Fall Brussels Sprouts Salad
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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.
This fall Brussels sprouts salad is all kinds of awesome and exactly how I like to eat my vegetables once summer salads are behind us. Brussels sprouts, sweet potato, walnuts, mandarin orange, and pomegranate seeds are tossed in a bright orange lemon dressing that brings everything to life. It’s simple, colorful, and packed with texture in every bite.
I make this salad all season long, but it really shines on a Thanksgiving table. It’s fresh enough to balance out all the cozy classics, yet hearty enough to hold its own among the main dishes.
Ingredients needed
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.
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.
Recipe FAQS
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.
Do you have more brussels sprouts salads?
Yes! Try our shredded brussels sprouts salad and our brussels sprouts caesar salad.
Fall Brussels Sprouts Salad Recipe
Ingredients
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
Instructions
- 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
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
When I heat this up tomorrow should I put dressing on before or after? It looks just delicious.
If you’re planning on warming it up, I would warm it gently and then toss it with the dressing. It’s also delicious at room temperature!
Delicious! I didn’t bother with roasting the walnuts and it came out just fine.
i made this salad several years ago for a holiday meal and it was a HUGE hit! It disappeared in nothing flat. I haven’t made it sense, but found the recipe again on Instagram and I’m looking forward to making it for our Thanksgiving meal.
This recipe is very yummy!! All my family liked it.
Oh. My. Gosh. I needed a vegan recipe for brussel sprouts to take to Thanksgiving and found this one on Pintrest. I made it today to make sure it would work for later this week, it is amazing! This will definitely go into our dinner rotations. Absolutely perfect flavors mixed together and I lobe I don’t have to re-warm it when we get there. Its perfect room temperature!
I am making this the day before thanksgiving. Should I wait to put the dressing in tomorrow so it isn’t soggy?
Yes! Keep the dressing separate and mix the salad just before you serve it. Happy Thanksgiving!
Kristen!
I just discovered your Instagram and web page, and so far, I love all of your recipes! I cook every night for my family when I get home from working all day because I am passionate about providing tasty dinners and not dining out. You’ve given me some great go-to recipes, so thank you! I did this salad for a potluck and was given a ton of compliments! Keep coming up with great recipes!
I am so happy to hear that you are finding recipes here that your family loves! Hooray!!
Can you make this ahead of time? Looks awesome
Yes! You can make all the parts and then toss the salad in the dressing just before serving it. 🙂
Is this supposed to be served warm? Do you know how it is cold?
I’ve had it both warm and cold and it is delicious both ways!
So happy you liked it!!
Served this with your Cranberry Orange Chicken recipe for Christmas dinner and it was a huge hit– even with non-Brussels sprouts lovers! I left out the sweet potato this time (as we were having butternut squash in another dish), and I subbed toasted pecans for the walnuts but everything else was just as written. Great vinaigrette, great combination of flavors, and a beautiful presentation to boot. Thanks so much, Kristen!
That makes me so happy to hear! Two of my recipes on one table – that is such an honor!!