Brussels sprouts in a salad? Turns out, the mighty sprout is one of the best ways to make delicious, feathery salad greens. Sure, Brussels sprouts are transcendental crispy roasted with maple glaze. But shaved raw in a salad is the next best way to eat them! The raw greens aren’t bitter at all: they’re sweet and feathery, with irresistibly tasty flavor. Combine them with a sweet and tangy Djion mustard dressing, apples, and dried cherries, and they’re pretty darn perfect. Ready to get shredding?
Ingredients for Brussels sprout salad
There are so many ways to make a killer Brussels sprout salad recipe: here’s our favorite — and we’ll offer some variations and options below. Here’s what we put in our salad:
Shaved Brussels sprouts: see below for how to do it, or buy them pre-shavedCrunchy leafy green: we used escarole, but it’s optionalApple: Apple and Brussels are a classic combinationDried cherries: Use tart cherries with no added sugar if you can find themAlmonds: Marcona almonds have great flavor, or use whatever you can findFeta crumbles, optional: Feta is tasty, but this salad is just as good withoutDijon dressing: Top with our favorite Dijon mustard dressing for all the goodness
How to shred Brussels sprouts
The most time consuming part of Brussels sprout salad is…shaving the Brussels sprouts! There are a few ways to do it: and all you need is a Chef’s knife. However, if you have fancy equipment, it makes the process much faster. Here’s what to know:
Knife: Remove any tough outer layers with your fingers. Cut the Brussels sprout in half lengthwise. Place the cut side down and thinly slide cross-wise to create shreds. Separate the shreds with your fingers. Discard the root end.Food processor: Use the slicing disc of a food processor. Place the Brussels sprout in top down one at a time, which creates long thin ribbons. Mandoline: Put on the protective gloves that came with the mandoline. Shave each sprout from the tip to the end, using the mandoline attachment.
Variations: other salad mix-ins!
Shaved Brussels sprouts aren’t bitter as you’d expect. They have a sweet flavor and a beautifully feathery texture. You can add just about anything to your Brussels sprout salad and it will taste good! Here are a few more ideas for mix-ins:
Pomegranate seeds add a beautiful crunch (here’s how to seed one)Dried fruit like cranberries or raisins can stand in for the cherriesPear can stand in for appleWalnuts, pecans or pistachios work instead of almondsPumpkin seeds add additional crunchParmesan or Pecorino Romano cheese adds a savory note instead of feta
Salad dressing variations
You can also vary the dressing in this salad! We love it with our Dijon mustard dressing. But there are a few other dressing that work based on the ingredients you have on hand. Here are a few other options:
Apple Cider Vinegar Dressing An easy dressing with apple cider vinegar instead.Best Balsamic Vinaigrette This classic balsamic dressing has big flavor! Citrus Salad Dressing If you have lemon and orange on hand, the citrus pairs perfectly. Honey Mustard Dressing This easy dressing has a warm honey flavor. Pomegranate Vinaigrette Got pomegranate seeds or juice? This dressing is perfection.
Another idea? Try tossing this salad with a sticky reduction sauce after the dressing, like Balsamic Reduction or Pomegranate Molasses.
More Brussels sprouts recipes
The humble Brussels sprout has grown into one of our favorite foods. In the last several years, it’s grown massively in popularity on restaurant menus. We’re so glad it’s enjoying the spotlight it deserves! Here are a few more great Brussels sprout recipes:
Try these mind-blowing Balsamic Brussels Sprouts with Balsamic Glaze Try Smashed Brussels Sprouts or Quick Sauteed Brussels SproutsFire up the oven for Crispy Brussels Sprouts or Spicy Brussels SproutsGo classic with Fried Brussels Sprouts Opt for Roasted Brussels Sprouts with GarlicGo for Shaved Brussels Sprouts or Steamed Brussels Sprouts
This Brussels sprout salad recipe is…
Vegetarian, vegan, plant-based, diary-free and gluten-free. 5 from 2 reviews
1 pound Brussels sprouts, enough for 4 cups shredded (or 8 ounces shredded) 1 ½ cups chopped escarole or other crunchy leafy green, optional 1 large crisp tart red apple (like Honeycrisp) ½ cup dried tart cherries ½ cup almonds (Marcona almonds, if possible) ¼ teaspoon kosher salt 1 recipe Dijon Mustard Dressing Feta cheese crumbles, optional (omit for vegan)
