Name: Brussel Sprout Salad with Apples and Sweet Potato
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: Salad
Ingredients: 12 oz (about 6 cups shredded) Brussels sprouts; 1 sweet potato, cubbed; 1 tbsp olive oil; 1/2 tsp salt; 1/2 cup parmesan, grated; 1 granny smith apple, sliced; 1/2 pecans, chopped; 3 tbsp olive oil; 2 tbsp balsamic vinegar; 1 tsp dijon mustard; 1/2 shallot; 1/4 tsp salt; few grinds of black pepper

A sweet and savory salad made with chopped brussel sprouts, crispy sweet potatoes, tart apples, and a delicious balsamic dressing.

Brussel Sprout Salad Ingredients and Substitutions

Brussel Sprouts: You can buy your Brussel sprouts whole or pre-shredded. If you don’t want to use all Brussel sprouts, you can mix in chopped kale to the salad as well.

Sweet Potato: This recipe roasts small sweet potato pieces. This acts almost like little croutons in the salad.

Parmesan: You can grate or shave the parmesan in this recipe. If you don’t like or have parmesan you could substitute for feta or goat cheese.

Apple: I use a granny smith apple in this recipe. It gives the salad a tart flavor. If you want something sweeter you could go with a Honeycrisp apple or something similar.

Pecans: You can use pecans as is or toast them. If you don’t have pecans, walnuts also work great in this recipe.

Bowl of salad topped with sweet potatoes and apples.

How to shave Brussel Sprouts

The biggest pain to making a Brussel sprout salad is to figure out the best way to shave the Brussel sprouts. Here are a few ways you can do it.

Shave Brussel Sprouts with a Food Processor

My favorite way to shave Brussel sprouts is with a food processor. It is definitely the quickest method. There are 2 ways you can do this with a food processor. You can use the slice attachment and feed the Brussel sprouts through the top. The other option is to add the Brussel sprouts to the food processor base with the normal blade. Pulse a few times until the sprouts are a chopped but still in decent sized pieces.

Chop Brussel Sprouts with a Knife

If you don’t have a food processor, no problem. You can just slice the sprouts with a sharp knife. This takes a little more time but it works just as well.

Slice Brussel Sprouts with a Mandolin

If you happen to have a mandolin, this is a great time to pull it out. You can get pretty thin slices using this method.

Buy pre-prepped Brussel Sprouts

If you really don’t want to shred the Brussel sprout you can sometimes find them pre shredded. They are often in the salad section of the grocery store.

Other salads you might enjoy

Spinach and Arugula Salad with Apples and Pecans

Salmon Kale Caesar Salad with Quinoa

Healthy Greek Salad with Quinoa and Chickpeas

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Brussel Sprout Salad with Apples and Sweet Potato

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Servings:

Prep Time:

min

Cook Time:

min

Total Time:

min

Brussel sprout salad in a large bowl topped with apples

Print Recipe

Ingredients

Salad

12 oz (about 6 cups shredded) Brussels sprouts
1 sweet potato, cubbed
1 tbsp olive oil
1/2 tsp salt
1/2 cup parmesan, grated
1 granny smith apple, sliced
1/2 pecans, chopped (toast them if you prefer, see how in notes)

Balsamic Dressing

3 tbsp olive oil
2 tbsp balsamic vinegar
1 tsp dijon mustard
1/2 shallot (about 2 tsp), minced
1/4 tsp salt
few grinds of black pepper

Directions

Preheat oven to 400° F.
Chop your sweet potato into small cubes, about 1/2 inch. Place the sweet potatoes on a lined baking sheet. Toss with 2 tbsp of olive oil and 1/2 tsp salt. Bake for 22-25 minutes or until the outside of them is crispy.
While the sweet potato is cooking, prep the salad. Cut off the ends of your Brussel sprouts and remove any damaged leaves. Shred your Brussel sprout using s food processor or slicing them with a knife. Place your shredded Brussel sprouts in a bowl.
Make your vinaigrette. Place all the ingredients in a mason jar and shake to combine or whisk together in a bowl.
Pout half of the dressing over the Brussel sprouts and mix so all of the sprouts are coated. Let them rest for at least 15 minutes. This will soften the sprouts.
Now you can assemble the salad. Add the apple, pecan, parmesan, and baked sweet potato to the Brussel sprouts. Top with more dressing as needed.
Serve!

Notes

If you want to toast the pecans, heat a skillet over medium heat. Place the pecans in and toss until they start to darken and you can smell them. Make sure to toss them while they are toasting so nothing gets burnt. This should take about 5 minutes. After they are toasted, roughly chop them.

Brussel Sprout Salad with Apples and Sweet Potato

Brussel Sprout Salad Ingredients and Substitutions

How to shave Brussel Sprouts