Shaved Brussels Sprouts Salad

5 from 4 votes

This crisp and crunchy shaved brussels sprouts salad is full of fall flavor! Thinly shredded brussels sprouts, apples, dried cranberries, walnuts, and seeds are tossed in a tangy and refreshing vinaigrette to make this must-have fall, winter, or holiday side dish. Ready in just 15 minutes!

Prep Time15

Cook Time0

Total Time15

Course: Dinner

Cuisine: American

Diet: Vegan

Servings: servings

Calories: 295kcal

Author: Toni Okamoto

Equipment

Ingredients

For the dressing:

2 tablespoons of olive oil
2 tablespoons of apple cider vinegar
2 teaspoons of agave
1 ½ teaspoon of minced mint
1 tablespoon of orange juice (optional)

For the salad:

1 pound of brussels sprouts, shredded
1 Honeycrisp apple (or other crispy apple variety)
½ cup of chopped walnuts
¼ cup of pumpkin seeds or sunflower seeds
¼ cup of dried cranberries

Instructions

In a standard bowl, whisk together the olive oil, apple cider vinegar, agave, mint, and orange juice (if using), until thoroughly combined.
In a large bowl, add the Brussels sprouts, apple, walnuts, pumpkin or sunflower seeds, and dried cranberries.
Pour in the dressing and toss it together.

Notes

How to prepare brussels sprouts: First, tear off any outer leaves that look loose or have brown blemishes. Second, use a knife to chop off the woody stems from the base. And that’s it! The sprouts are ready for shaving.

Taste the dressing first: Adjust the flavors to your liking before pouring it over the salad, whether you need to add more vinegar for tartness, agave for sweetness, or salt and pepper for balance.

Marinate the salad: Once the salad is assembled, allow it to sit on the kitchen counter for about 15 to 20 minutes. This will give the dressing time to sink into the brussels sprouts, making them soft, tender, and flavorful.

Nutrition