Brussel Sprout Salad

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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. 

overhead view of Brussels Sprout Salad

I crave salads all year long. This shaved Brussel sprouts salad is a healthy and delicious fall or winter 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. 

overhead view of Brussel Sprouts Salad in a large white serving bowl

Brussel Sprout Salad Recipe: Ingredients & Substitutions

overhead photo of the labeled ingredients in this brussel sprout salad recipe
  • 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. 
overhead view of Brussel Sprouts Salad in a large white serving bowl

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. 

shredded brussels sprouts in a food processor to make Shredded Brussel Sprouts Salad

#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. 

Shaved Brussel Sprouts in a bowl to make Shaved Brussel Sprouts Salad

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. 

Shaved Brussel Sprouts Salad dressing in a bowl with a whisk

Assemble

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.

Shaved Brussel Sprouts Salad assembled in a bowl before adding dressing

Pour dressing over the ingredients in the large mixing bowl and gently stir until dressing is evenly distributed.

front photo showing how to make a Brussel Sprouts Salad

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: 

overhead photo of a Brussel Sprouts Salad in a serving bowl with a spoon

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. 

overhead view of Brussels Sprout Salad

Brussel Sprout Salad Recipe FAQ

Can you eat raw brussel sprouts in a salad?

Yes! Sprouts are perfectly healthy and safe to enjoy raw!

Should you soak brussel sprouts in salt water?

No, there is no need to soak Brussels sprouts in salt water to make this recipe.

How do you get the bitterness out of brussel sprouts?

Sometimes roasting them (like in this roasted brussel sprouts recipe), helps get rid of the bitterness. However I suggest making sure to purchase fresh, in-season, sprouts that are not bitter to begin with.

overhead photo of a Brussel Sprouts Salad in a serving bowl with a spoon

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Brussel Sprouts Salad

Laura
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.ย 
5 from 4 votes
Course Appetizer, Main Course, Salad, Side Dish
Cuisine American
Servings 12 Servings
Calories 167
Prep Time10 minutes
Chilling1 hour
Total Time1 hour 10 minutes

Ingredients 
 

Salad:

  • 1 pound fresh Brussels sprouts trimmed and washed
  • 1 medium fresh beet peeled and julienned
  • 1 apple julienned
  • ยฝ cup toasted pecans coarsely chopped
  • ยผ cup green onion sliced into thin round pieces
  • ยฝ cup sharp cheddar cheese diced

Dressing

Instructions 

  • Finely chop or shred Brussels sprouts. Either use a knife, or use the โ€œlarge sliceโ€ attachment of a food processor to shred the sprouts.
  • Either use food processor with the โ€œlarge shredโ€ 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.ย Any nut works well in this recipe, I love using these cinnamon sugar pecans. Also walnuts, almonds, etc.ย 
  • Green Onion.ย Other varieties of onion taste delicious too, red, yellow, etc.ย 
  • Sharp Cheddar Cheese.ย 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.ย 
  • Olive oil.ย You can substitute canola oil or avocado oil for the olive oil in the dressing.ย 
  • 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.ย Dijon and honey dijon are my favorites, but any mustard variety works.ย 
  • Honey.ย Maple syrup can be used in place of honey.ย 
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.ย 

Nutrition

Serving: 0.5cup | Calories: 167kcal | Carbohydrates: 10g | Protein: 3g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 5mg | Sodium: 171mg | Potassium: 226mg | Fiber: 3g | Sugar: 5g | Vitamin A: 361IU | Vitamin C: 34mg | Calcium: 61mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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4 Comments

  1. 5 stars
    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!

  2. 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.

    1. You can always soak the apples in lemon juice and water, then drain them! That will help slow the browning process.