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Shredded Brussels Sprouts Salad

Shredded Brussels Sprouts Salad


  • Author: OliviaBennett

Description

Crisp, crunchy, colorful—this salad is a total game-changer. Thinly shredded sprouts meet sweet fruit, chewy cranberries, toasted nuts, creamy cheese, and a zesty vinaigrette. It’s bright, fresh, and the perfect counterbalance to heavier dishes. No mushy sprouts here—just a stunning salad that steals the spotlight at potlucks, holidays, or weeknight dinners.


Ingredients

Scale
  • Salad Base

    • 1 lb Brussels sprouts, finely shredded

    • 1 apple or pear, thinly sliced or julienned

    • ½ cup dried cranberries or cherries

    • ½ cup toasted pecans or walnuts, chopped

    • ⅓ cup goat cheese, feta, or blue cheese, crumbled

    • ¼ cup pomegranate seeds (optional)

  • Zesty Vinaigrette

    • ¼ cup extra virgin olive oil

    • 2 tbsp apple cider vinegar or lemon juice

    • 1 tbsp Dijon mustard

    • 1 tbsp honey or maple syrup

    • Salt & black pepper, to taste


Instructions

  • Shred sprouts using a food processor or sharp knife; add to a large bowl.

  • Toast nuts in a dry skillet 3–5 min until fragrant, then cool and chop.

  • Combine sprouts, fruit, cranberries, nuts, and cheese. Toss gently.

  • Whisk dressing ingredients until emulsified. Taste and adjust.

  • Dress & Rest: Pour vinaigrette over salad, toss, and let sit 10–15 min to soften sprouts and meld flavors.

  • Garnish & Serve with pomegranate seeds and extra cheese, if desired.

Notes

  • Protein Power-Up: Add grilled chicken, shrimp, or chickpeas.

  • Winter Citrus: Swap apple for orange or grapefruit.

  • Sweet & Smoky: Add crumbled bacon and balsamic glaze.

  • Vegan: Skip cheese, use maple syrup.