diet: Vegan