Brussel Sprout Salad Recipe

5 from 2 votes

Brussel Sprout Salad Recipe is the salad you actually look forward to, full of crunch, color, and big flavor in every forkful.

Prep Time30

Total Time30

Course: Salad

Cuisine: American

Keyword: Brussel Sprout Salad Recipe

Servings: servings, as a side

Author: Chelsea Lords

Cost: $12.53

Equipment

Large bowl

Ingredients

Salad

1 pound Brussels sprouts finely shredded (4 cups)
4 gently packed cups kale finely chopped
1 cup candied pecans coarsely chopped
1/2 cup dried cranberries or dried cherries, chopped
2 Honeycrisp apples cut into matchsticks
4 ounces feta cheese or goat cheese, crumbled

Dressing (See Note 1)

1/2 cup mayo Best Foods/Hellman's
1/4 cup Dijon-style mustard
1/4 cup honey
1/4 cup olive oil
1 large lemon 1/2 tsp zest; 2 tbsp juice
2 tablespoons apple cider vinegar
1/8 teaspoon garlic powder
Salt and pepper

US - Metric

Instructions

Add all dressing ingredients to a wide-mouth mason jar. Season to taste (I add 1/2 tsp salt & 1/4 tsp pepper). Whisk or shake until smooth. Stir with a spoon if needed. Taste and adjust, adding more honey if you prefer a sweeter dressing. Pop in the fridge until ready to use.
Trim the ends off the Brussels sprouts and remove any discolored leaves. Shred them in a food processor using the slicing disk. Shred the kale by hand or in the food processor (gently pulse it one second at a time or it will turn to mush!). Add all chopped greens to a salad drainer and wash well. Spin thoroughly to dry in a salad spinner. Transfer the greens to a large bowl and place in the fridge to chill and finish drying. (Dry greens ensures the dressing clings better and doesn't get diluted.) You can prep this step the day before.
Before serving, toss about 1/2 of the dressing with the greens. Use tongs to coat the greens well, taking your time to massage in the dressing into and soften the greens.
To keep the apples from browning too quickly: cut apples into matchsticks. Place them in a large bowl, cover with room-temperature water, and add 1/2 teaspoon salt. Stir and soak for 10 minutes, then drain and rinse well. Shake off excess water.
Add the apples, pecans, and cranberries to the salad and toss. Add more dressing as desired, adding to taste. Add the cheese and gently toss again. Taste and adjust adding a touch more salt if needed. Enjoy!

Video

Notes

Note 1: This makes more dressing than you'll want for this salad, but I'd rather you have a little extra than not enough. Use leftover dressing on roasted veggies, as a quick dip for raw veggies or apples, spread on sandwiches, tossed into grain bowls, or mixed into a simple slaw. Leftover dressing is good for 2 weeks.

Storage: Once dressed and assembled, the salad is best eaten the same day, but will stay fresh in the fridge for about two days. For the longest life, store the dressing separately and keep the apples in a separate sealed container. Toss individual portions with dressing just before serving. The undressed salad keeps about 4-5 days.

Nutrition