This Shaved Brussel Sprout Salad Recipe is a healthy and delicious fall salad. Fresh Brussels sprouts, crunchy pecans, sweet and tart apples, crisp beets and creamy cheddar cheese are tossed in a delicious balsamic dressing to make the best Brussel sprout salad ever.
I crave salads all year long. This Shaved Brussel Sprout Salad Recipe is a healthy and delicious fall salad made with the best in-season produce.
Fresh Brussels sprouts, crunchy pecans, sweet and tart apples, crisp beets and creamy cheddar cheese are tossed in a delicious balsamic dressing to make the best Brussel sprout salad ever. It’s easy to make, and comes together in 10 minutes.
Brussel Sprout Salad Recipe: Ingredients
- Brussels sprouts/Beets/Apples. I prefer to buy fresh produce and shred it myself in my food processor, however you can always buy pre-shredded sprouts, apples and beets to make this Brussel sprout salad recipe even easier.
- Pecans. Any nut works well in this recipe, I love using these cinnamon sugar pecans. Also walnuts, almonds, etc.
- Green Onion. Other varieties of onion taste delicious too, red, yellow, etc.
- Sharp Cheddar Cheese. You can use your favorite cheese variety, I prefer an extremely sharp aged cheddar, however goat cheese, blue cheese, Swiss cheese, etc. all taste great.
- Olive oil. You can substitute canola oil or avocado oil for the olive oil in the dressing.
- Balsamic Vinegar. I am passionate about high-quality balsamic vinegar. Use a variety that is thick and sweet and pours like molasses (not water). You can also use apple cider vinegar if you prefer.
- Mustard. Dijon and honey dijon are my favorites, but any mustard variety works.
- Honey. Maple syrup can be used in place of honey.
How to make a Shredded Brussel Sprouts Salad
Shred Brussels Sprouts
For freshness, I prefer to purchase whole Brussels Sprouts and shred them myself to make this Brussel sprout salad recipe. There are two ways to do this. With both ways, begin by trimming the ends of the sprouts and removing any loose leaves. Then:
#1 Use a food processor
I love using a food processor to shred Brussels sprouts because it’s so easy. Just be sure to use the Large Slice blade to slice them. Do not use the shred blade. Doing so will pulverize the sprouts more than is desirable for a salad.
Vitamix just came out with a food processor attachment, check out my review & video here: Vitamix Food Processor Review!
#2 Slice with a knife
You can also individually slice the sprouts with a knife if you do not have a food processor, it is more time consuming but works just as well.
Make the Dressing
I like to make the dressing for this shaved Brussel sprout salad before I prepare the apples so that they don’t brown too much.
It’s easy to make this Brussels sprouts salad dressing, simply whisk together the dressing ingredients in a medium bowl, then set it aside to use later.
Prepare/Add Beets & Apples
You want both the beets and apples to be julienned for the best texture. I do this using the “large shred” blade on my food processor. You can use a processor or julienne them with a knife.
Dress the Brussel Sprout Salad
Pour dressing over the ingredients in the large mixing bowl and gently stir until dressing is evenly distributed.
Chill
Top the dressed Brussel sprout salad with cheese, pecans, and green onions, then cover tightly with plastic wrap and chill for at least 1 hour in the refrigerator.
Serve
Serve cold as a side dish to your favorite mains, or serve with grilled chicken for a full meal! Here are some dishes that go well with this Brussels Sprouts Salad:
- A loaf of no-knead bread or pretzel bread is the perfect companion to this fall salad.
- This salad is perfect alongside this balsamic slow cooker pot roast!
- Add some cinnamon roasted sweet potatoes or roasted sweet potatoes and apples to the top of this shaved brussel sprout salad to make it extra special.
Store
Store any leftovers of this Brussel sprout salad recipe in an airtight container in the refrigerator for 1-3 days. Since Brussels Sprouts are heartier than lettuce, this salad does keep better than most. Do not freeze this salad.
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Brussel Sprouts Salad
Equipment
Ingredients
Salad:
- 1 lb fresh Brussels sprouts trimmed and washed
- 1 medium fresh beet peeled and julienned
- 1 apple julienned
- ½ cup toasted pecans coarsely chopped
- ¼ cup green onion sliced into thin round pieces
- ½ cup sharp cheddar cheese diced.
Dressing
- ½ cup extra virgin olive oil
- 3 TBS balsamic vinegar
- 2 TBS Dijon or honey mustard
- 1 TBS honey
- 1 TBS minced garlic
- ½ tsp sea salt
- ¼ tsp black pepper
Instructions
- Finely chop or shred Brussels sprouts. Either use a knife, or use the “large slice” attachment of a food processor to shred the sprouts.
- Either use food processor with the “large shred” attachment or a knife to shred the apple and beet julienned.
- Add shredded sprouts, beets and apples to a large mixing bowl.
- Make the dressing: Whisk together the dressing ingredients in a medium bowl.
- Pour dressing over the ingredients in the large mixing bowl and gently stir until dressing is evenly distributed.
- Transfer to a serving bowl or platter.
- Top with cheese, pecans, and green onions.
- Cover tightly with plastic wrap and chill for at least 1 hour.
- Serve cold.
Video
Notes
Ingredient Substituions:
- Brussels sprouts/Beets/Apples. I prefer to buy fresh produce and shred it myself in my food processor, however you can always buy pre-shredded sprouts, apples and beets to make this Brussel sprout salad recipe even easier.
- Pecans. Any nut works well in this recipe, I love using these cinnamon sugar pecans. Also walnuts, almonds, etc.
- Green Onion. Other varieties of onion taste delicious too, red, yellow, etc.
- Sharp Cheddar Cheese. You can use your favorite cheese variety, I prefer an extremely sharp aged cheddar, however goat cheese, blue cheese, Swiss cheese, etc. all taste great.
- Olive oil. You can substitute canola oil or avocado oil for the olive oil in the dressing.
- Balsamic Vinegar. I am passionate about high-quality balsamic vinegar. Use a variety that is thick and sweet and pours like molasses (not water). You can also use apple cider vinegar if you prefer.
- Mustard. Dijon and honey dijon are my favorites, but any mustard variety works.
- Honey. Maple syrup can be used in place of honey.
Nutrition
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Kristin
I ended up making this for my husband’s and my lunch. It was SO yummy! I haven’t liked beets in the past, so I got a yellow one, since I’ve heard those are a little milder. With everything mixed together, I couldn’t really taste the earthiness of it, so that was good. I LOVED your recommendation for an aged sharp cheddar cheese. It was DELICIOUS! It’s what “made” the salad for me. I think it’s my new favorite cheese! Anyway, I loved the textures and flavors in this salad. Will make again. Thank you!
Kristin Hawkins
I’m planning on making this salad soon, but I have a question first. Will the apple brown over time if it’s stored in the fridge for a couple days? I’m trying to figure out if I should just shred an apple right before eating the salad.
Laura
You can always soak the apples in lemon juice and water, then drain them! That will help slow the browning process.
Karen G
Hi. Can I ask what balsamic you’d recommend? I have a few but they are very liquidy.