Shaved Brussels Sprout Salad

kale brussel sprout salad in white bowl on gray linen with scattered ingredients

Shaved Brussel sprout salad is a nutritious party in a bowl! Kale, pomegranate, apples, cranberries, and sunflower seeds are tossed in apple cider vinaigrette, making this Brussels sprout salad sweet, savory, and texture galore!

Course Salad, Side Dish

Cuisine American

Prep Time 30 minutes

Cook Time 0 minutes

Total Time 30 minutes

Servings 1-cup servings

Calories 159kcal

Author Traci - TheKitchenGirl.com

Equipment

chef knife
cutting board
immersion blender or food processor or preferred blender
7-cup food processor
large mixing bowl
airtight storage container

Ingredients

For the dressing

2 Tbsp Bragg Raw Apple Cider Vinegar
1 Tbsp Maple Syrup
1 Tbsp Dijon Mustard
1/8 tsp Kosher Salt
Black Pepper
1/4 cup Extra Virgin Olive Oil

For the Brussels sprouts salad

1 lb. Whole Brussels Sprouts rinsed, ends cut off
4-6 pieces Dino Kale washed, dried, torn into bite-sized pieces
1/4 cup Dried Cranberries
1/4 Red Onion diced (about 1/3 cup)
1/4 cup Sunflower Seeds or any nuts or seeds
1 Honey Crisp Apple thinly sliced
1 cup Pomegranate Seeds

Instructions

Make the vinaigrette by blending together VINEGAR, MAPLE SYRUP, DIJON, SALT, PEPPER, and OLIVE OIL. Cover and refrigerate until ready to dress salad.
Run the BRUSSELS SPROUTS through a food processor using the slicing disk. Transfer to a large mixing bowl.
To the sprouts, add KALE, CRANBERRIES, ONION, POMEGRANATE, SUNFLOWER SEEDS, and APPLE CIDER VINAIGRETTE. Toss to combine, then add APPLE SLICES and gently toss again. Serve chilled.

Video

Notes

Brussels Sprout Salad Recipe tips

You can make components of this a day or two in advance, but don't combine and dress it until just before serving. This helps maintain optimal texture and color.
To prevent apples from browning, soak them in 1 cup of water with 2 Tbsp lemon juice until needed.

Nutrition