Raw Brussels Sprouts Salad in a bowl with a beverage next to it
Print Pin

Brussels Sprouts Salad with Apples

Brussels Sprouts Salad with Apples is a delicious fall dish featuring tart cranberries, crunchy walnuts, and a sweet and tangy lemon dressing.
Course Salad
Cuisine American
Prep Time 20 minutes
Total Time 20 minutes
Servings 4
Calories 275kcal
Author Amy Katz



  • 4 cups shaved Brussels sprouts (See Notes)
  • 2 apples cored and chopped (I used Pink Pearl, but any firm apple will work.)
  • 1/2 cup dried cranberries
  • 1/2 cup walnuts coarsely chopped
  • 1 Tablespoon olive oil
  • 1 Tablespoon pure maple syrup
  • 1/4 cup lemon juice
  • salt to taste


  • Combine the shaved Brussels sprouts, apples, cranberries, and walnuts in a large bowl.
  • In a small bowl, whisk the olive oil, maple syrup, lemon juice, and salt together with a fork.
  • Pour the dressing over the salad and toss well to coat.



To shred the Brussels sprouts:
  1. Slice off the tough ends of the sprouts.
  2. Cut them in half lengthwise.
  3. Position the halves cut side down and slice them vertically into thin shreds.
Leftover salad can be covered and refrigerated for up to 3 days. 


Calories: 275kcal | Carbohydrates: 39g | Protein: 5g | Fat: 13g | Saturated Fat: 1g | Sodium: 24mg | Potassium: 531mg | Fiber: 7g | Sugar: 25g | Vitamin A: 715IU | Vitamin C: 84.9mg | Calcium: 62mg | Iron: 1.9mg