Brussels Sprouts Salad Recipe

This Brussels Sprouts Salad is a vibrant, nutrient-packed dish that’s as quick to make as it is delicious. With just 15 minutes of prep, you’ll create a medley of crisp, shredded sprouts, sweet dried cranberries, and crunchy almonds, all tossed in a tangy, honey-kissed vinaigrette. Each bite offers a perfect balance of textures and flavors, from the earthy sprouts to the bright, zesty dressing.

Packed with fiber, vitamin C, and healthy fats, this salad is a guilt-free way to elevate any meal. It’s light yet satisfying, making it ideal for lunches, potlucks, or a refreshing side dish. The combination of savory, sweet, and tangy elements ensures every forkful is a delightful experience. Plus, it’s ready in no time, so you can enjoy a wholesome, flavorful dish without the fuss.

Fresh and Flavorful Ingredients

• 1 ½ lbs (680 g) brussels sprouts, shaved (see note for tips)
• 1 cup Granny Smith apple, cut into thin matchstick pieces (1 medium-large apple)
• 1 cup (170 g) pomegranate arils (may substitute dried cranberries)
• ½ cup (75 g) feta cheese
• 1 cup (107 g) candied pecans, coarsely chopped
• ⅓ cup (78 ml) extra virgin olive oil
• 2 Tablespoons lemon juice, freshly squeezed
• 2 Tablespoons white wine vinegar
• 1 Tablespoon maple syrup (not pancake syrup)
• 2 teaspoons dijon mustard
• 2 teaspoons granulated sugar
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper

Simple Step-by-Step Instructions

1. In a large bowl, combine the shaved brussels sprouts, apple matchsticks, pomegranate arils, feta cheese, and candied pecans. Tip: If you prefer extra crunch, reserve the pecans to add just before serving.
2. In a separate dish, whisk together the olive oil, lemon juice, white wine vinegar, maple syrup, dijon mustard, sugar, salt, and black pepper until well combined.
3. Immediately drizzle the dressing over the salad ingredients and toss gently to coat everything evenly.
4. Cover the salad and refrigerate for at least 15 minutes to allow the flavors to meld.
5. Before serving, toss the salad again. If you reserved the pecans, add them now for a delightful crunch.

Perfect Pairings: Serving Suggestions

This Brussels Sprouts Salad is a versatile dish that pairs beautifully with grilled chicken, roasted salmon, or even a hearty grain bowl. For a complete meal, serve it alongside a warm slice of crusty bread or a bowl of soup. It’s also a standout addition to holiday spreads or potluck gatherings—its vibrant colors and flavors are sure to impress!

Make It Your Own: Recipe Variations

Feel free to customize this salad to suit your taste or pantry staples. Swap the feta for goat cheese or blue cheese, or use walnuts instead of pecans for a different crunch. If pomegranate arils aren’t available, dried cranberries or even fresh orange segments make excellent substitutes. For a vegan version, skip the cheese or use a plant-based alternative.

Keep It Fresh: Storage Tips

This salad can be made ahead and stored in the refrigerator for up to 24 hours. Keep the dressing separate until just before serving to maintain the crispness of the ingredients. If you’ve already dressed the salad, store it in an airtight container and give it a quick toss before serving to revive the flavors.

Quick Prep: Time-Saving Tips

To save time, use a food processor with a slicing attachment to shave the Brussels sprouts quickly. Pre-packaged pomegranate arils and pre-chopped pecans are also great shortcuts. If you’re making this salad for a crowd, prepare the dressing and chop the ingredients the night before, then assemble everything just before serving.

Essential Tools: Equipment Guidance

A sharp chef’s knife or mandoline slicer is key for thinly shaving the Brussels sprouts. A sturdy whisk will help emulsify the dressing smoothly. If you’re making candied pecans from scratch, a non-stick skillet and parchment paper are must-haves for even coating and easy cleanup.

Brussels Sprouts Salad

Rahat

This Brussels Sprouts Salad is a vibrant, nutrient-packed dish that’s as quick to make as it is delicious. With just 15 minutes of prep, you’ll create a medley of crisp, shredded sprouts, sweet dried cranberries, and crunchy almonds, all tossed in a tangy, honey-kissed vinaigrette.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings 10 servings (about ½ cup each)

Calories 194 kcal

Ingredients

  

1x2x3x

• 1 ½ lbs brussels sprouts shaved (see note)
• 1 cup Granny Smith apple cut into thin matchstick pieces (1 medium-large sized apple)
• 1 cup pomegranate arils see note, may substitute dried cranberries
• ½ cup feta cheese
• 1 cup candied pecans coarsely chopped

Dressing

• ⅓ cup extra virgin olive oil
• 2 Tablespoons lemon juice freshly squeezed
• 2 Tablespoons white wine vinegar
• 1 Tablespoon maple syrup not pancake syrup
• 2 teaspoons dijon mustard
• 2 teaspoons granulated sugar
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper

Instructions

 

• Combine brussels sprouts, apple, pomegranate arils, feta, and pecans (or reserve pecans to add just before serving if you wish to maintain crunch) in a large bowl.
• In a separate dish, whisk together all dressing ingredients (olive oil, lemon juice, white wine vinegar, maple syrup, dijon mustard, sugar, salt, and black pepper).
• Immediately drizzle dressing over salad ingredients and toss to combine.
• Cover and refrigerate for at least 15 minutes before serving. Toss salad again before serving (and don’t forget to add your pecans if you withheld them in step 1!).

Nutrition

Calories: 194kcalCarbohydrates: 16gProtein: 4gFat: 14gSaturated Fat: 2gCholesterol: 7mgSodium: 217mgPotassium: 307mgFiber: 4gSugar: 10gVitamin A: 553IUVitamin C: 60mgCalcium: 78mgIron: 1mg

Keyword Brussels sprouts, easy recipe, healthy, salad, vegan

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