A fresh, vibrant salad that turns humble Brussels sprouts into a crisp and flavorful dish. Thinly shaved sprouts combine with sweet apple slices, crunchy toasted walnuts, and juicy pomegranate seeds, all brought together with a creamy mustard dressing. This salad is light yet satisfying, making it perfect for a healthy lunch or a colorful side dish.
Why You’ll Love This Recipe
This salad is a wonderful way to enjoy Brussels sprouts in their raw form, giving them a delicate texture and mild flavor. The combination of crisp sprouts, sweet fruit, and crunchy nuts creates a perfect balance of textures.
It’s also incredibly nutritious. Brussels sprouts are packed with fiber, vitamins, and antioxidants, while pomegranate seeds add a burst of freshness and natural sweetness.
Another reason to love this recipe is how easy it is to prepare. With just a few fresh ingredients and a quick homemade dressing, you can create a salad that looks impressive and tastes even better.
This salad is versatile as well. Serve it as a light lunch, a refreshing side dish, or a colorful addition to a family gathering or barbecue.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the salad
300 g brussel sprouts, shaved
1/2 cup walnuts, toasted
1/2 red apple, thinly sliced
1/2 cup pomegranate seeds
For the creamy mustard dressing
4 tablespoons olive oil
4 tablespoons mayonnaise
1 tablespoon apple cider vinegar
2 tablespoons agave syrup or honey
1 tablespoon Dijon mustard
1/4 teaspoon cracked black pepper
1/4 teaspoon salt or to taste
Optional garnish
a few fennel sprigs
edible flowers such as nasturtiums
Directions
Prepare the brussels sprouts by trimming off the hard ends. Using a food processor with a slicing blade, mandoline, or a sharp knife, shave the sprouts into thin slices.
Thinly slice the red apple. If desired, toss the slices with a few drops of lemon juice to prevent browning.
Toast the walnuts in a dry pan over medium heat for about 3 to 4 minutes until fragrant and lightly golden. Allow them to cool.
In a small jar, combine olive oil, mayonnaise, apple cider vinegar, agave syrup or honey, Dijon mustard, black pepper, and salt. Close the jar and shake well until the dressing becomes smooth and creamy.
In a large bowl, combine the shaved brussels sprouts, sliced apple, and toasted walnuts.
Add the pomegranate seeds and gently toss to distribute them evenly.
Pour the creamy mustard dressing over the salad just before serving and toss lightly to coat all ingredients.
Garnish with fennel sprigs and edible flowers if desired.
Add cheese
For a richer flavor, sprinkle crumbled feta or shaved parmesan over the salad.
Use different nuts
Swap walnuts with almonds, pecans, or sunflower seeds for a different texture.
Add extra fruit
Sliced pear, dried cranberries, or orange segments can add additional sweetness and color.
Make it vegan
Use vegan mayonnaise and maple syrup instead of honey for a fully plant-based dressing.
Add grains
Mix in cooked quinoa or farro to turn this salad into a more filling meal.
Storage/Reheating
This salad is best enjoyed fresh, especially once the dressing has been added.
If you plan to store it, keep the dressing separate and mix it with the salad just before serving.
The shaved brussels sprouts mixture can be stored in an airtight container in the refrigerator for up to 2 days.
The dressing can be refrigerated in a sealed jar for up to 4 days. Shake well before using.
Reheating is not recommended since this is a fresh salad meant to be served cold.
FAQs
Can you eat brussels sprouts raw in a salad?
Yes, brussels sprouts can be eaten raw. When shaved thinly, they become tender and have a mild, slightly nutty flavor that works well in salads.
What is the best way to shave brussels sprouts?
The easiest method is using a food processor with a slicing blade. You can also use a mandoline or carefully slice them thinly with a sharp knife.
Can I prepare this salad ahead of time?
Yes. You can prepare the salad ingredients in advance, but it is best to add the dressing just before serving to keep the salad crisp.
What apples work best in this salad?
Crisp apples such as Fuji, Honeycrisp, or Gala work well because they provide sweetness and maintain their texture.
Can I use bottled dressing instead?
Homemade dressing gives the freshest flavor, but you can use a creamy mustard or vinaigrette dressing if needed.
How do I keep apple slices from browning?
Toss the apple slices with a little lemon juice to slow down oxidation and keep them looking fresh.
Can I make this salad vegan?
Yes. Simply use vegan mayonnaise and maple syrup instead of honey in the dressing.
Are brussels sprouts healthy?
Brussels sprouts are rich in fiber, vitamins C and K, and antioxidants, making them a very nutritious vegetable.
What can I serve with this salad?
It pairs well with grilled vegetables, roasted chicken, baked fish, or a hearty grain dish.
Can I add more vegetables to the salad?
Absolutely. Shredded carrots, thinly sliced fennel, or chopped kale are great additions.
Conclusion
Shaved Brussels Sprout Salad with Creamy Mustard Dressing is a refreshing and flavorful dish that transforms a simple vegetable into something special. With crunchy nuts, sweet fruit, and a smooth homemade dressing, every bite offers a perfect balance of taste and texture. Whether served as a light meal or a vibrant side dish, this salad is a delicious way to enjoy fresh, wholesome ingredients.
A crisp and vibrant salad made with shaved Brussels sprouts, sweet apple slices, toasted walnuts, and juicy pomegranate seeds, all tossed in a creamy mustard dressing. This fresh dish is light, flavorful, and perfect as a healthy side or lunch.
Ingredients
300 g Brussels sprouts, shaved
1/2 cup walnuts, toasted
1/2 red apple, thinly sliced
1/2 cup pomegranate seeds
4 tablespoons olive oil
4 tablespoons mayonnaise
1 tablespoon apple cider vinegar
2 tablespoons agave syrup or honey
1 tablespoon Dijon mustard
1/4 teaspoon cracked black pepper
1/4 teaspoon salt
Fennel sprigs for garnish (optional)
Edible flowers such as nasturtiums for garnish (optional)
Instructions
Trim the ends of the Brussels sprouts and shave them thinly using a food processor, mandoline, or sharp knife.
Thinly slice the red apple and optionally toss the slices with a little lemon juice to prevent browning.
Toast the walnuts in a dry skillet over medium heat for 3–4 minutes until fragrant and lightly golden. Allow them to cool.
In a small jar or bowl, combine olive oil, mayonnaise, apple cider vinegar, agave syrup or honey, Dijon mustard, black pepper, and salt. Shake or whisk until smooth and creamy.
In a large bowl, combine the shaved Brussels sprouts, sliced apple, and toasted walnuts.
Add the pomegranate seeds and toss gently.
Pour the creamy mustard dressing over the salad just before serving and toss lightly to coat.
Garnish with fennel sprigs and edible flowers if desired before serving.
Notes
Use crisp apples like Honeycrisp or Fuji for the best texture.
Feta or shaved parmesan can be added for extra richness.
Almonds, pecans, or sunflower seeds can replace walnuts.
Store the salad and dressing separately if preparing ahead of time.
The dressing can be refrigerated for up to 4 days and shaken before use.
