A robust and hearty Brussel Sprout Salad with a tangy-sweet apple cider vinaigrette. This powerhouse salad is loaded with good-for-you tasty ingredients and myriad contrasting textures.
While this is a great meal on its own, pairing it with grilled chicken or steak adds some protein.
Why We Love This Brussels Sprout Salad
- Flavorful Blend: Combines sweet apples, tangy cranberries, and nutty seeds for a delicious taste.
- Nutritious: Packed with nutrient-rich ingredients like kale, Brussels sprouts, and avocado, this salad is both healthy and satisfying, making it perfect for a nutritious meal.
- Easy & Adaptable: Simple to make with a versatile homemade dressing suitable for other dishes.
Ingredients
- Brussels sprouts and kale provide a crunchy, nutritious base.
- Apples and cranberries add a sweet and tart flavor.
- Sunflower seeds and feta cheese offer a nutty taste and creamy texture.
- Avocado brings creaminess and richness to this brussel sprout salad.
- The dressing, a mix of olive oil, lemon, apple cider vinegar, and seasonings, creates a tangy and slightly sweet flavor that ties everything together.
How To Make This Brussel Sprout Salad
- Prepare Dressing: Blend olive oil, lemon juice, zest, vinegar, maple syrup, mustard, garlic, salt, and pepper. Adjust seasonings as needed.
- Prep Vegetables: Wash and thinly slice Brussels sprouts; chop kale. Combine in a bowl.
- Assemble Salad: Add chopped apples, cranberries, sunflower seeds, feta, and avocado to the greens.
- Toss with Dressing: Drizzle the dressing over the salad and toss well. Serve fresh for best taste.
Storage
- Best Fresh: Enjoy brussel sprout salad immediately for optimal taste and texture.
- Short-term Storage: Store in the fridge for a few hours; note that apples and avocado may brown.
- Dressing: Keep leftover dressing in an airtight container in the fridge for up to a week. (We love using leftover dressing in this simple Garden Salad)
More Salad Recipes
- Apple Salad
- Roasted Sweet Potato Salad
- Spinach Salad
- Honey Mustard Salad Dressing
- Kale Couscous Salad
Brussel Sprout Salad
This hearty Brussel Sprout Salad is packed with flavor and texture, tossed in a tangy-sweet apple cider vinaigrette. It’s a delicious, feel-good salad that’s loaded with nutritious ingredients!
Equipment
- Small blender
- Jar or other sealable container
- Mandolin slicer or knife or food processor
Ingredients
For the Salad:
- 1 pound Brussels sprouts 5 cups when shredded
- 4 cups kale finely chopped and lightly packed
- 2 Honeycrisp apples cut into matchsticks or chopped
- 1/2 cup dried sweetened cranberries
- 1/2 cup shelled sunflower seeds roasted and salted
- 1/3 cup crumbled feta cheese
- 1 large avocado chopped
Dressing
- 1 lemon
- 1/2 cup olive oil
- 3 tablespoons apple cider vinegar
- 1-1/2 tablespoons maple syrup
- 1 tablespoon Dijon-style mustard
- 1 teaspoon minced garlic
- 3/4 teaspoon salt
- 1/4 heaping teaspoon pepper
Instructions
- Zest and juice lemon to get 3/4 teaspoon zest and 1-1/2 tablespoons juice. Add to a small blender with all other dressing ingredients. Pulse until just combined; don’t blend too much or it can make the olive oil taste metallic. Taste and adjust seasonings to personal preference. Transfer to a jar with a lid and place in fridge until salad is ready.
- Clean the sprouts by washing them under cold water and gently patting dry. Pull off any shriveled/damaged/browned leaves (which can make the salad taste bitter). Slice off and discard the bottom end of each sprout. Use a mandolin slicer (see note 1) to very thinly slice the sprouts.
- Add shredded sprouts and kale to a large bowl. Toss to combine and top with chopped (or cut into matchsticks) apples, dried cranberries, sunflower seeds, feta, and chopped avocado. Give the dressing a quick shake, then pour over salad (you may not want to use all the dressing; add to personal preference). Toss salad again and enjoy.
Recipe Notes
Note 1: Instead of using a mandolin, you can prepare the brussels sprouts by hand by cutting them in half and placing the halves cut side down. Thinly slice horizontally to finely shred. Alternatively, use a food processor fitted with the slicing attachment.
Storage: Brussel Sprout Salad is best enjoyed the same day it is made. The apples and avocado will brown in a few hours. Use any leftover dressing on other salads or roasted veggies; it will stay fresh for up to a week in an airtight container in the fridge.
Nutrition
Serving: 1serving | Calories: 877kcal | Carbohydrates: 86g | Protein: 24g | Fat: 57g | Saturated Fat: 10g | Cholesterol: 18mg | Sodium: 1041mg | Potassium: 2128mg | Fiber: 15g | Sugar: 38g | Vitamin A: 24696IU | Vitamin C: 393mg | Calcium: 548mg | Iron: 7mg
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe is SO GOOD! It is the perfect combination of flavors and textures.
I am so happy to hear you lobed this Brussel Sprouts Salad! Thanks Hannah! 🙂
Thanks so much Layla! 🙂