This is the Best Ever Brussels Sprouts Salad with dried cranberries, pumpkin seeds, and an easy apple cider vinegar and honey dijon dressing.
Ingredients and substitutions
- Brussels sprouts – you can also make this salad using broccoli or cabbage.
- Dried cranberries – dried currants or raisins would also be good.
- Sliced almonds – make this salad nut free by swapping out the almonds for more pumpkin seeds, roasted chickpeas or croutons.
- Pumpkin seeds – hemp seeds would also be good here.
- Apple cider vinegar – swap out for white wine vinegar, rice vinegar or even lemon juice.
- Sunflower oil – canola or vegetable oil would also work here.
- Honey – maple syrup can be used but it will have a slightly different flavour.
- Dijon mustard – you can use yellow mustard instead.
- Salt & pepper – to taste.
- Turkey sausage – serve this salad with chicken breasts, prosciutto, steak or kielbasa instead.
How to make brussels sprouts salad
Step 1: Wash and cut the brussels sprouts.
Cut the ends off of brussels sprouts.
Step 2: Cut the sprouts thinly.
Cut as thinly as possible with a sharp knife.
Step 3: Add in the toppings.
Add to a large bowl with cranberries, pumpkin seeds and almonds.
Step 4: Mix in the dressing.
Make the dressing in a small bowl, whisking together well, then pour over salad and toss. Serve immediately and enjoy!
How to cut brussels sprouts for salad
Since brussels sprouts are so small to begin with, you may be wondering how you will cut them even smaller. Take your time and follow a few simple steps:
- Cut the bottom root part off. This is much tougher than the rest and you don’t want it in your salad.
- Put the sprouts in a bowl of cool water to rinse. They usually aren’t very dirty, but any residual dirt will sink to the bottom.
- Slice the brussels sprouts thinly with a sharp knife. Start by cutting the root off and lay them with the cut side down on the cutting board. This will give you a flat surface and make them easier to slice.
- Carefully slice from end to end.
If you have a food processor, this job can be even easier. Use the slicing blade and run the sprouts through. You can also use a mandolin for this job.
Frequently Asked Questions
Yes you can! The brussels sprouts for this salad are raw and aren’t cooked before hand. Just slice them up as thinly as possible, toss them in the dressing with the rest of the ingredients and dig in.
Brussels sprouts are packed full of amazing nutrients and vitamins. They’re a great source of protein and are high in vitamin C, vitamin K and calcium. They’re a delicious and nutritious addition to any meal!
An easy way to turn this brussels sprouts salad into a complete meal is to serve it with turkey sausages. They cook quickly and taste great with the brussels sprouts. This is also a great side dish to take to a holiday party. The bright green will liven up a table of potluck dishes.
Storing and reheating
This salad will last in the fridge for 5 to 6 days in glass meal prep bowls. I recommend waiting until right before you eat the salad to add on the dressing to make sure everything stays as fresh as possible. You don’t need to heat anything up, just pull it out of the fridge, serve and enjoy!
The salad dressing by itself will last in the fridge for up to 4 weeks. I usually store it in a mason jar – that way, all I have to do is give the jar a shake before adding it to my salad.
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Meal prep tools for this recipe
- Grab some glass meal prep bowls if you plan on turning this salad into leftovers.
- I get all my free-range turkey sausage from Butcher Box, conveniently delivered to me frozen.
- Get a meat thermometer to make sure your sausage is cooked through.
Best Ever Brussels Sprouts Salad
- 4 cups brussels sprouts
- 1/4 cup dried cranberries
- 1/4 cup sliced almonds
- 1/4 cup pumpkin seeds
- 3 tbsp apple cider vinegar
- 2 tbsp sunflower oil
- 1 tbsp honey
- 1 tbsp dijon mustard
- 1/2 tsp each salt and pepper
- 4 cooked turkey sausages
- Cut the ends off of brussels sprouts, then cut as thinly as possible with a sharp knife.
- Add to a large bowl with cranberries, pumpkin seeds and almonds. Make the dressing in a small bowl, whisking together well, then pour over salad and toss.
- Serve immediately and enjoy! Salad will last well up to 3 days in the fridge once tossed with dressing. Salad will last 5-6 days in the fridge if you wait to toss with dressing until serving.
Serve with sausages
- Cook turkey sausages over med-low heat for 15-20 minutes until cooked through, stirring occasionally. Serve in meal prep bowls with brussels sprouts salad.