This Brussels Sprout Salad combines shredded raw sprouts, crisp tangy apples, sharp red onion and jewels of dried cranberries. The salad is tossed in a tasty and simple toasted pumpkin seed dressing. Enjoy this flavourful sprout salad as a side dish, lunch or light dinner.
Brussels Sprout Salad
Let's talk sprouts. I know they can be divisive.
You might think that you don't like them, but that's only because you haven't tried them in this amazing winter salad.
Shredded raw Brussels sprouts have a wonderful flavour that's perfect paired with sharp red onion, thinly sliced sweet/tart apples and dried cranberries. Shredding the sprouts is easy in a food processor and it takes away the bitterness of the sprouts.
To really cap off this flavourful Brussel sprout salad, I made a fragrant thyme and pumpkin seed dressing.
Dry toasted pumpkin seeds are whizzed with oil, maple syrup and apple cider vinegar. All those amazing flavours make for an incredibly tasty dressing for the sprout salad. ⠀
This sprout salad keeps in the fridge for up to 3 days. In fact, I prefer it the second day when the flavours really get the chance to mingle.
If you're looking for other sprout recipes, try my Roasted Sprout Christmas Tree.
How to make Brussels Sprout Salad
This salad is really quick and easy.
Ingredients:
- Raw Brussels sprouts (pre-shredded or shred your own - see below for tips)
- Apples
- Red Onion
- Dried Cranberries
- Pumpkin Seeds
For the toasted pumpkin seed dressing you'll need:
- Pumpkin Seeds
- Olive Oil
- Apple Cider Vinegar (or substitute another vinegar)
- Maple Syrup
- Salt and pepper
Method for Brussel Sprout Salad
Step 1 - Simply toss the sprouts, thinly sliced apple, thinly sliced onion and cranberries in a large bowl.
Step 2 - Make the dressing by dry toasting the pumpkin seeds (heat a pan without oil, add the seeds and shake for a minute or two until they begin to brown and smell delicious).
Step 3 - Add the toasted pumpkin seeds, oil, vinegar, maple syrup and salt and pepper to a mini food processor or use a hand blender, to whiz. It won't get smooth, but you want the seeds to be all chopped up finely and the dressing well combined.
Step 4 - Add the dressing to the bowl of salad and toss well.
How to Shred Sprouts
In the USA you can find bags of pre-shredded sprouts in many stores, but if you can't then you can easily make your own.
- Prepare the sprouts by washing them, trimming the stump ends if they're brown and removing any wilted leaves.
- The easiest way to shred them is in a food processor. Add the shredding blade, then process until the sprouts are all shredded. It only takes seconds.
- You can shred sprouts by hand with a sharp knife. Be careful though! I suggest cutting them in half lengthways, then putting the cut side down onto the cutting board so it doesn't roll around. Then carefully slice thinly.
- Shred the sprouts on a mandoline cutter. Since sprouts are small and round, be very careful and use the guard and preferably also mesh anti-cut gloves.
Looking for more tasty salad recipes? Try these!
Broccoli Salad
Brazilian Gaucho Potato Salad
Sweet Potato, Kale and Wild Garlic (Ransoms) Salad
Mexican Grilled Salad in Tortilla Bowls
Creamy Pea Salad
Have more sprouts to use up? Try this delicious Red Cabbage and Brussels Sprouts Tart for a pretty meal.
Get the Shredded Brussels Sprout Salad Recipe
Brussel Sprout Salad with Pumpkin Seed Dressing
Ingredients
For the salad
- 250 g (3 cups whole, 2 cups shredded) Brussels sprouts
- 1/2 red onion
- 1 medium apple (any kind you like)
- 3 tbsp dried cranberries
For the pumpkin seed dressing:
- 3 tbsp pumpkin seeds
- 3 Tbsp extra virgin olive oil
- 2 Tbsp apple cider vinegar
- 2 tsp maple syrup
- ⅛ tsp each salt and pepper
To serve (optional):
- 1 tbsp pumpkin seeds
- 1 tbsp dried cranberries
Instructions
For the salad:
- Wash the sprouts and remove any wilted leaves.
- Thinly slice the raw sprouts (a food processor will make it much quicker!) and red onion. Quarter the apple (skin on) and remove the core, then thinly slice.
- Toss the shredded sprouts, onion and apple with the dried cranberries.
For the dressing:
- Heat a dry frying pan over a medium heat. Add the pumpkin seeds and toast, shaking often, for a few minutes until golden and fragrant.
- Add the pumpkin seeds to a small food processor or blender along with all the other dressing ingredients and blitz. It will still be slightly chunky.
- Toss the salad with the dressing and serve garnished with pumpkin seeds and dried cranberries.
Recipe Tips
- This recipe is vegetarian, vegan and gluten free.
- Only 139 calories per portion.
- Keep in the fridge for up to 3 days.
- The nutritional information provided is approximate and is created with online calculators. Info will vary based on cooking methods and brands of ingredients used.
How to Shred Sprouts
In the USA you can find bags of pre-shredded sprouts in many stores, but if you can't then you can easily make your own.- Prepare the sprouts by washing them, trimming the stump ends if they're brown and removing any wilted leaves.
- The easiest way to shred them is in a food processor. Add the shredding blade, then process until the sprouts are all shredded. It only takes seconds.
- You can shred sprouts by hand with a sharp knife. Be careful though! I suggest cutting them in half lengthways, then putting the cut side down onto the cutting board so it doesn't roll around. Then carefully slice thinly.
- Shred the sprouts on a mandoline cutter. Since sprouts are small and round, be very careful and use the guard and preferably also mesh anti-cut gloves.
Nutrition Information
Thanks for checking out my recipe! I love hearing from my readers. You all allow me to do what I love and write this UK food blog, sharing vegetarian and vegan recipes, vegetable cake recipes and also easy vegan desserts.
Kate x
Becca Talbot
I love sprouts, but have only ever eaten them as a vegetable with a roast dinner (preferably Christmas dinner LOL). I wouldn't have ever thought to use them in this way - what a brilliant recipe, I will have to try it! x
Rachael
I am not a sprout fan but everyone in my family blooming loves them. This looks like a different way of serving them up which I'd like to try...maybe I could be converted!
Vicky Knapp
I got sprouts in my veg box so made this last night. I loved it. Didn't have dried cranberries so left them out, but it was really nice. Great dressing and so easy.
Janine
This looks delicious. Pinning, thanks!
Stacey
Made this and it was really good. I might make more dressing next time.
Melanie williams
A Big Brussels fan right here! shredding is a fab way and makes for really nice presentation too xx
Elizabeth
Brussels sprouts never looked so good! I think this could convert even the most seasoned sprout hater - it's beautiful!
Stephanie Merry
Although I'm not the biggest fan of Brussel Sprouts - this looks absolutely delicious! x
Alex Gladwin
Wow - I'm not a brussel sprout fan but I have to say that this looks pretty good! xx
Natasha Mairs
I love brussel sprouts and this sounds perfect!! I have pinned this so I can try out out soon
Mellissa Williams
I've never thought about putting Brussel sprouts in a salad before. I like brussels sprouts stir-fried with cabbage and bacon. Thanks for the cool idea
WhatLauraLoves
I have some brussel sprouts in the cupboard that I've been needing to use up, this recipe seems like the perfect resolution. xxx
Jessica Formicola
This salad makes Brussels sprouts look good! I can't wait to make this!
Lisa | Garlic & Zest
You've nailed it with this recipe! I love raw brussels sprouts, especially in a light and lovely salad. Your dressing sounds amazing and I'm really enjoying the pops of dried fruit in the mix.
Tara
Love all of these autumn ingredients and color! Definitely perfect for the season and paired with that pumpkin seed dressing.
Julie
This salad has my name all over it! I love all of those beautiful fall flavors and it would be gorgeous sitting on my Thanksgiving table. I also love that I can make it the day before so it's done before the madness begins.
Julia
I haven't seen Brussels sprouts in our local supermarket yet but will be trying that pumpkin seed dressing over my favorite lettuce salad! 🙂
Demeter
That dressing sounds perfectly amazing over this salad! This should be a must have for every holiday meal!
Aimee Shugarman
What a wonderful salad idea. So much flavor.
Danielle Wolter
That pumpkin seeds dressing sound incredible! Love that you used maple syrup. Can you believe I've never made a shaved brussels sprouts salad???
Lauren Vavala | DeliciousLittleBites
I have been wanting to try a brussels sprouts salad for so long! This one is just perfect - I love the fall vibes and that dressing!
Claudia Lamascolo
Oh I love brussels had no idea that to think up something so amazing as a salad with them. I am going to try this this weekend!