Homemade Easter Brussels Sprout Salad

Homemade Easter Brussels Sprout Salad — a fresh spring plate

This Homemade Easter Brussels Sprout Salad brings bright taste and crisp texture to your holiday table. The smell is fresh and green, with a light citrus and toasty note from the nuts. You will taste bright lemon, soft sweet dried fruit, and a little sharp cheese. The sprouts give a fresh, crunchy bite that is tender but still crisp. The salad looks colorful with green, orange, red, and white bits. It feels lively in your mouth. It pairs well with roasted meat, ham, or a simple main dish.

This dish grew from old ideas of raw shaved sprouts mixed with simple dressings. People began to shave sprouts like cabbage to make salads that kept the firm snap of the vegetable. Over time cooks added apples, nuts, and cheese to balance the bitter and sweet. Today it is a classic favorite at spring and Easter meals because it tastes bright, it feels light after a heavy main course, and it fits both casual and formal settings.

If you like fresh, easy salads for special days, you may also enjoy a sweet pairing like cheesecake inspired fruit salad that brings a dessert feel without heavy baking. This salad makes your meal feel fresh and new. It excites the eyes and warms the heart. It is simple to make and sure to please a crowd.

Why make this recipe

• Fresh and bright: The raw shaved sprouts keep their crunch and green taste. The dressing lifts the flavors without hiding the vegetable.
• Quick and easy: You can make this salad in 20–30 minutes. It saves time on a busy holiday.
• Cost-effective: The ingredients are common and often on hand. You can scale the recipe up for a crowd.
• Beginner friendly: No special skill is needed. Shaving sprouts and whisking a dressing are simple steps.
• Crowd-pleaser: The mix of crunchy sprouts, sweet fruit, and salty cheese appeals to many tastes.
• Make-ahead friendly: You can prep parts early (toast nuts, slice apples) to finish fast before serving.
• Flexible: You can swap ingredients to meet diets, allergies, or what you have in the pantry.

This version balances sweet, salty, and tangy well. It uses a simple vinaigrette that does not overwhelm the sprouts. It keeps textures lively so the salad is not soggy or heavy.

How to make Homemade Easter Brussels Sprout Salad

This salad hinges on three simple goals: thinly shred the sprouts, balance texture, and dress lightly so the sprouts stay crisp. We shave or thinly slice the Brussels sprouts to increase their surface area. This step makes them tender but still crunchy. Thin slices also hold dressings well, so each bite tastes even.

We toast nuts and warm them briefly to bring out oils and a nutty smell. Toasting gives a deep flavor that plain nuts lack. If you add apples or carrots, slice them thin so they match the sprout texture. The dried cranberries (or cherries) add sweet chew, and the cheese adds creamy salt. The vinaigrette should be bright—acid to lift, oil to smooth, and a touch of sweet to bind flavors.

The logic of the dressing is simple: acid (lemon or vinegar) wakes the vegetables; oil carries flavor and sheen; mustard helps the dressing stick to leaves; a little sweet balances bitterness. Tossing by hand ensures even coating. Letting the salad sit 5–10 minutes softens the sprouts just enough to be tender but not limp.

For a complete meal, roast protein and serve this salad cold or at room temperature. It acts as a fresh counterpoint to rich main dishes.

Ingredients

• 1 pound Brussels sprouts, trimmed and thinly shaved
• 1 large apple, cored and thinly sliced (use firm apple like Honeycrisp)
• 1 large carrot, peeled and grated or julienned
• 1/2 cup toasted pecans or almonds, chopped
• 1/3 cup dried cranberries
• 1/3 cup crumbled feta or goat cheese (optional)
• 3 tablespoons olive oil
• 2 tablespoons fresh lemon juice (or apple cider vinegar)
• 1 tablespoon Dijon mustard
• 1 tablespoon maple syrup or honey
• 1/2 teaspoon salt, more to taste
• 1/4 teaspoon black pepper
• Optional: 3 slices cooked bacon, chopped (for non-vegetarian)

Choosing the best items:

• Brussels sprouts: Pick firm heads with bright green leaves and no yellow spots. Small to medium heads tend to be sweeter. Avoid large old sprouts that can be bitter.
• Apples: Use a crisp, tart-sweet apple so slices keep shape. Granny Smith, Honeycrisp, or Pink Lady work well.
• Nuts: Buy raw nuts if you will toast them; pre-toasted nuts can burn easily.
• Cheese: Choose fresh, tangy feta or mild goat cheese. For dairy-free, skip or use a plant-based crumb. Common substitutions:
• For nut allergies, use toasted sunflower or pumpkin seeds.
• For vegan diets, swap honey for maple syrup and use dairy-free cheese or omit.
• For low-sugar needs, reduce dried fruit or use chopped pear.

You can also pair this salad with a rich dessert like the best homemade red velvet brownies to end a festive meal on a sweet note.

Directions

1. Trim and shave the sprouts.

• Cut off the stem end and remove any yellow outer leaves. Use a sharp knife or a mandoline to thinly slice each sprout. Aim for ribbons about 1–2 mm thick.
• Visual cue: The sliced sprouts should look like thin green ribbons, not chunks. They will bead light on the edges and feel slightly tender between your fingers.

1. Prep the fruit and vegetables.

• Core and thinly slice the apple. Grate or julienne the carrot.
• Visual cue: Apple slices should be thin enough to bite easily with the sprouts but not so thin they fall apart.

1. Toast the nuts.

• Heat a dry skillet over medium heat. Add nuts and toast, stirring, for 3–5 minutes until you smell a warm, nutty scent and see the nuts turn a shade darker.
• Visual cue: Small brown spots and a fragrant smell mean the nuts are ready. Do not walk away; they can burn quickly. Remove to a plate to stop cooking.

1. Make the dressing.

• In a small bowl, whisk the lemon juice (or vinegar), mustard, maple syrup, salt, and pepper. Slowly whisk in the olive oil until the dressing looks smooth and slightly thickened.
• Visual cue: The dressing should have a glossy look and cling lightly to a spoon.

1. Toss the salad.

• Place shaved sprouts, apple, carrot, dried cranberries, and half the nuts in a large bowl. Pour the dressing over and toss by hand until evenly coated.
• Visual cue: The sprouts should look lightly glossy, not wet. The dressing should cling to the ribbons, not pool at the bottom.

1. Add cheese and final nuts.

• Crumble cheese over the salad and sprinkle remaining toasted nuts. Toss gently one more time.
• Smell test: You should smell lemon and toasted nuts with a hint of sweet fruit.

1. Rest briefly.

• Let the salad sit 5–10 minutes before serving to let flavors blend and sprouts soften slightly. Do not sit too long or they will lose crunch.

Notes on texture and sound:

• The salad should make a soft crunch when you bite—the sound of fresh leaves, the snap of apple, and the soft chew of dried fruit.
• If the salad sounds soggy or you see pooling dressing, you used too much oil. Add more sprouts or blot with paper towel before serving.

How to serve Homemade Easter Brussels Sprout Salad

• Classic holiday plate: Serve alongside roasted ham or pork and boiled new potatoes. The salad cuts the richness of the meat.
• Light lunch bowl: Add cooked quinoa or farro and an extra handful of toasted seeds for a filling vegetarian meal.
• Party platter: Spread on a large platter, top with thinly sliced pears and a few whole toasted nuts to keep it pretty and shareable.
• Drink pairings: Pair with a crisp white wine like Sauvignon Blanc, a light rosé, or a citrusy sparkling water. For non-alcoholic, try iced green tea with lemon.
• Plating tips: Use a shallow white bowl or a wooden board to show off colors. Scatter whole nuts and small sprig herbs (like parsley) on top. Serve with lemon wedges on the side for a fresh squeeze.

How to store Homemade Easter Brussels Sprout Salad

Short-term (fridge):

• Store in an airtight container for up to 2 days. Keep dressing separate if you plan to store longer. Toss again before serving.
• If you already dressed the salad, place a paper towel between lid and salad to absorb excess moisture and keep crunch.

Long-term (freezer):

• This salad freezes poorly. The sprouts and apples will become soft and watery when thawed. Do not freeze the prepared salad.
• You can freeze toastable nuts and dried cranberries separately, and you can freeze cooked components like roasted sweet potatoes if you added them.

Best way to reheat or refresh:

• If you must make ahead, mix dressing with the salad right before serving.
• For a slightly warmed salad, gently warm the dressing for 10 seconds in the microwave and toss with sprouts at room temperature. Do not heat the dressed salad; it will lose crunch.
• If stored dressed and it lost some crisp, add a handful of fresh shaved sprouts and more toasted nuts to refresh texture.

Tips to make Homemade Easter Brussels Sprout Salad

1. Use a sharp knife or mandoline for even thin slices. Even thickness means even texture.
2. Toast nuts in a dry pan and watch them closely. Remove as soon as they smell toasty.
3. Make dressing fresh and taste it; adjust lemon and sweet to balance the sprouts’ natural bite.
4. Thinly slice apples and toss them in lemon water briefly if you need to hold them from browning.
5. Add cheese at the end so it does not melt into the salad or become oily.
6. Do a small taste test when you finish: if the salad tastes dull, add a touch more acid or salt.
7. For big parties, prep all ingredients ahead and combine 10 minutes before guests arrive.

Variation

• The Spicy Version: Add thinly sliced jalapeño or a pinch of red pepper flakes to the dressing. Swap apple for mango for a sweet-spicy contrast.
• The Healthy Version: Replace cheese with toasted seeds and reduce maple syrup to 1/2 teaspoon. Use olive oil spray for a lighter touch.
• The Deluxe Version: Add warm roasted sweet potato cubes and crumbled crispy bacon. Finish with shaved Parmesan and a dash of balsamic glaze.
• The Mediterranean Twist: Add chopped kalamata olives, sun-dried tomatoes, and a lemon-oregano dressing. Use pine nuts instead of pecans.
• The Vegan Version: Use maple syrup and dairy-free cheese or nutritional yeast. Replace honey with agave if needed.

FAQs

Q: Can I make this salad ahead of time? A: Yes. Prep and shave the sprouts and slice apples, and store them separately. Make the dressing and toast the nuts in advance. Toss everything together 10 minutes before serving for best texture.

Q: Why do my Brussels sprouts taste bitter? A: Very large or old sprouts can taste bitter. Choose small to medium heads and shave thinly. A bright dressing with acid and a bit of sweet helps balance any bitterness.

Q: Why is my salad soggy? A: Soggy salad often comes from too much dressing or letting it sit dressed too long. Use a light hand with oil and serve within 10–20 minutes. Store dressing separately if you need to hold the salad.

Q: Can I use pre-shredded Brussels sprouts? A: Pre-shredded sprouts work but check for moisture. Pat them dry before dressing to keep the salad crisp.

Q: What can I use instead of nuts for allergies? A: Toasted sunflower seeds or pumpkin seeds add crunch and are nut-free. Crisp roasted chickpeas also work as a crunchy swap.

Q: Can I add protein to make this a main dish? A: Yes. Add cooked chicken, roasted salmon, or a scoop of warm lentils. For vegetarian protein, add cooked chickpeas or quinoa.

Q: How long does dressed salad last in the fridge? A: Dressed salad is best within 24 hours. It may stay okay up to 48 hours but will lose crunch and fresh color.

Conclusion

This Homemade Easter Brussels Sprout Salad brings bright flavor, crisp texture, and easy prep to your table. For more ideas on shaved sprout salads and different flavor twists, see an inspiring take at Shaved Brussels Sprouts Salad Recipe | Two Peas and Their Pod and another fresh version at Shaved Brussels Sprout Salad Recipe – Love and Lemons.