This easy Brussels Sprout Salad has dried cranberries, nuts, seeds and the best dressing! Serve it as a side or with sausage for a full meal.
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.
Dressing
- Apple cider vinegar – swap out for white wine vinegar, rice vinegar or even lemon juice.
- Sunflower oil – canola, vegetable or extra-virgin olive oil would also work here.
- Honey – maple syrup can be used but it will have a slightly different flavor.
- Dijon mustard – you can use yellow mustard instead.
- Salt & pepper – to taste.
To serve
- Turkey sausage – serve this salad with chicken breasts, prosciutto, steak or kielbasa instead.
How to make brussels sprouts salad
Step 1: Wash and trim the brussels sprouts.
Cut the ends off of brussels sprouts.
Step 2: Cut the sprouts thinly.
Step 3: Add in the toppings.
Combine the shredded brussels sprouts with the cranberries, pumpkin seeds and almonds.
Step 4: Mix in the dressing.
Make the dressing in a small bowl, then pour over the salad and toss to combine. Serve and enjoy!
How to shave brussels sprouts for salad
There are a few different ways you can shave brussels sprouts for this salad:
- Using a knife: Trim off the root, cut each sprout in half, then lay cut side down on the cutting board. Carefully slice from end to end to shred each halved sprout.
- Using a mandoline: Shave the brussels sprouts using the thinnest setting.
- Using a food processor: Use the slicing blade and run the sprouts through the food processor.
Frequently Asked Questions
Yes you can! The brussels sprouts for this salad aren’t cooked beforehand and are perfectly safe to eat raw. Just slice them up as thinly as possible, toss them in the dressing with the rest of the ingredients and dig in.
An easy way to turn this brussels sprouts salad into a complete meal is to serve it with turkey sausages, since they cook quickly and taste great with the brussels sprouts. You could also serve it with prosciutto, stuffed acorn squash, oven-baked chicken breast or turkey breast.
If you're making this salad for a party, a potluck or just your weekly meal prep, leave off the dressing until right before serving to keep everything as fresh as possible. You can shave the brussels sprouts and combine them with the rest of the ingredients, then store the undressed salad in the fridge for 5-6 days. You can also make the dressing ahead of time and store it in a mason jar for up to 4 weeks.
Feel free to get creative when it comes to your salad toppings! You could also try adding in some raisins, roasted chickpeas, croutons, bell peppers, feta cheese, chicken breasts or prosciutto.
You can steam or sauté the brussels sprouts for a bit first if you don't want to eat them raw, but make sure you don't overcook them. If you cook them for too long, they'll get soggy, and no one wants a soggy salad.
Storing this salad
This shaved brussels sprouts salad will last in the fridge for 5 to 6 days in glass meal prep bowls. Like most salad recipes, 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.
Meal Prep Tools
- 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.
- Use a mandoline slicer to thinly shave your brussels sprouts.
- **Get my full list of tools here**
Shaved Brussels Sprout Salad
Ingredients
- 4 cups brussels sprouts
- 1/4 cup dried cranberries
- 1/4 cup sliced almonds
- 1/4 cup pumpkin seeds
Dressing
- 3 tbsp apple cider vinegar
- 2 tbsp sunflower oil
- 1 tbsp honey
- 1 tbsp dijon mustard
- 1/2 tsp each salt and pepper
To serve
- 4 cooked turkey sausages
Instructions
- 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.
Video
Comments & Reviews
Patricia says
Awesome recipe! For a twist, substitute toasted sesame seeds for the sliced almonds. You’re welcome 😉
Taylor Stinson says
Ooooh I love this idea, thank you for the suggestion!
jennifer says
Has anyone tried this using steamed brussels instead of raw?
Taylor Stinson says
Hi Jennifer! You could definitely do this with steamed brussels sprouts. I just wouldn’t cook them for too long so they retain some crunch.
Lisa says
Delicious! Thanks for sharing 😀
Sue says
I don’t like mustard. Can you think of a substitution?
Taylor Stinson says
Hey Sue! You can just add 1 more tbsp oil and leave out the mustard. 🙂