Brussels Sprout Salad with Pears

This raw brussels sprout salad requires no cooking, only 5 ingredients (plus the simple dressing), and is great for the holidays. Fresh, bright, and loaded with texture this healthy salad will be loved by even Brussels Sprouts skeptics.

Jump to:

• Why I LOVE This Salad
• How to Make a Brussels Sprout Salad
• Ingredients You'll Need:
• How To Serve
• Can the dressing be made in advance?
• Other Brussels Sprouts Recipes
• Recipe Notes and Tips
• Leftovers and Storage
• Recipe
• Reviews

Why I LOVE This Salad

• TEXTURE - Shredded brussels sprouts tossed with all the textures - nuts, dried cranberries, pears, and grated parmesan.
• Ready in 15 minutes or less - This is so quick to make, especially if you buy pre-shredded/shaved brussels sprouts
• Prep In Advance - Prep all the ingredients, including the dressing, in advance to make dinnertime a breeze
• Versatile - this salad is a great addition to your Thanksgiving or holiday meal or add a protein for a complete weeknight dinner.

How to Make a Brussels Sprout Salad

It is so easy to make these mini Brie Bites! You can even get the kids to help with the assembly. Make sure to thaw your puff pastry in advance!

1. Mix Dressing - I like to mix up my dressing in a mason jar. Just add the ingredients, tightly seal the lid, and shake away. This combines everything so well. You can also whisk up in a bowl
2. Chop Ingredients - Dice up the pears into small pieces - or you can thinly slice, grate the parmesan cheese, and if you didn't buy pre-shredded, then shred the brussels.
3. Toss Salad - Add all of the ingredients to a large bowl and toss to combine. Add the amount of dressing to your liking and toss to coat. When serving a crowd, I like to air on the less dressing side and serve the extra dressing alongside so guests can add more if they want.

Ingredients You'll Need:

• Shredded Brussels Sprouts - You can buy them pre-shredded (recommended) or shred them yourself.
• Shelled Pistachios
• Dried Cranberries
• Fresh Pears
• Fresh Grated Parmesan
• Dressing - Olive Oil, Apple Cider Vinegar, Lemon Juice, Honey, Dijon Mustard, Salt and Pepper

How To Serve

Perfect for the holidays! I love pairing a fresh and light salad with the comfort food classics at Thanksgiving and Christmas.

Pairs great with any protein! This Brussels sprout salad is so versatile - you can serve it alongside a protein like honey mustard grilled chicken or grilled pork tenderloin.

Can the dressing be made in advance?

Yes! The dressing will keep in the fridge for up to one week. I recommend letting it sit at room temperature for about 15 minutes and giving it a few good shakes to mix it up again.

This is one of my favorite dressing recipes for so many salads. So go ahead and make a double batch to enjoy on salads all week long. I use a similar dressing in the Apple Broccoli Slaw and Apple Pecan Harvest Salad.

Other Brussels Sprouts Recipes

• Pomegranate Brussels Sprout Salad - Parmesan cheese, candied walnuts, pomegranate arils, and an easy lemon dressing to toss it all together.
• Roasted Pancetta Brussels Sprouts - Crispy, tender, caramelized, and perfectly flavorful. Tossed in maple syrup, mustard, and diced pancetta. The perfect fall or winter side dish.
• Air Fryer Crispy Brussels Sprouts - Fresh Brussels sprouts are air fried along with some parmesan and Panko Breadcrumbs that make the crispiest, crunchiest addition.

Recipe Notes and Tips

• Buy Pre-Shredded Brussels Sprouts - To cut down on prep time, I highly recommend buying pre-shredded brussels. If you do want to shred them yourself, I like to use the shredding blade on a food processor.
• Make Ahead Friendly - You can prep the ingredients (except for chopping the pears) ahead of time. Then before serving just dice the pear, give the dressing another shake, and toss the salad together.
• Easily Adjust Amounts - This Brussels Sprout salad is super easy to customize and adjust the amounts.

Leftovers and Storage

Leftovers and Storage: While this salad is best served soon after making, while the ingredients are extra crisp, you can store leftovers in an airtight container in the fridge for up to 3 days. Be aware that it won't be as crispy and crunchy as the salad will have absorbed the dressing.

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