Crunchy Brussels Sprouts, Granny Smith Apples, crunchy almonds, cranberries, tangy feta cheese, and a honey mustard dressing, all meld together to make one of the best salads you will ever have. This Shaved Brussels Sprout Salad Recipe is guaranteed to please even the pickiest of eaters!
This Brussels Sprout Salad is bursting with red and green colors, making it the PERFECT Christmas Salad (or even Thanksgiving Salad). However, it’s of course fabulous all year round.
We all know that getting vegetables into your diet is crucial for better overall health. And cruciferous vegetables are known for being powerhouses of health.
But let’s face it–salads can be boring.
It helps to have new dressings (like this Moroccan Vinaigrette) and such, but this Brussels Sprout Salad takes things to a whole new level. The basis of the salad, instead of being leafy greens, is instead the humble brussels sprout.
But the toppings on this salad are anything but humble. In fact, they are quite stunning.
Brussels Sprouts are one of those veggies that aren’t a fave for a lot of people, but with the right technique, like roasting them in this Roasted Brussels Sprouts with Bacon Recipe, or shredding them in this salad and topping them with the perfect blend of flavors, that is sure to change!
And never fear–if you are on a special diet, I have substitution options to make this salad work for you! Simply scroll down to just about the Recipe Card for all of the details. I try to do this for all of my recipes so everyone can enjoy healthier eating, no matter what their situation is!
Who says that eating healthy needs to be boring?
Share this recipe with your family, your guests, or bring it to a potluck, and share the gift and the mission of healthier eating with others. I know that sounds a bit corny, but it’s true. Sharing healthier food with others is good in so many ways.
This salad keeps well overnight in the fridge. Simply make it ahead and put the dressing on just prior to serving. Just like any salad, it won’t keep as well for a long period of time if it has dressing on it.
You don’t need to toast the almonds, but toasting them (or other nuts / seeds) will add a nice rich flavor to the salad.
I highly recommend using organic apples, due to the fact that apples tend to have a lot of pesticides on them.
Special Diet Options
Keto/Low Carb/ THM:S: Use unsweetened cranberries, as noted, for a low-carb/keto-friendly option. Swap out the apple with jicama for keto, or reduce the amount used, and use the keto options for the Honey Mustard Vinaigrette.
AIP: Use raisins instead of cranberries, and omit the nuts and cheese. I would add some other savory topping like olives and a fat like avocados. Of course, this will make a pretty different salad, but you could do it and have an AIP Shaved Brussels Sprout Salad.
Paleo: Omit the cheese in this recipe to make it paleo. You could choose to add some olives instead, for a flavorful topping that will accent it nicely.
Vegan: Use this Vegan Feta in place of the feta cheese.
THM: You can make this a THM:S salad as noted above, or you could enjoy it as a crossover. There are other options as well for making it a THM:E salad using a THM:E dressing and limiting the cheese, or omitting the cheese and limiting the dressing to include just 1 tsp of fat–1.5 tsp of the dressing will work for this.
What You Will Need
Fresh brussels sprouts
Granny Smith apples
Dried cranberries (I prefer to use either unsweetened cranberries or reduced sugar cranberries)
Honey Mustard Vinaigrette
Doesn’t this look incredible?? I just love how these flavors come together. I could literally eat this every day!
Shaved Brussels Sprout Salad
- Wash the produce well.
- Using a sharp knife, cut off the ends of the sprouts and discard.
- Slice the sprouts as thin as possible. Alternatively, shred the brussels sprouts using a shredder.
- Chop the granny smith apple into small chunks.
- Remove arils from pomegranate:Cut the pomegranate into quarters and place the quarters in a medium bowl of water. While the quarters are submerged, pull apart the quarters and release the seeds with your hands. The pomegranate pith will float while the seeds will sink. Remove the pith and discard, then drain the seeds.
- If using unsweetened cranberries, add a bit of low-carb sweetener of choice.
- Combine all salad ingredients (except for vinaigrette) in a large bowl, either arranging them decoratively, or tossing well to combine.
- Top with Honey Mustard Vinaigrette and serve. Alternatively, serve the dressing on the side and allow each person to add the dressing to taste.
I would so LOVE to see your photos of this Brussels Sprout Salad (or any of my recipes or DIYs of course!). Or just let me know how you like it in the comments below. Tag me on Instagram at @wholenewmom, or post photos or comments on Pinterest.
Have you ever had a Brussels Sprout Salad before?
I’d love to hear what you think about this one!