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.
Saw this on FG today! WOW so gorgeous & your photography is just popping off the page! Pinned
That means so much coming from you Averie! Your photography always pops off the page! Thank you so much 🙂
I love how vibrant and fresh this salad looks. I’m all for anything with brussel sprouts and the dressing sounds delectable!
Thanks so much Ashley! 🙂
I love brussels sprouts, though I’ve never had them raw. They sound amazing, especially drizzled with that incredible dressing!
I am a solid member of camp I LOVE BRUSSELS SPROUTS! Great salad 🙂
Haha! You are so funny Erin!! Best camp to be a member of 🙂
I love raw brussels sprout salads — it’s so fresh and crunchy, and I think the cabbage flavor is very mild. This looks just delicious, Chelsea!
Thank you Marcie!
I just had brussels sprouts raw in a salad yesterday for the first time and really liked it. So now I’ll use your recipe to make my own at home. This is gorgeous.
So glad you liked them raw! I love them that way! I hope you enjoy the salad if you try it 🙂
What a beautiful salad! I love the dressing with it as well.
What a gorgeous salad, Chelsea! Nothing says Monday morning like Brussels Sprouts, lol. Seriously though, I am loving all the beautiful colors and that dressing is to die for. You did it – I am now officially craving salad for breakfast – never even thought that was possible. Happy Monday 🙂
Your salads are always so colourful and beautiful! I love this one!!
You are so sweet! Thank you Jessica! 🙂
This looks like a great salad!
Thanks Chloe! 🙂