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Brussels Sprout Salad

Last Updated on December 5, 2023

Brussels sprout salad is a great salad for adding crunch to a meal. You only need a few ingredients that are easy to find and mix them in a way that makes your taste buds sing!

healthy brussel sprout salad

A shaved Brussels sprout salad is a flavorful addition to any meal in fall and winter.

The right dressing can bring out all the flavors of this nutritious vegetable.

So it is important to choose the right ingredients for the dressing to complement the Brussels sprout flavors.

Brussel Sprout Salad

Hey, let’s be real, Brussels sprouts are often overlooked when it comes to salads.

But a brussel sprout salad is not only easy to make, but it’s also a delicious and healthy addition to your diet. I’m sure you’ll love this salad!

easy recipe

To get started, choosing fresh raw Brussels sprouts is crucial in making a delicious salad. Look for firm, compact, and bright green sprouts.

Choose sprouts that are of similar size to ensure even cooking and don’t have any discoloration or excessive browning.

For sprout recipes such as this Balsamic-glazed Brussels Sprouts, I am always on the lookout for new and small sprouts.

They will taste sweet without bitterness. You need to avoid soft or loose sprouts, as they are likely past their prime.

Once you have selected the best sprouts, cut off the stem end of each sprout and remove any yellow or wilted leaves.

Then prepare sprouts as thinly sliced with a sharp knife or use the slicing blade of a food processor.

Mix with your favorite salad dressing and toppings, such as nuts or fruits, for a delicious and healthy salad.

Shaved Brussels Sprouts Salad Recipe

To create this salad, you will need the following ingredients:

ingredient list
  • ½ lb/225g whole brussels sprouts, ends trimmed and outer leaves removed
  • 2 stalks/50g celery
  • 1 large/100g carrot
  • 1 medium/150g thinly sliced apples
  • ¾ cup/75g walnuts or pecans

MAPLE DIJON VINAIGRETTE Salad Dressing Ingredients

In order to create a flavorful salad, it all starts with the dressing.

To make this robust vinaigrette, you’ll need extra-virgin olive oil, Dijon mustard, apple cider vinegar, ginger, maple syrup, and salt and pepper. Ingredients:

  • 2 tbsp/30ml Dijon mustard
  • 2 tbsp/30ml maple syrup
  • 1 tbsp/15ml olive oil
  • 1 tbsp/15ml apple cider vinegar (red wine vinegar or lemon juice)
  • ½ tsp/1g ground ginger
  • ½ tsp/3g sea salt
  • ¼ tsp/ ½ g ground black pepper

In a small bowl, whisk together the olive oil, apple cider vinegar, maple syrup, and Dijon mustard. Season to taste with salt and pepper.

Pour the dressing over your shaved Brussels sprout salad and toss well to combine.

Walnuts or Other Nuts and Seeds

Adding nuts and seeds to your salad provides a nutritional boost and enhances the overall taste of the salad. 

Some of the best nuts and seeds to add to your salad include:

roasted walnuts
  • Pumpkin Seeds: Lightly roasted to add a crispy texture and nutty flavor to the salad.
  • Sunflower Seeds: These seeds are a good source of vitamins and minerals and add a unique crunch to the salad.
  • Toasted Pine Nuts: These seeds are rich in healthy fats and proteins, and their mild taste complements the bitterness of Brussels sprouts well.
  • Pecans: Pecans offer a slightly sweet and buttery flavor and have a tender crunch.

Fresh or Dried Fruit

Here are some of the best fruits to use in your salad:

  • Dried cranberries: These tart berries complement the bitter flavor of the Brussels sprouts and add a chewy texture to the salad.
  • Pomegranate seeds: These sweet and tangy fruits add a burst of flavor to the salad and pair well with the nutty flavor.
  • Dried figs: These soft and chewy fruits have a mild honey-like flavor that balances the bitterness of the Brussels sprouts.
  • Raisins: These classic dried fruits add a subtle sweetness to the salad and pair well with citrus-based dressings.

Be sure to chop the dried fruits into small pieces and sprinkle them throughout the salad for an even distribution of flavors.

Note: Toasting the dried fruits before adding them to the salad can enhance their flavor and add a nice crunch.

How To Make Shaved Brussels sprouts

To prepare the salad:

shredded sprouts

1. Preheat oven to 350° F/175C. Line a small baking pan with parchment. Coarsely chop the walnuts and spread them evenly on the baking pan.

Toast for 8-11 minutes until fragrant. Set aside to cool. While the walnuts are toasting:

2. Remove as much of the base of the Brussels sprouts as possible without sacrificing the leaves (except for a few tough outer ones).

Cut in half lengthwise. Lay the halves down and slice extremely thinly lengthwise. As thin as you can 1/8”/3mm or less. If you have a mandoline you can also use that to shred the brussel sprouts.

3. Place the Brussels sprouts in a large bowl and toss to separate the leaf fragments. Trim the ends off the celery and slice thinly.

Again 1/8”/3mm or less. Add to the bowl.

4. Peel and grate carrot. Add to the other vegetables. Peel the apple and core. Cut into quarters, then slice crosswise very thinly. Add to the bowl.

step by step

5. Make the mustard dressing by mixing all the ingredients in a small bowl or glass measuring cup and whisk until smooth.

6. Pour over the vegetables and toss to coat.

Taste and adjust salt and pepper, and sprinkle in walnuts just before serving.

Notes

  • The salad is best if the sprouts to soften and the flavors to combine for 1-2 hours before serving. Just leave the walnuts off until ready to serve.
  • If you want to make it sweeter, you can also add ½ cup/65g dried cranberries.

Cook’s Tips

 Shred Brussels Sprouts

Thinly slicing the Brussels sprouts is the key to preparing this salad.

Here’s how to do it:

salad brussel sprouts
  1. Rinse the Brussels sprouts with cold water and start by trimming the stem end.
  2. Cut them in half from top to bottom.
  3. Lay the flat half of the Brussels sprout on the cutting board and use a sharp knife to cut across the width of the sprout, making thin shavings. Repeat with the remaining sprouts. 

Toasting the Nuts and Seeds

Adding nuts and seeds is an easy way to add flavor and crunch to sprout salad.

The heat of the toasting brings out the natural oils and flavor of the nuts and seeds and adds a nice textural element to the salad.

Toasting your nuts and seeds before adding them to the salad can bring out their flavors and add a nice crunch.

To toast them, spread them evenly on a baking sheet and bake in the oven at 350°F for 8-10 minutes, stirring occasionally.

Keep an eye on them because they can burn quickly. Add the toasted nuts and seeds to the salad while they are still warm for maximum flavor.

Can I Prepare Brussel Sprout Salad Ahead?

mix salad ingredients

Yes, you can make it ahead of time.

All you need to do is store the pre-shredded Brussels sprouts and dressing separately in airtight containers mix them together for 1-2 hours sit at room temperature before serving.

Once you have all the ingredients ready, mix it all together ensuring all ingredients are evenly distributed.

The next step is to prepare the dressing and finish off the salad.

brussel sprout salad

Serve as a Side Dish and Enjoy!

This salad can be served as a side dish for any meal or enjoyed as a light and refreshing standalone meal.

For added sweetness and crunch, you can add some diced pears to the salad. Enjoy the delicious mix of flavors!

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Recipes To Try

healthy brussel sprout salad

Shredded Brussels Sprout Salad with Apple and Walnuts

This hearty salad is perfect for a winter meal! It is packed with nutrients and will leave you feeling satisfied.
5 from 23 votes
Print Rate
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 6 people as a side dish
Calories: 177kcal
Author: SHU-CHUN

Ingredients

  • ½ lb whole brussels sprouts 225g after ends trimmed and outer leaves removed
  • 2 stalks celery 50g
  • 1 large carrot 100g
  • 1 medium apple 150g, thinly sliced
  • ¾ cup toasted walnuts 75g

Mustard Vinegarette dressing

Instructions

  • 1. Preheat oven to 350° F/175C. Line a small baking pan with parchment. Coarsely chop the walnuts and spread evenly on the baking pan. Toast for 8-11 minutes until fragrant. Set aside to cool. While the walnuts are toasting:
  • 2. Remove as much of the base of the brussel sprouts as possible with out sacrificing the leaves (except for a few tough outer ones). Cut in half lengthwise. Lay the halves down and slice extremely thinly lengthwise. As thin as you can 1/8”/3mm or less. If you have a mandoline you can also use that to shred the brussel sprouts.
  • 3. Place the Brussels sprouts in a large bowl and toss to separate the leaf fragments. Trim the ends off the celery and slice thinly. Again 1/8”/3mm or less. Add to the bowl.
  • 4. Peel and grate carrot. Add to the other vegetables. Peel the apple and core. Cut into quarters, the slice crosswise very thinly. Add to the bowl.
  • 5. Make the mustard dressing by mixing all the ingredients in a small bowl or glass measuring cup and whisk until smooth.
  • 6. Pour over the vegetables and toss to coat. Taste and adjust salt and pepper, and sprinkle in walnuts just before serving. (Note)

Notes

(Note) 
  • The salad is best if allowed the sprouts to soften and the flavors to combine for 1-2 hours before serving. Just leave the walnuts off until ready to serve.
  • If you want to make it sweeter, you can also add ½ cup/65g dried cranberries.

Nutrition

Serving: 1people | Calories: 177kcal | Carbohydrates: 16g | Protein: 4g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Sodium: 279mg | Potassium: 345mg | Fiber: 4g | Sugar: 9g | Vitamin A: 2373IU | Vitamin C: 35mg | Calcium: 53mg | Iron: 1mg

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