This post may contain affiliate links. Please read our disclosure policy.
This fall brussels sprouts salad has all our favorite seasonal produce packed into one beautiful salad! Brussels sprouts, sweet potato, walnuts, mandarin orange, and pomegranate seeds are tossed in a vibrant orange lemon dressing. It's ready in just 55 minutes and tastes great all season long!
If you're a sprouts lover, try our delicious autumn-inspired brussels sprouts caesar salad!
This fall brussels sprouts salad is all kinds of awesome. It's simple, healthy, delicious, and full of color and texture. It's how we like to eat our vegetables when we're done with all the leafy green salads from summer!
We've packed this shaved brussels sprouts salad with all our favorite fall flavors! It's a versatile recipe so feel free to swap ingredients and use what you have on hand.
Here's everything you need to make the salad:
- Shaved brussels sprouts: when we roast brussels sprouts, they become sweet and mild with a tender crunch. We like to shave or shred them right before making the salad so they're fresh. To save time, you can also purchase them pre-shredded in the produce section of your grocery store.
- Sweet potatoes: roasted sweet potatoes are sugary-sweet and a little bit nutty tasting. Roasted butternut squash also tastes wonderful in this salad.
- Olive oil + butter: we use a bit of butter to toast the walnuts but you can use olive oil to keep this salad vegan.
- Chopped walnuts: walnuts offer a nice earthy crunch but other nuts like pecans, sliced almonds, or even pumpkin seeds taste great too.
- Mandarin orange: we like the taste of mandarins but feel free to use other varieties like clementines or chopped navel orange segments.
- Pomegranate: deep red pomegranate arils give this salad a festive feel and a sweet-tart punch of flavor.
Here's what we use to make the orange lemon salad dressing:
- Olive oil: any variety of extra-virgin olive oil works here.
- Juice of one mandarin orange and one lemon: freshly squeezed orange juice and fresh lemon juice give this dressing a sweet yet tart citrus taste.
- Garlic clove: a small minced garlic clove gives it a pungent kick.
- Sea salt + black pepper: for seasoning, to taste.
How to make fall brussels sprouts salad
This quick and easy fall shredded brussels sprouts salad is perfect for weeknights or festive holiday gatherings. Here's how to make it in a couple of simple steps:
- Toss the shredded brussels sprouts (except for one cup) with olive oil and roast them in the oven until they start to brown.
- Heat the butter to toast the walnuts. Watch them closely so they don't burn!
- Shake shake shake all the dressing ingredients together in a small jar.
- Assemble the salad by placing all the ingredients in a large bowl, toss it with dressing, and serve warm. Yum!
How to shred or shave brussels sprouts for salad
You actually have a few options when it comes to shaving or shredding brussels sprouts for salad:
- Use a sharp knife to slice them as thinly as you possibly can. Just watch your fingers! When you can't slice them anymore, turn the last bit of brussels sprout onto its flat side to safely finish slicing.
- Most food processor come with a shredding disc. Use this for easy and evenly shredded sprouts.
- Use a mandolin for quick, clean, and uniformly cut sprouts. A mandolin glove works great for protecting your fingers!
Fall salad variations to try
Don't be shy to swap some of the ingredients in this salad to suit your taste. Here are a few easy and delicious ideas:
- Try adding some crumbled goat cheese or blue cheese for added flavor and a creamy texture.
- Swap the pomegranate arils for dried cranberries or dried currants.
- If you prefer a sweeter dressing, add a touch of honey or maple syrup to offset the tart citrus taste.
- Add some chopped or sliced apples for even more sweet crunch. Honeycrisp apples are our favorite!
What to serve with fall brussels sprouts salad
This fall shredded brussels sprouts salad is simple enough to make any night of the week but beautiful enough to serve as a centrepiece on a holiday table. Pair it with a protein main like our crockpot roast chicken or pork chops with caramel apples and other easy thanksgiving the side dishes for a festive complete meal.
Can I make this salad ahead of time?
Like most salads, this one is best enjoyed right away. You can certainly get a head start by making the dressing, toasting the walnuts, and shredding the brussels sprouts.
Can I eat raw brussels sprouts?
Yes! Raw brussels sprouts are a little bit sweet with a great crunch. That said, they are a cruciferous vegetable and some people have a difficult time digesting them raw. If that's you, feel free to roast them all instead of reserving some raw ones.
How long does the dressing last?
The orange lemon dressing will keep in the fridge in a sealed jar or container for up to a week. The recipe for the dressing will make enough for one salad.
- 10 cups shaved brussels sprouts (see notes)
- 2 cups diced sweet potatoes
- 2 teaspoons olive oil
- 1 teaspoon butter (olive oil for vegan)
- ½ cup chopped walnuts
- 1 mandarin orange (segments cut in half)
- 1 pomegranate (seeded)
The Orange Lemon Dressing
- ¼ cup olive oil
- Juice of 1 mandarin orange
- Juice of 1 lemon
- 1 small garlic clove
- A pinch of salt and pepper
- Preheat your oven to 350 degrees Fahrenheit. Line 2 baking sheets with parchment paper. Place all but 1 cup of the shaved brussels on one baking sheet and the sweet potatoes on the other. Toss both with oil and then roast in your oven for 30-35 minutes, tossing halfway through.10 cups shaved brussels sprouts, 2 cups diced sweet potatoes, 2 teaspoons olive oil
- Heat the butter in a small frying pan over medium-high heat. Add the walnuts and let them toast until fragrant, about 2-3 minutes, shaking the pan often.1 teaspoon butter, ½ cup chopped walnuts
- Combine all the dressing ingredients in a jar and shake.¼ cup olive oil, Juice of 1 mandarin orange, Juice of 1 lemon, 1 small garlic clove, A pinch of salt and pepper
- In a large salad bowl, add the 1 cup of raw brussels, the roasted brussels, the sweet potatoes, walnuts, orange segments, and the pomegranate seeds. Toss with the dressing and serve.1 pomegranate, 1 mandarin orange
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.