Shredded Brussels Sprout Salad With Cranberries

6 servings
25 min

Healthy shredded Brussels sprout salad with cranberries, pecans, apples, kale & goat cheese is topped with a maple Dijon dressing for an easy fall salad recipe.

Raw, shredded Brussels sprouts are mixed with kale, dried cranberries, crumbled goat cheese, toasted pecans and juicy apples. It's topped with a delicious and easy maple Dijon dressing.

It's a refreshing change on your typical salad game, just in time for Fall.

It's got tons of crunchy texture, a hint of sweetness, creaminess and some savory Fall spices.


My favorite way is to cut the ends off of the Brussels sprouts, then cut them in half and add to your food processor. Pulse until finely chopped.

You can also use a mandolin to finely shave the Brussels sprouts.

If you don't have a food processor or mandolin you can also cut them using a sharp knife. Cut the ends off and cut very finely so you have thin slices of Brussels sprouts.

Shredded Brussels Sprout Salad With Cranberries
Recipe details
  • 6  servings
  • Prep time: 25 Minutes Cook time: 0 Minutes Total time: 25 min
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Maple Dijon Dressing
  • 1 Garlic Clove, minced
  • 2 TBSP Apple Cider Vinegar
  • 1/4 cup Maple Syrup
  • 1/4 cup Apple Juice (or cranberry juice, apple cider etc.)
  • 1/4 tsp Cinnamon
  • 3 TBSP Olive Oil
  • 1 TBSP Dijon Mustard
  • 1 tsp Ground Ginger
Brussels Sprout Salad
  • 2 cups Kale, chopped
  • 4 oz. Goat Cheese, crumbles
  • 1 cup Pecans, toasted and roughly chopped
  • 1/2 cup dried cranberries (craisins)
  • 2 Apples, diced
  • 16 oz Brussels Sprouts, shredded

Make the dressing: combine all ingredients in a small bowl and whisk to combine. Set aside.
For the salad: place kale in large bowl. Massage using your hands to keep squeezing until its slightly softened and wilted. Add remaining salad ingredients and toss to combine.
Toss in dressing and serve.
  • Massaging the kale makes the leaves more tender and less bitter when eating raw.
  • For a complete meal, you can add grilled chicken or bacon for added protein.
  • If you’re not a fan of goat cheese you can use gorgonzola, feta or any cheese of your choice. 
  • Substitute kale for arugula, spinach or an extra cup of Brussels sprouts (no massaging needed).
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  • Cynthia E Bawden Cynthia E Bawden on Mar 27, 2021

    Looks delish.

    (I am enjoying your recipes but it would be better if they would print out on one sheet of paper. Keep up the good work.)

    • Deb bee Deb bee on Jun 03, 2021

      Quick Idea: I copy and paste the recipe, then put ingredients in two columns. Delete any unneeded information and Voila! Prints on one page. Takes a few steps but very good way to save paper and see entire recipe on one page!