Brussels Sprouts Salad with Apples & Hazelnuts

Shredded Brussels Sprout & Apple Salad is a fresh, seasonal dish that pairs finely shredded Brussels sprouts with sweet-tart apples, toasted hazelnuts, and nutty Parmesan. Tossed in a bright maple-Dijon dressing, it’s quick to make — under 30 minutes — and perfect as a light lunch, autumn side, or easy meal prep option.

Already a fan of Brussels sprouts? Then this vibrant salad is for you. With crunchy hazelnuts, crisp fall apples, a hint of red onion, and that zingy apple cider vinaigrette, it delivers bold, balanced flavours — sweet, bitter, and umami all in one satisfying bite.

Yes…as the queen of salads, I am of course always looking for new and interesting ways of enjoying my favorite thing – fresh vegetables! And this salad is no exception. It’s delicious, albeit, I would say this is one for cabbage and Brussels sprouts lovers. Why? Well, this is a coleslaw of sorts which means there is none of that tasty caramelized flavor of oven-roasted Brussels sprouts — which I oh so love — rather its enjoyed pure and unadulterated. That said, I do have the perfect recipe to transform borderline and ho-hum Brussels sprouts eaters. A warm Mediterranean style roasted Brussels sprouts salad. On the fence? Give it a try, you’ll love it.

Brussels Sprouts Salad Ingredients – What You’ll Need

• Brussels sprouts – very finely shredded with a mandoline or sharp knife
• Apples (2, e.g. Braeburn) – sweet-tart variety works best; thinly sliced
• Red onion – finely minced; shallot is a good milder alternative
• Toasted hazelnuts – coarsely chopped; you can swap for walnuts or pecans
• Parmesan – freshly grated adds depth and umami

For the dressing:
Olive oil, unfiltered apple cider vinegar, maple syrup, Dijon mustard, sea salt, and black pepper.

Tip: To make it vegan, simply skip the Parmesan or use a plant-based alternative.

Brussels Sprouts Salad with Apples & Hazelnuts – In Just 3 Simple Steps

1. Whisk the dressing: In a small bowl, mix together olive oil, apple cider vinegar, maple syrup, and Dijon mustard. Season with salt and pepper.
2. Toss the salad: In a large bowl, combine the shredded Brussels sprouts, sliced apples, and red onion. Pour over the dressing and mix until everything is well coated.
3. Finish and serve: Add the toasted hazelnuts and Parmesan. Give everything a final toss and adjust seasoning if needed.

Get the exact ingredient quantities in the printable recipe card below.

Serve Brussels sprouts salad for seasonal gatherings

My initial thinking about this salad was… well I love raw kale salads, I love cabbage salads, and although it’s a little more work, I also love Brussels sprouts salads. So high time I create a new recipe for one. And this time, a recipe that could potentially join the Christmas table or any family gathering. The point being, it needs to hold up well — it does and really well — it needs to be seasonal — bingo — and maybe it’s time we change up tradition and simply try this underrated vegetable in a new way — as a salad! So friends, maybe it’s time to give this winter vegetables a second chance.

4.8 from 5 votes

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Brussels Sprouts Salad with Apples & Hazelnuts

This salad is a delicious way to enjoy raw Brussels sprouts. An easy and delicious Brussels sprouts salad. Apples and roasted hazelnuts give the salad a sweet and nutty note, and parmesan the perfect amount of umami. The perfect, healthy winter salad.

Course Salad, Side Dish

Category American

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 8 as a side

Calories 229 kcal

Autor Elle

Ingredients

• 500 g Brussels sprouts, cleaned and finely shredded using a mandoline
• 2 sweet-tart apples, (I like Braeburn or Wellant), quartered, cored and thinly sliced
• 1/2 red onion, finely minced
• 100 g toasted hazelnuts, coarsely chopped
• 50 g grated parmesan

For the dressing:

• 4 tablespoons extra-virgin olive oil
• 3 tablespoons organic apple cider vinegar (unfiltered)
• 1 1/2 tablespoons pure maple syrup
• 1 teaspoon Dijon mustard
• sea salt and freshly ground pepper, to taste

Method

1. In a small bowl, mix together the olive oil, apple cider vinegar, maple syrup, and Dijon mustard until well combined. Season with a little salt and pepper, to taste.
2. Transfer the shaved Brussels sprouts to a large serving bowl. Add the apples, and red onion, pour over the dressing and toss until evenly coated. Add the hazelnuts and parmesan and toss again.
3. Check the seasoning and add more salt and pepper, to taste, if desired.
4. Enjoy!

Notes

• I use a mandoline to shred Brussels sprouts. So if you have one, now is the time to break it out (be extra careful and be sure to use the protective holder / safety attachment!). Alternatively, a food processor can be used.
• How to shred Brussels sprouts without a mandoline or food processor: trim the ends of the sprouts. Then cut them in half. Lay the cut-side-down and finely chop until they are all shredded.

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