Name: Crunchy Brussels Sprouts Salad
Total time: 20 min
Ingredients: 4 cups Brussels sprouts (shredded) – The star of the salad! Shredded Brussels sprouts are lighter and easier to eat raw than whole ones, and they have a great texture.; 1 apple (thinly sliced or julienned) – Any sweet-tart apple variety works great here! I love using Honeycrisp for its sweetness and crunch, but Granny Smith also adds a lovely tart contrast.; ½ cup pecans (toasted) – For a nutty crunch that adds depth to the salad. You can also swap in walnuts or almonds if you prefer.; ¼ cup dried cranberries – For a pop of sweetness that balances the savory Brussels sprouts.; 2 tablespoons olive oil – For the dressing base. You can also use avocado oil for a different flavor profile.; 1 tablespoon Dijon mustard – Adds a tangy kick to the dressing.; 2 tablespoons apple cider vinegar – Brightens up the dressing and enhances the apple flavor.; 1 tablespoon honey – Sweetens the dressing just enough to balance out the tanginess.; Salt and pepper – To taste.

Ingredients

Scale

4 cups Brussels sprouts (shredded) – The star of the salad! Shredded Brussels sprouts are lighter and easier to eat raw than whole ones, and they have a great texture.
1 apple (thinly sliced or julienned) – Any sweet-tart apple variety works great here! I love using Honeycrisp for its sweetness and crunch, but Granny Smith also adds a lovely tart contrast.
½ cup pecans (toasted) – For a nutty crunch that adds depth to the salad. You can also swap in walnuts or almonds if you prefer.
¼ cup dried cranberries – For a pop of sweetness that balances the savory Brussels sprouts.
2 tablespoons olive oil – For the dressing base. You can also use avocado oil for a different flavor profile.
1 tablespoon Dijon mustard – Adds a tangy kick to the dressing.
2 tablespoons apple cider vinegar – Brightens up the dressing and enhances the apple flavor.
1 tablespoon honey – Sweetens the dressing just enough to balance out the tanginess.
Salt and pepper – To taste.

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Instructions

Prep the Brussels sprouts:
Start by cleaning and trimming the Brussels sprouts. Cut off the tough ends and any outer leaves that don’t look so great. Then, thinly slice the sprouts. You can use a sharp knife or a food processor with a slicing attachment for a quicker option. The key is to slice them thinly so that they soften just enough while still maintaining that satisfying crunch.
Toast the pecans:
Heat a small skillet over medium heat and add the pecans. Toast them for about 5-7 minutes, stirring occasionally, until they’re golden and fragrant. This step really brings out the flavor of the pecans, so don’t skip it! Once toasted, set them aside to cool.
Prepare the apple:
While the pecans are cooling, slice your apple. I like to julienne it into thin strips, but you can also slice it into thin wedges or cubes if you prefer. If you want to prevent the apple from browning too quickly, toss it in a little bit of lemon juice.
Make the dressing:
In a small bowl, whisk together the olive oil, Dijon mustard, apple cider vinegar, honey, salt, and pepper. Taste and adjust the seasoning if needed. If you like a tangier dressing, add a little more vinegar. If you prefer it sweeter, add a touch more honey. The dressing should be balanced between tangy, sweet, and savory.
Assemble the salad:
In a large bowl, combine the shredded Brussels sprouts, sliced apple, toasted pecans, and dried cranberries. Pour the dressing over the salad and toss everything together until well coated. Be gentle when mixing so you don’t bruise the Brussels sprouts—just a nice toss to combine everything evenly.
Serve and enjoy:
Once the salad is tossed, serve it immediately, or let it chill in the fridge for about 10-15 minutes to allow the flavors to meld together. This salad can be served as a side or eaten on its own for a light meal.

Nutrition

Serving Size: 6
Calories: 200
Fat: 14g
Carbohydrates: 18g
Fiber: 5g
Protein: 4g