Brussels Sprout Salad

Beautiful Brussels Sprout Salad is full of crisp apples, sweet pecans, dried cranberries, smoked bacon, sunflower seeds, and fresh Parmesan, and all drizzled with a delicious honey mustard vinaigrette. This quick and easy salad is always a huge hit with family and friends.

I love to serve this side dish with roasted chicken or turkey, air-fried salmon, and roasted pork loin. Quite honestly, this salad pairs well with so many main courses.

What are Brussels Sprouts?

Brussels sprouts are a member of the cabbage family. They look and taste like little cabbages. The little sprouts are cut off the stalk. This versatile vegetable is usually available year-round, but peak season is from September to February.

Brussels sprouts provide plenty of antioxidants and help fight cancer and heart disease. They are so yummy that you will not even believe how healthy they are for you.

Ingredient Notes and Substitutions

See the complete list of ingredients below on the recipe card.

• Vinegar: champagne, apple cider, or white wine
• Honey: or maple syrup
• Apple: Honeycrisp, Granny Smith, Braeburn, or Pink Lady
• Pecans: other nuts include walnuts, pine nuts, pistachios, or almonds. They are equally as delicious.
• Dried cranberries: Pomegranate arils make a beautiful addition or substitution for dried cranberries, but they are only available at certain times of the year. They are usually available from October through January.
• Sunflower seeds: or pumpkin seeds
• Parmesan: freshly grated. You can experiment with different cheeses, such as goat cheese, feta cheese, or even bleu cheese.

How to make Brussels Sprout Salad

This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.

Start by whisking together the olive oil, champagne vinegar, Dijon mustard, honey, onion powder, garlic powder, and black pepper. Cut the apple and toss it with a bit of lemon juice.

Combine the shaved Brussels sprouts, apples, pecans, cranberries, bacon, sunflower seeds, and Parmesan cheese in a large bowl. Drizzle with the vinaigrette and toss to coat. Let the salad rest for about 20 minutes. Toss one more time and season with salt and pepper to taste.

Preparation Tips and Storage

• You can use a mandolin, food processor, or sharp knife for easy shaving. Sometimes, grocery stores sell bags of pre-shredded Brussels sprouts. 
• Try adding thinly sliced red onions or green onions.
• The dressing can be prepared up to 48 hours in advance and stored in an airtight container in the refrigerator.
• You can shred the Brussels sprouts up to 48 hours before preparing the salad and store them in an airtight container in the refrigerator.
• Store leftovers in an airtight container in the fridge for up to 3 days.

Three ways to shave Brussels Sprouts

• Mandolin: this is my preferred way. Do not cut the stems off. Use them to hold on to while you slide the Brussels sprouts over the blade. To protect your fingers, wear cut-resistant gloves or use the slicing guard. Read here for more safety tips.
• Food Processor: trim the stems and run the Brussels sprouts through the food processor using the slicing disk. Remember that the blades of the food processor are very sharp, too.
• Sharp knife: use a sharp knife and a nonskid cutting board. Slice as thinly as possible while still protecting your fingers.

More Salad Recipes

Ambrosia Salad

Broccoli Salad

Creamy Pea Salad

Watergate Salad

Carrot Salad

Chinese Chicken Salad

Shaved Brussels Sprouts Salad Recipe

A delicious and easy Brussels Sprout Salad loaded with texture and crunch from crisp apples, dried cranberries, sweet pecans, and freshly grated Parmesan Cheese. All tossed with a mouthwatering good honey mustard vinaigrette with a touch of citrus. I love to serve this delicious and beautiful salad with my Thanksgiving and Christmas feast. 

5 from 17 votes

Print Pin Rate

Course: side salad

Cuisine: American

Prep Time: 15 minutes minutes

Servings: 4 servings

Calories: 471kcal

Author: Beth Pierce

Ingredients

Honey Mustard Vinaigrette

• 3 ½ tablespoons extra virgin olive oil
• 2 tablespoons champagne vinegar or apple cider vinegar
• 2 teaspoons Dijon mustard
• 2 tablespoons honey or maple syrup[
• ¼ teaspoon onion powder
• ¼ teaspoon garlic powder
• ¼ teaspoon fresh ground black pepper

Brussels Sprout Salad

• 1 honey crisp apple cored and diced
• 1 tablespoon lemon juice
• 1 ½ lbs. raw brussels sprouts shaved
• ⅔ cup chopped pecans
• ⅔ cup dried cranberries
• 4 slices crispy cooked bacon chopped
• ⅓ cup sunflower seeds or pumpkin seeds
• ¼ cup grated parmesan
• Salt and pepper to taste

Instructions

• Whisk together the olive oil, champagne vinegar, Dijon mustard, honey, onion powder, garlic powder, and black pepper.
• Cut the apple and toss it with lemon juice. In a large mixing bowl, combine the shaved Brussels sprouts, apples, pecans, cranberries, cooked bacon, sunflower seeds, and Parmesan cheese. Drizzle with the vinaigrette and toss to coat.
• Let the salad rest for about 20 minutes. Toss one more time and season with salt and pepper to taste. 

Notes

• For easy shaving, use a mandolin, food processor, or sharp knife.
• Pomegranate arils make a beautiful addition or substitution for the dried cranberries, but they are only available at certain times of the year. They are usually available from October thru January.
• Feel free to substitute walnuts, pistachios, or almonds for the pecans. They are equally as delicious.
• Use freshly grated Parmesan Cheese. It is well worth the effort and the cost.
• Experiment with different cheeses like Asiago, Romano, or even Bleu Cheese.
• The dressing can be prepared up to 48 hours in advance and stored in an airtight container in the refrigerator.
• You can shred the brussels sprouts up to 48 hours in advance. Store in an airtight container in the refrigerator. 

Nutrition

Calories: 471kcal | Carbohydrates: 45g | Protein: 11g | Fat: 32g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 18g | Trans Fat: 0.003g | Cholesterol: 6mg | Sodium: 183mg | Potassium: 819mg | Fiber: 10g | Sugar: 28g | Vitamin A: 1350IU | Vitamin C: 146mg | Calcium: 148mg | Iron: 4mg

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