A crisp Apple Pecan Brussels Sprout Salad with honey-lemon vinaigrette. Fresh, crunchy, and ready in 20 minutes. The perfect fall or holiday side dish!
If you think you don’t like Brussels sprouts, this salad is about to change your mind. Raw, shredded Brussels sprouts are naturally sweet, crisp, and perfect for building a hearty, refreshing salad. There is no bitterness, no sulfur, and definitely no mush. Tossed with apples, pecans, Parmesan, and a bright honey–lemon vinaigrette, this Apple Pecan Brussels Sprout Salad is the crunchy, fresh dish you need after a weekend (or holiday!) of heavy eating.
This easy no-cook salad is ready in 20 minutes, makes an ideal fall or holiday side dish, and is the salad that made me fall in love with Brussels sprouts!
Why You’ll Love This Brussels Sprout Salad
- Naturally sweet and crunchy: Raw sprouts taste like crisp cabbage that is not bitter!
- Fast and no-cook: Shredding + tossing is all it takes.
- Perfect for fall + holidays: Apples, pecans, and Parmesan feel seasonal and festive.
- Make-ahead-friendly: Great for meal prep or for bringing to gatherings.
- Light but satisfying: A refreshing break from richer cold-weather foods.
Ingredients You’ll Need For the Salad
The recipe card at the end of this post lists the full ingredient list with measurements.
- Brussels sprouts – Cleaned, trimmed, and finely shredded
- Crisp apple – Honeycrisp, Granny Smith, Fuji, or other tart/crisp varieties
- Pecans – Chopped; toasted for extra flavor
- Parmesan cheese – Shaved or thinly sliced
- Honey Lemon Vinaigrette – made of Extra-virgin olive oil, Lemon zest, Fresh lemon juice, Honey, Crushed red pepper, Kosher salt & black pepper
How to Make Apple Pecan Brussels Sprout Salad
The recipe card at the end of this post provides detailed instructions with times and temperatures.
- Make vinaigrette: Shake or whisk all dressing ingredients until emulsified.
- Shred sprouts: Thinly slice Brussels sprouts using a knife, mandoline, or food processor.
- Assemble: Add sprouts, diced apple, shaved Parmesan, and pecans to a bowl.
- Dress: Pour vinaigrette over salad and toss to coat.
- Rest: Let sit 5 minutes to soften and blend flavors.
Tips for the Best Brussels Sprout Salad
- Use crisp apples: Soft apples lose their texture quickly. My favorite to use is Envy Apples, but you can use Honey Crisp, Fuji, or Gala.
- Shave the sprouts thinly: Thin strands absorb the dressing better and taste sweeter.
- Let it rest: The brief wait time helps the sprouts relax and mellows their flavor.
- Taste before serving: Add a touch more honey if your sprouts are extra peppery.
Variations & Add-Ins
Customize this salad with any of these ideas:
- Add dried cranberries or pomegranate
- Swap pecans for walnuts or almonds
- Add crumbled bacon for a savory non-vegetarian twist
- Use maple syrup instead of honey
- Make it vegan by using plant-based Parmesan and maple syrup
Make-Ahead & Storage
- To make ahead: Toss the salad with only half the dressing, then refrigerate for up to 24 hours.
- Bring to room temperature, add the remaining dressing, toss, and serve.
- Leftovers: Store 1-2 days in an airtight container. Sprouts stay crunchier longer than regular greens!
If you try this Apple Pecan Brussels Sprout Salad, I’d love to hear what you think! Drop a comment and rating to help others find this recipe.
With love and flavor,
Apple Pecan Brussels Sprout Salad
Useful Equipment:
Ingredients
- ½ pound Brussels sprouts cleaned and trimmed
- 1 Honeycrisp apple diced, a crisp variety works best
- 1 ounce Parmesan cheese shaved
- ¼ cup pecans chopped
- Honey Lemon Vinaigrette (recipe to follow)
Honey Lemon Vinaigrette:
- 3 tablespoons extra-virgin olive oil
- ½ tablespoon lemon zest
- 2 tablespoons lemon juice freshly squeezed
- 1 tablespoon honey
- ¼ teaspoon crushed red pepper
- Kosher salt and freshly cracked black pepper to taste
Instructions
Make the vinaigrette:
- Combine all dressing ingredients in a jar and shake to emulsify. Or whisk everything but the olive oil together, then slowly drizzle in oil until creamy.
Shred the Brussels sprouts:
- Use a knife, mandoline, or food processor to thinly slice. Add to a large bowl.
Assemble:
- Add the diced apple, shaved Parmesan, and pecans.
Dress & rest:
- Drizzle with the vinaigrette, toss well, and let sit 5 minutes before serving.
Diane says
Yum! Iove brussels sprouts! I need to try this recipe ASAP! Do you find the sprouts on the stem to be any better than the sprouts off the stem?
The Mountain Kitchen says
Then you will love this recipe, Diane! I have not compared them, but I would think the ones on the stem would be fresher and perhaps sweeter because they are still intact with the nutrients in the stem. Great question. Thanks for stopping by!
Julie is Hostess At Heart says
I love brussels sprouts but don’t think we ever had them growing up. John just doesn’t like them any way that I cook them but he does like then raw in salads like this beauty!
The Mountain Kitchen says
Perfect! Glad this is something you both can enjoy!
FrugalHausfrau says
Gorgeous, Debbie!! I love your photos in this post. I think it’s a great idea to do a double dose of that dressing. A little to soak in and then a good finish!
The Mountain Kitchen says
Thanks, Mollie!