Despite their appearance, raw Brussels sprouts are excellent.
| Prep Time: | 20 mins |
| Total Time: | 20 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 shallot, minced
- ¼ cup cider vinegar
- ¼ cup sunflower seed oil
- 2 tablespoons Dijon mustard
- ½ teaspoon honey
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 6 cups Brussels sprouts, trimmed, halved, and sliced
- 2 Gala apples, cored and thinly sliced
- ½ cup dried cranberries
- ⅓ cup sliced almonds
- ⅓ cup raw sunflower seed kernels
- ⅓ cup shelled, raw pumpkin seeds
Instructions
- Whisk shallot, vinegar, oil, Dijon mustard, honey, salt, and pepper together in a small bowl.
- Place Brussels sprouts, apples, cranberries, almonds, sunflower seeds, and pumpkin seeds in a bowl; pour vinegar mixture over and toss to combine.
Reviews
Excellent! Great mix of flavors. Had it as a side dish with halibut piccata
I think this would have been much better with the traditional broccoli salad dressing made with vinegar, sugar and mayonnaise. I’m going to try that next time.
I made this and doubled the dressing, I allowed the Brussels Sprouts to soak in the dressing before adding the other ingredients. I shredded the apples and added 1/2 cup of shredded carrots. I Yummy!
This was yummy! Only change was roasting the almonds. i didnt have the sunflower seeds and pumpkin seeds and I don’t think I’ll add them next time because it was perfect without them. I’ll definitely make this again! The whole family loved it!
I loved this combination of ingredients. I couldn’t stop eating it. I used my food processor to shred the shallot and the brussel sprouts and the apples. I used 1 full bag of brussel sprouts from Trader Joe’s and felt there was too much dressing and the mustard flavor was too strong. I will try to use less dressing next time and think it will be perfect!
Great cold side salad. Was a big hit with some otherwise picky eaters. Served with baby back ribs and baked beans.
uffff demasiado buena me encanto, la comeria todos los dias.
Just used spicy brown mustard rather than Dijon. Delicious and I will make this again often!
We LOVE this salad!!!
This is a great recipe was excellent! Best made ahead of time and refrigerated for at least 4 hours or even the day before. I used raisins and cashews and loved it and so did my family.
This was surprisingly wonderful. We love brussels and are always looking for new ways to eat them. The only changes I made were- used olive oil because I couldn’t find sunflower seed oil at the last minute. I also added shredded chicken, making it a full meal. Husband loved the dressing! I’ll be making this again (with the right oil next time)
Excellent use of Brussels sprouts and a good change of pase salad. Will use again.
Yummy healthy and we added kale for more greens! Made 1.5x dressing – perfect!!
I hate cooked Brussel Sprouts but I wanted to try something a little more healthy to add to my Thanksgiving table this year. Made per the recipe except I grated the apple and per the other reviews doubled the dressing, except for the mustard and added honey to taste. These were good! My husband tried it and said, yep, I would eat this. Will make again but may added a few more cranberries for a little more sweetness.
I used Bosch pears instead of apples and added diced broccoli stems. It had a nice mix of tart and sweet.
Salad was delicious and everyone in our group loved it. I did make a bit more dressing and used about a pound of med-large sprouts to get the 6 cups. Will be making again soon!
The salad was great as posted. We all really enjoyed it. A definite potluck option!
Did not have pumpkin seeds so doubled up on sunflower seeds. Got rave reviews from my lunch group.
Just not for me for some reason.
I loved this recipe. I added one fresh squeezed orange and doubled the recipe…it was delish! We had plenty of leftovers and ate it for three days. It only got better with age:)
Really tasty. Even people who were nervous about eating raw brussels sprouts liked it. Will definitely make it again.