Shredded Brussels Sprout Salad with Kale and Apples (Gluten Free)

Say hello to your new favorite salad! This shredded Brussels sprout salad is crunchy, lemony, cheesy, and a little bit sweet. It’s perfect for meal prep!

Shredded Brussels sprouts salad with kale and apples - Daisybeet

I’m eating this shredded Brussels sprout salad for lunch as I type this blog post. I’ve already made it twice in one week, and have eaten it with approximately 5 meals. I can tell this is the start of a new salad obsession!

I was inspired to make this salad after eating a similar one at Oak at Fourteenth in Boulder a few weeks ago. My friends and I were raving about how great their kale salad was. You know a salad is good when you go back for seconds (and thirds), even after a few drinks!

Shredded Brussels sprouts salad with kale and apples - Daisybeet

Why you’ll love this shredded Brussels sprouts salad

  • It’s easy to make. If you use a food processor, this recipe is super easy to make, because there is minimal chopping. You’ll slice and finely shred the kale using the slicing blade. You can always chop and slice the vegetables by hand, it just will take a bit longer to make!
  • Celebrates seasonal produce. This salad highlights some favorite fall produce: Brussels sprouts, kale, and apples. The flavors and quality of the produce is spot on, because it is so fresh and in-season.
  • It’s different. Sick of romaine or spinach based salads? Mix things up with this shredded Brussels sprouts salad! You’ll be pleasantly surprised by how delicious raw Brussels sprouts are, while getting in your daily dose of greens.
Ingredients - Daisybeet

What’s in this salad?

You need less than 10 ingredients to make this recipe. You can even pick up a few of them at the farmer’s market, because they are in season now!

  • Brussels sprouts
  • Kale
  • Apples
  • Slivered almonds
  • Parmesan cheese
  • Olive Oil
  • Lemon
  • Dijon mustard
  • Maple syrup
  • Salt and pepper
Shredded Brussels sprouts salad with kale and apples - Daisybeet

Tips for making this shredded Brussels sprouts salad perfectly

  • Use a food processor slicing blade. This recipe is easy to make and not very time consuming if you have a food processor with a slicing blade attachment. You can absolutely make this salad if you don’t, but it will take longer and the vegetables might not be as fine.
  • Choose a firm, crunchy, slightly tart apple variety. Crunchy apples hold up better when chopped so small, and slightly tart apples lend a really great flavor to this salad. I used SnapDragon apples from New York, and they are perfect! SnapDragon apples are crispy and have the perfect sweet to tart balance. If you can’t find SnapDragon apples, I suggest Honeycrisp or something similar.
  • Use freshly grated parmesan cheese. Purchase high quality parmesan cheese and grate it yourself instead of getting it pre-shredded. It has so much more flavor and freshness, which comes out beautifully in this shredded Brussels sprouts salad. I like to use a zester to grate the cheese into very fine pieces.
Shredded Brussels sprouts salad with kale and apples - Daisybeet

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Shredded Brussels Sprout Salad with Kale and Apples (Gluten Free)

  • Author: Alex
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: serves 56 1x
  • Category: side dish

Description

Say hello to your new favorite salad! This shredded Brussels sprout salad is crunchy, lemony, cheesy, and a little bit sweet. It’s perfect for meal prep!


Scale

Ingredients

  • 1/2 cup slivered almonds
  • 16 oz Brussels sprouts (about 4 cups whole sprouts)
  • 5 cups kale
  • 2 SnapDragon apples, finely chopped into matchsticks
  • 1/2 cup finely grated parmesan cheese
  • Zest of 1 lemon
  • 4 tbsp lemon juice
  • 1/2 tbsp Dijon mustard
  • 1 tsp maple syrup
  • 3 tbsp olive oil
  • Dash of salt and pepper

Instructions

  • Preheat oven to 350 degrees F.
  • Toast almonds on an unlined baking sheet for 5-8 minutes, until lightly golden brown.
  • Wash and slice off the ends of the Brussels sprouts.
  • Shred Brussels sprouts using the slicing blade of a food processor. Transfer to a large mixing bowl, and wipe out food processor container.
  • Repeat the same shredding process with the kale using the same food processor blade. Transfer kale to the mixing bowl.
  • Add sliced apples, parmesan cheese, and lemon zest to the bowl.
  • To make dressing, whisk together lemon juice, Dijon mustard, maple syrup, salt, and pepper. Slowly drizzle in olive oil as you continue to whisk, until dressing is cohesive.
  • Pour dressing over the salad, and toss until everything is well coated in dressing. 


Notes

  • Store in an airtight container for up to 4 days in the fridge.
  • This salad holds up well, so it can be prepared in advance.

Keywords: shredded brussels sprouts salad, kale, gluten free, brussels sprouts

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Shredded Brussels sprouts salad with kale and apples - Daisybeet

Disclosure: Some of the links in this post are affiliate links, which help keep Daisybeet running. I truly love all the brands I link to, and use them frequently in my daily life!

Thank you Yes! Apples for sponsoring this blog post! I’m grateful to partner with brands I love to cook with, and all opinions are my own.

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