Name: Brussel Sprout Salad
Yield: 8

Brussel Sprout Salad Recipe is a crunchy, fresh, and colorful salad loaded with apples, candied nuts, and a creamy dressing that everyone wants seconds of.

author’s note

A Salad I Actually Crave

All Fall and Winter long, I make my roasted Brussels sprouts at least once a week. They’re a veggie my whole family loves (yes, even the kids!) and the crunchy topping is unreal.

One week I ended up with extra Brussels sprouts after a grocery pickup gave me double the amount I ordered. I figured it would be fun to turn them into another Brussels side…and that’s how this salad was born!

I make my Costco Kale Salad all the time, so I used that as the starting point and pulled together whatever I had in the pantry and fridge. When everyone at the table ate more of this salad than anything else, I knew I had to re-create it and share it here.

I’ve made this Brussel Sprout Salad Recipe practically nonstop ever since and even served it as a Thanksgiving side this year. I hope you love it as much as we do!

All the ingredients prepped out for straightforward assembly including the kale, Brussels, cranberries, dressing, feta, pecans, and apples.

Ingredients In My Brussel Sprout Salad Recipe:

Ingredient	Helpful Tip
Brussels sprouts and kale	Shred Brussels sprouts finely and chop kale small so the salad eats light and crisp. A food processor makes this fast!
Apples	Honeycrisp apples hold their crunch and do not brown as quickly. Cut into thin matchsticks for the best texture.
Candied pecans and dried fruit	Chop both so they mix evenly. Dried cherries or cranberries add the right sweet pop 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 want a sweeter finish.

Dressing whisked together in a bowl and added to a dressing pitcher for this Brussel sprout salad recipe.

How To Make This Brussel Sprout Salad Recipe

Make Dressing: Add all dressing ingredients to a jar and shake until smooth.
Prep Brussels Sprouts: Trim and shred; add to a large bowl with the chopped kale.
Add Mix-ins: Toss in the dried fruit, pecans, cheese, and apples.
Dress and Serve: Add two thirds of the dressing, toss gently, and add more if needed; store leftover dressing separately.

Variations

While this is a great meal on its own, pairing it with grilled chicken or steak adds some protein.

All the ingredients for this Brussel sprout salad recipe in a bowl tossed together with dressing.

Storage

Once dressed and assembled, the salad is best eaten the same day, but will stay fresh in the fridge for about two days. For the longest life, store the dressing separately and keep the apples in a separate sealed container. Toss individual portions with dressing just before serving. The undressed salad keeps about 4-5 days.