Ready in only 5 minutes, this easy Brussels Sprout Salad is made with shaved brussels sprouts, juicy apples, dried cranberries and nutty pecan halves. Toss it together with a quick lemon dijon dressing for an easy side dish perfect for the holidays or any day of the week!
I’m super excited to share this Brussels Sprout Salad recipe today because it’s literally one of the easiest side dishes you’ll make this season!
It has the perfect combination of crunchy, tart, sweet and salty in every single bite and I can’t get enough!
It makes a great meal prep recipe because the shaved brussels sprouts hold up well in the fridge, but it’s also a healthy seasonal side dish that can be served during the holidays! This salad is just an all around great healthy recipe, and I can’t wait for you to try it!
Brussels Sprout Salad Ingredients
- Shaved brussels sprouts: To make this a quick 5-minute side dish, I used 2 12-ounce bags of shaved brussels sprouts. You could shave the brussels sprouts yourself with a mandolin or a food processor if you prefer (you’d need about 14 cups).
- Fruit: I used dried cranberries and fresh Honeycrisp apples to make this perfect for fall and winter, but you could change up the fruit if you’d like. Dried blueberries, raisins, dried apricots, pomegranates and Granny Smith apples would all work!
- Nuts: I used pecan halves but walnuts and sunflower seeds would also work.
- Cheese: I used crumbled cotija cheese for a nice salty bite, but you could also use feta or shaved Parmesan.
- Dressing: The quick lemon dijon dressing is made from simple ingredients like olive oil, lemon juice, dijon mustard, honey and salt and black pepper.
How to make Brussels Sprout Salad
Everything literally comes together in 5 minutes! Just dump the shaved brussels sprouts and all the salad ingredients in a large bowl.
Then add all the ingredients for the dressing in a small mason jar, secure the lid and shake to combine.
Pour the dressing on the salad and toss together until everything is coated. That’s it! Seriously the easiest recipe ever!
And don’t worry – eating raw brussels sprouts is okay! Think of them like a cabbage or a thicker lettuce.
I find that many people who don’t like brussels sprouts in general actually like raw shaved brussels sprouts because their flavor isn’t as strong, so give it a try!
More recipes to try
For the salad
- 2 12-ounce bags shaved brussels sprouts (about 14 cups)
- 3/4 cup dried cranberries
- 3/4 cup crumbled cotija cheese
- 2 large honeycrisp apples, diced
- 3/4 cup pecan halves
For the dressing
- 1/4 cup olive oil
- 3 tablespoons lemon juice (about 1 1/2 lemons)
- 1 tablespoon honey
- 1 teaspoon dijon mustard
- 1/4 teaspoon coarse kosher salt
- 1 pinch black pepper
- Combine all the ingredients for the salad in a large mixing bowl.
- In a small mason jar (or a small bowl), add all the ingredients for the dressing. Shake or whisk to combine.
- Pour the dressing onto the salad and toss together until combined.
- Serve immediately.
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