Brussels sprouts are no longer just a winter side dish; they are the star of fresh vibrant salads. Whether you’re looking for a light crunchy salad for a holiday table or a nutritious make-ahead meal, these Brussels sprout salad recipes have something for everyone.
From the tangy sweetness of pomegranate and maple Dijon dressing to the savory richness of blue cheese and pears, Brussels sprouts provide the perfect base for creative salads packed with texture and flavor.
With the right combination of seasonal fruits, crunchy nuts, and savory cheeses, these salads are sure to become your new go-to for healthy satisfying meals all year round.
1. Shaved Brussels Sprout Salad with Pomegranate & Maple-Dijon Dressing
This vibrant salad brings together the fresh crunch of raw Brussels sprouts, the sweet burst of pomegranate arils, and the tangy kick of maple-Dijon vinaigrette. Perfect for a holiday table or a refreshing side for your weeknight meals, this salad is a beautiful balance of flavors and textures. The sweet-tart pomegranate and maple syrup contrast the earthiness of the Brussels sprouts, while the Dijon adds a creamy, savory undertone.
Ingredients:
- 12 oz Brussels sprouts, finely shaved
- ½ cup pomegranate arils
- ¼ cup dried cranberries
- 1 tbsp Dijon mustard
- 1 tbsp maple syrup
- 2 tbsp apple cider vinegar
- 3 tbsp olive oil
- Salt and pepper, to taste
Instructions:
- Prepare Brussels sprouts: Trim the ends of the Brussels sprouts, remove any damaged leaves, and finely shave them using a mandolin or food processor.
- Make the dressing: Whisk together the Dijon mustard, maple syrup, apple cider vinegar, and olive oil until emulsified. Season with salt and pepper to taste.
- Assemble the salad: In a large bowl, combine the shaved Brussels sprouts, pomegranate arils, and dried cranberries.
- Dress and toss: Drizzle the dressing over the salad and toss gently to combine.
- Serve: This salad is best served immediately, but can be kept in the fridge for up to 2 days.
Why It Works:
The raw Brussels sprouts hold up well to the tangy, sweet dressing. The pomegranate adds a burst of juice and color, while the cranberries provide additional texture and sweetness. This salad offers a refreshing contrast to heavier holiday dishes.
2. Warm Mustard Vinaigrette Brussels Sprout Salad with Apricots & Pistachios
This recipe uses a warm mustard vinaigrette to soften the Brussels sprouts just enough without cooking them. Dried apricots bring a fruity sweetness, while toasted pistachios add a rich crunch. The warm dressing allows the sprouts to absorb more flavor, making every bite deeply satisfying. This salad is perfect for winter gatherings or anytime you want a hearty yet light dish.
Ingredients:
- 12 oz Brussels sprouts, shaved thin
- ¼ cup dried apricots, chopped
- ⅓ cup pistachios, toasted
- 2 tbsp Dijon mustard
- 3 tbsp apple cider vinegar
- ¼ cup olive oil
- Salt and pepper, to taste
Instructions:
- Prepare Brussels sprouts: Shave the Brussels sprouts thin using a mandolin or food processor. Set aside.
- Toast the pistachios: Heat a pan over medium heat and toast the pistachios for 2-3 minutes until fragrant and lightly browned. Set aside to cool.
- Make the dressing: In a small bowl, whisk together the Dijon mustard, apple cider vinegar, and olive oil until smooth. Season with salt and pepper.
- Warm the dressing: In a pan, heat the dressing until warm (not hot) for about 1-2 minutes.
- Assemble the salad: In a large bowl, combine the shaved Brussels sprouts, dried apricots, and pistachios.
- Toss with the warm dressing: Pour the warm dressing over the salad and toss gently to combine.
- Serve: Serve immediately while warm.
Why It Works:
The warm vinaigrette softens the Brussels sprouts slightly while maintaining their crisp texture. The pistachios and apricots add a touch of sweetness and crunch, balancing the slight bitterness of the raw sprouts. This salad is a comforting, winter-friendly dish.
3. Raw Brussels Sprout Salad with Pecorino & Sweet Grapes
This salad combines the earthy crunch of raw Brussels sprouts with the sweetness of grapes and the salty, creamy richness of pecorino. The addition of lemon juice and apple cider vinegar in the dressing helps balance the sweetness, creating a bright and fresh salad that works wonderfully as a side dish or light lunch.
Ingredients:
- 12 oz Brussels sprouts, shaved thin
- ½ cup grapes, halved
- ¼ cup pecorino cheese, crumbled
- 1 tbsp lemon juice
- 2 tbsp apple cider vinegar
- 3 tbsp olive oil
- Salt and pepper, to taste
Instructions:
- Prepare Brussels sprouts: Trim and shave the Brussels sprouts thinly using a mandolin or knife.
- Prepare the dressing: In a bowl, whisk together the lemon juice, apple cider vinegar, olive oil, salt, and pepper until emulsified.
- Assemble the salad: In a large bowl, combine the shaved Brussels sprouts, halved grapes, and crumbled pecorino cheese.
- Dress and toss: Pour the dressing over the salad and toss gently to combine.
- Serve: This salad can be served immediately or stored in the fridge for up to 2 days.
Why It Works:
The grapes provide a juicy contrast to the crispy Brussels sprouts, while the pecorino adds a savory, umami-rich element. The dressing’s lemony tang helps cut through the richness, making this salad light and refreshing.
4. Shaved Brussels Sprout Salad with Apple, Cranberries & Candied Pecans
This salad combines the sweetness of apples and cranberries with the crunch of candied pecans and the savory richness of goat cheese. The maple-Dijon dressing ties all the ingredients together, creating a satisfying balance of sweet, tart, and savory. It’s perfect for holiday meals or as a light but flavorful side dish.
Ingredients:
- 12 oz Brussels sprouts, shaved thin
- 1 apple, thinly sliced
- ½ cup dried cranberries
- 1 cup candied pecans
- ¼ cup goat cheese, crumbled
- 1 tbsp Dijon mustard
- 2 tbsp maple syrup
- 2 tbsp apple cider vinegar
- 3 tbsp olive oil
- Salt and pepper, to taste
Instructions:
- Prepare Brussels sprouts: Shave Brussels sprouts thinly using a mandolin or food processor.
- Prepare candied pecans: In a pan, melt 2 tbsp sugar over medium heat. Add 1 cup pecans and stir until coated. Let cool on parchment paper.
- Make the dressing: In a small bowl, whisk together Dijon mustard, maple syrup, apple cider vinegar, olive oil, salt, and pepper.
- Assemble the salad: Combine the shaved Brussels sprouts, apple slices, cranberries, candied pecans, and goat cheese in a large bowl.
- Toss with dressing: Pour the dressing over the salad and toss gently to coat.
- Serve: Serve immediately or store in the fridge for up to 2 days.
Why It Works:
The candied pecans add a rich sweetness, while the apple and cranberries provide fresh, fruity contrast. The goat cheese adds a creamy element that ties the flavors together, while the maple-Dijon dressing brings all the ingredients into harmony.
5. Raw Brussels Sprout Salad with Grapes, Mint, and Sherry Vinaigrette
This fresh and tangy salad features raw Brussels sprouts paired with the refreshing taste of mint and the sweet-tart flavor of grapes. The sherry vinaigrette provides a subtle depth, making this a light, vibrant dish that pairs perfectly with grilled meats or can stand alone as a healthy lunch.
Ingredients:
- 12 oz Brussels sprouts, shaved thin
- ½ cup grapes, halved
- Fresh mint leaves, sliced thin
- 3 tbsp sherry vinegar
- 3 tbsp olive oil
- 1 tbsp lemon juice
- Salt and pepper, to taste
Instructions:
- Prepare Brussels sprouts: Trim and finely shave the Brussels sprouts using a mandolin or knife.
- Prepare the dressing: Whisk together sherry vinegar, olive oil, lemon juice, salt, and pepper in a small bowl until emulsified.
- Assemble the salad: In a large bowl, combine the shaved Brussels sprouts, halved grapes, and fresh mint.
- Dress and toss: Drizzle the dressing over the salad and toss gently to combine.
- Serve: Serve immediately, or store in the fridge for up to 2 days.
Why It Works:
The mint adds a fresh, cool flavor that contrasts the earthy Brussels sprouts, while the grapes bring sweetness and texture. The sherry vinaigrette is tangy yet smooth, pulling all the elements together in perfect harmony.
6. Brussels Sprout Salad with Pecorino, Almonds, and Lemon-Dijon Dressing
This hearty, savory salad combines the crunch of almonds, the richness of pecorino, and the zesty tang of lemon-Dijon dressing. It’s a versatile salad that works as a side dish or light main course, especially in winter months. The almonds add a satisfying crunch, while the pecorino’s sharpness balances the fresh, earthy Brussels sprouts.
Ingredients:
- 12 oz Brussels sprouts, shaved thin
- ½ cup toasted almonds, sliced
- ¼ cup pecorino cheese, crumbled
- 1 tbsp Dijon mustard
- 1½ tbsp lemon juice
- 2 tbsp apple cider vinegar
- 3 tbsp olive oil
- Salt and pepper, to taste
Instructions:
- Prepare Brussels sprouts: Trim and finely shave the Brussels sprouts using a mandolin or knife.
- Toast the almonds: Heat a pan over medium heat and toast the sliced almonds for 3-5 minutes, until golden brown. Set aside to cool.
- Make the dressing: In a small bowl, whisk together Dijon mustard, lemon juice, apple cider vinegar, olive oil, salt, and pepper until emulsified.
- Assemble the salad: In a large bowl, combine the shaved Brussels sprouts, toasted almonds, and crumbled pecorino cheese.
- Toss with dressing: Drizzle the dressing over the salad and toss gently to coat evenly.
- Serve: This salad can be served immediately, or stored in the fridge for up to 2 days.
Why It Works:
The toasted almonds add a warm, nutty crunch, while the pecorino offers a rich, salty contrast to the Brussels sprouts’ mild flavor. The lemon-Dijon dressing adds tang and freshness, making it a perfectly balanced salad that’s simple but full of flavor.
7. Shaved Brussels Sprout Salad with Ricotta Salata, Cranberries & Toasted Walnuts
This savory and sweet salad features shaved Brussels sprouts, toasted walnuts, and cranberries, all tied together with a lemon-Dijon vinaigrette. The ricotta salata adds a creamy, salty depth, while the walnuts provide crunch, and the cranberries add a tart sweetness. It’s a wonderfully balanced salad for holiday meals or as a make-ahead option.
Ingredients:
- 12 oz Brussels sprouts, shaved thin
- ¼ cup ricotta salata, crumbled
- ½ cup walnuts, toasted
- ¼ cup dried cranberries
- 1 tbsp Dijon mustard
- 2 tbsp lemon juice
- 1½ tbsp apple cider vinegar
- 2 tbsp olive oil
- Salt and pepper, to taste
Instructions:
- Prepare Brussels sprouts: Trim and shave the Brussels sprouts thinly using a mandolin or knife.
- Toast the walnuts: In a dry pan over medium heat, toast the walnuts for 5-7 minutes, until golden and fragrant. Set aside to cool.
- Make the dressing: In a small bowl, whisk together Dijon mustard, lemon juice, apple cider vinegar, olive oil, salt, and pepper until the mixture thickens and emulsifies.
- Assemble the salad: In a large bowl, combine the shaved Brussels sprouts, ricotta salata, toasted walnuts, and dried cranberries.
- Dress and toss: Pour the dressing over the salad and toss gently to coat everything evenly.
- Serve: This salad is best served immediately or can be stored for up to 2 days in the refrigerator.
Why It Works:
The toasted walnuts give the salad an earthy, crunchy element, while the ricotta salata adds a creamy, salty punch that complements the sprouts. The cranberries balance out the flavors with their tartness, and the lemon-Dijon dressing ties it all together beautifully.
8. Shaved Brussels Sprout Salad with Pear, Walnuts & Blue Cheese
A rich, savory-sweet salad with shaved Brussels sprouts, blue cheese, roasted walnuts, and sweet pears. The balsamic vinaigrette enhances the flavor, offering a deep acidity to cut through the richness of the blue cheese. This salad is perfect for autumn or winter gatherings when you want something hearty yet refreshing.
Ingredients:
- 12 oz Brussels sprouts, shaved thin
- 1 pear, thinly sliced
- ¼ cup blue cheese, crumbled
- ½ cup walnuts, roasted
- 1 tbsp balsamic vinegar
- 3 tbsp olive oil
- 1½ tbsp maple syrup
- Salt and pepper, to taste
Instructions:
- Prepare Brussels sprouts: Trim and shave the Brussels sprouts thinly using a mandolin or knife.
- Roast the walnuts: In a dry pan over medium heat, toast the walnuts for 5-7 minutes, until golden and fragrant. Set aside to cool.
- Prepare the pear: Slice the pear into thin wedges and set aside.
- Make the dressing: In a small bowl, whisk together balsamic vinegar, olive oil, maple syrup, salt, and pepper until emulsified.
- Assemble the salad: In a large bowl, combine the shaved Brussels sprouts, sliced pear, roasted walnuts, and crumbled blue cheese.
- Toss with dressing: Pour the dressing over the salad and toss gently to combine.
- Serve: Serve immediately for the best texture, or refrigerate for up to 2 days.
Why It Works:
The blue cheese adds a creamy, tangy contrast to the sweet pear and roasted walnuts. The balsamic vinaigrette gives a bit of acidity, tying the rich ingredients together while keeping the overall salad fresh and flavorful.