Shaved Brussels Sprout Salad with Kale and Apple

by Katelyn | With Sweet Honey
shaved brussels sprout and kale salad mixed with apple, cranberries, shallots, walnuts and dressing in a large white bowl.

Freshen up your table with this delicious Shaved Brussels Sprout Salad! It’s made with simple ingredients like apple, kale, shallots, and dried cranberries that come together in a whole new way. You will want to make this salad for your next holiday meal, celebration, or just everyday of the week once you try it!

shaved brussels sprouts salad closeup

If you’re a fan of brussels sprouts, you are going to love this one! Heck, even if you’ve sworn off brussels sprouts, you should try this recipe! I love a good roasted brussels sprout recipe but this has become my new favorite way to eat them, hands down.

This Shaved Brussels Sprout Salad is topped with savory dijon dressing and mixed with kale and a variety of delicious whole ingredients. It’s even dairy free, gluten free, and paleo too! So remember this recipe for your next Thanksgiving meal or Friday night because it’s a winner!

closeup of kale and brussels sprouts mixed in a bowl

What is in Shaved Brussels Sprout Salad?

  • For The Dressing: You will need olive oil, dijon mustard, apple cider vinegar, honey, garlic powder, salt and pepper.
  • Brussels Sprouts: Obviously there are brussels sprouts in brussels sprout salad! They are thinly sliced so they’re easier to eat and mix well with the other ingredients.
  • Kale: the perfect companion for the brussels sprouts!
  • Shallots: They are sautéed which gives them a mild and slightly sweet flavor that is lovely in this salad.
  • Walnuts: Chopped walnuts give a little crunch and texture to the salad. 
  • Apple: I use pink lady in this recipe but other sweet varieties would work also.
  • Dried Cranberries: For paleo, make sure to use dried cranberries with no added sugar.

How to make brussels sprout salad

Step 1: Make the dressing: Whisk together the 4 tbsp of olive oil, dijon mustard, apple cider vinegar, honey, garlic powder, salt, and pepper. Set aside.

dijon mustard dressing in a glass mason jar

Step 2: Sauté the shallots: Heat a small pan with 1 tbsp of olive oil on medium heat. Add the thinly sliced shallots and sauté until golden brown. Remove from heat and set aside.

shaved brussels sprouts in a white bowl
shaved brussels sprouts and kale in a white bowl

Step 3: Mix the salad: Add the shaved brussels sprouts and chopped kale to a large bowl. Then massage with clean hands for about 1 minute. Then add dressing and remaining ingredients, including the sautéed shallots, to the salad. Toss to coat and enjoy!

hands massaging kale and shaved brussels sprouts in a bowl
shaved brussels sprouts salad closeup

How to shave or shred brussels sprouts

When I say shaved or shredded brussels sprouts, I just mean thinly sliced brussels sprouts. There are a few different ways that sliced brussels sprouts are referred to in recipes so it might get confusing. But it’s rather easy to do! Just trim the stems, cut in half, and thinly slice the raw brussels sprouts with a knife. Alternatively, you could use a food processor with a shredding disc attachment to do the work of shredding the burssels sprouts for you.

shaved brussels sprouts salad closeup

Why massage kale and brussels sprouts?

It might seem silly to massage veggies but it actually helps with digestion of the kale and makes it easier to eat!

What to serve with this brussels sprout and kale salad?

This salad is great on it’s own as a main dish or as a delicious side!

Other fall favorite recipes to try:

Lets Connect!

Did you like this shaved brussels sprout salad recipe? Let me know in the comments below and let me know how you like to serve this salad. Also check out my instagram for more food photography inspiration and recipes!

This post contains affiliate links. Thank you for supporting With Sweet Honey!

shaved brussels sprouts salad closeup

Shaved Brussels Sprout Salad with Kale and Apple

This Shaved Brussels Sprout Salad is topped with savory dijon dressing and mixed with kale and a variety of delicious whole ingredients. It’s even dairy free, gluten free, and paleo too! You will want to make this salad for your next holiday meal, celebration, or just everyday of the week once you try it!
Print Pin Rate
Course: Salad
Cuisine: American
Keyword: brussels sprout and kale salad, brussels sprout salad, harvest salad
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4 servings
247 Katelyn | With Sweet Honey

Ingredients

Dressing

  • 4 tbsp olive oil extra virgin
  • 2 tbsp apple cider vinegar
  • 1 tbsp dijon mustard or brown mustard
  • 2 tsp honey or maple syrup
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper

Salad

  • 1-1/2 cup (12 oz) thinly sliced brussels sprouts
  • 1-1/2 cup chopped kale, stems removed
  • 1 tbsp olive oil extra virgin
  • 2 shallots, thinly sliced
  • 1/4 cup walnuts, chopped
  • 1 medium apple, chopped (I used pink lady)
  • 1/4 cup dried cranberries (I use no added sugar dried cranberries)

Instructions

  • Make the dressing: Whisk together the 4 tbsp of olive oil, dijon mustard, apple cider vinegar, honey, garlic powder, salt, and pepper. Set aside.
  • Sauté the shallots: Heat a small pan with 1 tbsp of olive oil on medium heat. Add the thinly sliced shallots and sauté until golden brown. Remove from heat and set aside.
  • Mix the salad: Add the shaved brussels sprouts and chopped kale to a large bowl. Then massage with clean hands for about 1 minute. Then add dressing and remaining ingredients, including the sautéed shallots, to the salad. Toss to coat and enjoy!

Notes

Note: This salad is best enjoyed fresh but it can keep in the fridge for up to 24 hours.
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Nutrition

Serving: 1serving | Calories: 247kcal | Carbohydrates: 19.7g | Protein: 2.5g | Fat: 19g | Saturated Fat: 2.7g | Sodium: 345mg | Potassium: 339mg | Fiber: 3.3g | Sugar: 11.9g | Calcium: 52mg | Iron: 1mg

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