Enjoy a delicious Brussels Sprouts Salad that’s packed with flavor and easy to make. With a simple honey mustard dressing, this raw Brussels sprouts salad is loaded with pumpkin seeds, dried cranberries, and apples, the perfect combination of fall flavors. Best yet, it comes together in just ten minutes!
Serve this hearty fall salad alongside Air Fryer Turkey Tenderloin and the tastiest Roasted Sweet Potato Salad for a simple holiday dinner or regular weekly meal prep. It’s a great way to enjoy the seasonal fall flavors this time of year.
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If you’re looking for an easy salad to add to your holiday table, then look no further. This shaved Brussels sprouts salad comes together in just minutes, perfect for a special occasion, but easy enough for a lunchtime meal prep. It’s the perfect salad for enjoying in-season sprouts or that bag of shaved Brussels sprouts you found on sale.
Why Make This
Sprouts are tradition. It’s tradition to serve Brussels sprouts as part of a holiday meal. And while I absolutely love Sautéed Brussels Sprouts with Bacon, sometimes you want something a little lighter. This is the perfect way to enjoy this fall veggie.
It’s easy. With pre-shredded Brussels sprouts, you can whip up this Brussels sprouts salad recipe in just a few minutes.
It’s delicious. With a homemade honey-Dijon mustard dressing, dried apples, dried cranberries, and roasted pumpkin seeds, this dish is packed with yummy goodness.
Ingredients
You only need a handful of ingredients to make this Brussels sprout salad recipe. I’ve offered some substitution options below so that you can shop your kitchen and save money.
brussels sprouts – This cabbage-like vegetable comes in season in the fall and through the spring. You can buy it on the stalk in the produce section of the grocery store or in fresh bags. You can find preshredded or whole Brussels sprouts. Examine the packages to determine best quality, avoiding those that have started to brown. Shaving the sprouts yourself by hand or in the food processor will take a little more time, but give you the freshest salad.
dried cranberries – Craisins are relatively affordable and easy to find, but you can swap them out for another dried fruit, such as raisins, dried cherries, or dried apricots. If you like you can also use pomegranate arils, aka pomegranate seeds.
dehydrated apples – These add a nice chewy texture that is different from other dried fruit. If you like, you can use fresh chopped sweet apples instead.
pumpkin seeds – I use roasted pepitas in this salad recipe, but you can substitute sunflower seeds or a favorite chopped nut, like almonds, walnuts, or pecans.
a homemade dressing – I mix honey, Dijon, apple cider vinegar, extra virgin olive oil, salt, and black pepper to make an easy apple cider vinaigrette. This salad dressing is very forgiving. You can use maple syrup instead of the honey and red wine vinegar or lemon juice instead of the apple cider if you like.
Variations: At Good Cheap Eats, we want you to make these recipes your own, using what you have to add flavor and avoid food waste. Consider adding chopped red onion, crispy bacon, feta cheese crumbles, parmesan cheese, blue cheese crumbles, crumbled goat cheese, or crunchy bell peppers. If you have other favorite vegetables you want to add, please do! Let us know how it works in the comments.
Step-by-Step Instructions
Here’s how to make this crowd pleaser of a raw sprouts salad:
In a large mixing bowl, whisk together the honey, mustard, and vinegar. Season to taste with salt and pepper. Add the oil in a thin stream, whisking until the salad dressing thickens.
Add the shredded sprouts, cranberries, apples, and seeds. Stir gently to combine. Refrigerate in an airtight container until serving. Serve chilled. This salad is good for a couple days in the fridge.
If you like, you can make extra dressing to add at serving time.
To shred the sprouts yourself, you can do this in one of two ways:
- with a sharp chef’s knife, cutting each sprout into thin slices on a cutting board surface.
- In the food processor, fitting with the slicing attachment set to the thinnest setting on the shredding blade, feed the trimmed sprouts through the shoot.
To make this a day ahead of time:
Store the dressing in a mason jar with a lid and assemble the salad 1 to 2 hours before serving.
FAQs
Uncooked sprouts are delicious, dressed in a salad, a perfect side to cooked meats. Slice them thinly so that they can absorb the dressing.
No. Sprouts taste more like cabbage.
If you’d like a warm salad, I recommend that you roast or sauté the sprouts (don’t boil them). This will give you the best texture and flavor.
More Great Fall Salads
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Brussels Sprouts Salad
Equipment
- large mixing bowl
- wire whisk
Ingredients
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 3 tablespoon apple cider vinegar
- 3 tablespoon extra virgin olive oil
- salt and black pepper
- 12 oz brussels sprouts
- ½ cup dried cranberries
- ½ cup dehydrated apples
- 2 tablespoon roasted pumpkin seeds
Instructions
- In a large mixing bowl, whisk together the honey, mustard, and vinegar. Season to taste with salt and pepper. Add the oil in a thin stream, whisking until the salad dressing thickens.1 tablespoon honey, 1 tablespoon Dijon mustard, 3 tablespoon apple cider vinegar, 3 tablespoon extra virgin olive oil, salt and black pepper
- Add the shredded sprouts, cranberries, apples, and seeds. Stir gently to combine. Refrigerate in an airtight container until serving. Serve chilled. This salad is good for a couple days in the fridge.12 oz brussels sprouts, ½ cup dried cranberries, ½ cup dehydrated apples, 2 tablespoon roasted pumpkin seeds
Notes
- with a sharp chef’s knife, cutting each sprout into thin slices on a cutting board surface.
- In the food processor, fitting with the slicing attachment set to the thinnest setting on the shredding blade, feed the trimmed sprouts through the shoot.
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