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Brussel sprout salad in glass bowl
Brussels Sprouts Fall Salad
  • 2 tablespoons honey
  • 2 tablespoons dijon mustard
  • 1/4 cup olive oil
  • 1 lemon juiced about 1/4 cup
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 and 1/2 pounds Brussels sprouts
  • 2 granny smith apples or another tart, firm apple
  • 1 cup dried cranberries
  • ½ cup pumpkin seeds
  1. Combine the honey, Dijon mustard, olive oil, lemon juice and salt and pepper in a small bowl. Whisk together until well combined. Set aside.
  2. Wash the Brussels sprouts and remove any damaged outer leaves. Trim off the tough stems at the base of the sprout. Thinly slice the Brussels sprouts carefully. I used a food processor with a slicing blade to make quick and easy work of it. Transfer the Brussels sprouts to a large bowl.
  3. Cut the apples into match sticks and add to the dressing. Toss to coat. The lemon juice in the dressing will help prevent the apple from turning brown. Add the apples and dressing to the Brussels sprouts.
  4. Add in the dried cranberries and pumpkin seeds. Toss the salad to evenly distribute the dressing and all the ingredients.
  5. Cover with plastic food wrap and store the salad in the fridge for at least 1 hour before serving.
Recipe Notes

Optional: add crumbled goat cheese or feta cheese before serving