The Ultimate Brussel Sprout Salad Recipe
This Brussel Sprout Salad Recipe is a vibrant and flavorful dish that’s perfect for any occasion. Its delightful combination of crunchy Brussels sprouts, sweet apples, candied nuts, and a creamy dressing will have everyone asking for seconds. Get ready to experience a salad that’s anything but boring!
Why I Crave This Salad
Every Fall and Winter, I’m obsessed with making roasted Brussels sprouts at least once a week. My whole family loves them, even the kids! The crunchy topping is simply irresistible.
One time, I accidentally received double the Brussels sprouts from a grocery order. I decided to experiment and turn them into a different kind of side dish – and that’s how this amazing salad was born!
I often make my Costco Kale Salad, so I used it as a starting point, combining whatever ingredients I had on hand. To my surprise, everyone at the table ate more of this salad than anything else! That’s when I knew I had to recreate it and share it with all of you.
Since then, I’ve been making this Brussel Sprout Salad Recipe non-stop. I even served it as a side dish for Thanksgiving this year. I truly hope you enjoy it as much as we do!
The Key Ingredients for the Perfect Brussel Sprout Salad
| Ingredient | Helpful Tip |
|---|---|
| Brussels sprouts and kale | Shred Brussels sprouts finely and chop kale small so the salad is light and crisp. A food processor makes this incredibly fast! |
| Apples | Honeycrisp apples hold their crunch and resist browning. Cut them into thin matchsticks for the best texture. |
| Candied pecans and dried fruit | Chop both so they mix evenly. Dried cherries or cranberries add a burst of sweetness in every bite. |
| Feta or goat cheese | Crumble gently by hand so you get soft pockets of creamy flavor throughout the salad. |
| Dressing ingredients | Shake everything in a jar for a thick, creamy dressing. Add extra honey if you prefer a sweeter finish. |
How to Make This Irresistible Brussel Sprout Salad
Follow these simple steps to create a salad that will become a new favorite!
- Make the Dressing: Combine all dressing ingredients in a jar and shake until smooth.
- Prepare the Brussels Sprouts: Trim and shred the Brussels sprouts; add them to a large bowl along with the chopped kale.
- Add the Mix-ins: Toss in the dried fruit, candied pecans, cheese, and apples.
- Dress and Serve: Add about two-thirds of the dressing, toss gently, and add more if needed. Store any leftover dressing separately.
Delicious Variations
While this salad is fantastic on its own, you can add some protein by pairing it with grilled chicken or steak.
Storage Tips
For the best taste, enjoy the salad on the same day it’s assembled. However, it will stay fresh in the fridge for about two days. For longer storage, keep the dressing separate and store the apples in a sealed container to prevent browning. Toss individual portions with dressing just before serving. The undressed salad can last for about 4-5 days.
More Flavor-Packed Salad Recipes to Try
If you loved this Brussel Sprout Salad, you’re sure to enjoy these other delicious and creative salad recipes:
Brussel Sprout Salad Recipe
Recipe Details
Prep Time: 30 minutes
Total Time: 30 minutes
Servings: 8 servings, as a side
Equipment
- Large bowl
Ingredients
Salad
- 1 pound Brussels sprouts, finely shredded (4 cups)
- 4 gently packed cups kale, finely chopped
- 1 cup candied pecans, coarsely chopped
- 1/2 cup dried cranberries or dried cherries, chopped
- 2 Honeycrisp apples, cut into matchsticks
- 4 ounces feta cheese or goat cheese, crumbled
Dressing
- 1/2 cup mayonnaise
- 1/4 cup Dijon mustard
- 1/4 cup honey
- 1/4 cup olive oil
- 1 large lemon (1/2 tsp zest; 2 tbsp juice)
- 2 tablespoons apple cider vinegar
- 1/8 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Prepare the Dressing: In a jar, combine all dressing ingredients. Season to taste with salt and pepper. Shake well until smooth. Adjust sweetness by adding more honey if desired. Refrigerate until ready to use.
- Prepare the Greens: Trim the ends off Brussels sprouts and remove any discolored leaves. Shred using a food processor with a slicing disk. Shred kale by hand or in a food processor, pulsing gently to avoid mushiness. Wash all chopped greens thoroughly in a salad drainer and spin dry. Transfer to a large bowl and chill in the fridge.
- Toss with Dressing: Before serving, toss about half of the dressing with the greens, massaging it in to soften.
- Add Apples: To prevent browning, cut apples into matchsticks and soak in a bowl of room-temperature water with 1/2 teaspoon of salt for 10 minutes. Drain and rinse well.
- Combine and Serve: Add apples, pecans, and cranberries to the salad and toss. Add more dressing as needed. Gently toss in the cheese. Taste and adjust seasonings if necessary. Enjoy!
Recipe Notes
- Dressing: This recipe makes extra dressing, which can be used on roasted veggies, as a dip, spread on sandwiches, or in grain bowls. Leftover dressing will keep for up to 2 weeks.
- Storage: Assemble the salad right before serving for the best taste and texture. If you need to make it in advance, store the dressing separately and keep the apples in a sealed container. The dressed salad is best eaten the same day, but will keep for about 2 days in the fridge. The undressed salad can last for 4-5 days.
Nutrition Information (per serving)
- Calories: 400 kcal
- Carbohydrates: 34 g
- Protein: 5 g
- Fat: 28 g
- Saturated Fat: 5 g
- Polyunsaturated Fat: 9 g
- Monounsaturated Fat: 12 g
- Cholesterol: 18 mg
- Sodium: 380 mg
- Potassium: 400 mg
- Fiber: 5 g
- Sugar: 26 g
- Vitamin A: 1700 IU
- Vitamin C: 62 mg
- Calcium: 129 mg
- Iron: 1 mg
Note: Nutrition information is an approximation and may vary based on specific ingredients and amounts used.
Share Your Thoughts!
Did you love this Brussel Sprout Salad recipe? Leave a comment below and let us know what you think! Your feedback helps us improve and inspires others to try this delicious salad.