Brussels Sprout Salad Recipe
This shaved Brussels Sprout Salad recipe is so fresh, tasty and nourishing! Easy to make ahead, this hearty winter salad is perfect for weekday lunches, fall gatherings or the holiday table.
How to Make the Best Brussels Sprout Salad
This Brussels Sprout Salad is a celebration of fresh, vibrant flavors that come together in perfect harmony. The shaved Brussels sprouts provide a satisfying crunch, while the roasted hazelnuts add a rich, nutty depth. Sweet chopped dates balance out the slight bitterness of the sprouts, creating a salad that’s both nutritious and absolutely delicious.
What makes this recipe so special is the tangy-sweet dressing. The combination of apple cider vinegar, maple syrup, and a hint of cayenne gives the salad a bright, complex flavor profile. A generous amount of fresh orange zest added at the end elevates the whole dish, adding a citrusy brightness that ties everything together beautifully.
Whether you’re looking for a hearty side dish for your holiday table or a make-ahead lunch that will keep you satisfied all week, this Brussels sprout salad delivers. It’s one of those rare salads that actually gets better as it sits, making it perfect for meal prep or bringing to potlucks and gatherings.
Brussels Sprout Salad
This shaved Brussels Sprout Salad recipe is so fresh, tasty and nourishing! Easy to make ahead, this hearty winter salad is perfect for weekday lunches, fall gatherings or the holiday table.
Ingredients
Salad
Dressing
Instructions
Prepare the Salad
- With a sharp knife, finely slice Brussels sprouts, beginning at the top, and work down towards ends, discarding hard ends and place in a bowl. Alternately, shred using the grater attachment of a food processor.
- Slice dates (pitting if needed), and add to a large bowl along with chopped hazelnuts and red onion.
Make the Dressing and Assemble
- Whisk together the oil, vinegar, maple syrup, salt, cayenne, and pepper in a small bowl. Mix together with the salad.
- Mix in orange zest saving a little for the top as garnish. Enjoy!
Notes
- For a milder flavor, soak the diced red onion in cold water for 10 minutes, then drain before adding to the salad.
- This salad can be made ahead and stored in the refrigerator for up to 2 days—the flavors actually improve as it marinates.
- Substitute pecans or walnuts for hazelnuts if preferred.
