This shredded Brussels sprouts salad is my absolute favorite winter salad. It is fresh, crunchy, and layered with bold flavors that balance salty, sweet, and tangy in every bite. The crisp apples, smoky bacon, and my sugar free candied walnuts make it feel indulgent while still being light and nourishing. It is the kind of salad that steals the spotlight at holiday dinners but is easy enough for a weekday lunch.
BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!
Equipment You’ll Need
- Food processor or sharp knife
- Large mixing bowl
- Small bowl or measuring cup for dressing
- Whisk
- Cutting board
Ingredients
Orange Shallot Vinaigrette
- 1/3 cup olive oil
- 1/2 tsp garlic (minced)
- 2 shallots (finely minced)
- 3 tbsp apple cider vinegar
- 3 tsp orange zest
- 2 tbsp orange juice
- 1 tbsp honey
- Salt & pepper
Salad
- 1 lb Brussels sprouts
- 1 Honeycrisp apple
- 1/2 cup cranberries
- 6 slices bacon (of choice)
- 1/3 cup shaved Parmesan
- 1 cup candied walnuts (try my sugar free candied walnuts)
Instructions
- Trim the ends off the Brussels sprouts and shred them using a large food processor. Set aside.
- In a measuring cup or small bowl, whisk together the olive oil, garlic, shallots, apple cider vinegar, orange zest, orange juice, honey, salt, and pepper. Set aside.
- In a large mixing bowl, toss the shredded Brussels sprouts with the cranberries and bacon.
- Pour the dressing over the salad and toss again until everything is well coated.
- Top with sliced apples, candied walnuts, and shaved Parmesan just before serving.
Dietary Information
This salad is naturally gluten free and full of fiber and healthy fats. To make it vegetarian, omit the bacon or replace it with a plant based alternative. For dairy free diets, simply skip the Parmesan or use a dairy free substitute.
Tips or Variations
- Add grilled chicken or roasted turkey to make it a full meal.
- Swap Honeycrisp apples for pears for a softer, sweeter flavor.
- Toss everything except apples and walnuts ahead of time, then add those just before serving to keep them crisp.
- Leftovers can be stored in an airtight container for up to 2 days.
Serving Suggestions
This salad pairs beautifully with roasted chicken, turkey, or a cozy winter soup. It also works well as a holiday side dish or a fresh contrast to heavier meals.
Fun Facts
Shredding Brussels sprouts makes them milder and more tender, which is why they work so well in raw salads. Citrus based dressings help balance their natural bitterness.
FAQ’s
Can I make this salad ahead of time?
Yes. Prepare the salad and dressing ahead, but add apples and walnuts right before serving.
What can I substitute for walnuts?
Pecans or almonds are great alternatives and still add plenty of crunch.
Is this salad good the next day?
It is best fresh, but still enjoyable within 24 hours.
Time & Yield
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 4–6
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Shredded Brussels Sprouts Salad W/ Candied Walnuts & Orange Vinaigrette
Description
This shredded Brussels sprouts salad is my absolute favorite winter salad. It is fresh, crunchy, and layered with bold flavors that balance salty, sweet, and tangy in every bite. The crisp apples, smoky bacon, and sugar free candied walnuts make it feel indulgent while still being light and nourishing. It is the kind of salad that steals the spotlight at holiday dinners but is easy enough for a weekday lunch.
Ingredients
Orange Shallot Vinaigrette
Salad
Instructions
-
Trim the ends off the Brussels sprouts and shred them using a large food processor. Set aside.
-
In a measuring cup or small bowl, whisk together the olive oil, garlic, shallots, apple cider vinegar, orange zest, orange juice, honey, salt, and pepper. Set aside.
-
In a large mixing bowl, toss the shredded Brussels sprouts with the cranberries and bacon.
-
Pour the dressing over the salad and toss again until everything is well coated.
-
Top with sliced apples, candied walnuts, and shaved Parmesan just before serving.
Note
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and can have slight rounding.
