Our Brussel Sprout Apple Salad with the nutty crunch of Brussels sprouts and the sweet snap of apples, is so delicious and full of flavor!

Love Brussels sprouts? Try our Special Roasted Brussel Sprouts, Brussel Sprout Caesar Salad, or Maple Roasted Brussel Sprouts.

shredded Brussels sprouts salad in a white bowl with wooden utensils on the side. this recipe
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Reasons to Love This Recipe

  • Light & Tasty – A perfect stand-alone meal when you’re feeling peckish; even better with a side of gluten-free cheese bread.
  • Festive – One of those great fall recipes that make a brilliant side dish for holidays, or a weeknight meal along with our herb baked chicken and baked potato fries.
  • Hidden Gem – Let’s give Brussels sprouts their due. They hold their own, adding a subtle bitterness that plays so well with the sweet apple and tangy dressing.
  • Versatile – Swap apples for pears, toss in some dried cranberries or even replace the pumpkin seeds with hazelnuts. 
  • Veggie Protein – Added avocado packs in more protein and good fats.

Ingredients

Each ingredient in this Brussels sprout Apple Salad recipe has a special role to play:

ingredients for brussel sprout and apple salad
  • Brussels sprouts: Buy whole and shred yourself for maximum freshness. To save time, store-bought shredded works too. A 12 oz. bag of shredded Brussels sprouts can be used instead.
  • Apple: Adds a crispy, juicy sweetness that cuts through the earthiness of the Brussels sprouts.
  • Avocado: A luxurious touch that makes the salad feel like a complete meal.
  • Pumpkin seeds: Add a crunch and nuttiness that pairs well with the fruit and the cheese.
  • Parmesan cheese: Brings a salty, umami hit that ties everything together.
  • Extra-virgin olive oil: Brings together all the flavors while adding a touch of richness.
  • Lemon juice: A citrusy kick that brightens up the whole dish.
  • Honey: Balances out the acidity from the lemon and vinegar.
  • Apple cider vinegar: Adds some tang, enhancing the fruitiness of the apple.
  • Shallot: A milder cousin to the onion, it adds depth and a slight bite to the dressing.

See the recipe card for full information on ingredients and quantities.

Substitutions

Here are some ways you can personalize this brussel sprout salad recipe:

  • Apples: Not an apple fan? Pears work just as well.
  • Pumpkin seeds: Try swapping the pumpkin seeds for some chopped nuts like walnuts or almonds.
  • Parmesan cheese: Not into Parmesan? Try some crumbled feta or goat cheese.
  • Shallot: Red onion or even a small amount of garlic can step in if shallots aren’t in your pantry.
  • Honey: More of a maple syrup person? Go for it! Agave syrup works well too, especially if you’re going for a vegan option.

3 Ways to Shred Brussels Sprouts 

Want to make a shredded brussel sprout salad but not sure how to shred the sprouts? No worries, just try one of these three simple methods:

  • Mandoline Slicer – Our favorite technique. A mandoline slicer makes the job a cinch and the cleanup even easier. It’s a handy tool to have on hand that makes slicing any vegetable a breeze. I love it for cabbage, Brussels sprouts, and potato stacks. Just watch your fingers!
  • Food Processor – If you’ve got one of these kitchen wonders, it’s time to break it out. Most come with a slicing attachment that makes shredding those sprouts quick and effortless.
  • Knife – No gadgets? No problem! Just grab a sharp Chef’s knife, halve the sprouts lengthwise, and then thinly slice crosswise. Discard the root end.

Tip: You can shred the sprouts 1-2 days in advance. Just keep them in an airtight container in the fridge, and they’ll be good to go!

How to Make This Recipe

Alright, let’s dive right into how to whip up this simple Brussels Sprout Apple Salad.

salad vinaigrette in a bowl with a side of whisk.

Step 1: For the dressing, whisk all the ingredients together and season to taste.

chopped up ingredients in a glass bowl for the brussels sprouts salad.

Step 2: Mix Brussels sprouts with half the dressing. Add the apples, avocado, pumpkin seeds, and Parmesan cheese.

salad vinaigrette over shaved Brussels sprouts salad with apples.

Step 3: Toss everything with the remaining dressing.

tossed shaved Brussels sprouts with apples, avocado, and dressing in a glass bowl with a wooden spoon.

Step 4: Serve up and enjoy!

Tip: The salad is not overly sweet but you definitely taste the light sweetness from the apples. If you prefer more savory type salads, add more Parmesan cheese to balance out the sweetness. I used about 1/3 cup of Parmesan but you can add as much as 1/2 cup.

Expert Tips

Here are some expert tips to help you make the apple and Brussels sprout salad:

  • Shred Carefully: Finely shredding the Brussels sprouts dramatically improves both the texture and flavor. They’ll soak up the dressing like little yummy sponges!
  • Massage Magic: Don’t skip massaging the Brussels sprouts with the dressing. It reduces bitterness and makes them more tender.
  • Serve Immediately: This salad is best served immediately, otherwise, it tends to get soggy if it sits too long.
  • Tangy Boost: If your salad needs a little kick, a dash more apple cider vinegar will help make those flavors pop.
  • Fresh Finale: Toss in the avocado, nuts, and cheese just before serving so they keep their texture and flavor.

Perfect Pairings for Your Dish

Technically you can serve this Brussels sprouts salad with just about any main dish. Here are some of our favorites:

salad with shredded Brussels sprouts with sliced apples and avocado in a bowl.

Recipe FAQs

Do you cook Brussels sprouts for salad?

Nope, there’s no need to cook the sprouts for this recipe. Raw Brussels sprouts bring a delightful crunch and slightly bitter flavor that pairs well with the other ingredients.

Just shred finely and massage with half the dressing, and they’ll soften up nicely.

Can I make this salad ahead of time?

You can prepare the salad ingredients a few hours ahead but hold off on chopping the avocado and mixing the salad with the dressing until you’re ready to serve.

What’s the best apple variety to use in this recipe?

We recommend using crisp, sweet apples like Ambrosia, Braeburn, or Fuji. They provide an excellent contrast to the slightly bitter Brussels sprouts.

But hey, feel free to experiment with your favorite apple variety!

Is massaging the Brussels sprouts really necessary?

In a word, yes! Massaging the Brussels sprouts with the dressing helps to break down some of their natural bitterness and makes them tender.

More Fall Salad Recipes

Harvest Salad 

Kale Apple Salad

Chopped Spinach Apple Salad

Chopped Autumn Salad with Honey Apple Cider Dressing

If you try Brussel Sprout Apple Salad, please leave a star rating and let us know how you like the recipe in the comments below.

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shredded Brussels sprouts salad in a white bowl with wooden utensils on the side.

Brussel Sprout Apple Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
  • Author: Katya
  • Prep Time: 20 mins
  • Total Time: 20 mins
  • Yield: 6 1x
  • Category: Salad
  • Method: Shred
  • Cuisine: American
Print Recipe

Description

Crispy, crunchy, creamy and full of fresh flavor! This avocado and apple Brussels sprouts salad is a perfect holiday side dish. It comes together so quick and easy!

Ingredients

Units Scale

Dressing

  • 1/4 cup extra-virgin olive oil
  • 2 Tbsp. fresh lemon juice
  • 2 tsp. honey
  • 1 Tbsp. apple cider vinegar
  • 1 Tbsp. shallot, minced
  • Kosher salt and black pepper

Salad

  • 1 lb. Brussels sprouts, shredded using mandoline or thinly sliced with a knife
  • 1 apple, such as Ambrosia, Braeburn, or Fuji, cored and cut into matchsticks
  • 1 avocado, sliced
  • 1/2 cup toasted pumpkin seeds
  • 1/2 cup shaved Parmesan cheese

Instructions

Dressing

  1. Whisk all ingredients together until combined. To taste, season with salt and pepper.

Salad

  1. Toss the Brussels sprouts with half of the dressing. Use your hands to massage the dressing into the sprouts.
  2. Add apples, avocado, pumpkin seeds, and Parmesan. Gently toss to combine with the remaining dressing. Taste for salt and pepper. Serve immediately.

Notes

  • Brussels sprouts: You can save on prep time and pick up a 12 oz. bag of shredded Brussels sprouts from the store. That way you don’t have to worry about shredding the Brussels sprouts.
  • Substitutions: You can make a variety of substitutions. See the post for a complete list.
  • Leftovers: This salad is best served immediately or within an hour or so of prep time. It tends to get a little soft/soggy the longer it sits.

Nutrition

  • Serving Size: 1.5 cups
  • Calories: 304
  • Sugar: 4.3 g
  • Sodium: 249.5 mg
  • Fat: 24.4 g
  • Carbohydrates: 14.6 g
  • Protein: 11.7 g
  • Cholesterol: 9.6 mg

Recipe originally published December 2019 but since been republished with new information and images.