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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


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!


Units Scale


  • 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


  • 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



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


  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.


  • 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.


  • 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