This Brussels Sprouts Shaved Salad is crisp and healthy. Apples and shallots give it a crunchy texture, while candied walnuts and pomegranate seeds provide plenty of flavor. This is a great fall recipe you can make in just 20 minutes.
SAVE THIS RECIPE!
Enter your email below and we’ll send this recipe straight to your inbox.
Why this Shaved Brussels Sprouts Recipe is a Keeper
This delicious shaved brussels sprout salad recipe is easy to put together, and is a wonderful salad for fall. Cut whole brussels sprouts as thinly as possible, then add apples and walnuts to give this salad plenty of flavor. Here are a few reasons why you’ll want to try this new way to eat brussels sprouts:
- Easy Ingredients: All of the shaved brussels sprout salad ingredients can be found in your kitchen or local grocery store.
- Delicious Flavor: With walnuts, cranberries, and apples, this shaved brussels sprouts salad is full of flavor.
- Healthy: This hearty salad is high in antioxidants, which are essential for living a healthy life. This salad was a hit with everyone.
How Can I Find the Best Brussels Sprouts to Shred?
You’ll want to use brussels sprouts that are bright green and firm. Avoid sprouts that are yellowed, wrinkled, or have withered leaves.
Ingredients for Brussels Sprout Salad
- Raw Brussel Sprouts: Wash the raw sprouts, remove the outer leaves, and chop them thinly.
- Honeycrisp Apples: You can use your favorite variety of apples, but Honeycrisps work for their sweet flavor.
- Pomegranate Arils: Use pomegranate arils for this great salad, along with the juice to make a delicious vinaigrette dressing.
- Candied Walnuts: You can use regular walnuts as well.
See the recipe card below for a complete list of the ingredients with measurements.
Prep Ahead Suggestions to Make this Salad
- Dressing: Prep the dressing ahead of time and keep it in the fridge until you’re ready to serve. Letting it meld will also add flavor to this dressing.
- Pre-Shredded Brussels Sprouts: Prepare the brussels sprouts, shallot, and apples ahead of time. Combine and add dressing when you’re ready to serve.
Special Equipment Needed for Brussels Sprout Salad with Apples
- Food Processor: Use a food processor to blend the dressing ingredients together.
- Large Knife: Cut the brussels sprouts using a large knife for this winter salad.
- Apple Spiralizer: Cut the apple using a spiralizer. If you don’t have one, you can use a large knife.
Pro Tip to Make Brussels Sprout Salad
For the best flavor and texture, serve this raw shaved brussels sprout salad immediately after tossing it with the dressing.
Get 200 easy and delicious dinner recipes, so you'll never have to worry about what to make for dinner again.
How to Make Shaved Brussels Sprouts Salad Recipe
If you’re looking for a salad that’s perfect for the colder months, you’ll want to try this shaved brussels sprout salad made with apples and walnuts. Follow the steps below to learn how to make our favorite brussels sprout salad.
These are the basic steps to make shaved brussels sprouts salad. Refer to the full, printable recipe card below for detailed instructions.
1. Prepare the Salad and Shave the Sprouts
First, wash brussels sprouts and apples. Discard the outer leaves of each brussels sprout. Shave the brussels sprouts with a large knife. Then, place the brussels sprouts in a large bowl. Then, cut the shallot into thin rings and cut the apple using a spiralizer. (If you don’t have one, cut it into bite-sized pieces with a knife.)
2. Make the Dressing Recipe
Place the dressing ingredients- mayo, pomegranate juice, apple cider vinegar, seasoning, honey, and 1 tablespoon chopped shallot- in a food processor. Blend until smooth. Set the dressing aside.
3. Dress and Toss the Salad
Place the apple and remaining chopped shallots on top of the brussels sprouts to assemble the salad; toss well. Then, pour the dressing on top of the salad.
4. Add Toppings
Afterwards, add candied walnuts, and pomegranate arils. Store any leftover dressing in an airtight container and refrigerate.
How to Store and Use Leftover Shaved Brussel Sprout Salad
- Storing: Store leftover salad in an airtight container in the fridge. Dressing can be stored in a separate container.
- Using Leftovers: Eat leftover salad and dressing up to 1 day after storing.
Hearty Salad Variations and Substitutions
- Different Nuts: Use other nuts like candied almonds or pecans to top your raw brussels sprouts. Toss them on whole or thinly slice them on top.
- Goat Cheese: Add soft goat cheese for a buttery, tart flavor.
- Bacon: Make the salad with bacon for a tasty twist.
- Berries: Top the salad with strawberries, blueberries, or raspberries.
Fresh Brussels Sprout Salad FAQs
If you love this salad, try serving it with Cheesy Garlic Stuffed Bread, Broccoli Cheddar Soup, or Pull Apart Pizza Bread.
Shave brussels sprouts by placing them on a cutting board and chopping thinly with a large knife.
Make this salad with feta or grated parmesan cheese, croutons, pine nuts, salt and pepper, dried cranberries, or roast sunflower seeds. You can also add a drizzle of olive oil.
Expert Tips for Making Apple Brussels Sprout Salad
- Mandoline: Use a mandoline to easily shred brussels sprouts.
- Food Processor: Shred the brussels sprouts in a food processor to easily make brussels sprout salad.
- Allow the Sprouts to Soften: After you make the brussels salad, wrap the salad bowl and refrigerate for 30 minutes to give the brussels sprouts time to meld with the other ingredients.
- Lemon Juice: Squeeze lemon juice over this dish to add more tanginess.
- Roasted Brussels Sprouts: Instead of raw brussels sprouts, try blanching the sprouts, or cook them first. Roasted sprouts also make this a delicious salad.
Brussels Sprouts Shaved Salad with Apples
SAVE THIS RECIPE!
Enter your email and we’ll send this recipe to your inbox.
Ingredients
Fall Harvest Salad
- 1 pound Brussels Sprouts
- 1 Large Honeycrisp Apple
- 1 Shallot, divided, chopped
- ¼ cup Pomegranate Arils
- ½ cup Candied Walnuts
Pomegranate Vinaigrette Dressing
- ¼ cup Mayonnaise
- ⅓ cup Pomegranate Juice
- ⅛ cup Apple Cider Vinegar
- 2 tablespoons Honey
- 1 teaspoon All Purpose Seasoning
- 1 tablespoon Shallot, chopped
Instructions
Fall Harvest Salad
- Remove any bruised or wilted layers from the brussels sprouts; Thinly slice into shavings and place on a platter.
- Put apple (including skin) through a spiralizer to make noodle shapes; place apple spirals on top of brussels sprouts on platter.
- Slice shallot into thin rings; reserve 1 tablespoon for dressing.
- Top salad with pomegranate arils and candied walnuts.
Pomegranate Vinaigrette Dressing
- Place all ingredients into a food processor and process until smooth.
- Drizzle dressing on top of prepared salad.
Christina’s Notes
- Mandoline: Use a mandoline to easily shred brussels sprouts.
- Food Processor: Shred the brussels sprouts in a food processor to easily make brussels sprout salad.
- Allow the Sprouts to Soften: After you make the brussels salad, wrap the salad bowl and refrigerate for 30 minutes to give the brussels sprouts time to meld with the other ingredients.
- Lemon Juice: Squeeze lemon juice over this dish to add more tanginess.
- Roasted Brussels Sprouts: Instead of raw brussels sprouts, try blanching the sprouts, or cook them first. Roasted sprouts also make this a delicious salad.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, scroll up on the page.
This salad is so fresh and crispy. The dressing is delicious. All what a good salad should be.
Oooh that pomegranate vinaigrette is everything! It is a delicious topping on this crunchy and healthy salad. We really enjoyed this as a side dish, can’t wait to make it again.
Great and delicious salad.
This salad is definitely a winner! It’s flavorful and enjoyable. I’ll definitely save a copy of this recipe, thanks Christina!
One of my ultimate favorite salad recipes! This is a flavorful and satisfying salad that I love to have as a comfort food. Must try!
Great combination of flavors & textures! Thanks!
This is one of my favorite salads! It’s the perfect combination of so many wonderful flavors. Thanks so much for the recipe.
I LOVE this salad! And, I have to say that I am not a Brussels sprouts fan. But the shaved, raw Brussels sprouts tasted so mild and just like a regular cabbage mix. This is my new favorite salad.
Wow! This salad is definitely not boring. My husband and I love salads and this Harvest salad was delicious. And the dressing? Fantastic! I’m so happy to have discovered this gem of a recipe.
My little one can’t eat walnuts, so I did honey roasted sunflower seeds instead and it was a huge hit at my house! Thanks for an easy to follow recipe!
That’s a great swap out! I’ll definitely be trying it!