This sweet and tangy Brussels Sprout Salad recipe is made with cranberries, pecans, chopped apples, feta cheese, and homemade balsamic vinaigrette. It's quick to make and always a crowd favorite!
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.
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Notes
Make Ahead Instructions: 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.Add Protein: Make it a complete meal and add grilled chicken, air fryer chicken tenders, air fryer tofu, or your favorite protein!Shaved Brussels Sprouts Salad: Use a mandoline or food processor to shave the Brussels sprouts.Kale and Brussel Sprouts Salad: Substitute some of the brussels sprouts for fresh chopped kale.