Brussel Sprouts Salad

This Brussel Sprout Salad is full of flavor and texture and is the perfect fall and winter side dish. Made with shaved Brussels sprouts, chopped kale, cranberries, pomegranate arils, toasted pecans, walnuts and pepitas tossed in a tangy vinaigrette.

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Brusse Sprouts Salad

Looking for the perfect salad to add to your Thanksgiving or Christmas dinner menu? This simple Brussels Sprouts Salad is always a holiday favorite! It is loaded with so many delicious flavors and the pretty and festive colors are sure to wow your guests. You can customize it with whatever ingredients you like or have on hand and it’s easy to make it in advance.

How to Make Shredded Brussels Sprouts

For this shredded Brussels sprouts salad, you can simply pick up a package of shaved or shredded Brussels from the grocery store or shred you own.

To shred your own, you can use a food processor, mandoline, or a sharp knife.

Ingredients you need:

After you have your shaved brussels sprouts, you can add in all of the other ingredients.

• kale
• red cabbage
• pomegranate seeds
• fresh cranberries
• toasted pecans
• toasted walnuts
• sliced almonds
• pumpkin seeds / pepitas

Dijon Mustard Vinaigrette:

• avocado oil or extra-virgin oil
• apple cider vinegar
• fresh lemon juice
• Dijon mustard
• sugar free maple syrup, pure maple syrup for Paleo or orange juice for Whole30
• onion salt (I use the one from Trader Joe’s) OR you can sub with onion powder and season with additional salt
• fine sea salt and freshly cracked black pepper

How to make Brussel Sprouts Salad

Make-ahead Tips

• You can shred the brussels sprouts up to 2 days in advance. Keep them in a Ziploc bag or container in the fridge until ready to assemble the salad.
• You can also make the dressing up to four days in advance. Keep in the fridge until ready to use. Whisk well before dressing the salad.

This salad is the perfect combination of sweet, salty, crunchy, tangy and the perfect side dish for any meal! It’s also low carb, paleo and keto-friendly, Whole30 compliant, dairy-free, gluten free, vegetarian and vegan.

More holiday salads:

Winter Salad with Kale

Fall Salad with Kale and Delicata Squash

5 from 1 vote

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Brussel Sprouts Salad

Prep Time

10 mins

 

This Brussel Sprout Salad is full of flavor and texture and is the perfect fall and winter side dish. Made with shaved Brussels sprouts, chopped kale, cranberries, pomegranate arils, toasted pecans, walnuts and pumpkin seeds tossed in a sweet and tangy Dijon vinaigrette.

Course: Salad

Cuisine: American

Keyword: Brussels sprouts, brussels sprouts salad, low carb recipe, low carb salad, paleo, paleo thanksgiving side dish, shaved brussels sprouts, thanksgiving salad, whole30, winter salad

Servings: 4 servings

Calories: 286 kcal

Author: Kelly

Ingredients

For the dressing:

• 1/4 cup avocado oil OR extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 tsp apple cider vinegar
• 1 tsp Dijon mustard
• 1 tsp sugar-free maple syrup (Lakanto) OR pure maple syrup for paleo OR orange juice for Whole30
• 1/2 tsp onion salt (I use the one from Trader Joe's) OR you can sub with onion powder and season with additional salt
• fine sea salt + freshly cracked black pepper , to taste

For the salad:

• 1 lb Brussels sprouts , trim bottoms off & slice very thinly OR 1 package of shaved Brussels sprouts (I buy mine from Trader Joe's or Whole Foods)
• 1/2 cup finely chopped kale , washed & dried
• 1/3 cup thinly sliced red cabbage
• 4 grape tomatoes , sliced into halves
• 3 tablespoons toasted pecans
• 1 tablespoon sliced almonds
• 1 tablespoon sliced toasted almonds
• 1 tablespoon pumpkin seeds / pepitas
• 1.5 tablespoon pomegranate arils
• 5-8 fresh cranberries

OPTIONAL:

• 1 tsp nutritional yeast , for a cheesy flavor or grated parmesan if not Whole30 / dairy-free / paleo

Instructions

Make the dressing:

1. Add the dressing ingredients to a bowl or a jar. Whisk or shake until combined. Taste and adjust seasonings.

For the salad:

1. Add all the salad ingredients to a large bowl. Pour in dressing and toss until well-coated and combined. Store in fridge for at least 15 minutes before serving. This helps build flavor and soften the Brussels sprouts. Top with more nuts, seeds & nutritional yeast, if desired.

Nutrition Facts

Brussel Sprouts Salad

Amount Per Serving (1 serving)

Calories 286 Calories from Fat 207

% Daily Value*

Fat 23g35%

Carbohydrates 15g5%

Fiber 6g24%

Sugar 5g6%

Protein 7g14%

* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.