This vibrant Brussels Sprouts Salad recipe combines finely shredded Brussels sprouts with crisp apples, crunchy toasted nuts, thinly sliced red onions, crumbled soft cheese, and a beautifully balanced everyday vinaigrette. It’s a fresh, healthy, and incredibly flavorful dish perfect for any occasion.

Shredded Brussels Sprouts Salad with Apples and Walnuts

As the days grow shorter and the air turns crisp, there’s nothing quite like a vibrant, refreshing salad to brighten your plate and your mood. Today, we’re diving into one of our absolute favorite seasonal recipes: a spectacular Shredded Brussels Sprouts Salad. Bursting with fresh, healthy, and incredibly flavorful ingredients, this salad is a testament to how delicious eating well can be, even during the cooler months.

This isn’t just any salad; it’s a symphony of textures and tastes. Imagine tender, thinly shredded raw Brussels sprouts providing a sturdy base, beautifully complemented by the sweet crunch of fresh apples. We pair these with the peppery kick of baby arugula, a subtle tang from crumbled blue cheese, the sharp bite of red onion, and the satisfying richness of toasted walnuts. All these wonderful components are brought together with a simple yet irresistible homemade dressing that ties every element into a cohesive, mouth-watering experience.

What makes this Brussels sprouts salad truly special is its incredible versatility. It’s elegant and festive enough to grace your holiday table – think Thanksgiving, Christmas, or any winter gathering. Yet, it’s also incredibly quick and easy to prepare, making it a perfect candidate for a healthy, wholesome weeknight dinner. Naturally gluten-free and vegetarian, this recipe can also be easily adapted to be vegan simply by swapping in your preferred plant-based cheese. It’s a dish that genuinely feels good to eat, nourishing your body while delighting your palate.

Key Ingredients for Your Perfect Brussels Sprouts Salad

Crafting this delightful salad begins with selecting the right ingredients. Each component plays a vital role in creating the layered flavors and textures that make this dish so outstanding. Here’s a closer look at what you’ll need and some helpful tips for each:

Brussels Sprouts: The star of our show! For this raw salad, finely shredded Brussels sprouts are essential. Many grocery stores now offer pre-shredded bags, which are a fantastic time-saver. If you’re starting with whole Brussels sprouts, you can easily shred them by hand using a sharp knife or a mandoline. For larger batches or if you prefer a quicker method, a food processor with a slicing attachment works wonders. The key is thin, even shreds for the best texture.
Complementary Greens: While Brussels sprouts form the bulk, adding another green enhances the flavor profile. I adore baby arugula for its peppery notes, which beautifully contrast with the sweetness of the apples and the earthiness of the sprouts. However, feel free to experiment with baby spinach for a milder taste, finely chopped kale for more robustness, or simply use 100% shredded Brussels sprouts if that’s your preference.
Crisp Apples: Apples are non-negotiable for their sweet crunch and vibrant color. Any crisp, sweet-tart apple variety will work wonderfully here. Honeycrisp, Fuji, Gala, or Pink Lady are excellent choices. Their natural sweetness perfectly balances the slight bitterness of the Brussels sprouts and the tang of the cheese. Dice them into bite-sized pieces for easy eating.
Toasted Nuts: The addition of nuts provides a crucial textural element and a rich, nutty flavor. Toasted walnuts are my go-to for their robust flavor and satisfying crunch, but toasted pecans, almonds, pistachios, or even pumpkin seeds (pepitas) would be equally delicious. Toasting them briefly in a dry pan or oven before adding them really brings out their flavor and aroma.
Red Onion: Thinly sliced red onion adds a welcome zing and a lovely pop of color. Its crisp texture and sweet, sharp flavor cut through the richness of the other ingredients. If you find raw onion too potent, a quick rinse under cold water can mellow its flavor without sacrificing its crunch. Alternatively, you can omit it if you’re not an onion fan.
Crumbled Cheese: This ingredient adds a creamy, savory dimension that elevates the entire salad. Blue cheese is my personal favorite for its bold, tangy flavor that pairs incredibly well with apples. However, if blue cheese isn’t your preference, crumbled goat cheese offers a milder tang and creaminess, feta provides a salty brine, shaved Parmesan lends a savory umami, or even a sharp aged cheddar can be fantastic.
Homemade Dressing: A simple, well-balanced dressing is the glue that holds this salad together. My everyday salad dressing, made with good quality olive oil, fresh lemon juice, Dijon mustard, minced garlic, salt, and pepper, is perfect. It’s light, zesty, and allows the natural flavors of the ingredients to shine. For a different twist, you could substitute balsamic or red wine vinegar for the lemon juice to create a more classic vinaigrette.

Making it Your Own: Delicious Variations and Additions

One of the best aspects of this shredded Brussels sprouts salad is its flexibility. It’s an excellent canvas for customization, allowing you to tailor it perfectly to your taste or what you have on hand. Don’t hesitate to get creative with these suggestions:

Experiment with Fruits: While crisp apples are fantastic, fresh pears can offer a similar sweet and juicy element, especially Bosc or Anjou varieties. Pomegranate arils add a beautiful jewel-like color and a burst of tartness. For a chewy, concentrated sweetness, consider adding dried cranberries, cherries, or even finely diced dried apples.
Sweeten the Nuts: For an extra layer of indulgence, try using candied walnuts or pecans. Their sugary coating adds a delightful contrast to the savory and tangy elements of the salad, making it feel even more special, particularly for holiday meals.
Add Protein: To transform this side salad into a more substantial main course, consider adding a protein. Crispy bacon bits lend a smoky, salty flavor that pairs wonderfully with Brussels sprouts. Grilled chicken, roasted turkey breast, or even chickpeas can make it a filling and satisfying meal.
Different Dressings: While the everyday lemon-Dijon vinaigrette is superb, feel free to explore other dressing options. A maple-balsamic vinaigrette would enhance the fall flavors beautifully, or a creamy tahini-lemon dressing could offer a richer, more earthy profile.
Make it Vegan: As mentioned, this salad is already vegetarian and gluten-free. To make it entirely vegan, simply swap the blue cheese for your favorite plant-based feta or a nut-based parmesan alternative.

Serving Suggestions and Storage Tips

This Brussels Sprouts Salad with Apples and Walnuts is incredibly versatile in its serving applications. It makes an outstanding side dish for a variety of meals, from roasted chicken or pork tenderloin to grilled salmon or a hearty lentil soup. During the holidays, it stands out as a fresh and vibrant counterpoint to heavier dishes, offering a welcome crunch and bright flavor. For a light lunch or dinner, especially when enhanced with added protein, it can easily take center stage as the main course.

To ensure the best texture and flavor, especially if you’re making this ahead of time, it’s best to store the dressing separately from the salad components. You can prepare all the salad ingredients (shredded Brussels sprouts, chopped arugula, diced apples, sliced onion, nuts, and cheese) and keep them refrigerated in an airtight container for up to 2-3 days. The dressing can also be made in advance and stored in a sealed jar in the refrigerator for up to a week. When you’re ready to serve, simply combine the salad ingredients, drizzle with the dressing, toss gently, and enjoy immediately. This method prevents the greens from wilting and the apples from becoming too soft, ensuring every bite is as fresh and crisp as intended.

More Seasonal Salad Recipes to Explore

If you’re loving the flavors of this time of year, you’ll be thrilled to discover more seasonal salad recipes that embrace the best of fall and winter produce. Here are a few of my favorites that I highly recommend adding to your rotation:

Feel-Good Fall Salad: A comforting and vibrant salad packed with autumn’s bounty.
Brussels Sprouts, Quinoa and Cranberry Salad: A hearty and healthy salad perfect for a satisfying meal.
Pear Salad with Gorgonzola and Candied Walnuts: An elegant and flavorful combination of sweet, savory, and crunchy.
Sunshine Citrus Avocado Salad: A bright and refreshing salad to lift your spirits on any day.

Brussels Sprouts Salad with Apples and Walnuts

Rating: 5 from 5 reviews

Author: Ali

Prep Time: 20 mins
Cook Time: 0 mins
Total Time: 20 mins
Yield: 4 to 6 servings

Print Recipe

Description

This Brussels Sprouts Salad is a delightful blend of sweet and savory seasonal ingredients, designed for maximum flavor and texture. Refer to the notes above for further ingredient swaps and add-in ideas!

Ingredients

Brussels Sprouts Salad Ingredients:

8 ounces Brussels sprouts, shredded (with ends trimmed)
3 ounces (about 3 cups) baby arugula, roughly chopped
2 crisp apples, cored and diced
1 cup chopped walnuts or pecans, toasted
1 small red onion, peeled and thinly sliced
5 ounces crumbled blue or goat cheese

Dressing Ingredients:

3 tablespoons olive oil
1 small garlic clove, pressed or minced (or 1/2 teaspoon garlic powder)
1 tablespoon freshly-squeezed lemon juice (or vinegar, such as balsamic or red wine vinegar)
1 teaspoon Dijon mustard
1/2 teaspoon fine sea salt
1/4 teaspoon freshly-cracked black pepper

Instructions

Prepare the Dressing: In a small bowl, whisk all dressing ingredients together vigorously until thoroughly combined. Alternatively, shake them together in a sealed jar until emulsified.
Combine the Salad: In a large mixing bowl, add all the prepared salad ingredients. Pour the dressing evenly over the ingredients.
Toss and Serve: Gently toss the salad until all components are well coated with the dressing. Serve immediately, optionally garnished with an extra twist of fresh black pepper for a final touch. Enjoy!

Notes

Dressing Variations: This versatile salad dressing can also be made with balsamic vinegar or red wine vinegar in place of lemon juice, if you prefer a different kind of vinaigrette flavor.

Let us know if you made this recipe!

Tag @gimmesomeoven on Instagram and hashtag it #gimmesomeoven