Brussels Sprout Salad
Brussels Sprout Salad is a fresh, crunchy dish that really brightens up any meal. The star of the salad is thinly sliced Brussels sprouts, which have a slightly nutty flavor…
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Brussels Sprout Salad is a fresh, crunchy dish that really brightens up any meal. The star of the salad is thinly sliced Brussels sprouts, which have a slightly nutty flavor and a crisp texture. It’s usually tossed with a tangy dressing and topped with things like nuts, dried fruit, or cheese to add layers of flavor and a little bit of chew or crunch.
I love making this salad when I want something that feels light but filling at the same time. My favorite tip is to slice the Brussels sprouts as thin as possible—it really makes a difference because the sprouts become tender enough to enjoy raw but still keep that satisfying crunch. I also usually add a handful of toasted almonds or walnuts for that extra nuttiness.
Brussels Sprout Salad is a great side for cozy dinners or potlucks because it’s easy to prepare ahead and tastes even better after sitting for a bit. I often bring it to family gatherings, and it’s always a hit, especially with people who say they don’t normally like Brussels sprouts. It’s a nice way to enjoy these veggies in a fresh and tasty way!
Key Ingredients & Substitutions
Brussels sprouts: Thin slicing is key for texture—raw but tender. If you can’t find fresh sprouts, shredded cabbage can work as a substitute, but the flavor won’t be quite the same.
Pecans: I love toasting pecans to boost their flavor and crunch. If you have walnuts, almonds, or sunflower seeds, those make good alternatives.
Dried cranberries: They add a lovely sweet-tart pop. You can swap them with dried cherries, raisins, or chopped dried apricots depending on your preference.
Dressing: The creamy mayo pairs well with tangy apple cider vinegar and a touch of honey or maple syrup for balance. For a lighter option, try Greek yogurt instead of mayonnaise.
Parmesan cheese: Adds a nice savory note. You can leave it out for a dairy-free salad or try nutritional yeast for a cheesy flavor.
How Do You Get Brussels Sprouts Thin and Tender Without Cooking?
Slicing Brussels sprouts very thin makes them easier to eat raw and helps them soak up the dressing. Here’s how I do it:
- Trim and remove the tough base and any damaged leaves.
- Use a sharp knife or mandoline slicer to slice them thinly crosswise.
- Leave some sprouts halved for a nice mix of textures.
- Toss immediately with the dressing so the acid softens the sprouts a bit before serving.
This balance keeps the salad crunchy yet easy to enjoy raw and lets all the flavors blend well.
Equipment You’ll Need
- Sharp chef’s knife – helps you slice Brussels sprouts thinly without bruising them.
- Cutting board – sturdy and large enough to safely slice lots of sprouts.
- Mixing bowl – big enough to toss all ingredients and dressing together easily.
- Dry skillet – perfect for toasting pecans to bring out their flavor.
- Whisk – makes blending the dressing smooth and simple.
Flavor Variations & Add-Ins
- Add cooked bacon or pancetta for a smoky, salty touch that pairs well with the creamy dressing.
- Swap Parmesan for crumbled feta or goat cheese for a tangier, creamier bite.
- Include thinly sliced apples or pears for a fresh, sweet contrast to the Brussels sprouts.
- Mix in roasted butternut squash cubes for a warm, sweet element that balances the salad.
Brussels Sprout Salad
Ingredients You’ll Need:
For The Salad:
- 1 lb Brussels sprouts, trimmed and thinly sliced (some left halved)
- 1/2 cup pecans, roughly chopped and toasted
- 1/3 cup dried cranberries
- 2 tbsp pumpkin seeds (pepitas)
- 1/4 cup Parmesan cheese, grated
For The Dressing:
- 1/3 cup mayonnaise
- 2 tbsp apple cider vinegar
- 1 tbsp honey or maple syrup
- 1 tsp Dijon mustard
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This Brussels Sprout Salad takes about 15-20 minutes to prepare, including slicing the sprouts and toasting the pecans. After mixing everything together, it’s best to let it rest for 10-15 minutes so the flavors come together nicely before serving.
Step-by-Step Instructions:
1. Prepare the Brussels Sprouts:
Trim off the tough ends and remove any yellow or damaged outer leaves. Slice most of the Brussels sprouts thinly crosswise, leaving some halved for texture variation.
2. Toast the Pecans:
In a dry skillet over medium heat, toast the pecans until fragrant and lightly browned, about 3 to 5 minutes. Remove from heat and let cool.
3. Make the Dressing:
In a large mixing bowl, whisk together the mayonnaise, apple cider vinegar, honey (or maple syrup), Dijon mustard, salt, and pepper.
4. Toss the Salad:
Add the sliced and halved Brussels sprouts into the bowl with the dressing. Toss thoroughly to coat all pieces evenly.
5. Add Toppings:
Stir in the toasted pecans, dried cranberries, pumpkin seeds, and grated Parmesan cheese.
6. Final Touches:
Taste the salad and adjust the seasoning with extra salt or vinegar if needed. Let the salad rest for 10-15 minutes to allow the flavors to blend.
7. Serve:
Serve the salad chilled or at room temperature as a fresh, crunchy side dish that pairs well with many meals.
Can I Use Pre-Shredded Brussels Sprouts?
Yes! Pre-shredded Brussels sprouts can save time, just make sure they are fresh and not wilted. Toss them immediately with the dressing to keep their crispness.
How Long Can I Store Leftover Salad?
Store leftovers in an airtight container in the fridge for up to 2 days. The salad may soften over time, so it’s best enjoyed within the first day for maximum crunch.
Can I Substitute the Pecans with Other Nuts?
Absolutely! Walnuts, almonds, or even sunflower seeds work well if you prefer or have allergies. Just toast them briefly to bring out their flavor.
Is There a Dairy-Free Version of This Salad?
Yes, you can omit the Parmesan cheese or replace it with a dairy-free alternative or nutritional yeast. Also, consider using a vegan mayo to keep the dressing creamy without dairy.
