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Crunchy Brussels Sprouts Salad |

Crunchy Brussels Sprouts Salad

  • Author: Sara Haas
  • Total Time: 20 minutes
  • Yield: 4 servings 1x


A crunchy salad with a touch of sweetness, this Crunchy Brussels Sprouts Salad is perfect for fall or winter, or really, any time!


  • 1 teaspoon Dijon mustard
  • 1 tablespoon honey
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons avocado oil
  • 12 ounces Brussels sprouts, trimmed and shredded or thinly sliced
  • 5 medium celery stalks, thinly sliced on the bias
  • 1 pink lady apple, sliced into matchsticks
  • 1/4 cup dried cranberries
  • 1/4 cup sliced almonds, toasted
  • 1/4 cup freshly shaved or grated Parmesan cheese



  1. Whisk the Dijon, honey and vinegar together in the bottom of a large mixing bowl. Stream in the oil while whisking and blend until combined. Season to taste with salt and black pepper.
  2. Add the Brussels sprouts, celery, apple, cranberries and almonds to the bowl. Toss in the dressing until everything is well-coated. Garnish with Parm and serve.


  • I like to toast the almonds in a little bit of butter! Melt 2 teaspoons butter in a small skillet over medium heat, add almonds and cook until fragrant and golden, about 3-4 minutes.
  • If you don’t have a food processor to shred the Brussels sprouts, buy them pre-shredded. Many grocery stores carry them this way now.
  • Prep Time: 20 minutes
  • Category: Salad

Keywords: salad, Brussels sprouts

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