For all of my meal preppers: this recipe is for YOU. My Shaved Brussels Sprouts Salad with Dijon Dressing is the perfect make-ahead salad, because it stays fresh for days without getting wilted and soggy! That’s right – prepare this salad ahead of time and have a crispy, crunchy, tangy salad available anytime that you want it. This recipe is gluten-free, grain-free, and vegetarian-friendly as well!
If there’s one thing to know about me, it’s that I love almost all salads. And by almost, I mean that there are only two types of salads that I don’t like: first, ones that are loaded with mayo (it’s why you’ll find so many mayo-free recipes on my site, like my mayo-free egg salad) and second, ones that are soggy. I just can’t do a soggy salad!
But luckily, there are so many ways to make salads that are both free of mayo and free of any soggy-ness. And this recipe does just that!
By using brussels sprouts instead of lettuce, we’re ensuring that our salad will stay crispy and crunchy for days on end. Since brussels sprouts fall into the cruciferous veggie family (alongside veggies like cauliflower and broccoli), it naturally has a thicker texture that gives them that signature crunch. Plus, they also happen to be high in fiber, antioxidants, and Vitamin K, so they’re a little more nutrient dense than conventional lettuce, as well!
And if crispy, crunchy salads are the name of your game, then you’ve got to try my Ultimate Kale Salad with Creamy Tahini Lemon Dressing, or my Armenian Cucumber & Tomato Salad. Both of them pack a crunchy punch, and are sure to keep you full and satisfied!
The Truth About Brussels Sprouts
Whenever I share a brussels sprouts recipe, I inevitably get a comment from someone who REALLY does not like them. And if that’s you, I don’t blame you! So many of us are slightly traumatized from being forced to eat brussels sprouts the WRONG way, as kids. And let’s be honest: the girls who get it, GET IT. 😉
I’d wager to say that many of us had our first introduction to these round little sprouts through being served a boiled, salted version of them. And to be honest, that is probably the worst way to cook brussels sprouts. Because they are naturally high in sulfur, when they are boiled, that sulfur content releases and they begin to take on a slightly… well, rotten egg like smell. Not good.
In my opinion, brussels sprouts should be served either baked and crispy, fried, or raw and shaved, just like in this salad! Once they soften a bit from the dressing, they take on a mild flavor and crunchy texture that is absolutely delicious.
And the best part is, you can generally find pre-shaved sprouts in your local health food store! That makes putting this salad together simple and easy. However, if not, you can easily shred them yourself. No boiling or sulfur smell required. 🙂
What You Need to Make This Crunchy, Prep-Ahead Salad
You only need a few simple and easy ingredients to make this salad shine! This recipe comes together in two parts – first with the salad itself, and second with the dressing!
- Brussels Sprouts: Of course, brussels sprouts are the star of this dish! As mentioned above, you can buy pre-shaved sprouts, or shave them yourself!
- Dried Cranberries or Chopped Dates: To add a slightly sweet, yet nutritious element to this salad, I’m adding in dried cranberries. You can also use chopped dates, if you prefer! Whichever one you have on-hand. 🙂
- Pumpkin Seeds: Pumpkin seeds are rich in antioxidants, iron, zinc, and magnesium, making them an overall superfood, and a crunchy topping in this salad!
- Chopped Walnuts: I love the combination of the cranberries, pumpkin seeds, and chopped walnuts. It’s such a delicious combination, so don’t skip these!
- Parmesan Cheese: A sprinkle of parmesan cheese pulls this salad together perfectly. You can also opt for a vegan parmesan if you’re dairy-free – I love the Violife brand!
- Olive Oil: Olive oil is my favorite for dressings, because it’s heart-healthy and full of good fats. Plus, it adds the best flavor to this dressing!
- Lemon Juice: A touch of lemon juice adds the acidity that this dressing needs.
- Red Wine Vinegar: I always keep a bottle of red wine vinegar on-hand in my pantry, because it’s inexpensive and packs a nice tangy flavor.
- Dijon Mustard: Dijon mustard adds the perfect amount of “tang” – don’t question it, just do it!
- Sea Salt and Black Pepper: A little salt and pepper makes everything taste better!
How to Make This Salad and Tangy Dijon Dressing
This salad comes together in two parts: the dressing and the salad! To make the dressing, simply whisk all of the dressing ingredients together in a small bowl. Or, follow this easy “hack” to make your dressing straight in the mustard jar!
Next, add all of your salad ingredients to a large bowl and mix to combine. Toss the dressing on top, and let the salad sit for about 15-20 minutes, or until the sprouts begin to soften and the flavors really get to soak in. This is where the magic happens!
Serve immediately, or store in an airtight container in the fridge for up to one week. Enjoy!
Other Delicious, Crispy Salad Recipes to Enjoy
And if you’re looking for some more crispy, crunch salad recipes to shake things up, then I highly recommend trying out my Cucumber Avocado Salad for an Asian-inspired dish, my Cabbage Carrot Salad with Tangy Peanut Dressing for another great, prep-ahead salad, or my Mediterranean Quinoa Salad, for a grain-free and delicious summertime salad!
I hope you guys love this recipe! If you make it, be sure to leave a comment below and let me know what you think! And if you post to Instagram, I repost your remakes on my IG stories! xx
** Photography by Gayle McLeod
Ingredients
For the Salad:
- 5 Cups Shaved Brussels Sprouts
- ⅓ Cup Dried Cranberries or Chopped Dates
- ⅓ Cup Pumpkin Seeds
- ⅓ Cup Chopped Walnuts
- ½ Cup Shaved Parmesan Cheese, or sub dairy-free parmesan cheese
For the Dressing:
- ¼ Cup Olive Oil
- 3 Tablespoons Lemon Juice
- 2 Teaspoons Red Wine Vinegar
- 1 Tablespoon Maple Syrup
- 2 Teaspoons Dijon Mustard
- Sea Salt and Pepper, to taste
Instructions
- In a small bowl, whisk together all of the dressing ingredients. Set aside.
- Next, add all of the salad ingredients to a large bowl and toss to combine.
- Pour the dressing on top of the salad and fully combine. Let sit for 15-20 minutes, so that the dressing soaks in and the flavors develop!
- Serve immediately and enjoy! Store any leftovers in an aright container in the fridge for up to one week.
Recipe In Action
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What others are saying
Love this salad so much! The recipe doesn’t call for apples, but I saw in the photos and added. Makes this salad even more delicious!
I am so glad you enjoyed this recipe, Colette! The apples are definitely a fun addition. ☻ Thank you so much for making it, and for leaving such a kind review!
Made this for Thanksgiving and got more compliments than I ever have on a dish before!!! Seriously my family was so surprised a healthier side for Thanksgiving tasted this good. I used pomegranate seeds instead of cranberries/ dates and it gave it a good little crunch with the sweetness. The dressing has become a staple of mine for all salads too!
Wow! Ava, I am so happy to hear that your family loved this recipe. If you liked this one, you might love my new Shaved Brussels Sprouts salad too! https://kalejunkie.com/ultimate-shaved-brussels-sprouts-salad-with-lemon-shallot-vinaigrette/
This salad is an excellent combination of ingredients! I’ll be making this again. The crunch of the nuts & seeds, the tartness of the brussel sprouts, the sweetness of the dried cranberries, & the saltiness of the parmesan; it’s perfect! Loved the dressing too❤️. I added chopped apple & that worked quite well! A great recipe!!!
Having to watch sugar in recipes. Is there anything I could substitute for the maple sugar by chance? Thank you
Hi Brenda, you can omit the sugar, if needed ☻
Delicious! I love the crunch! The dressing is so easy and to die for!
Woohoo! Thank you so much, Julia!