Brussel Sprout Salad Recipe: Let’s be honest—Brussel sprouts have a bit of a reputation. For years, they were the vegetable you’d only eat under protest. But now? They’re having a total glow-up. One of the easiest and tastiest ways to enjoy them is in a fresh, crunchy Brussel sprout salad. This isn’t your boring bowl of greens. We’re talking about something that’s flavorful, healthy, and surprisingly filling. The best part? It’s super easy to make at home, even if you’re a kitchen newbie.
Brussel sprout salad brings together that irresistible combo of crunch and zest. Plus, it’s incredibly versatile. Want something light for lunch? Done. Need a show-stopping side dish for dinner? You got it. Hosting a holiday gathering? This salad’s your secret weapon. Not to mention, it holds up beautifully in the fridge, which means it’s perfect for meal prep too.
What makes this salad a true winner, though, is how nutrient-dense it is. Brussel sprouts are packed with fiber, vitamin C, and antioxidants. They support digestion, boost your immune system, and even help fight inflammation. So, you’re not just making something delicious—you’re doing your body a favor too.
Ingredients You’ll Need
The key to an unforgettable Brussel sprout salad lies in choosing the right ingredients. Thankfully, this recipe keeps things fresh and simple. You don’t need anything fancy, and chances are, most of these are already in your pantry or fridge.
Basic Ingredient List:
- Brussel sprouts – 1 lb, trimmed and shredded
- Red apple – 1 large, julienned or chopped
- Dried cranberries – ½ cup
- Toasted almonds – ½ cup, chopped or slivered
- Parmesan cheese – ⅓ cup, shaved or grated
- Olive oil – ⅓ cup
- Dijon mustard – 1 tbsp
- Honey – 1 tbsp
- Apple cider vinegar – 2 tbsp
- Salt and pepper – To taste
What’s beautiful about this ingredient combo is the balance of flavors. The sprouts bring the crunch, apples add a sweet crispness, cranberries give a tangy bite, and almonds offer a nutty finish. Top it all with shaved Parmesan, and you’ve got yourself a harmony of textures and tastes.
You can also play around with the ingredients. Swap out almonds for walnuts or pecans. Use feta or goat cheese instead of Parmesan. Add some cooked bacon if you’re feeling indulgent. It’s your salad, your rules!
Prepping the Brussel Sprouts
Here’s where the magic starts. Properly prepping your Brussel sprouts is the make-or-break step for your salad. The goal? A fine, even shred that creates a slaw-like base with just the right amount of bite.
Step-by-Step Prep Guide:
- Wash and trim – Rinse your sprouts thoroughly. Trim off the hard ends and remove any yellow or wilted outer leaves.
- Slice thinly – You can do this with a sharp knife, a mandoline slicer, or even a food processor with a shredding blade. The thinner, the better!
- Dry thoroughly – After slicing, pat them dry using a clean towel. This helps the dressing cling better and prevents sogginess.
Bonus tip: If you’re short on time, some grocery stores sell pre-shredded Brussel sprouts. While fresh is best, the packaged version is a great time-saver in a pinch.
The texture of the sprouts should feel more like shredded cabbage than chopped lettuce. That’s what gives this salad its hearty, satisfying crunch.
Choosing the Right Dressing
Dressings can either elevate your salad or totally overpower it. For a Brussel sprout salad, you want something that complements the earthy greens while adding a punch of flavor. That’s where our homemade tangy mustard vinaigrette comes in.
Why Homemade Wins:
Store-bought dressings often come loaded with sugars, preservatives, and artificial flavors. Making your own takes just minutes and lets you control every ingredient.
Tangy Mustard Vinaigrette Recipe:
- ⅓ cup olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- 1 tbsp honey
- Salt and black pepper to taste
Whisk everything in a bowl or shake in a mason jar until emulsified. This dressing brings a nice balance of acidity, sweetness, and spice—perfect for cutting through the richness of cheese and nuts.
Want to spice it up? Add a pinch of red pepper flakes. Want it creamier? Add a spoonful of Greek yogurt. The beauty of homemade dressing is that it’s fully customizable.
Step-by-Step Instructions to Make Brussel Sprout Salad
Alright, let’s put it all together. This salad is as easy as 1-2-3. Seriously, once you’ve prepped your ingredients, the rest is a breeze.
Step 1: Prep the Veggies
Shred your Brussel sprouts, chop the apples, and toast your almonds if they’re not pre-toasted. Combine the sprouts, apples, cranberries, almonds, and Parmesan in a large mixing bowl.
Step 2: Make the Dressing
Whisk or shake together all the dressing ingredients until well-blended. Give it a taste and adjust the seasoning if needed. Want it tangier? Add more vinegar. Sweeter? More honey.
Step 3: Toss and Chill
Pour the dressing over the salad and toss to coat evenly. Let it sit for at least 10 minutes before serving. This allows the flavors to meld and the sprouts to soften slightly. Even better, let it chill in the fridge for an hour—it gets even more delicious over time.
Customizing Your Brussel Sprout Salad
One of the best things about this salad is how flexible it is. You can mix, match, and modify the ingredients based on your taste preferences or what you have in your kitchen.
Protein Boost Options:
Want to turn your Brussel sprout salad into a full-on meal? Just add a bit of protein:
- Grilled chicken – Adds a savory, smoky flavor.
- Crispy bacon – Gives it that extra crunch and richness.
- Chickpeas or lentils – Great vegetarian sources of protein.
- Boiled eggs – Perfect if you want something easy and filling.
Flavor Enhancers:
Small tweaks can take the salad to the next level:
- Avocado slices – Add creaminess and healthy fats.
- Sunflower seeds or pumpkin seeds – For an extra crunchy texture.
- Fresh herbs like mint, parsley, or basil – Brighten up the whole dish.
- Pomegranate seeds – A sweet and tart pop of color and flavor.
Cheese Alternatives:
Parmesan is classic, but don’t be afraid to try:
- Crumbled feta for a salty, tangy vibe.
- Soft goat cheese for creamy richness.
- Blue cheese if you like a bold punch.
This salad is like a canvas—once you’ve mastered the base, you can reinvent it every time you make it.
Tips for Making the Perfect Brussel Sprout Salad
Even a simple recipe can go from good to amazing with a few insider tips. Here are some pro tricks to keep in mind:
1. Use Fresh, Firm Brussel Sprouts
Older or soft sprouts won’t shred well and can taste bitter. Look for ones that are bright green and tightly packed.
2. Let the Salad Sit
Unlike lettuce-based salads, this one gets better with time. Letting it sit allows the dressing to soften the sprouts and blend the flavors beautifully.
3. Don’t Overload with Dressing
It’s tempting to drown your salad in dressing, but you want to coat—not soak—the ingredients. You can always add more later if needed.
4. Toast Your Nuts
Whether you’re using almonds, pecans, or walnuts, toasting them first brings out a deeper flavor. Just a few minutes in a dry skillet is all it takes.
5. Make It Ahead
This salad is a meal-prepper’s dream. It holds up for up to 3 days in the fridge. Just store the dressing separately and mix it in before eating to keep everything crisp.
Serving Suggestions
Brussel sprout salad is versatile enough to pair with almost anything. Here are a few ways to enjoy it:
As a Side Dish:
- Roasted chicken or turkey
- Grilled fish or steak
- Pasta or risotto
As a Main Course:
- Topped with grilled shrimp or tofu
- Served with a crusty piece of garlic bread
- Mixed with cooked quinoa for a hearty bowl
At a Party or Gathering:
- Serve in a big bowl garnished with extra Parmesan shavings and a drizzle of dressing.
- Pair it with a crisp white wine like Sauvignon Blanc or a citrusy sparkling water for a refreshing combo.
Whether you’re serving this up on a busy weeknight or bringing it to a holiday potluck, it’s sure to impress.
Why You’ll Fall in Love With This Salad
Still unsure if Brussel sprout salad is for you? Here’s the deal: it’s healthy, easy, and ridiculously delicious. It’s got that rare combo of taste and texture—crunchy, creamy, sweet, tangy—all in one bite. Plus, it’s endlessly customizable, holds up well for leftovers, and looks just as good as it tastes.
And let’s be real, anything that gets us excited to eat more greens is a major win. This isn’t just a salad; it’s a lifestyle upgrade. Once you try it, you might find yourself craving Brussel sprouts in ways you never thought possible.
FAQs about Brussel Sprout Salad Recipe
1. Can I use frozen Brussel sprouts for this salad?
Nope! Frozen Brussel sprouts tend to get mushy when thawed. For the best texture, always go with fresh ones.
2. How long does this salad last in the fridge?
It’ll stay fresh for 2 to 3 days. Just store the dressing separately if you want to keep the crunch intact.
3. Can I make this salad vegan?
Absolutely. Skip the cheese or use a vegan alternative. Make sure the dressing doesn’t contain honey if you’re strictly vegan.
4. What can I use instead of apples?
Pears are a great swap. You can also try dried apricots or grapes for a different kind of sweetness.
5. Is this salad keto-friendly?
Mostly! Just skip the honey and cranberries, and maybe go light on the apple to reduce the sugar content.
Conclusion
If you’ve made it this far, chances are you’re ready to give this Brussel sprout salad a shot—and you absolutely should. It’s quick to prepare, packed with flavor, and good for you in all the right ways. Whether you stick to the classic recipe or put your own spin on it, this salad is a delicious way to eat more greens and feel great about it.
