This Shaved Brussels Sprouts Salad with Apples is the kind of side dish that feels both comforting and festive. Ready in just 20 minutes, it’s tossed with tart pomegranate seeds and crunchy walnuts for a holiday-worthy crunch.
If you want to bring smiles to your families table, then try these specialty salads. My Mediterranean Greek Salad and my Chopped Southwestern Salad are both beautiful and delicious.
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Why this Brussel Sprouts Salad with Apple Recipe is a Keeper
I love this recipe because not only is it quick and easy, it’s also super delicious. It’s a great side dish for any dinner.
- Easy Ingredients: All of the shaved brussels sprout salad ingredients can be found in your kitchen or local grocery store.
- Delicious Flavor: With walnuts, cranberries, and apples, this shaved brussels sprouts salad is full of flavor.
- Healthy: This hearty salad is high in antioxidants, which are essential for living a healthy life. This salad was a hit with everyone.
How Can I Find the Best Brussels Sprouts to Shred?
Choose firm, tightly packed Brussels sprouts with bright green leaves. Avoid sprouts that are yellowing, browning, wilted, or mushy. Smaller sprouts are usually sweeter and more tender.
What Reader’s Are Saying…
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“Wow! This salad is definitely not boring. My husband and I love salads and this Harvest salad was delicious. And the dressing? Fantastic! I’m so happy to have discovered this gem of a recipe.”
~ Denay
Salad Ingredient Notes to Make Shaved Brussels Sprouts Salad
This recipe uses easy, fresh ingredients that pack a punch of flavor.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Brussel Sprouts: Use fresh sprouts to make this recipe.
- Apple: Chop your apple into small bite-size pieces.
- Pomegranate Juice: You will need pomegranate juice to make the vinaigrette.
Variations and Substitutions for Salad Recipe
This recipe for brussel sprouts shaved salad is super flexible. Switch it up to make it work for your tastes.
- Brussels Sprouts: Swap sliced brussels sprouts with shredded cabbage or kale for a similar texture and earthy flavor. Use roasted Brussels sprouts instead of raw for a deeper, caramelized taste.
- Apples: Try pears for a softer, floral sweetness. Use dried cranberries, pomegranate seeds, or grapes for a pop of sweetness and color.
- Toppings: Replace with toasted almonds, hazelnuts, walnuts, pecans, or sunflower seeds for crunch. Use pumpkin seeds for a nut-free option. Swap Parmesan with goat cheese, feta, or blue cheese for creaminess and tang.
Special Equipment Needed for Brussels Sprout Recipe
While most of this shredded brussels sprouts salad uses everyday kitchen tools, a few items make it even easier.
- Food Processor: I like to use a food processor to quickly mix up the dressing ingredients.
- Mandolin: Use a mandoline to evenly slice the shallots, brussel sprouts and apple. Place sliced brussel sprouts in a large bowl. This is handy especially if you do not have the best knife skills.
How to Make Brussels Sprout Salad with Apples
This flavorful salad with apples and nuts comes together in 3 quick and easy steps. This salad with shaved brussel sprouts recipe is so good, it’s my new favorite salad.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Prepare Produce: Wash all of the produce, and discard any damaged brussels sprouts leaves. Thinly slice and shred the brussels sprouts. Cut the shallot into thin rings and the apple into bite-size pieces with a sharp knife.
- Make the Sauce: Whisk the mayo, pomegranate juice, apple cider vinegar, honey, some chopped shallot, salt and pepper together.
- Top the Salad: Place brussels sprouts in a large mixing bowl or salad bowl. Drizzle the pomegranate vinaigrette onto your salad, and pop it in the fridge to let the flavors come together. Top the salad with chopped apples, pomegranate arils and candied pecans.
Prep Ahead Suggestions to Shred Brussels Sprouts
When I prepare ingredients ahead of time, it can help save me time and kitchen space when it comes to making everything for dinner. You can slice each sprout and prepare the apples and cranberries in advance.
- Brussel Sprouts: Shave the raw sprouts up to 2 days in advance. Store them in an airtight container or zip-top bag with a paper towel to absorb moisture.
- Slice Apples: Slice the honeycrisp apples just before serving to prevent browning. If prepping ahead, toss them in lemon juice and store in an airtight container for up to 6 hours.
- Toast Pecans: Toast nuts or seeds (if using) ahead of time and store at room temperature in a sealed container.
- Dressing: Make the dressing (vinaigrette, lemon juice mix, etc.) up to 3 days ahead. Store in the fridge and shake well before using.
- Assemble Just Before Serving: Combine everything just before serving to maintain texture and brightness. If serving warm, you can sauté the shaved sprouts ahead and reheat gently before tossing with apples and dressing.
How to Store and Use Leftover Sprout Salad Recipe
- Storing: Transfer to an airtight container and store in the fridge for up to 3 days.
- Keep Components Separate (if possible): If you haven’t mixed in the dressing or apples yet, store them separately to maintain texture and freshness.
- Using Leftovers: Sauté leftovers in a bit of olive oil or butter to warm through and add caramelized edges.
- Add to Grain Bowls: Toss with farro, quinoa, or brown rice and top with a fried egg or grilled chicken.
- Stuff into Wraps or Sandwiches: Use as a crunchy, tangy layer in turkey or veggie wraps.
- Toss into Salads: Mix with fresh greens, nuts, and a little extra vinaigrette for a quick lunch.
- Top a Flatbread or Pizza: Add leftovers to a flatbread with goat cheese or mozzarella and bake until bubbly.
Common Questions About This Raw Brussels Sprouts Recipe
I have used honey crisp apples for this brussels sprouts and apple salad. But you can use any tart apple like a gala apple to the brussels sprout mixture.
Yes. A way to avoid browning is to toss the slices in lemon juice.
Sure. If you’d like this salad better if it’s warm, shave the sprouts, and roast for a few minutes. Then assemble as needed.
Tips for Shaved Brussels Sprouts Salad Recipe
- Apples: Toss apples in lemon juice if prepping ahead to prevent browning and preserve their fresh flavor.
- Soften: Massage the sprouts with a bit of dressing or olive oil to soften them slightly if serving raw, this mellows bitterness and improves texture.
- Top of the Salad: Toast nuts or seeds just before serving for maximum crunch and flavor. Try adding roasted chicken or grated parmesan. Season with salt and pepper.
- Sweet: Balance flavors with a touch of sweetness (like maple syrup or honey) in the dressing to complement the earthy sprouts and tart apples.
- Temperature: Serve at room temperature for the best flavor and texture. Cold can mute the brightness, and hot can wilt the apples.
- Make this Salad With: Give this recipe a try with Cheesy Garlic Stuffed Bread, Best Broccoli Cheese Soup or Pull Apart Pizza Bread.
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Shaved Brussel Sprouts Salad with Apples
Video
Equipment
- Mandolin optional
- Food processor optional
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Ingredients
Salad
- 1 pound Brussels sprouts
- 1 large Honeycrisp apple
- 1 Shallot, divided
- ¼ cup Pomegranate arils
- ½ cup Candied walnuts
Pomegranate Vinaigrette Dressing
- ½ cup Mayonnaise
- ½ cup Pomegranate juice
- ¼ cup Apple cider vinegar
- 2 Tablespoons Honey
- 1 Tablespoon Shallot, chopped
- ¼ teaspoon Salt
- ¼ teaspoon Black pepper
Instructions
Salad
- First, wash the produce well.
- Next, discard any damaged or withered outer layers of the Brussels sprouts. Proceed to slice them thinly, shave and arrange them on a platter.
- Cut your shallot into thin rings and apple into bite-size pieces.
Pomegranate Vinaigrette Dressing
- Now, place all of your pomegranate vinaigrette dressing ingredients into a food processor and process until smooth.
- Then, dress your salad with the pomegranate vinaigrette dressing. Wrap your salad and place it in the fridge for about 30 minutes to allow all the flavors to marry together before serving.
- Store any excess pomegranate vinaigrette dressing in an airtight container and refrigerate.
- Finally, top your Brussels sprout salad with apples, pomegranate arils and candied pecans.
Christina’s Notes
- Mandolin: A mandolin will easily slice Brussels sprouts into uniform pieces.
- Food Processor to Shave: A food processor will quickly shave your Brussels sprouts into the perfect pieces for your recipe.
- Lemon Juice: Squeeze a lemon or squirt lemon juice over this salad to add more tanginess.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.
This salad is so fresh and crispy. The dressing is delicious. All what a good salad should be.
Oooh that pomegranate vinaigrette is everything! It is a delicious topping on this crunchy and healthy salad. We really enjoyed this as a side dish, can’t wait to make it again.
Great and delicious salad.
This salad is definitely a winner! It’s flavorful and enjoyable. I’ll definitely save a copy of this recipe, thanks Christina!
One of my ultimate favorite salad recipes! This is a flavorful and satisfying salad that I love to have as a comfort food. Must try!
Great combination of flavors & textures! Thanks!
This is one of my favorite salads! It’s the perfect combination of so many wonderful flavors. Thanks so much for the recipe.
I LOVE this salad! And, I have to say that I am not a Brussels sprouts fan. But the shaved, raw Brussels sprouts tasted so mild and just like a regular cabbage mix. This is my new favorite salad.
Wow! This salad is definitely not boring. My husband and I love salads and this Harvest salad was delicious. And the dressing? Fantastic! I’m so happy to have discovered this gem of a recipe.
My little one can’t eat walnuts, so I did honey roasted sunflower seeds instead and it was a huge hit at my house! Thanks for an easy to follow recipe!
That’s a great swap out! I’ll definitely be trying it!