Fall Brussels Sprout Salad

Brussel sprout salad in a bowl, surrounded by brussel spouts, pomagranate seeds and apple slices

Shaved Brussels sprout salad has a fresh, crisp charm that feels both light and satisfying. When you slice Brussels sprouts thinly, they lose their usual roasted heaviness and become light, crunchy, and perfect for pairing with sweet apple slices, tart pomegranate seeds, and toasty pumpkin seeds. Everything in this bowl plays off each other: the sweetness, the crunch, the subtle earthiness, and a little richness from the seeds. It’s one of those salads that feels simple but still special.

Brussels sprouts deserve their own spotlight because they’re incredibly nutrient-dense and part of the larger cruciferous vegetable family, which includes broccoli, kale, and cabbage. These vegetables are celebrated for being naturally high in fiber, antioxidants, and plant compounds that have been appreciated in traditional food cultures for supporting general wellness. Brussels sprouts in particular are loaded with vitamins and minerals, especially vitamin C and vitamin K, and their natural bitterness mellows beautifully when shaved raw. Their high fiber content helps meals feel hearty without being heavy, and cruciferous vegetables as a whole are known for their vibrant nutrient profiles and the variety of ways they can be prepared, raw, roasted, sautéed, or shaved into salads like this one.

 

Brussel sprouts, pomegranate seeds and apple slices

 

The dressing brings everything to life with bright apple cider vinegar and a touch of umami-rich miso paste. Apple cider vinegar adds a clean, tangy sharpness and is often used in traditional wellness routines for its refreshing, invigorating qualities. Miso, thanks to its natural fermentation, offers a deep savory flavor that makes the salad feel more layered and complete. Tossed together, the sweet fruit, crunchy seeds, crisp sprouts, and bold dressing turn this dish into a wholesome, feel-good recipe that works just as well for everyday meals as it does for holiday spreads.

To get the Brussels sprouts super thin I used a mandolin and shaved enough Brussels sprouts to fill my salad bowl. This was very fast and actually much easier than chopping! 

 

Shaved brussel sprouts and apples in a salad bowl

 

I also used the mandolin to slice my apple super thin. And finally, I sprinkled the salad with pumpkin and pomegranate seeds for extra crunch and flavor. 

To make the dressing I combined olive oil, lemon juice, apple cider vinegar and miso paste and gave that a whisk until it was all combined and the miso paste dissolved. I poured the dressing over the Brussels sprouts and tossed to combine everything together. Because Brussels sprouts have more fiber, they are a little tougher and will hold up in the refrigerator, so enjoy this now or save it for meal prep!

 

Completed Brussels sprout salad in a bowl


Recipe: Fall Brussels Sprout Salad

  • About 12 Brussels sprouts
  • ½ Honey crisp apple
  • ½ Cup Pomegranate seeds
  • ⅓ Cup pumpkin seeds

Dressing: 

  • ⅓ Cup olive oil
  • Juice of 1 lemon
  • 2 Tbsp apple cider vinegar
  • 1 Tsp miso paste
  • Salt and pepper to taste 

Instructions: 

Using a mandolin, thinly slice your Brussels sprouts and apple until they fill your salad bowl. Sprinkle the salad with pomegranate and pumpkin seeds. Make the dressing by combining all ingredients together and whisking everything until the miso paste is dissolved. Pour the dressing over the salad and toss to combine. Enjoy!

*This article is intended for informational purposes. The statements above have not been evaluated by the Food and Drug Administration (FDA). This product is not intended to diagnose, treat, cure or prevent any disease.

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