Brussels Sprouts Salad
Print Recipe
5 from 1 vote

Easiest Ever Brussels Sprouts Salad

This is the BEST Brussels Sprouts Salad, with an easy apple cider vinegar and honey dijon dressing. Toss with dried cranberries and pumpkin seeds for a festive fall slaw!
Prep Time30 mins
Total Time30 mins
Course: Salad
Cuisine: American
Keyword: apple cider vinegar, brussels sprouts, coleslaw, dijon mustard, dried cranberries, pumpkin seeds, salad
Servings: 4 servings
Calories: 218kcal


  • 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

To serve

  • 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.



Calories: 218kcal | Carbohydrates: 21g | Protein: 6g | Fat: 14g | Saturated Fat: 1g | Sodium: 66mg | Potassium: 438mg | Fiber: 5g | Sugar: 12g | Vitamin A: 664IU | Vitamin C: 75mg | Calcium: 61mg | Iron: 2mg