This Homemade Easter Brussels Sprout Salad brings bright spring flavor to your table. Tender, thinly shaved Brussels sprouts mix with sweet fruit, crunchy nuts, and a light dressing. The smell is fresh and green with a sweet citrus note. The first bite gives a snap from the sprouts, a soft chew from fruit, and a crunchy pop from toasted nuts. The dressing adds tang and a little sweet balance. This salad looks like spring and tastes like a celebration.
This dish has roots in simple, fresh cookery. People have long used shaved raw cabbage-like greens with fruit and nuts for a lively side. The Brussels sprout version became a favorite because the sprouts hold texture well when sliced thin. It is a classic at holiday tables because it feels fresh after heavy main dishes and it pairs well with ham, roast, or a simple baked fish.
You will feel excited to cook this because it is fast and forgiving. You need only a sharp knife or a slicer, a bowl, and a whisk. The salad comes together in about 20 minutes. You can change ingredients easily to match what you have at home. If you need make-ahead help, see this guide for freezing tips for homemade desserts that also works for salad prep: freezing tips for homemade desserts.
This salad shines at Easter or any spring meal. It makes the plate look bright and fresh. It smells of lemon and olive oil. The mix of textures keeps every bite interesting. Now, here is why you should make it and how to make it well.
Why make this recipe
- Fresh and bright: The raw sprouts give a crisp snap that feels light after heavy dishes.
- Fast to make: Prep and toss in about 20 minutes. Good when you need a quick side.
- Cost-effective: Uses simple ingredients you can buy any season or use from the pantry.
- Beginner-friendly: No special skill needed. Shaving and tossing are easy steps.
- Crowd-pleaser: Mild flavors work for many tastes and diet types; you can scale the recipe for a crowd.
- Easy to adapt: Swap nuts, fruit, or cheese to match allergies or flavors.
- Holds up well: It stays crisp for a day in the fridge if dressed lightly.
This version is better because it focuses on simple pantry items, short time, and high texture contrast. You avoid heavy creams and keep the salad lively. It is great for hosts who need a reliable side that looks and tastes like effort but uses little time.
How to make Homemade Easter Brussels Sprout Salad
The goal is to make each bite balanced: crisp sprouts, bright dressing, sweet fruit, and toasted crunch. We start by shaving the Brussels sprouts thin. Thin slices break the tough leaf structure and make them tender while keeping a slight snap. This lets the dressing coat the leaves well. Next we toast the nuts to add a warm, deep note and extra crunch. Toasting releases oils and aroma.
The dressing uses acid (lemon or vinegar) and fat (olive oil) to soften the raw sprouts and add shine. Acid slightly “cooks” the leaves, making them tender and less bitter over time. A touch of sweetener balances the acid and the natural bitterness. Tossing gently ensures the leaves stay crisp and the mix stays light.
If you add cheese, choose a firm crumbly type so it melds with the salad instead of melting. If you add fruit, pick something that holds shape — like apple or pear — to keep texture contrast. The final toss and a short rest let flavors meld without turning the salad soggy.
Ingredients
- 1 pound Brussels sprouts, ends trimmed
- 1 large apple or pear, thinly sliced
- 1/2 cup toasted walnuts or pecans, roughly chopped
- 1/3 cup dried cranberries or cherries
- 1/4 cup shaved Parmesan or crumbled feta (optional)
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice (about 1 lemon)
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- Salt and black pepper to taste
Choose the best items by touch and look. For sprouts pick firm, bright green heads with tight leaves. Small to medium heads tend to be sweeter and less bitter. For apples or pears, pick firm fruit with no soft spots. Buy good olive oil labeled extra-virgin for the best flavor. For nuts, raw whole nuts toast best and taste fresher.
Substitutions:
- Nut-free: Use roasted pumpkin seeds or sunflower seeds instead of walnuts/pecans.
- Dairy-free: Omit the cheese or use a vegan crumbly cheese.
- Low-sugar: Replace dried fruit with fresh pomegranate seeds or omit sweetener in dressing.
For a light fruity twist, try pairing this salad with a simple fruit mix like a cheesecake-inspired fruit salad for dessert preparation tips: cheesecake-inspired fruit salad.
Directions
- Clean and shave the Brussels sprouts.
- Trim the stem ends and peel any loose outer leaves. Using a sharp knife or a mandoline, slice each sprout very thin, about 1-2 mm thick. The pile should look like thin green ribbons. They should not be shredded like cabbage; aim for neat thin slices that still hold shape.
- Prepare the dressing.
- In a small bowl, whisk together lemon juice, Dijon mustard, honey, and a pinch of salt. Slowly whisk in olive oil until the dressing looks glossy and slightly thick. It should cling to the whisk and drip slowly. Smell should be bright lemon with a mild olive oil note.
- Toast the nuts.
- Place nuts in a dry skillet over medium heat. Stir constantly for 3-5 minutes until they become fragrant and show light browning at the edges. You should hear a light popping and smell a warm nut aroma. Remove to cool on a plate so they do not continue to cook.
- Slice the fruit and cheese.
- Thinly slice the apple or pear. The slices should be thin but not paper thin, about 2-3 mm. If the fruit browns, toss immediately with a little lemon juice to slow oxidation. If using Parmesan, shave into thin curls; if using feta, crumble with your fingers.
- Toss the salad.
- In a large bowl, add shaved Brussels sprouts, sliced fruit, dried cranberries, and most of the toasted nuts (save a few for garnish). Pour half the dressing and toss gently with tongs. Taste and add more dressing if needed. The leaves should look glossy and slightly wilted but still crisp.
- Finish and serve.
- Add cheese and gently fold together. The salad should look colorful with green, red, and creamy white. Sprinkle the remaining nuts on top for a fresh crunch. Taste for salt and pepper. The salad should smell bright and nutty, and each forkful should offer crisp greens, sweet fruit, and crunchy nuts.
Visual cues: sprouts should remain green, not soggy. Dressing should coat but not pool. Toasted nuts should be golden brown and aromatic. Fruit should keep shape and offer fresh snaps.
How to serve Homemade Easter Brussels Sprout Salad
- As a side with roasted ham or glazed salmon. The acid in the salad cuts the richness of meat or fish.
- On a buffet, serve in a wide shallow bowl so the colors show. Top with a few whole nuts and a lemon wedge for a fresh look.
- For a light lunch, pair it with warm crusty bread and a soft cheese spread. The bread helps pick up the dressing.
- Drink pairings: a crisp white wine like Sauvignon Blanc, a dry rosé, or sparkling water with lemon. For non-alcoholic pairing try chilled green tea or a citrus spritzer.
To plate like a pro, use a ring mold to build a neat tower on each plate or fan thin fruit slices over the top. Add microgreens or small herb sprigs for a fresh finish.
How to store Homemade Easter Brussels Sprout Salad
Short-term (fridge):
- Store the salad in an airtight container in the fridge for up to 24 hours if already dressed. The leaves will stay crisp if you keep dressing separate and add it just before serving. If dressed, the salad will soften but remain pleasant for a day.
Long-term (freezer):
- This salad does not freeze well once dressed. To freeze components, chop and freeze nuts in a sealed bag for up to 3 months. You can also slice and freeze fruit in single-use bags, though texture will change. Do not freeze dressed sprouts.
Best way to reheat or refresh:
- If the salad sits and softens, do not heat. Instead, refresh by adding a small splash of lemon juice and extra chopped nuts to bring back texture and brightness. If you have cold meat served with it, bring the salad to room temperature for 10 minutes before serving to lift flavors.
Tips to make Homemade Easter Brussels Sprout Salad
- Use a very sharp knife or mandoline for even thin slices. Dull knives bruise leaves.
- Toast nuts just until fragrant to avoid bitterness; keep an eye to prevent burning.
- Dress lightly at first. You can always add more, but you cannot remove excess.
- Cut fruit just before serving to prevent browning, or toss slices in a teaspoon of lemon juice.
- Let the salad sit for 10 minutes after tossing to let flavors meld but serve within an hour to keep crunch.
- Taste as you go. Adjust lemon, salt, or sweetener to balance bright and sweet notes.
- If making ahead, keep dressing and fragile parts separate and combine just before serving.
Common mistakes to avoid: slicing too thick (tough sprouts), over-toasting nuts (bitter), and overdressing (soggy salad).
Variation
- Make it Spicy: Add thinly sliced red chili or a pinch of red pepper flakes to the dressing. Use toasted almonds for a clean crunch. Add a splash of rice vinegar for extra tang.
- The Healthy Version: Skip cheese and dried fruit to cut sugar and salt. Add seeds like pumpkin or hemp for protein. Use apple cider vinegar and extra lemon for bright flavor.
- The Deluxe Version: Add seared scallops or sliced grilled chicken for protein. Use candied pecans, fresh pomegranate arils, and shaved aged Parmesan. Drizzle a bit of good balsamic reduction for shine and sweet depth.
- Vegan Swap: Use maple syrup instead of honey and omit cheese. Add roasted chickpeas for warmth and protein.
FAQs
Q: Can I make this salad ahead of time? A: Yes. Prepare the components ahead. Keep dressing, nuts, and fruit separate in the fridge. Toss everything together 15–30 minutes before serving. If you must dress early, expect some softening.
Q: Why do my sprouts taste bitter? A: Bitterness can come from old or large sprouts. Choose small to medium firm sprouts and slice thin. A touch of sweetener in the dressing and acid like lemon will balance bitterness.
Q: Why is my salad soggy? A: Sogginess comes from too much dressing or dressing too early. Dress lightly and toss right before serving. Also, store in a single layer if you must refrigerate to avoid pressed moisture.
Q: Can I use frozen Brussels sprouts? A: Frozen sprouts will lose texture once thawed and are not ideal for a raw shaved salad. Use fresh sprouts for best crunch.
Q: How do I keep fruit from browning? A: Toss fruit slices with a small amount of lemon juice right after cutting. Keep slices cool and add them at the final toss to keep color and texture.
Conclusion
This Homemade Easter Brussels Sprout Salad is fresh, fast, and full of texture. It brightens any meal and is easy to adapt. For more shaved Brussels sprout ideas and dressing tips, see this classic Shaved Brussels Sprouts Salad Recipe | Two Peas and Their Pod. For a different take with lemon and nut pairing, check this lovely Shaved Brussels Sprout Salad Recipe – Love and Lemons.
Print
Homemade Easter Brussels Sprout Salad
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A bright and fresh salad featuring tender shaved Brussels sprouts, sweet fruit, crunchy nuts, and a tangy dressing.
Ingredients
- 1 pound Brussels sprouts, ends trimmed
- 1 large apple or pear, thinly sliced
- 1/2 cup toasted walnuts or pecans, roughly chopped
- 1/3 cup dried cranberries or cherries
- 1/4 cup shaved Parmesan or crumbled feta (optional)
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice (about 1 lemon)
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- Salt and black pepper to taste
Instructions
- Clean and shave the Brussels sprouts.
- Prepare the dressing by whisking together lemon juice, Dijon mustard, honey, and a pinch of salt, then whisk in olive oil.
- Toast the nuts in a dry skillet over medium heat for 3-5 minutes.
- Slice the apple or pear and cheese, if using.
- Toss the salad with shaved Brussels sprouts, sliced fruit, dried cranberries, and most of the toasted nuts.
- Finish by adding cheese and folding together.
- Serve with extra nuts on top and enjoy.
Notes
Can be made ahead by keeping components separate until serving. Dress lightly to maintain crispness.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Raw, Tossing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 5mg
Keywords: Brussels sprouts, salad, Easter, spring, vegetarian, quick side dish, healthy