Brussels sprout salad is an easy homemade salad with raw, thinly sliced brussels sprouts, pomegranates, dried cranberries, almonds, apple, feta and a sweet honey mustard dressing. The perfect fall or winter side dish for meals and even for holidays.
This recipe was originally published in November 2019. It has been updated for content.
It's not often I get excited about a salad. Especially in the winter.
Normally, this time of year the only time I think about salad is when I throw together something simple for a soup I am making. But you guys, this one is AMAZING!
I make it on a weekly basis during the winter and it is one of my absolute favorites because it not only tastes great, but it holds up really nicely in the fridge.
As a mother of four, I am always looking for healthy meals I can make ahead of time and eat real quick (usually standing at the counter, HA!) and this is one of them.
With so many flavors and fabulous crunchy texture, it's hard to get sick of this one! Keep reading and I will give you all the tips you need to make it!
Ingredients You Need to Make Brussels Sprout Salad Recipe
Making this salad is super easy, the hardest part about it is gathering the ingredients. To make this salad you will need some easy to find fresh produce and pantry staples.
Brussels sprouts: The peak season for finding this tiny cabbage looking vegetable fresh is November and December. You definitely want to make this salad with fresh brussels sprouts as it gives the salad it's signature crunchy texture.
Granny smith apple: A tart, crisp apple with a bright green peel that's perfect in salads.
Pomegranate seeds: One of the ingredients for this salad that really takes it over the top is the addition of pomegranate seeds. The color is so beautiful and the little unexpected pops of tart, but sweet juice keeps you going in for one more bite.
While pomegranates can be pricey and a little hard to find, don't skip it! It really helps round out this winter salad and make it extra special.
Almonds: A mild flavor nut that works well with the flavors in the salad and dressing. Walnuts or pecans will also work well to swap out for the almonds.
Crumbled feta: Feta cheese really delivers a salty, briny flavor to the salad that contrasts with the sweetness and tartness in the other ingredients. If you can't find feta or it isn't your thing, blue cheese, halloumi or even goat cheese substitute nicely.
Fresh lemon juice: Using fresh rather than bottled lemon juice adds a brighter and fresher flavor to the salad dressing making it really sing.
How to Make Brussels Sprout Salad with Pomegranate
Start the recipe by preparing the brussel sprouts for the salad. You want to cut off the ends and slice them as thinly as possible.
Use a sharp knife and slice each sprout lengthwise. Some of the slices will shred, which means you're doing it right!
For more clarity on slicing brussel sprouts, check out this video. Please note, I still prefer to slice mine lengthwise. Not sure why!
The rest is pretty simple, combine the salad ingredients in a large bowl. You can toss everything together. Or, if you happen to be a food stylist with an uncontrollable urge to style ALL THINGS you can arrange the toppings in separate piles.
Next, whip up the dressing by combining the dressing ingredients and giving it a quick whisk.
You won't believe how good this dressing is! The best part? You can change it up by using yellow or Dijon mustard. Whichever you prefer.
That's it! I prefer to serve the dressing on the side. As I mentioned before, I love to make a huge batch of this and keep it in the fridge, and keeping the dressing seperate helps it last longer.
Isn't this salad just beautiful!
What to Serve With Brussels Sprouts Salad
There are so many different ways to use this brussels sprouts salad with apples and feta either as a main dish or a side dish.
I love to serve this salad with shaved brussels sprouts as an easy main dish salad for lunch. Sometimes I make it a little more substantial by adding a protein, such as some chopped marinated chicken, white beans or chickpeas or even a piece of grilled or air fryer salmon.
Serve it up with your favorite homestyle soup recipe or hearty sandwich for an easy lunch meal.
Expert Tips and FAQS
Be sure to thinly slice the brussels sprouts. They will fall apart a little bit once sliced but this is the best texture for the salad and allows the vegetable to soak up more of the dressing.
If you prepare the salad in advance, soak the sliced apples in a little bit of lemon water or wait to cut them up just before serving so they don't turn brown.
If taking the salad to go or preparing it day(s) in advance, it's a good idea to store the cheese separately. If that isn't possible, add it to the top and let it sit there. Then mix into the rest of the salad just before serving.
For a crisper texture, mix in the dressing just before serving.
YES! And you should! They are a member of the cruciferous vegetable family (like cabbage, broccoli and cauliflower) and are perfectly fine to eat raw.
Raw Brussels Sprouts are high in fiber and packed solid with vitamins, minerals and antioxidants. Studies show that they can decrease inflammation and help improve blood sugar control. Remember these health facts when you are digging into your second or third helping.
If you are loving this salad but looking to shake things up a bit, try changing up the toppings. Swap the apples out for pears, replace the almonds with pecans or walnuts or try using a different cheese. Additional toppings that are great on brussels sprouts are bacon, blue cheese and fresh berries.
This dressing recipe is my favorite to use on raw brussels sprouts, but if your not a fan of honey mustard you can give creamy blue cheese or a simple vinaigrette a try!
More Easy Salad Recipes
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Brussels Sprout Salad
- 1 lb brussels sprouts
- 1 large granny smith apple
- ¼ cup dried cranberries
- ½ cup pomegranate seeds
- ¼ cup sliced almonds
- 1 ½ oz crumbled feta
- ½ cup olive oil
- 1 Tablespoon lemon juice
- 2 Tablespoons apple cider vinegar
- 2 teaspoons mustard
- 2 Tablespoons honey
- ½ teaspoon garlic powder
Make the Salad
- To prepare the brussels sprouts, use a sharp knife to cut off the ends and discard. Then slice the sprouts as thinly as possible.
- Chop or slice the granny smith apple.
- Combine all salad ingredients in a large bowl and toss to combine.
Make the Dressing
- Combine all ingredients in a small bowl and whisk together until well combined.
Have you tried this salad? Let me know in the comments!
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