Brussel Sprout Salad That Will Make You Forget All About Lettuce

Last Updated on December 22, 2025 by Souhail

I know what you’re thinking: Brussels sprouts… in a salad? But hear me out. This brussel sprout salad has turned many a sprout-skeptic into full-blown fans. It’s crunchy, slightly sweet, just the right amount of tangy, and bursting with texture thanks to a few key mix-ins (think toasted nuts, crisp apple, and creamy cheese).

I first made this as a last-minute side dish for a fall dinner party, my fridge was looking a little sad, and all I had were some lonely Brussels sprouts and pantry basics. A quick shred, a zingy vinaigrette, and a handful of toppings later, I had something fresh and completely addictive. Now it’s a go-to in my kitchen. Whether you’re meal-prepping for the week, hosting brunch, or need a standout side dish for the holidays, this salad’s got your back.

The raw shredded Brussels sprouts bring a crisp, slaw-like vibe, while the vinaigrette adds brightness. Toss in some sweet apples, salty cheese, and nuts, and boom, you’ve got a salad that checks every box.

So What Makes This Brussel Sprout Salad So Dang Good?

This isn’t your average side salad — and I’m here for it. Here’s why this Brussels sprout salad deserves a regular spot in your meal rotation:

• Crunchy texture without any wilt: Shredded raw Brussels hold their structure way better than lettuce, even after sitting in dressing. It’s meal-prep friendly and still crunchy the next day.
• Bright, bold flavor: A Dijon vinaigrette brings tang and zest, balancing out the earthiness of the sprouts.
• Sweet + savory balance: Crisp apple and salty cheese make every bite complex and exciting.
• Perfect for every season: While it shines in fall and winter, you can easily swap in seasonal fruits and toppings.
• Endlessly customizable: Whether you’re going dairy-free, nut-free, or want to bulk it up with protein, it’s super flexible.

Health Benefits

High in fiber: Great for digestion and feeling full longer.

Rich in vitamin C: Especially important during colder months.

Heart-healthy fats: From the olive oil and almonds.

Low-carb and gluten-free: Naturally good for a variety of diets.

Dietary Swaps & Options:

• Vegan? Skip the cheese or use a plant-based option. Nutritional yeast adds a similar umami vibe.
• Gluten-Free? You’re already good to go! Just double-check your Dijon mustard label.
• Nut-Free? Swap almonds for roasted seeds — pumpkin seeds are amazing here.
• Add protein: Grilled chicken, roasted chickpeas, or even quinoa can turn this into a full meal.

How To Make Brussel Sprout Salad Recipe

Brussel Sprout Salad Recipe

Recipe by Kenza

0.0 from 0 votes

Course: SaladsCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Calories

260

kcal

A zesty, crunchy, and wildly satisfying brussel sprout salad tossed with crisp apples, toasted almonds, and a bold Dijon vinaigrette. Perfect for holidays, lunches, or anytime you need a fresh and flavorful side.

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Ingredients

• 1 lb Brussels sprouts, trimmed and thinly sliced

• 1 apple, thinly sliced or julienned

• 0.33 cup sliced almonds, toasted

• 0.33 cup grated Parmesan or crumbled goat cheese

• 2 tablespoons Dijon mustard

• 2 tablespoons apple cider vinegar

• 1 tablespoon lemon juice

• 1 tablespoon maple syrup or honey

• 0.25 cup olive oil

• Salt and pepper to taste

Directions

• Start by prepping your Brussels sprouts. You can use a sharp knife to slice them thinly, but I usually grab my food processor with the slicing disc — it makes it way faster and super uniform. Pop them into a large mixing bowl.
• Slice up your apple next. I like a crisp, slightly sweet variety like Honeycrisp or Fuji. Cut them into thin matchsticks or half-moons, whichever you like best.
• Toast your almonds in a dry skillet over medium heat for a few minutes until they’re golden and fragrant. Keep an eye on them — they burn fast! Once toasted, set them aside to cool.
• Now for the vinaigrette! In a small bowl or jar, mix the Dijon mustard, apple cider vinegar, lemon juice, maple syrup, and olive oil. Season with salt and pepper, then whisk (or shake) until fully emulsified.
• Pour the dressing over the shredded sprouts and toss to coat really well. Let it sit for about 5–10 minutes to soften just a bit and soak up all that flavor.
• Toss in your sliced apples, almonds, and cheese. Give it one final toss, taste for seasoning, and you’re ready to serve!

Notes

• You can prep the vinaigrette and Brussels up to 2 days ahead and store separately.
• Add apples and cheese just before serving to keep textures fresh.
• Try swapping apples for dried cranberries or pears for a holiday twist.
• For extra creaminess, add a dollop of Greek yogurt or mayo to the dressing.
• Love heat? Add a pinch of red pepper flakes or a dash of hot honey.
• Make it a meal with grilled chicken, chickpeas, or salmon.

Nutrition Facts

• Calories: 260kcal
• Fat: 19g
• Sodium: 290mg
• Carbohydrates: 18g
• Fiber: 5g
• Sugar: 8g
• Protein: 6g

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My Best Tips to Make This the Crunchiest, Most Delicious Salad Ever

Over the years, I’ve made this salad dozens of times — and here are my favorite little tips and tweaks to help you nail it.

• Use a mandoline or food processor for shredding the sprouts if you want even ribbons (and save your wrists).
• Massage the sprouts with a little salt and dressing if you prefer a slightly softer texture — like a kale salad.
• Toast your nuts or seeds — trust me, the flavor payoff is huge.
• Make the dressing in a jar so you can shake it up and store any leftovers.
• Add the apples last-minute to keep them crisp and avoid browning.

Want a super simple meal pairing? This salad goes beautifully with something cool and refreshing like this cucumber salad. The combo of creamy and crunchy is just chef’s kiss.

Fun Ways to Switch Up This Brussel Sprout Salad

One of the best things about this salad? It’s like a blank canvas. You can dress it up for a holiday table or keep it super simple for lunch meal prep. Here are some of my favorite variations:

Blue Cheese & Pear Vibes

Swap the apple for thinly sliced pear and use blue cheese instead of Parmesan or goat cheese. Add toasted walnuts for extra depth. It’s bold, rich, and perfect for fall dinner parties.

Cranberry-Pecan Holiday Twist

Toss in a handful of dried cranberries and chopped pecans, and boom — it’s a festive, holiday-ready salad. A splash of maple syrup in the vinaigrette adds just the right touch of sweetness. Serve it with cranberry muffins for the coziest brunch spread.

Vegan Protein Boost

Add a scoop of cooked lentils or quinoa, roasted chickpeas, and swap cheese for avocado slices. You get extra plant-based power and creamy texture without any dairy.

Warm Bacon Version

Sauté some chopped bacon and toss it into the salad while warm. Bonus points: use a little of that rendered fat in place of olive oil for a smoky dressing upgrade.

Seed-Lover’s Crunch

Allergic to nuts or just love seeds? Sub in roasted pumpkin seeds or sunflower seeds for crunch. They bring a toasty vibe that’s addictive.

Serving Suggestions That Will Make This Salad Shine

This Brussels sprout salad works beautifully in so many settings — from holiday feasts to simple weekday lunches. Here are some ways to serve it up:

• As a holiday side: Pair with roast chicken, turkey, or even a glazed ham.
• For brunch: Serve with quiche, fresh fruit, and maybe a batch of cranberry muffins.
• In a bowl meal: Layer it with grains, grilled protein, and drizzle with extra vinaigrette.
• Topped with extras: Add shaved Parmesan, more toasted almonds, or even a soft-boiled egg for a gourmet twist.

Want to round out the meal with another refreshing veggie dish? Try this Asian-inspired Din Tai Fung cucumber salad for a cool, crisp contrast.

How to Store and Reheat (If Needed)

The best part? This salad holds up so well — no sad soggy lettuce here.

• Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. If you’re making it ahead, store the dressing separately and toss just before serving.
• Reheating: You usually won’t need to reheat it, but if you’re using bacon or other warm mix-ins, keep them stored separately and warm them just before tossing in.

Creative Ways to Use Leftover Salad

Let’s say you made a big batch — lucky you! Here are some creative ways to stretch this salad:

• Stuff into wraps with hummus or grilled chicken.
• Use as a sandwich topper on a turkey melt or grilled cheese.
• Toss into a grain bowl with farro, brown rice, or couscous.
• Serve over scrambled eggs or next to a frittata for a fancy brunch plate.

FAQs About Brussel Sprout Salad

Final Thoughts

This brussel sprout salad is one of those dishes that surprises people — in the best way. It’s simple, crunchy, flavorful, and endlessly customizable. Whether you’re whipping it up for a quick lunch or bringing it to a potluck, it never fails to impress.

And hey — if you’re into this one, you might also love something sweet and comforting like these sugar cookies for dessert. Balance, right?