This isn’t your typical boring side salad! Filled with SO many textures and flavors, this shredded Brussels sprouts salad is sure to be a crowd pleaser! The perfect last minute side dish to add to your Thanksgiving Day menu, this salad is filled with delicious fall produce. I LOVE that this doesn’t require an oven or any cooking, plus can be prepped ahead of time!
Happy Thanksgiving week! Normally I test and photograph recipes many weeks (usually months) before I get around to posting them. Example: as evidenced by this photo, I actually made this taco salad WAY back in May! So that only took me 6 months to get around to posting it LOL.
However, I actually just finalized this recipe this weekend! I made it for a family Thanksgiving, and it was completely gone so quickly! Honestly, I was debating whether I should have made a double-batch, and I probably should have! Anyways, I wanted to make sure I shared this recipe with you today…just in time for Thanksgiving!
Sweet, fresh apples combine with dried cranberries to provide a natural sweetness that balances with the salty feta cheese and toasted sunflower seeds (or try chopped pecans; also delicious!).
The lemon honey Dijon dressing might look familiar to you! It’s actually the exact same salad dressing I used in this blueberry farro feta chicken salad. It’s a delicious, versatile vinaigrette dressing that I love in this salad as well!
Not only did I make this recipe for an early family Thanksgiving this past weekend, I also made another batch as meal prep for lunches this week. When I’m eating it as a main dish, I love adding chicken, chickpeas, or salmon burgers to this salad. I am also making it again for Thanksgiving Day this week! I can’t get enough of this salad, and everyone who tries it agrees! Hope you try this Brussels sprouts salad! 🙂
- For the salad:
- 1 lb. Brussels sprouts, shredded or sliced very thin (I use a food processor slicing attachment)
- 2 apples, diced
- ½ cup dried cranberries
- ½ cup roasted sunflower seeds (or chopped pecans, toasted)
- ½ cup feta cheese, crumbled
- For the dressing:
- ¼ cup olive oil
- ¼ cup freshly squeezed lemon juice
- 2-3 garlic cloves
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
- For the salad: combine all ingredients together in large bowl.
- For the dressing: In a small food processor, add all ingredients for dressing and blend until combined or mix together by hand.
- Add dressing to salad and mix until combined!
- Serves about 4 as a main course (I always add chicken, salmon burgers, chickpeas, etc.) or about 6-8 as a side dish!
This salad is right up my alley, all the flavors I love!
Yes, I love how many different flavors and textures there are in this salad! 🙂
I am so glad you posted this Brittany! I was going to ask you for this recipe because I loved eating it at our early Thanksgiving and because it is one of the best salads ever! You created an amazing recipe!
Thank you so much; I’m so happy to hear you loved it! 🙂 I’ve made the recipe THREE times this past week!