Gorgeous Brussel Sprout Salad

Brussel Sprout Salad with Apples and Cranberries

An easy to make salad with just a few simple ingredients. This Brussel Sprout Salad with Cranberries, Apples and Pine Nuts is a winner year round! 
Course Appetizer, Salad, Side Dish
Keyword Brussel Sprout Salad with Cranberries, Shredded Brussel Sprouts
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 8 people
Author Melissa


  • 1 pound Brussel Sprouts
  • 1/3 cup Pine Nuts
  • 1 Gala Apple Chopped or thinly sliced
  • 1/4 cup Dried Cranberries
  • 2 tbsp Olive Oil ensure it is a good quality
  • 2 tbsp White Balsamic Vinegar
  • 1/2 tsp White Sugar
  • Kosher Salt and Ground Pepper


  • Prepping your Sprouts 
    Rinse thoroughly in cold water. Next you want to trim the brussel sprouts (removing the bottom stem and any noticeable "bad" leaves). 
    Cut each sprout in half lengthwise and then thinly slice into "shreds" if using a chefs knife. (If using the mandolin or food processor see above). 
    Shredded Brussel Sprouts for Salad
  • Preheat oven to 350 F and spread pine nuts out in an even layer on a baking sheet. Meanwhile, bring a large pot of water to boil and salt. 
    Toast pine nuts until golden (about 5-6 minutes) and set aside.
  • Using a large bowl, fill with cold water and ice to create an ice bath. Sit colander in the bowl so it is immersed in the ice bath.
    Line a baking sheet with paper towel or a clean tea towel so you will have it ready to go when your brussel sprouts are done cooking. 
  • When your water has come to a full boil add in your shredded brussel sprouts and cook for about 1 minute, until they turn bright green. Using a slotted spoon transfer to the colander in the ice bath and allow them to cool completely - 5 minutes.  
  • Once cooled move your sprouts to the paper towel lined baking sheet and pat dry. Don't worry about a little moisture, you just don't want them dripping wet for dressing. 
  • Dressing your Brussel Sprout Salad
    In a medium bowl whisk oil and vinegar with sugar and a pinch of salt. Toss with brussel sprouts, pine nuts, cranberries and apples. Be sure to save some to garnish the top.