This Brussels sprout salad stars shaved raw sprouts tossed with crisp apple, dried cherries, and almonds in a zingy Dijon dressing. It’s a fresh side dish that turns Brussels sprouts into something everyone will love.
Brussels sprouts in a salad? Turns out, this veggie shaves down into the delicious, feathery salad greens. By now, most people know that crispy roasted Brussels sprouts are seriously delicious. I’ve found that 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 Dijon mustard dressing, apples, and dried cherries, and it becomes an easy side dish that wow’s everyone.
5 Star Reader Review
⭐⭐⭐⭐⭐ “I made your Brussels sprouts salad for Christmas. My husband, who loves Brussels sprouts, loved it. I, not a fan of Brussels sprouts, also loved it. I used blue cheese instead of feta, which worked well. Thanks!” -Marina
Ingredients You’ll Need
There are so many ways to make a delicious Brussels sprout salad recipe. Here’s my favorite way to do it:
- Shaved Brussels Sprouts: I typically use about 1 pound, which yields roughly 4 cups when shredded. You can also buy pre-shaved Brussels sprouts to save time, though I find the quality varies by brand.
- Crisp Tart Apple: I love Pink Lady apples in salads, but you can also use Honeycrisp here or any other crisp tar apple. I leave the skin on for added color and fiber.
- Dried Tart Cherries: I use tart cherries with no added sugar when I can find them. Dried cranberries work well as a substitute.
- Marcona Almonds: These Spanish almonds have a buttery richness that adds intrigue to this salad. Or you can toast sliced almonds for a few minutes to bring out their nutty flavor.
- Feta Cheese: This is completely optional, but crumbled feta adds a creamy, tangy element that ties everything together.
The Dijon Dressing That Makes It Special
The dressing is where this salad really shines. I make a simple Dijon Mustard Dressing with white wine vinegar, maple syrup, and olive oil that brings everything together. I often make extra dressing in the fridge for about a week and works on other salad recipes too.
If you want to switch things up, this salad also pairs well with a Shallot Vinaigrette, Apple Cider Vinegar Dressing, or even a drizzle of Balsamic Vinaigrette for a more intense, sweet-savory flavor profile.
How to Shred Brussels Sprouts
The shredding technique is crucial for this recipe. I typically like to use a knife, but it does take a bit of time so the other methods are faster. Here are three methods that work:
- 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.
Ways to Customize This Salad
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 nice crunch (here’s how to seed a pomegranate)
- 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
Storage and Make-Ahead Tips
You can shred the Brussels sprouts up to 1 day ahead; store them in an airtight container in the refrigerator without dressing. Make the Dijon dressing up to 1 week in advance and store it in a sealed jar in the fridge.
Once dressed, this salad is best enjoyed within 2-3 hours. If making ahead, keep the components separate and toss everything together just before serving.
Leftover dressed salad keeps for 1-2 days in the refrigerator: the texture will become softer but it still tastes great.
Dietary Notes
This Brussels sprout salad recipe is vegetarian, vegan, plant-based, diary-free and gluten-free.
Frequently Asked Questions
When sliced thinly enough, raw Brussels sprouts are surprisingly mild and slightly sweet. The bitterness you might associate with Brussels sprouts is much more pronounced when they’re cooked improperly or when the sprouts are old. Fresh, thinly shaved sprouts have a delicate flavor.
Absolutely! I actually prefer slicing them by hand with a sharp chef’s knife. It takes a bit longer, but you have more control over the thickness of each shred. Just make sure your knife is sharp.
Dried cranberries are the closest substitute. You could also use chopped dried apricots or pomegranate seeds when they’re in season.
Yes! Simply omit the feta cheese crumbles. The salad is naturally vegan without the cheese, and the maple syrup in the dressing provides all the sweetness you need.
Easy Brussels Sprout Salad
This Brussels sprout salad stars shaved raw sprouts tossed with crisp apple, dried cherries, and almonds in a zingy Dijon dressing. It’s a fresh side dish that turns Brussels sprouts into something everyone will love.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 6 1x
- Category: Side
- Method: Raw
- Cuisine: Salad
- Diet: Vegan
For the salad
- 1 pound Brussels sprouts, enough for 4 cups shredded (or 8 ounces shredded)
- 1 ½ cups chopped escarole or other crunchy leafy green, optional
- 1 large crisp tart red apple (like Honeycrisp)
- ½ cup dried tart cherries
- ½ cup almonds (Marcona almonds, if possible)
- ¼ 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 ½ cup of the dressing (add more to taste, if desired). Top with feta crumbles, if using, and serve.
Notes
Make ahead tips: Shred the Brussels sprouts up to 1 day ahead; store them in an airtight container in the refrigerator without dressing. Make the Dijon dressing up to 1 week in advance and store it in a sealed jar in the fridge. If making ahead, keep the components separate and toss everything together just before serving.
Leftover storage: Once dressed, this salad is best enjoyed within 2-3 hours. Leftover dressed salad keeps for 1-2 days in the refrigerator: the texture will become softer but it still tastes great.
