Brussels Sprout Salad Recipe from Scratch

A Salad That Changed My Mind

I used to turn my nose up at Brussels sprouts. I thought they were just little bitter cabbages. Then my friend Beth brought this salad to a potluck.

I took one bite to be polite. My eyes got wide. It was crunchy, sweet, and salty all at once. I still laugh at how I asked for a second helping right away. This salad matters because it teaches us to try new things. You might find a new favorite.

Let’s Get Everything Ready

First, we need to shred our sprouts. Cut off the hard little stem at the bottom. Then slice them as thin as you can with a sharp knife.

Be careful of your fingers. A grown-up can help you. Fun fact: Shredding the sprouts makes them easier to eat. It also lets the yummy dressing soak in better.

The Magic in the Jar

Now for the dressing. This is my favorite part. Put the vinegar, oil, maple syrup, and mustard in a jar.

Screw the lid on tight and shake it, shake it, shake it. Doesn’t that look fun? It turns into a smooth, creamy dressing. I want to know, what is your favorite salad dressing?

Bringing the Party Together

Get your biggest bowl. Put in the shredded sprouts, cranberries, and pecans. Add the chopped apple, bacon, green onions, and feta cheese.

Now pour some of that dressing over everything. Start with just a little. You can always add more. Toss it all together with two big spoons. This matters because making food with your hands is a happy feeling.

Your Turn in the Kitchen

This salad is so good for you. It has vitamins to make you strong. It has fiber to keep your tummy happy.

You can change it up, too. Don’t like pecans? Try sunflower seeds. Not a fan of bacon? Leave it out. What is one ingredient you would love to add to this salad? Tell me all about it.

Ingredients:

Ingredient	Amount	Notes
Brussels sprouts	1 1/2 pounds	rinsed, tough outer leaves removed
Dried cranberries	2/3 cup
Pecans	1/2 cup	chopped
Apple	1 large	chopped
Bacon	4 slices	cooked and chopped
Green onions	2	thinly sliced
Feta cheese	1/3 cup	crumbles
Balsamic vinegar	1/4 cup	for dressing
Olive oil	1/4 cup	for dressing
Maple syrup	2 Tablespoons	for dressing (not pancake syrup)
Dijon mustard	2 teaspoons	for dressing
Salt and black pepper	to taste	for dressing

A Salad That Changed My Mind

I used to think Brussels sprouts were just little, bitter cabbages. My grandson changed my mind last Thanksgiving. He brought this crunchy, sweet, and tangy salad. One bite and I was hooked. Now I make it all the time. It’s a perfect mix of textures and flavors.

Let’s Get Started

Let’s get our sprouts ready. You’ll need a good, sharp knife for this. It makes all the difference.

How to Make the Salad

Step 1: Let’s shred our sprouts. First, cut off the tough little stem end. Just a tiny slice. Then, slice the sprouts as thin as you can. I like the quiet shushing sound the knife makes. (A hard-learned tip: a food processor makes this step so fast if you have one!).

Step 2: Time for the magic dressing. Put everything into a jar. Vinegar, oil, maple syrup, and mustard. Screw the lid on tight. Now shake it like you’re dancing! Doesn’t that smell amazing? It’s sweet and sharp all at once.

Step 3: Now for the fun part. Toss everything into your biggest bowl. In go the sprouts, cranberries, pecans, and apple. Don’t forget the bacon and feta! Pour the dressing over it a little at a time. Toss it all together with your hands. You want just enough dressing to coat everything. What’s your favorite part to snack on while you cook? Share below!

Cook Time	15 minutes
Total Time	25 minutes
Yield	6 servings
Category	Salad, Side Dish

Make It Your Own

The best recipes are the ones you can play with. This salad is like a blank canvas. Here are a few ways my family likes to change it up. I still laugh at how my daughter adds jalapeños to everything.

• Sunflower Swap: Use sunflower seeds instead of pecans. It gives a wonderful, nutty crunch.
• Vegetarian Delight: Just leave out the bacon. Maybe add a handful of sunflower seeds for extra crunch.
• Autumn Apple: Try a crisp green apple instead of a red one. It’s a little tarter and so refreshing.

Which one would you try first? Comment below!

The Perfect Plate

This salad is a star all on its own. But it also loves good company. I love serving it with a simple roast chicken. The juices mingle with the dressing so nicely. For a lighter meal, a bowl of tomato soup is perfect beside it.

Now, what to drink? A cold glass of apple cider is just right. It echoes the apple in the salad. For the grown-ups, a crisp Chardonnay is a lovely match. It feels a little fancy for a weeknight. Which would you choose tonight?

Keeping Your Salad Fresh and Tasty

This salad stores nicely in the fridge. Just keep the dressing separate until you are ready to eat. Pop the salad into an airtight container. It will stay crisp for about two days.

I do not recommend freezing this salad. The sprouts and apples will get too soggy. They lose their wonderful crunch. It is best enjoyed fresh.

You can prepare parts of this salad ahead. I often shred the sprouts and make the dressing the night before. This makes putting dinner together so fast. Batch cooking saves busy nights.

I learned this the hard way. I once dressed the whole salad for a picnic. It was a sad, wilted mess by noon. Now I always pack the dressing on the side. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Salad Problems

Is your salad too bitter? The shredding helps a lot. A good dressing also balances the flavor. The maple syrup in our vinaigrette is the key.

Is your salad getting soggy? You might have added too much dressing. Start with a little and toss it well. You can always add more later.

Are the sprouts hard to slice? Make sure your knife is very sharp. I remember when my old knife squashed them. A sharp knife makes thin, perfect shreds.

Getting the dressing right builds your cooking confidence. A balanced flavor makes you proud of your food. It turns a simple salad into a special meal. Which of these problems have you run into before?

Your Quick Questions, Answered

Q: Is this recipe gluten-free? A: Yes, it is! Just check your bacon and dressing labels to be sure.

Q: Can I make it ahead? A: You can shred sprouts and make dressing a day early. Combine everything right before serving.

Q: What can I swap for pecans? A: Sunflower seeds or walnuts work beautifully. Use what you love.

Q: Can I make a smaller portion? A: Of course! Just cut all the ingredients in half. It is easy to adjust.

Q: Is the bacon necessary? A: No, you can leave it out. The salad will still be delicious and fresh. Which tip will you try first?

A Little Note From My Kitchen

I hope you love making this salad as much as I do. It is full of happy, crunchy textures. Fun fact: Shredding Brussels sprouts makes them taste sweeter!

I would be so thrilled to see your creation. Your kitchen adventures make my day. Have you tried this recipe? Tag us on Pinterest!

Happy cooking!

—Grace Ellington.