Sweet and tangy Brussels Sprout Salad made with cranberries, pecans, chopped apples, feta cheese, and balsamic vinaigrette. This simple salad is always a crowd favorite!

Brussels sprout salad with apples and bacon, served in a wooden serving bowl.

So, every year when Fall rolls around I have a new favorite salad. It’s true–my husband will make fun of me for it. I get hooked on a specific salad and make it every day for weeks for my lunch. Well, I’m here to tell you THIS ONE–this fresh and crunchy Brussels Sprout Salad–is my new salad. I can’t get enough of it.

What I love about Brussels Sprouts Salad:

  • Make it ahead of time:  I usually have all of the ingredients in my fridge already prepped. Shred the Brussels sprouts and make the dressing up to 1 week ahead of time.  Cook the bacon and chop the apples several hours before and mix a little lemon juice over the apples to keep them from browning. This way you can just grab and toss everything together really quickly.
  • Potluck go-to: Whenever we have holiday parties with a large group–potluck style–I always bring a big salad. In most potluck style gatherings we go to, the salads or veggies of any kind are usually scarce and this salad is always a crowd favorite.
  • That simple dressing: The 5-ingredient homemade maple balsamic vinaigrette is out of this world.

The ingredients needed to make brussels sprout salad including brussels sprouts, chopped apples, green onion, pecans, feta cheese, cranberries and bacon.

How to Make Brussels Sprouts Salad:

1. Shred the Brussels sprouts: First remove the very end of the stem and discard it.  Then use a sharp knife to slice the Brussels sprouts as thin as possible or use a food processor with a slicing attachment.

2. Combine dressing ingredients: Add all of the dressing ingredients to a jar. Place a lid on the jar and shake well.

The ingredients for balsamic dressing added to a jar, next to a photo of the dressing being poured over a salad.

3. Toss and serve: add shredded Brussels sprouts, cranberries, pecans, apples, bacon, onion and feta to a large bowl and pour desired amount of dressing over the salad, a little at a time (you may not use it all!), until coated. Store leftover dressing in the fridge.

Some of my favorite Fall salads include:

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Recipe

Brussels sprout salad with apples and bacon, served in a wooden serving bowl.
Prep 20 mins
Total 20 mins
Add to Meal Plan

Ingredients
  

  • 1 1/2 pounds Brussels sprouts , rinsed and tough outer leaves pulled away
  • 2/3 cup dried cranberries
  • 1/2 cup pecans , chopped
  • 1 large apple , chopped
  • 4 slices bacon , cooked and chopped
  • 2 green onions , thinly sliced
  • 1/3 cup feta cheese crumbles

Maple Balsamic Vinaigrette

  • 1/4 cup balsamic vinegar
  • 1/4 cup olive oil
  • 2 Tablespoons maple syrup (not pancake syrup)
  • 2 teaspoons dijon mustard
  • salt and freshly ground black pepper , to taste

Instructions
 

  • Hold the core end of a Brussels sprouts and, starting at the top, shred each Brussels sprout into as thin of slices as possible. Discard and large pieces of core.
  • Place shredded Brussels sprouts, cranberries, pecans, apples, bacon, onion and feta in a large bowl.
  • For the dressing (can be made several days in advance): Add all of the dressing ingredients to a jar. 
  • Place a lid on the jar and shake well. Pour desired amount over the salad, a little at a time (you may not use it all!), until coated. 
  • Store leftover dressing in the fridge.

Nutrition

Calories: 269kcalCarbohydrates: 26gProtein: 5gFat: 17gSaturated Fat: 3gCholesterol: 12mgSodium: 181mgPotassium: 436mgFiber: 5gSugar: 16gVitamin A: 715IUVitamin C: 74.2mgCalcium: 82mgIron: 1.7mg

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I originally shared this post October 2016. Updated September 2020.

Brussels Sprout Salad with Cranberries and Pecans, chopped apples and feta cheese with a maple balsamic vinaigrette. This sweet and tangy salad is always a crowd favorite! | Tastes Better From Scratch

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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  1. 5 stars
    Outstanding recipe. Shredded the brussel sprouts with a food processor. Didn’t have the cheese but it wasn’t missed. Goat cheese would be good also. The dressing is amazing. Perfect salad in every way. This will be a new favorite!