Brussels Sprout Salad

Ingredients & Substitutions

Here I explain the best ingredients for my brussels sprout salad recipe, what each one does, and substitution options. For measurements, see the recipe card.

Brussels Sprout Salad:

• Brussels Sprouts – I usually grab fresh whole brussels and shred them in my food processor. (I’ll show you how below — it takes seconds!) Feel free to grab pre-shredded ones in a bag to save on cleanup time. I also used to make this shaved brussels sprout salad blended with kale, so if you want to go that route, just cut the amount of sprouts by half and replace it with a couple cups of kale instead.
• Dried Cranberries – You can use my homemade dried cranberries or just buy them. I also sometimes use raisins, pomegranate seeds, blueberries, or raspberries — just something sweet to balance the salty bacon and creamy cheese.
• Cooked Bacon – I usually make bacon in the oven while I prep the salad, but air fryer bacon or microwave bacon are even faster if you’re in a hurry.
• Walnuts – For crunch! Almonds or pecans also pair well with these flavors, or you can use pumpkin or sunflower seeds for a nut-free option.
• Goat Cheese – Adds a creamy texture and mild tang, which I love in this brussels sprout salad. I used to make it with blue cheese, so you can totally use that if you prefer. Some readers have asked me about feta cheese, and yes, that’s a great choice as well!

Maple Vinaigrette:

• Olive Oil – The dressing base. Avocado oil also works for a milder flavor.
• Maple Syrup – I use Wholesome Yum Zero Sugar Maple Syrup, which is natural without the sugar and tastes great (check the reviews!). You can also use 1 to 2 tablespoons of powdered sweetener.
• Lemon Juice – If you want a shortcut, I don’t notice much difference between fresh and bottled in this brussels sprout salad dressing. Alternatively, apple cider vinegar also works well, or even white balsamic, which is similar to the dressing from my pear salad.
• Dijon Mustard – This gives the dressing some savory depth and helps it come together. Other types of mustard also work, but their flavor is stronger, so I prefer Dijon here.
• Spices – Simply garlic powder, sea salt, and black pepper.

How To Make A Brussels Sprout Salad

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

1. Shred the brussels sprouts. I run them through a food processor with the slicing blade. Some end up shaved and the centers cut into nice, clean slices.
2. Make the dressing. In a small bowl, whisk together the olive oil, lemon juice, maple syrup, mustard, and seasonings until smooth. I love this mini whisk (shown below) for dressings.
3. Toss the salad base. Pour the dressing over the sprouts in a bowl, and toss gently. Add the cranberries and goat cheese, then toss again.
4. Chill if you have time. This is optional, but the sprouts soften a bit in the fridge, making them more tender and less bitter. I like to sprinkle the walnuts and bacon over the brussels sprout salad right before serving for the best crunch!

Serving Ideas

I’ve served this shaved brussels sprout salad with just about every fall or winter dish. Here are some of my favorite combos:

• Chicken – I like something simple, such as baked chicken breast or pan fried chicken thighs, for an easy weeknight dinner. For something a little more special, my spatchcock chicken makes it feel like a full feast.
• Steak – This brussels sprout salad​ pairs well with a skirt steak or sirloin steak on the side. Sometimes I slice the steak and serve it on top, too.
• Seafood – The crisp, tangy flavors in this salad go so well with my pan seared salmon, baked cod, or garlic butter shrimp. For date night, broiled lobster tail is an amazing upgrade.
• Holiday Mains – I often make this for holidays because it’s convenient to do 1-3 days ahead! Try it with roasted turkey breast, pineapple glazed ham, or prime rib as your centerpiece.