Shaved Brussels Sprout Salad Recipe

shaved Brussels sprout salad with kale, apples, dried cranberries, and pomegranate in a white bowl

5 from 37 votes

Shaved Brussels Sprout Salad Recipe

This shaved Brussels sprout salad is a crunchy, fresh salad with raw shaved Brussels sprouts, apples, cranberries, and a simple apple cider vinaigrette. It’s versatile enough for weeknight dinners or elegant gatherings!

Prep Time30

Cook Time0

Total Time30

Course: Salad, Side Dish

Cuisine: American, Mediterranean

Diet: Gluten Free, Vegan, Vegetarian

Servings: 1-cup servings

Calories: 165kcal

Author: Traci

Equipment

chef's knife
cutting board
immersion blender or wire whisk
7-cup food processor fitted with shredding blade
large mixing bowl
airtight storage container

Ingredients

For the salad

1 pound Raw Brussels Sprouts about 4 cups once shaved
2 cups Lacinato Kale (2-3 ounces) chopped
⅓ cup Dried Cranberries
¼ small Red Onion finely diced
1 cup Pomegranate Arils
¼ cup Sunflower Seeds or other nuts or seeds
1 medium Apple thinly sliced

For the vinaigrette

2 tablespoons Apple Cider Vinegar
1 tablespoon Maple Syrup or other sweetener
1 tablespoon Dijon Mustard
⅛ teaspoon Salt or more to taste
Black Pepper to taste
¼ cup Extra Virgin Olive Oil

Instructions

Trim the ends from the BRUSSELS SPROUTS, if needed. Using a food processor fitted with the slicing blade, feed them through the feed tube on top to shave them. Transfer to a large mixing bowl.
To the sprouts, add the KALE, DRIED CRANBERRIES, RED ONION, POMEGRANATE SEEDS, and SUNFLOWER SEEDS to the bowl and toss to combine.
Using a whisk or an immersion blender, combine the APPLE CIDER VINEGAR, MAPLE SYRUP, DIJON MUSTARD, SEA SALT, and BLACK PEPPER in a small bowl or tall container. Slowly whisk or blend in the EXTRA VIRGIN OLIVE OIL until the dressing is creamy and emulsified.
Pour the vinaigrette over the salad and toss until everything is evenly coated.
Add the APPLE SLICES and gently toss just to combine. Serve chilled.
Refrigerate leftovers in an airtight container and enjoy within one to two days for best texture.

Video

Notes

How to choose fresh Brussels sprouts: Look for bright green, tightly packed leaves with no signs of drying or yellowing for the best texture.

Use any slicing method: If you don’t have a food processor, Brussels sprouts can be thinly sliced with a chef’s knife, mandoline, or box grater.

Use any kale: Lacinato (Dino) kale works well here, but curly kale or any variety you have on hand can be used as long as it’s thinly sliced.

Soften dried cranberries if needed: If they’re firm, soak them in warm water for a few minutes, then drain well to plump them up.

Prevent apples from browning: When prepping ahead, soak sliced apples briefly in 1 cup of water mixed with one tablespoon of lemon juice.

Make-ahead friendly: Prep the salad ingredients a day or two in advance, but wait to add the vinaigrette until shortly before serving to keep everything crisp.

Nutrition