Brussels Sprout Salad

Highlighted under: Holistic Healthy Cooking

You ever find yourself with a bag of Brussels sprouts and no idea what to do with them? That was me last week, and it turned out to be a happy accident. I tossed them into a salad and, honestly, it was such a refreshing change from the usual. My partner said this could easily replace our regular side dish during dinner. It's bright, crunchy, and the dressing just brings everything to life!

Created by

The Tastycrafter Team

Last updated on 2026-06-07T23:30:19.686Z

So, this salad was a little bit of a last-minute thing, but let me tell you, it was fantastic. I knew I wanted something fresh, but I wasn't sure how to make those Brussels sprouts shine. A few stops in the kitchen, and I had it all put together. I ended up slicing them thinly and throwing in some nuts and cheese, which made for a really satisfying crunch.

Honestly, if you've never tried raw Brussels sprouts, you might be surprised at how good they are! I also tried this with a honey mustard dressing, but it didn’t hit the mark for me. The simple balsamic vinaigrette is definitely where it's at for balance. You’ll want to make it again, trust me!

Why This Works So Well

It’s a great way to use up leftover Brussels sprouts
You probably have most ingredients in your pantry
The raw sprouts add a nice crunch

The Secret to This Brussels Sprout Salad

What makes this Brussels sprout salad stand out is the combination of textures and tastes. The crunchy raw sprouts paired with the creamy feta, juicy cranberries, and toasted almonds create a well-rounded dish that feels hearty yet fresh. Honestly, if you can find them, feel free to toss in some fresh herbs like parsley or mint for an extra lift.

Also, don't be shy about adjusting the dressing to match your taste. If you find yourself loving tangy flavors, swap out the balsamic for a splash of lemon juice or add a bit more mustard. Cooking is all about personal touches, and this salad is no exception.

Ingredients

Gather these fresh ingredients to make the salad shine:

Salad Ingredients

1 lb Brussels sprouts, trimmed and thinly sliced
1/2 cup sliced almonds, toasted
1/2 cup feta cheese, crumbled
1/4 red onion, thinly sliced
1/2 cup dried cranberries

Dressing Ingredients

1/4 cup olive oil
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
Salt and pepper to taste

Combine everything in a large bowl for the best results!

Instructions

Follow these simple steps to create your salad:

Prepare the Brussels Sprouts

Start by removing the outer leaves of the Brussels sprouts and trimming the ends off. Slice them thinly, either with a sharp knife or a mandoline if you have one. Keep an eye on your fingers if you're using the mandoline, those things can be a little dangerous!

Toast the Nuts

In a small skillet over medium heat, toast the sliced almonds until they’re golden brown, about 3-5 minutes. Stir them frequently to avoid burning. This little step adds such depth and crunch!

Prepare the Dressing

In a small bowl, whisk together the olive oil, balsamic vinegar, and Dijon mustard. Season with salt and pepper to taste. I usually just eyeball it, but adjust according to your preference!

Combine Everything

In a big bowl, combine the sliced Brussels sprouts, toasted almonds, feta cheese, red onion, and dried cranberries. Pour the dressing over the top and toss everything together gently. It’s okay if some Brussels sprouts don't get coated, they’ll mix in once it sits for a minute.

Taste and Adjust

Give the salad a taste and see if it needs more salt or dressing. Sometimes I like to add a pinch more mustard if I'm feeling adventurous. Let it sit for a few minutes before serving so the flavors can mingle.

Serve this salad chilled or at room temperature. Enjoy!

What to Serve with Brussels Sprout Salad

This salad pairs nicely with roasted chicken or grilled fish. The flavors complement the savory notes in those proteins beautifully. I also love serving it alongside a hearty grain like quinoa or farro; they soak up the dressing well and add a satisfying base to the meal.

For a vegetarian option, try serving it with a lentil dish or a chickpea salad. Both options will give you that satisfying blend of protein while keeping the meal light and refreshing.

Make-Ahead Tips

You can absolutely prep this salad ahead of time, but there are a couple of things to consider. I usually slice the Brussels sprouts and prepare the dressing earlier in the day, but I wait to mix them until right before serving. This keeps everything crisp and fresh.

If you find you have leftovers (which can happen, but hey, it’s not a bad problem), store the salad in an airtight container in the fridge for up to two days. Just a heads up though, the sprouts might get a bit soft, but the flavors will still hold up nicely!