Brussels Sprouts Salad Recipe

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This healthy Brussels sprouts salad recipe is a perfect example of how these versatile vegetables can be transformed into a delicious and nutritious meal.

Brussels sprouts have come a long way from the mushy, overcooked vegetables that many of us grew up disliking. When prepared properly, they are crisp, crunchy, and packed with flavor, making them an excellent addition to a variety of dishes.

A side view of two wooden spoons resting in a bowl filled with Brussels Sprouts Salad.

Brussels sprouts are a nutritious vegetable that continue to grow in popularity, due in part to their high nutrient content and versatility in the kitchen. These small, cabbage-like veggies can be roasted, sautéed, or boiled to create a variety of tasty dishes.

Can You Eat Raw Brussel Sprouts In A Salad?

You bet! In fact, you can eat raw brussels sprouts in any number of dishes. the flavor is much milder (more like lettuce) when it’s raw. So if you struggle with the flavor of brussels sprouts, try them raw instead of cooked!

What Is The Healthiest Way To Eat Brussels Sprouts?

A Brussels sprout salad can be a great way to incorporate more greens into your diet, as well as get a healthy dose of vitamins, minerals, and antioxidants. One of the key benefits of Brussels sprouts is their high vitamin C content. Just one cup of cooked Brussels sprouts contains more than 100% of your daily recommended intake of vitamin C, which is essential for a healthy immune system and skin health. Brussels sprouts are also a good source of vitamin K, folate, and potassium.

In addition to their nutrient content, Brussels sprouts are low in calories, making them a great option for anyone watching their weight. They are also high in fiber, which can help keep you feeling full and satisfied after a meal.

So, long story short, the healthiest way to eat Brussels sprouts is pretty much any way you are willing to eat them! Just steer clear of other processed ingredients and you’re good to go!

A closeup of a wooden spoon holding a spoonful of Brussels Sprouts Salad.

How To Shave Brussels Sprouts

  1. Rinse the Brussels sprouts under running water to remove any dirt or debris.
  2. Trim off the woody stem end of each Brussels sprout using a sharp knife.
  3. Cut each Brussels sprout in half from top to bottom.
  4. Using a sharp knife, slice each half of the Brussels sprout crosswise into very thin shreds. You can also use a mandoline or food processor with a slicing blade to do this quickly.
  5. Continue to slice the Brussels sprouts until you have enough for your recipe.

For this recipe, I used my food processor to chop or grate all the ingredients.

What Can You Mix With Brussel Sprouts?

When making a Brussels sprout salad, it is important to choose complementary ingredients that will enhance the flavor and nutrition of the dish. Nuts and seeds are a great option for adding crunch, flavor, and healthy fats. Avocado is another great choice, as it adds healthy monounsaturated fats, fiber, and a creamy texture to the salad.

You can customize the dish to suit your tastes by adding different ingredients, such as grilled chicken, tofu, or tempeh for protein. If you prefer a sweeter flavor, try adding dried cranberries or dried apricots to the salad.

How Do You Make Brussel Sprouts Taste Better?

If you are someone who struggles with the flavor of brussels sprouts, I’m here to tell you that a good dressing is the key to solving your problem. There are many different types of dressings to choose from, including lemon-based, vinaigrette, and tahini-based. When choosing a dressing, look for one that is made with healthy, whole food ingredients and is free of added sugars. A simple lemon and olive oil dressing is a great option for Brussels sprout salad, as it provides a bright, tangy flavor without overpowering the other ingredients. But don’t panic if that doesn’t sound good. I’ll give you a dressing recipe to go with this delicious salad as well as a few other options to try.

An overhead view of two wooden spoons inside a mixing bowl filled with Brussels Sprouts Salad.

Recipe Variations

Try adding one or more of the following to jazz things up a bit:

  • Honey
  • Pumpkin seeds
  • Sunflower seeds
  • Pomegranates (pomegranate seeds or arils)
  • Dijon mustard
  • Goat cheese
  • Almonds
  • Walnuts
  • Feta cheese
  • Parmesan cheese
  • Shallots

About The Ingredients

Salad

Brussels sprouts – Trimmed and shredded, shaved, or thinly sliced.

Granny Smith apple – Cored and diced small, or grated.

Good-quality, crispy bacon – Cooked to package directions, then chopped. If you don’t eat bacon, try some baked chicken breast or even salmon. Or if you’re plant-based, simply omit the bacon.

Pecans – Chopped fine.

Red onion – You can also use yellow onion, but red/purple is better.

Dressing

Oil – I used coconut oil. But you can use any light-flavored oil you prefer.

Lemon juice OR balsamic vinegar – Your choice based on your personal preference.

Maple syrup – Use the real stuff, not pancake syrup.

Garlic granules – Or garlic powder

Salt and black pepper – to taste

How To Make Brussels Sprouts Salad

Salad

Chopping cooked bacon into bacon bits.

Cook the bacon separately as you would normally cook bacon. Then chop it and set it aside.

Shredding brussels sprouts in a food processor.
Grating onions in a food processor.
Chopping pecans in a food processor.

While the bacon cooks, chop, grate or shred all the ingredients as called for. I did this quickly in my food processor.

Bacon bits added to a mixing bowl of Brussels Sprouts Salad ingredients.

In a large bowl, combine the shredded Brussels sprouts, diced apple, chopped bacon, chopped pecans, and sliced red onion.

Dressing

Dressing ingredients sitting, unblended, in a blender tumbler.

In a blender cup, combine all the dressing ingredients and blend until smooth.

Pouring dressing over the salad ingredients in a mixing bowl.

Pour the dressing over the Brussels sprouts salad.

Tossing the Brussels Sprouts Salad in a large mixing bowl.

Toss well. Taste and season with salt and pepper to taste. Toss again. Serve the salad immediately or cover and chill in the refrigerator.

How To Store Leftovers

Store this in an airtight container in the fridge for up to 5 days.

Recipe Supplies

For this recipe, you’ll want a food processor, a blender, and a large mixing bowl. I have the blender in the middle and absolutely love it for making quick salad dressings! I highly recommend it. It’s great for smoothies too! Click any image to be taken to that product on Amazon. (Affiliate links)

Food processor sold on Amazon. (Affiliate link)
Blender sold on Amazon. (Affiliate link)
Mixing bowl set sold on Amazon. (Affiliate link)

More Salad Dressing Ideas

More Salad Recipes to Try

More Brussels Sprout Recipes

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A side view of two wooden spoons resting in a bowl filled with Brussels Sprouts Salad.

Brussels Sprout Salad Recipe

Delicious salad that can be enjoyed as a main course or a yummy side dish. Note that the timing stated assumes you already have your bacon cooked. I do this because everyone cooks their bacon differently. So I can't account for that timing in the recipe here.
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Course: Main Course, Side Dish
Cuisine: American
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 12 servings
Calories: 183kcal

CLICK TO WATCH THIS RECIPE IN ACTION!

Equipment

  • 1 Food processor
  • 1 Blender

Ingredients

Salad

  • 1 lb. Brussels sprouts (trimmed and shredded or thinly sliced)
  • 1 large Granny Smith apple (cored and diced small)
  • ½ lb. good-quality bacon (cooked to package directions, then chopped)
  • ½ cup pecans (chopped)
  • ½ cup finely chopped red onion

Dressing

  • ¼ cup oil
  • ¼ cup lemon juice
  • 2 tbsp. maple syrup
  • 2 tsp. garlic granules (or garlic powder
  • ½ tsp. salt (to taste)
  • ½ tsp. ground pepper

Instructions

Salad

  • Cook the bacon separately as you would normally cook bacon. Then chop it and set it aside.
    Chopping cooked bacon into bacon bits.
  • While the bacon cooks, chop, grate or shred all the ingredients as called for. I did this quickly in my food processor.
    Shredding brussels sprouts in a food processor.
  • In a large mixing bowl, combine the shredded Brussels sprouts, diced apple, chopped bacon, chopped pecans, and sliced red onion.
    Bacon bits added to a mixing bowl of Brussels Sprouts Salad ingredients.

Dressing

  • In a blender cup, combine all the dressing ingredients and blend until smooth.
    Dressing ingredients sitting, unblended, in a blender tumbler.
  • Pour the dressing over the Brussels sprouts salad.
    Pouring dressing over the salad ingredients in a mixing bowl.
  • Toss well. Taste and season with salt and pepper to taste. Toss again.
    Tossing the Brussels Sprouts Salad in a large mixing bowl.
  • Serve the salad immediately or cover and chill in the refrigerator.
    A single, decorative bowl on a black background, is filled with Brussels Sprouts Salad.

Notes

Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.

Nutrition

Serving: 0.5cup | Calories: 183kcal | Carbohydrates: 11g | Protein: 7g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 19mg | Sodium: 539mg | Potassium: 288mg | Fiber: 2g | Sugar: 5g | Vitamin A: 298IU | Vitamin C: 35mg | Calcium: 28mg | Iron: 1mg

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