Brussel Sprout Salad Recipe: A Crunchy Delight
Looking for a salad that’s anything but boring? This Brussel Sprout Salad Recipe is a crunchy, fresh, and colorful explosion of flavor. Loaded with crisp apples, sweet candied nuts, and a creamy, tangy dressing, it’s a salad that will have everyone coming back for seconds.
Why You’ll Love This Brussel Sprout Salad
A Salad I Actually Crave
During the Fall and Winter months, I make my roasted Brussels sprouts at least once a week. My whole family adores them – even the kids! – and the crispy topping is simply unbelievable.
One week, I accidentally ended up with double the Brussels sprouts I ordered after a grocery pickup mishap. I decided it would be fun to experiment and create a new Brussels sprout side dish…and that’s how this amazing salad was born!
I’m a huge fan of the Costco Kale Salad, so I used it as my inspiration and combined ingredients I already had in my pantry and refrigerator. When everyone at the table devoured this salad faster than anything else, I knew I had to recreate it and share it with the world.
Since then, I’ve made this Brussel Sprout Salad Recipe practically non-stop and even served it as a Thanksgiving side dish this year. I sincerely hope you and your family enjoy it as much as we do!
Ingredients for the Best Brussel Sprout Salad Recipe
This salad is all about fresh, high-quality ingredients that come together to create a symphony of flavors and textures. Here’s what you’ll need:
| Ingredient | Helpful Tip |
|---|---|
| Brussels sprouts and kale | Shred the Brussels sprouts finely and chop the kale into small pieces to create a light and crisp salad. A food processor can make this task incredibly fast! |
| Apples | Honeycrisp apples are the ideal choice because they retain their crunch and resist browning. Cut them into thin matchsticks for the best texture. |
| Candied pecans and dried fruit | Chop both the pecans and dried fruit to ensure they mix evenly throughout the salad. Dried cherries or cranberries add the perfect sweet pop to every bite. |
| Feta or goat cheese | Gently crumble the cheese by hand to create soft pockets of creamy flavor that are distributed evenly throughout the salad. |
| Dressing ingredients | Simply shake all of the dressing ingredients together in a jar to create a thick and creamy dressing. If you prefer a sweeter finish, add extra honey to taste. |
How to Make This Amazing Brussel Sprout Salad Recipe
This salad is incredibly easy to make, and the results are simply outstanding. Follow these simple steps to create a dish that will impress everyone:
- Make the Dressing: Combine all of the dressing ingredients in a jar and shake vigorously until smooth and well combined.
- Prep the Brussels Sprouts: Trim the ends of the Brussels sprouts and shred them finely. Add them to a large bowl along with the chopped kale.
- Add the Mix-Ins: Toss in the dried fruit, candied pecans, cheese (feta or goat), and apple matchsticks.
- Dress and Serve: Pour two-thirds of the dressing over the salad and toss gently to combine. Add more dressing as needed, according to your preference. Remember to store any leftover dressing separately.
Brussel Sprout Salad: Delicious Variations
Want to customize your salad? Here are some fun variations to try:
- Add grilled chicken or steak for a protein-packed meal.
- Substitute walnuts or almonds for pecans.
- Use dried apricots or golden raisins instead of cranberries.
- Try different types of cheese, such as blue cheese or parmesan.
- Add a sprinkle of sunflower seeds or pumpkin seeds for extra crunch.
Tips for Storing Your Brussel Sprout Salad
To keep your Brussel sprout salad fresh and delicious, follow these storage tips:
- Once the salad is dressed and assembled, it’s best enjoyed on the same day. However, it will stay fresh in the refrigerator for approximately two days.
- For the longest possible lifespan, store the dressing separately from the salad.
- Keep the apple matchsticks in a separate sealed container to prevent them from browning.
- Toss individual portions of the salad with dressing just before serving.
- The undressed salad can be stored for approximately 4-5 days.
More Flavor-Packed Salad Recipes to Try
If you love this Brussel Sprout Salad Recipe, you’ll also enjoy these other delicious and vibrant salads:
Brussel Sprout Salad Recipe
Ingredients:
Salad:
- 1 pound Brussels sprouts, finely shredded (4 cups)
- 4 gently packed cups kale, finely chopped
- 1 cup candied pecans, coarsely chopped
- 1/2 cup dried cranberries or dried cherries, chopped
- 2 Honeycrisp apples, cut into matchsticks
- 4 ounces feta cheese or goat cheese, crumbled
Dressing:
- 1/2 cup mayo
- 1/4 cup Dijon-style mustard
- 1/4 cup honey
- 1/4 cup olive oil
- 1 large lemon, 1/2 tsp zest; 2 tbsp juice
- 2 tablespoons apple cider vinegar
- 1/8 teaspoon garlic powder
- Salt and pepper to taste
Instructions:
- Make the Dressing: Add all dressing ingredients to a jar. Season to taste (I add 1/2 tsp salt & 1/4 tsp pepper). Whisk or shake until smooth. Taste and adjust, adding more honey if you prefer a sweeter dressing. Pop in the fridge until ready to use.
- Prep the Brussels Sprouts & Kale: Trim the ends off the Brussels sprouts and remove any discolored leaves. Shred them in a food processor using the slicing disk. Shred the kale by hand or in the food processor (gently pulse it one second at a time or it will turn to mush!). Add all chopped greens to a salad drainer and wash well. Spin thoroughly to dry in a salad spinner. Transfer the greens to a large bowl and place in the fridge to chill and finish drying. You can prep this step the day before.
- Dress the Greens: Before serving, toss about 1/2 of the dressing with the greens. Use tongs to coat the greens well, taking your time to massage in the dressing into and soften the greens.
- Prep the Apples: To keep the apples from browning too quickly: cut apples into matchsticks. Place them in a large bowl, cover with room-temperature water, and add 1/2 teaspoon salt. Stir and soak for 10 minutes, then drain and rinse well. Shake off excess water.
- Assemble the Salad: Add the apples, pecans, and cranberries to the salad and toss. Add more dressing as desired, adding to taste. Add the cheese and gently toss again. Taste and adjust adding a touch more salt if needed. Enjoy!
Recipe Notes:
- This makes more dressing than you’ll want for this salad, but I’d rather you have a little extra than not enough. Use leftover dressing on roasted veggies, as a quick dip for raw veggies or apples, spread on sandwiches, tossed into grain bowls, or mixed into a simple slaw. Leftover dressing is good for 2 weeks.
- 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.