brussels sprout salad

Superfoods like Brussels sprouts, broccoli, kale and cabbage are  accented with crunchy pistachios and sweet-tart dried cranberries … and a delicious Maple-Balsamic Dressing! A unique Thanksgiving side dish or super-fast summer salad!

•  Ready in 30 Minutes or Less  •  Make Ahead  •  Vegetarian  •  Gluten Free  •

Superfoods Brussels Sprout Salad

cranberries

shelled, roasted, salted pistachios

balsamic vinegar

maple syrup

extra virgin olive oil

Dijon mustard

salt

black pepper

Mix shredded vegetable blend, cranberries, and pistachios in...

Mix shredded vegetable blend, cranberries, and pistachios in a large bowl. (If not serving immediately, reserve pistachios to mix in later, just before serving, so they stay crunchy.)

In a small bowl, whisk together all dressing...

In a small bowl, whisk together all dressing ingredients until salt is dissolved and all ingredients are thoroughly mixed and smoothly emulsified.

Pour dressing over salad and stir until combined.

For a crunchier salad, serve immediately. Or, you...

For a crunchier salad, serve immediately. Or, you can refrigerate this salad for a couple of hours or up to a day ahead, and the vegetables will soften a little (remember that the pistachios will stay crunchier if you don't add them until just before serving).

<p>This pomegranate shaved Brussels sprout salad tastes like a bowl of vibrant confetti, and will leave you glowing from the inside out.</p>

Pomegranate Shaved Brussels Sprouts Salad

Brussels sprouts

pomegranate seeds

apple

shallot

white wine vinegar

olive oil

Shred the Brussels sprouts: see the video below or go to How to Shred Brussels Sprouts.

Seed the pomegranate: Cut the pomegranate into quarters and place them in a large bowl of water. Under the water, gently pull out the seeds with your fingers. Eventually, you’ll be able to turn the peel inside out to extract the seeds closest to the outer skin. As you work, the pomegranate seeds will sink to the bottom, while the white pith from the fruit will float to the top. When all of the seeds are extracted, skim off the white pith and strain out the water. Rinse the pomegranate seeds, then store the extra seeds in a sealed container in the refrigerator.

Cut the apple into bite-sized pieces. Thinly slice the shallot into rings.

In a small bowl, whisk together the mustard, white wine vinegar, maple syrup, and kosher salt. Gradually whisk in the olive oil 1 tablespoon at a time until thick and emulsified.

In a large bowl, stir all ingredients together. Serve immediately.

My daughter has been pushing me to try brussel sprouts for ages. I think this recipe is the perfect start point. Your dressing looks divine with the tangy mustard and sweet maple.

Made this to go along with some mashed potatoes for dinner last night!  It was delish!  4th recipe I've tried from your site in the last couple of weeks and the 4th recipe we've loved!  Nice to have simple, doable recipes.  We are no strangers to brussel sprout salads however its amazing how small changes like the addition of apple to a salad or mustard to a vineagrette can change a dish up enough to make it feel new. YUM, thank you!

I LOVED the pomegranate Brussels sprouts salad! My fiance devoured it and I had a lot of friends ask me for the recipe. Thank you for sharing! I'm excited for your book!

Made this and it was fantastic! Only change was adding some fresh Parmesan cheese. Definitely a new favourite! Thank you!

I made this the other night a little worried that it may be too healthy for us - i shouldnt have been, it was amazing and the leftovers made for an easy lunch ?. To speed things up I shredded the brussel sprouts in my mixer. You have to be super careful, of course, but it worked like a charm for me.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1572027442/njfdpgmg2ejkvghofsk4.mp4

Shaved Brussels sprouts are popular in salads and as a side dish. But how to do it? Here’s how to shred Brussels sprouts: the right way!

How to Shred Brussels Sprouts

An easy and delicious shaved Brussels sprout salad made with just 7 ingredients! The perfect salad to make ahead for holiday gatherings or pack for lunch.

Shaved Brussels Sprout Salad

extra-virgin olive oil (plus extra for drizzling)

lemon juice

pine nuts (toasted)

pecorino cheese (optional)

chives

Sea salt and black pepper

Thinly slice the Brussels sprouts using a mandoline if you have one. Place them into a medium bowl and toss with the olive oil, lemon juice, pine nuts, cranberries, pecorino cheese, chives, and pinches of salt and pepper.

Let the salad sit at room temperature for 15 minutes, then taste and adjust the seasonings. Finish with an additional drizzle of olive oil if you like.

Shredded Brussels sprouts, crisp tart apples, feta cheese, cranberries, pomegranate arils, and walnuts all tossed in a tangy honey dijon vinaigrette.

Brussels Sprout Salad

apple (granny smith)

pomegranate arils

walnuts (chopped)

feta cheese (crumbled)

cider vinegar

honey

mustard

garlic powder

salt and pepper

Combine all dressing ingredients in a small jar and shake well to combine.

Shred Brussels sprouts, rinse well and dry.

Chop apple and toss with lemon juice to prevent browning.

Combine all remaining salad ingredients in a large salad bowl. Toss with dressing and serve.

This Brussels sprout salad has the best fresh flavors and zingy dressing! Pair it with apples, almonds and dried cherries for a tasty side.

Easy Brussels Sprout Salad

Brussels sprouts, enough for 4 cups shredded (or 8 ounces shredded)

escarole

crisp tart red apple (like Honeycrisp)

tart cherries

almonds (Marcona almonds, if possible)

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. 

This delicious slaw recipe features shredded Brussels sprouts tossed with tangy honey mustard dressing, toasted almonds and dried cherries (or cranberries). Recipe yields 4 substantial side servings; double if desired.

Honey Mustard Brussels Sprout Slaw

slivered almonds, toasted (hickory smoked almonds would be great if you can find them)

cherries

Parmesan cheese

apple cider vinegar

garlic clove, pressed

fine sea salt

Shred the sprouts: First, cut off the tough ends of the sprouts and any browning outer leaves. Then shred them in a food processor using the slicing blade, pressing the sprouts against the blade with the provided plastic pusher. If you don&#8217;t have a food processor, slice them as thinly as possible using a sharp chef&#8217;s knife, then give them a few extra chops for good measure.

If you are using raw almonds, toast them over medium heat for three to four minutes, stirring frequently, until they are fragrant and turning golden on the edges.

Whisk together the olive oil, vinegar, honey, mustard and garlic until blended. In a medium serving bowl, toss the shredded sprouts with the almonds, chopped dried fruit, Parmesan and dressing. Taste, and add another pinch or two of salt if it needs a little something more.

Serve immediately, or cover and refrigerate for up for 4 days. The Brussels sprouts will continue to soften as they marinate. The edges of the sprouts might brown lightly over time. Wake up leftovers with a little sprinkle of salt and a tiny splash of vinegar.

Excellent salad!  We loved this.  I can't wait to make it again.  Very light and refreshing.

Enjoyed this very much. Was mildly concerned that the sprouts would be very strong since they were raw, but they were not. I used the cranberries instead of the cherries. I did not have almond slivers of any kind, but I did have smoked almonds that I coarsely chopped. Sooo good!!

We really enjoyed this recipe. It never occurred to me to use Brussels sprouts for cole slaw, but now this might be might go-to. The flavors are great and the honey mustard dressing is just the right amount. Well, I say the right amount; I didn't use an entire pound of Brussels sprouts, but about 10 ounces or so. Thanks for sharing this!

Love this recipe! I skipped the Parmesan and used a little bit of miso as suggested. About 1/2 tsp was perfect for me.

Your honey mustard sweet-sour dressing is fabulous.  I had to make a few substitutions like Brussel sprout top leaves for Brussel sprouts, Asiago cheese for the Parmesan cheese and chopped peanuts for the almonds. I added some carrots for color which were pretty, but added nothing to the taste, and some onion chives. I planned to have the salad for supper, but only held out for 1 1/2 hours and ate it all for brunch.  Delicious just delicious.

Delicious! Great idea with the Brussel sprouts!

So delicious! I hesitated to use the full amount of honey as I'm a bit shy of sweet dressings, but I'll try the full amount next time. The dressing was complex and sophisticated, nothing like commercial honey mustard dressings. Very good the next day but by day 3 I'd say it's no longer company-worthy in appearance (still fine for 'just us' lunch though).

Delicious! We had this Thanksgiving weekend and it made a nice light side dish for dinner. My husband proclaimed it his "favorite way to eat brussel sprouts." Will be putting this on rotation for the winter for sure!

Absolutely a "10" so delicious i could eat for dessert. I substituted Follow Your Heart Parmesan being dairy free and used avocado oil.  Louise

Loved this, subbed avocado oil and rice vinegar and was amazing.

Excellent salad, has depth of flavor and a nice crunch from the almonds.

I was at one of the stores where I buy a lot of my produce and saw Brussels sprouts for 99¢ a pound. They weren't distressed and looked good. I didn't have anything in mind for them and figured that I would roast them. I've been roasting a lot of Brussels sprouts lately so, instead, I wanted I would try something different and came across this recipe. 

Initially, I was skeptical of making something with raw Brussels sprouts but this is a really good salad that I will make again. The dressing is also very good and could be used for other salads.

A few notes on this - 

We have a lot of almonds, the kind in the shell that people buy around the holidays, so I chopped those up and toasted them in the oven.

We used dried cranberries because that is all that we had on hand. Next time I will buy the dried cherries to use in this. 

My daughter is vegan so I made up some of the vegan parmesan cheese that you have posted the link to. We had milled hemp seeds but not that much so I made up the difference with milled flax seeds. Also, we used maple syrup instead of honey to make it vegan. I think that agave syrup would work also. When we make this again, if my daughter is not eating it, I'll use real parmesan and honey. 

We served this with vegetarian stuffed acorn squash.

Great recipe.  I swapped pumpkin seeds for the almonds; and did not add the parma cheese.  Best part is that it lasts for a few days.....presuming it doesn't get eaten up on day 1.  Fab all the way.  Thanks for sharing.

That was a huge hit, served with grilled salmon and basmati rice. I’ll be making it again for sure. I used cashews instead of almonds and added some champagne vinegar. Next time, I might try a different kind of cheese, like emmental or cheddar.

Sorry to say, that my husband, soon to be 9 year old girl and I did not like this recipe

Flavors NEVER disappoint, terrific recipe, I used cabbage but I can see how a more delicate Brussels sprout would pick up more flavor, substituted pecans, very good. Served with grilled Thai chicken. A big hit.

LOVE LOVE LOVE this salad!  It’s so yummy. I’ve made it with Parmesan and blue cheese and it’s great with both but as a blue cheese lover I’m partial. Thanks for another great recipe!

This is our favorite side salad. So easy and pairs perfectly with any grilled protein. I make it all the time and occasionally will include shredded carrots.

I hardly ever comment on food blog recipes but this one was really so astonishingly good!  A definite 5 stars salad that looks set to become a staple for us.

Shaved Brussels Sprout Salad is full of crunch, color, and flavor. It highlights all the best fall flavors and is definitely holiday worthy.

brussels sprouts

Parmesan cheese (shredded

sunflower seeds (toasted, (or pine nuts))

chives (chopped)

lemon juice (from 1 large or 2 medium lemons)

tsp dijon mustard

tsp black pepper

tsp salt

Rinse and pat dry brussels sprouts. Trim off the stems and remove and discard any dry or wilted leaves. Shave brussels sprouts with your desired method* and place them in a large bowl.

Top the shaved Brussels sprouts with chopped apple, cranberries, parmesan cheese, sunflower seeds, and chives.

In a separate bowl, whisk together the dressing ingredients: olive oil, lemon juice, dijon mustard, salt, and pepper.

Just before serving, pour the dressing over the salad and toss to combine.

This bacon and brussel sprout salad is so good! Thinly sliced brussel sprouts, crumbled bacon, Parmesan, almonds, and shallot citrus dressing.

Bacon and Brussel Sprout Salad

lemon

orange

shallot,

bacon,

brussel sprouts

almonds

Pecorino-Romano cheese

Squeeze the juice of the lemon and orange into a large bowl with the shallots. Pour the oil into the bowl in a steady stream, whisking to form an emulsion (it should appear more creamy and less transparent). Season generously with salt and pepper. Refrigerate until ready to use.

Using a mandoline, shave the brussel sprouts (not including the stems) into thin slices to make a shredded/slaw texture. I rinsed and dried mine again after shaving them just to be sure they were totally clean.

Place the almonds in a food processor and pulse until chopped coarsely. Add 3/4 of the almonds, cheese, and bacon to the shredded brussel sprouts; toss to combine. When ready to serve, toss with the dressing and sprinkle remaining almonds, cheese, and bacon over the top. If needed, add a few more tablespoons of olive oil and toss.

Mandolin glove owner as well.  Should have purchased at the same time - would have save many many cuts!!

Hi, I used to use the mandolin but now use the food processor and it's done in seconds - not the 90 minutes it used to take me. 
Be careful.

I live in a deprived small town with no Trader Joe’s! Walmart also carries shaved BS’s!!

Brussels sprouts are one of my favorites and with bacon, even better!

We eat brussel sprouts at least twice a week in our house. Roasted in the oven with a little olive oil , salt and pepper....Yum!

A delicious autumn pear salad that's brimming with bacon, nutty toasted pecans, tangy gorgonzola cheese, all with a base of finely shredded raw brussels sprouts. So delicious!&nbsp;

Pear Bacon and Brussels Sprout Salad

(6 oz.) bacon, (chopped)

brussels sprouts, (bottoms trimmed, shredded*)

parsley

pecans,

bartlett pears, (cored and diced small)

gorgonzola cheese**

Tbsp shallot

Tbsp rendered bacon drippings

Tbsp lemon juice

Salt and black pepper

Cook bacon in a non-stick skillet over medium-high heat until browned and just crisp, about 6 - 8 minutes. Transfer bacon to plate lined with paper towels to drain (it helps to use a spatula and press bacon against side of pan to drain excess bacon drippings back into the pan) and reserve rendered bacon drippings for dressing.

In a large bowl toss together brussels sprouts, cooked bacon, parsley, pecans, pears, gorgonzola and shallots. Toss with dressing and serve.&nbsp;

Whisk together all dressing ingredients in a mixing bowl or shake together well in a jar. Stir or shake again just before pouring onto salad. Note if it's chilled it will need to be warmed just slightly as the bacon drippings solidify once chilled.

*First half the brussels sprouts then thinly slice through the width so pieces will separate.&nbsp;**If you prefer a more mild less pungent cheese goat cheese may be substituted.

Recipe source: Cooking Classy

For the dressing:

This Fall Brussels Sprout Salad with apples, pecans, and blue cheese is a great side salad with roasted chicken, pork or Thanksgiving turkey.

Fall Brussels Sprout Salad with Apple, Pecans, and Blue Cheese

brussels sprouts (12 oz total)

pecans (1 ounce)

shallots

blue cheese (or gorgonzola)

Whisk olive oil, Dijon, shallots and vinegar with a pinch of salt and black pepper.

Pour over Brussels in a large bowl and season with 1/4 teaspoon salt and black pepper, to taste.

Mix in apples and top with pecans and blue cheese.

Brussels Sprout Salad: shredded Brussels sprouts with dried cranberries, crisp apples, smoked almonds, tossed in a simple delicious sweet &amp; tangy maple mustard vinaigrette! Naturally vegan. Perfect side salad for lunch, fall and the holidays. Serve cold. Bon appetite!

Shaved Brussels Sprout Salad w/ Maple Mustard Dressing

hickory smoked almonds, chopped (could use toasted almonds, pecans

sunflower seeds,

red onion, diced

apple,

dijon mustard

lemon juice, or orange juice

lemon zest,

garlic

onion

Prepare brussels sprouts

 Trim the ends, wash and thinly slice and rough chop or use slice attachment on your food processor. Add to your salad bowl along with nuts, seeds, onions, cranberries, almonds, and apples.

Dressing

 add vinaigrette ingredients to a jar, seal and shake or whisk in a small bowl

Pour dressing over salad and toss to combine (top with vegan feta cheese if using). Season with salt and pepper if needed. Serve and enjoy! For step by step photos see above post

I just made this for the very first time and it's BLOOMIN' DELICIOUS!!!  we had it with veggie bangers and home made crusty sourdough bread.  Thanks so much, this will be a regular with us, for def!  Hilly and Dave in the UK.

I made this with cherries , absolutely delicious

This shaved brussels sprout salad is super easy to make! It's perfect as a side, but can also be topped with your protein of choice for a heartier meal. Vegan, gluten-free and healthy!

Best Shaved Brussels Sprout Salad

kale

hemp hearts

honey or maple syrup

red pepper flakes

Ground pepper ((optional))

The Brussels sprout is a member of the Gemmifera Group of cabbages (Brassica oleracea), grown for its edible buds. The leafy green vegetables are typically 2.5–4 cm (0.98–1.6 in) in diameter and look like miniature cabbages. The Brussels sprout has long been popular in Brussels, Belgium, and may have originated and gained its name there.

brussels sprout

Garlic powder is ground, dehydrated garlic. It is a very common seasoning. Applications include pasta, pizza, and grilled chicken. Garlic salt is simply salt plus garlic powder. (Pre-made products usually include an anti-caking agent.) Garlic powder is a common component of spice mix. It is also a common component of seasoned salt.

hemp heart

Honey /ˈhʌni/ is a sweet food made by bees foraging nectar from flowers. The variety produced by honey bees (the genus Apis) is the one most commonly referred to, as it is the type of honey collected by most beekeepers and consumed by people. Honey is also produced by bumblebees, stingless bees, and other hymenopteran...

Kale (English IPA: /keɪl/) or leaf cabbage is a group of vegetable cultivars within the plant species Brassica oleracea. They have green or purple leaves, in which the central leaves do not form a head (as opposed to headed cabbages). Kales are considered to be closer to wild cabbage than most domesticated forms of Brassica...

Olive oil is a fat obtained from the olive (the fruit of Olea europaea; family Oleaceae), a traditional tree crop of the Mediterranean Basin. The oil is produced by pressing whole olives. It is commonly used in cooking, whether for frying or as a salad dressing. It is also used in cosmetics, pharmaceuticals, and soaps,...

Top 18 brussels sprout salad recipes from across the web

The most viewed brussels sprout salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Top 18 brussels sprout salad recipes from across the web

The most viewed brussels sprout salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Superfoods Brussels Sprout Salad

Pomegranate Shaved Brussels Sprouts...

Shaved Brussels Sprout Salad

Brussels Sprout Salad

Easy Brussels Sprout Salad

Honey Mustard Brussels Sprout Slaw

Shaved Brussels Sprout Salad

Bacon and Brussel Sprout Salad

Pear Bacon and Brussels Sprout Sala...

Fall Brussels Sprout Salad with App...

Shaved Brussels Sprout Salad w/ Map...

Shaved Brussels Sprout Salad w/ Map...

Best Shaved Brussels Sprout Salad

Shredded Brussels Sprouts &amp; Aru...

Shaved Brussels Sprout Salad with C...

Brussels Sprout Salad

Roasted Brussels Sprouts Salad

Kale and Brussels Sprout Salad

The most viewed brussels sprout salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Shredded Brussels Sprouts & Aru...