Recipe: Crisp Brussels Sprout Salad w/ Apple Dijon Dressing

The tastiest, craziest, & most delicious salad. Ever.

Be Bold, be bold, and everywhere be bold.

~ Edmund Spenser

I’ve got to come out with it.

I know it’s hard when this happens, but really, I’ve got to be honest. I’ve had a challenging week.

I’m not sharing this to illicit sympathy (well, not intentionally), but in truth, I’d be lying if I tried to pretend life was all roses all the time. Of course this week has also brought it’s fair share of amazing as well.

So what to do?

Roll with it. Carry on. Be bold. Stay strong. And don’t stop (never stop).

Keep carrying on. Positively!

So really, that fender bender that will see my insurance rates go up for the next few years? I am choosing to see the positive: while my vehicle is in the body shop, I can finally have the rest of the knicks and scrapes repaired along with that crack in the wind shield that gets longer by the week….no one was hurt. Accidents happen.

It takes courage to grow up and become who you really are.

~ E.E. Cumming

My usual style is to beat myself up hard over stuff like this. After all, driving is serious business and there is nothing like a split second to change the course of your day, or if it is really not your day (and heaven forbid) your life.

As shaken as I was for the rest of that day, I know that practicing forgiveness for mistakes is as much a part of the lesson as the mistake itself.

So drive safely folks. Don’t text (I wasn’t on or near my phone when this happened). Don’t look down. Take a few extra seconds to think. And if you fail, forgive. It’s the least you can do.

And then make this salad. It will make you an instant hero, no matter what your week, or your day, has looked like. Even if you don’t like brussels sprouts, this raw combo will blow you away (and anyone else at your table too).

The only real mistake is the one from which we learn nothing.

~ John Powell

The Less:

Less conventional cooked brussels sprouts means a chance to finally enjoy them. Less boredom in the salad department means more excitement and life in your salad bowl. Less cooked heavy meals means more lightness, crunch, and flavor, not to mention good health and well-being too.

The More:

More cruciferous green veggies & home-grown sprouts means more delicious, disease-fighting frugality. More high-fiber substance means more filling up on the right foods. More crisp crunchy textures means more chewing for good digestion, so eating and mindfulness are a no-brainer.

Crisp Brussels Sprout Salad w/ Apple Dijon Dressing:

  • (15) large brussels sprouts, washed
  • (1) cup fresh sprouted legumes (my fave to grow at home are mung bean or green peas)
  • (1/2) cup dried cranberries
  • (1/3) cup toasted whole pecans, crumbled
  • (1/2) cup Apple Dijon Dressing
  • Freshly ground pepper to taste

Apple Dijon Dressing:

  • (1/4) cup apple juice (or water will do in a pinch)
  • (1/2) cup apple cider vinegar
  • (1/2) cup good olive oil
  • (3) tbsp smooth Dijon mustard
  • (3) tbsp honey or plant-based sweetener
  • (1/2) tsp good sea salt

First, make the dressing by combining all the ingredients in a blender (or large bowl if you are using a hand blender). Blend all until a silky texture is created, just about 20-30 seconds. Transfer to a clean container or jar.

To make the salad, start by toasting the pecans either in a 350 degree oven for 5-10 minutes or on the stove top in a dry pan for 5 minutes or so, being very careful not to burn them. Set the pecans aside.

To shred the brussels sprouts, make sure they are clean by running them quickly under cold water. With a sharp serrated knife, start with the top end of each sprout (they are cut individually) and slice the sprout in rounds as thinly as you can until you reach the thicker stem end. Use this method until all of the sprouts are shredded.

Next, add them to a large bowl and separate the rounds with your hands to free the pieces and create a slaw like mixture.

When ready to serve, combine all of the ingredients in the bowl except the pecans, and toss with the dressing, adding it to taste.

This is a nice light dressing which will pool somewhat on the bottom of the bowl once the salad is served. Don’t waste this! I suggest a few baked or steamed whole sweet potatoes to serve alongside this to soak up this delicious dressing πŸ™‚

When ready to serve, crumble the toasted pecans over top of the salad or onto individual portions and serve right away.

Freedom lies in being bold.

~ Robert Frost

Your time is limited, so don’t waste it living someone else’s life.

~ Steve Jobs

This salad tastes incredible the next day too and is wonderful served on top of cooked grains and/or other steamed vegetables.

In my next post I’ll take you through the home sprouting process step by step – sprouting legumes is really one of those easy and cheap things that brings amazing results to anyone looking for simple raw nutrition for literally pennies!

These gorgeous mung beans provide at least a few days worth of enzymes, protein, and vitality and they only took 2 days to grow right here in my sink πŸ™‚

If you are ashamed to stand by your colors, you had better seek another flag.

~ Author Unknown

So folks, I hope you are having a fabulous October so far – it is hard to believe we are almost half way!

I am looking forward to the upcoming Vegan Potluck hosted by Annie and Somer, as well as continuing to take in all the delicious recipes coming through Vegan MoFo (October is the Vegan Month of Food)…and a special thanks to Kristy at Keepin’ it Kind for her gorgeous version of this chickpea flatbread!

I am also excited to get my car fixed up. Turns out there IS an up side to everything, it just depends in which light you look at it. So whether life is actually roses all the time or not, those colored glasses we always hear so much about?

I’m keeping mine close. It’s the only way.

  • Have you tried brussels sprouts raw before?

If not, this is so worth a try!

It has been immediately added to our regular rotation, and even got a huge thumbs up from both the teenager and the husband. Now, that’s a win worth celebrating!

Wishing you all a safe and happy week!

Yours in Less,


Filed under Cheap, Cooking, Food, Gluten Free, Photography, Raw, Recipes, Rich & Simple, Salads, Savory, Uncategorized, Vegan, Vegetables, Vegetarian

87 responses to “Recipe: Crisp Brussels Sprout Salad w/ Apple Dijon Dressing

  1. This sounds good, Shira. I love the flavors — apple, mustard, pecans. I am tempted to cook the Brussels sprouts just a wee bit, cool them and then shred them, but I promise to try one raw first in case I like it. I like your idea of sweet potatoes with the dressing, too.

  2. Natasha

    I have had the pleasure of Shira preparing this salad and enjoying it over dinner with her. So delicous!!!!!


  3. Thanks for the VVP shout-out, Shira. We’re fast closing in on 100 participants! Hope there are more Ups than Downs in the days ahead for you :-). Hugs.

  4. blissfulbritt

    Your an inspiration in so many ways my dear!! I am so sorry to hear about your car, but your positivity is infectious! You’re so right, why dwell on something you can’t change? I know I am guilty of this more than I shod be!!

    I love Brussels, I eat them nearly everyday, buy I always roast them..this salad is on my list of to-do’s! Have an amazing weekend!

    • Oh thanks Britt! You are so kind to say that to me – I try but fail so much too πŸ™‚ You would not have wanted to see me that morning…I was so upset and wouldn’t stop apologizing…it can really throw you off your game!
      If you love brussels sprouts…then I’ve a feeling you are going to LOVE this! Thanks for your always smiley face and positive words πŸ™‚ I really appreciate it!

  5. Such pretty colors!! I also dig your polka dot table cloth. Shira, I’m glad you’re okay! Thanks for the recipe post and mantra: “Stay strong. And don’t stop.” I needed the inspiration. I’ve also had a tricky week. Here’s to the upcoming weekend! Big hugs, T.

    • I am so glad to help T! Even from afar, it is nice to be able to give each other a little strength with our words when we can πŸ™‚ Hoping things look up for you too! Have a fabulous weekend! Big hugs back πŸ™‚

  6. I’m sorry about your week, Shira, but I hope it is looking up! I love the sprouts-with-sprouts idea to make this a full meal salad. Last year I was addicted to this shaved Brussels sprout salad with lemon, Pecorino and red onion: I’ll have to branch out in my raw sprout salads this year! Sending hugs, so glad you’re ok.

    • Thanks Emmy – and hugs back! Things are definitely looking up already…this salad looks amazing! I am so going to try that soon as the family has new thing for the sprout πŸ™‚ I hope you like this version! Thanks so much πŸ™‚ XO

  7. So grateful you are okay and that you have such an amazing attitude! Annie has a similar brussels sprouts salad! Now I’ve just got to try those little brassicas raw! I didn’t like the cooked ones until recently, so I’m counting on the both of you to not steer me wrong πŸ˜‰ Thanks for the VVP announcement, We’re hard at work getting those last slots filled up, it’s destined to be a success. Hugs and love my dear. -Somer

    • Thanks Somer – and hugs and love back! I am certainly looking forward to a restful weekend at home πŸ™‚ It’s high time you try the raw version…I know you will love it! Looking forward to the VVP. Thanks for the love πŸ™‚ I am feeling it. XO

  8. I am going to love this Salad – everything that I love is in here. Of-course the hands that tossed the salad in this post are far far away:) Actually the entire family loves Brussel Sprouts – very unusual I would say coz not many of my friends are too fond of it.

    Sometimes I wonder what makes your post so so attractive – the food shots and the ‘less’ and the ‘more’ that lies in the food or the brilliantly inspiring quotes!

    • Hi Ishita!! If you love these ingredients then you are in for a treat – they are almost magical together…and your hands will do a rather beautiful job too πŸ™‚
      Thanks for your always kind words…it means a lot – I always love a comment from you, and it never feels that we are half a world away! Hope you are well my friend! XO

      • IshitaUnblogged

        Thank you Shira… To be honest, I do feel that we’ve become friends from being just a fellow blogger! You have an open invite, always!

      • Same here Ishita πŸ™‚ It is awesome having true friends that can be that far away! Love your energy – always!! X

  9. Shira I am so grateful nothing happened to you!! Be gentle! it is such a chock!
    Love this salad, it looks fabulous with the cranberries, the sprouted legumes, pecans and an amazing dressing! Another great recipe to try!
    Thank you! Have a great weekend!!

    • Thank you very much Anne! I am happy to rest through the weekend now that the week is over! I hope you get to try this lovely combo – and have a wonderful weekend yourself! Love! XO

  10. Glad you are safe! It’s true, not everything is roses all the time, but I think you have the right perspective…forgive yourself, learn from it, and move forward πŸ™‚ That salad looks amazing…I don’t think I’ve ever eaten a raw brussel sprout. I usually roast them, but I’d like to get more of the nutrients by eating them raw!

    • Yes Maura, you are right about the nutrients – and though I love them roasted too (so amazing) – I have found my new favorite pick me up salad πŸ™‚ I hope you like it! Thank you for your kind words, it was a tough couple of days – but everything always works out in the end πŸ™‚ Happy to have you hear and appreciate the kindness very much XO πŸ™‚ Have a wonderful weekend!

  11. Tsiporah

    I’m really looking forward to trying this salad. Glad you are sharing these recipes and that you are staying positive.

    • Thank you MOM! Everyone if you are reading this, please say hello to my mom – she is amazing and only just started following me and commenting…I owe much of my simple approach to food to her and my dad. Love you mom! XO

  12. Just made this without the sprouts or nuts (meant to use nuts, but forgot to put them in — didn’t have any sprouts). Adjusted the oil to use less. I quite liked it and have lots of dressing left for another batch or something else. Delicious.

    • Fabulous Sharyn!! Such good news – can’t wait to hear how you enjoy the rest of the dressing πŸ™‚ Happy Friday! X

      • thekalechronicles

        I put some toasted hazelnuts in with the portion I ate with dinner (yes, I’ve eaten this salad twice today!). The hazelnuts made it even better.

      • Shira

        Too much – twice in one day, I love it!! The brussels get a little softer as they sit too πŸ™‚ I thought of hazelnuts as well, a fabulous choice and we can get them locally here as I can imagine yours are, of course!

  13. I love your blog friend. And I cannot wait to make this. All my fave’s. Hoping for you a beautiful restfull weekend. Your blog is art. Beautiful, lovely art.

    • You are too too kind with this lovely compliment, and I wish you a wonderful weekend too! So happy you enjoy and will be enjoying this salad, it is wonderful! You are too kind, and for that I am very grateful πŸ™‚ XO

  14. I love Brussels sprouts, but I have to admit that ive never tried them as a slaw. This recipe is exciting – I can’t wait to try it and I know hubby will love it. I already have plans to serve it at a dinner party.

    And I’m happy to hear that you are ok after the accident.

    • Fabulous Heidi! That makes me happy πŸ™‚ I served 4 with this amount and it disappeared – if you serve it as starter or want leftovers, it might be good to double the veggies (the dressing recipe will yeild plenty extra).
      Thanks for the kind wishes! I am better…getting it out has really been good! Thanks Heidi! πŸ™‚ XO

  15. That looks delicious. I’ve never tried them raw…. eager now to buy some! Good thing farmers’ market is tomorrow. Thanks!

  16. infinebalance

    I love Brussels sprouts raw. This salad looks delish. I have some dried sprouted beans in the pantry and I think this dressing and salad would be perfect!

  17. This salad looks great, and I’m glad you’ll be doing a review of sprouting grains. I haven’t done it for so many years I need a refresher! Glad no one was hurt in the accident, though I know it is still an unpleasant experience. You seem to have the right atitude.

    • Thank you Terri!! Your kindness is very much appreciated – I am definitely feeling better now πŸ˜‰
      Stay tuned for the next post, I am looking forward to it! This salad is worth the two day wait to grow them yourself πŸ™‚ Thanks again!

  18. Change My Body...Change My Life

    Wise words about self forgiveness. ((Hugs)) Can’tt wait for the sprouting post. All I seem to sprout are fuzzy things in a jar.

  19. I would never think to combine these ingredients together but it sounds yummy. I am going to give it a try. Thanks Shira! πŸ™‚

  20. Yum! I haven’t tried raw Brussels before, but this looks like a fabulous way to do it! I was just think as I read the recipe, that I wished you would share how you sprout the beans. πŸ˜€ I sprout radish seeds all the time, but haven’t done beans before. So, once again, I look forward to your next post. πŸ™‚

    I’m sorry about the car incident. Forgiving myself has been a struggle for me as well. Even being as careful as we can be accidents still happen. I know that “everything goes wrong just right” though since there is One Who is in control of everything. I believe God allows hard things to happen in our lives to teach us more about Himself. And for that, we can be forever thankful. πŸ™‚

    • Thanks Sarah! Your words mean a lot, and I agree 100% with your sentiments on why hard things happen to us. Sometimes I think it is all a big test πŸ™‚ I am up for it!
      I think you’ll love this salad – it is such a fresh and lively combination that leaves you feeling ready to take on the world….bumps and all πŸ™‚ Hugs and thanks!

  21. You may have my empathy – I know all about difficult weeks :D. They make you stronger though, Shira! This salad sounds and looks superb :D. I don’t use the word superb very often…

    • Thank you Nick!! You are right , they do make us stronger and for that I am grateful!!
      This salad has frugal written all over it….have a great superb weekend! πŸ™‚

  22. Oh Shira, so sorry to hear of the fender bender! That SO shakes a person up, doesn’t it, much like experiencing a fall! You said it perfectly I think when you said practicing forgiveness when we err is as important as any aspect of “the lesson.” And we can always count on you to identify the “more” of any given thing!
    As to the salad, and specifically the Brussels sprouts- they have to be one of the cutest vegetables – and yet despite this and the fact that I love vegetables, these cuties have never appeared in my shopping basket, for a reason. I just haven’t found a fondness for them. You’re making me rethink my Brussels sprout aversion with this salad of yours! that is Chock Full of goodness! (sweet gentle blessings on your new week Shira!) xx

    • So lovely to hear from you Spree – your words are of comfort and I am so happy to hear you are safely back! Thank you!!
      Given your love for freshness and all things salad, I would be surprised if you don’t fall in love with this…crazy thing is you can’t tell what they even are πŸ™‚ It’s amazing! Thank you for your kind blessings as always Spree – I am so looking forward to hearing about your trip! X πŸ™‚

  23. I’ve never tried raw brussels sprouts! I know that I like them a lot and I am curious to see how the taste is different when they are raw.

  24. Liz

    I like raw brussel sprouts, but currently the cabbage is local and the sprouts are not so I made this with shredded cabbage – wonderful! I’ll be trying it with sprouts as well.

    First time trying the sprouted beans – thank you for the introduction to them and I’m looking forward to your post on the process.

    • Fabulous! And great choice…local is always best πŸ™‚ When you can find the local brussels sprout do give it a try! It’s worth it (and our are local too right now still)! πŸ™‚

  25. I’m so glad you’re all right Shira! I’m so sorry you’ve had a tough week, but your ability to see the positives in it is very inspiring πŸ™‚

    This salad looks gorgeous, just the thing for a difficult week. I especially love the sound of the dressing! Brilliant, using apple juice!

    Hope your weekend was better and that next week goes more your way!

  26. Wow! This looks incredible! You were speaking my language when you mentioned brussel sprouts. A stop at the local grocery store is a must on the way home from work tomorrow so I can make this salad for dinner.

    Positive thinking makes everything seem better…you are so right to look for the silver lining.

    • Thanks! I am so glad we speak the same language πŸ˜‰ I hope you LOVE it, it’s hard not to, keep us posted!! πŸ™‚ Have a wonderful evening!

  27. Sarah

    is this the salad you made at Thanksgiving Shira? it was so yummy. will try it at home. sorry ’bout the fender bender…

    • It is Sarah! Have made it several time since too…the whole family is into it which is really nice πŸ™‚ I hope you guys enjoy it! X
      Car goes into the shop tomorrow….looking forward to a fresh start!

  28. I’m so glad your car fiasco ended up being just a fender-bender.. and you are healthy! What a neat recipe, I love mung beans.. and how cool is that you can slice up those little brussel sprouts!! xx

    • Thanks Barbara! I am doing better….though the driving in all this Westcoast rain is seeing me a little less confident than normal – it’s good to have these reminders now & then though!
      This recipe is currently a fave…it’s THAT good!

  29. …love it!
    Congratulations for such an inspiring blog πŸ™‚

  30. oh no.. hope everyone is fine including your car. someone hit my husband while taking a wrong turn the other day, luckily hit the passenger side and was just a dent. but it was scary. i love the delicate shredded bsprouts. and the apple and the dressing!

  31. I am so tempted to skip school and just make this – you inspire me πŸ˜€

    Choc Chip Uru

  32. One for my vege daughter – although the whole family will love too. Take care

  33. I love salads! but this one is perfect for this time of year!!! I definitely need to make this for my husband. Great photographs by the way. I could just savor all the amazing ingredients. Would you mind if I posted this on my blog. I would love to share this recipe (with all 4 followers of mine lol) I’m new to the blogging world, and your website is great inspiration.

  34. This salad looks so wonderful. My experience with brussels sprouts is extremely limited, but one of the best ways I’ve had them was in a salad at a restaurant. I’m sure I could eat a huge bowl of this myself!

    I am so sorry to hear about your fender bender. They can be so stressful, so I’m glad to hear that you’re handling it in stride. Humans make mistakes. Accidents happen. How lucky are we to be able to experience these little humanizing hiccups? I’m glad to hear that you’re staying true to the bright & positive Shira that I love! πŸ™‚

    • Totally Kristy! I’m trying! Always up to the tests that make us (just a little) stronger…happy to report the car is getting fixed and I have moved on, yes, accidents DO happen and that is all there is to it!
      I’ve a feeling you would love this salad….in fact it would go very well with the chickpea flat bread meal, imagine the colors πŸ™‚
      Thanks for being you!

  35. HI, Shira–I confess, I read your recent post on sprouting first, then worked my way back here (I’m not sure I’m up to eating an unadorned bowl of freshly sprouted mung beans just yet, but keeping an open mind) to get some ideas about what to do with my (potentially) sprouted beans. My only experience with sprouts is with grains for bread. Anyway, your food is little off my usual beaten track, but I like your philosophy–and the salad sounds great. I’ll let you know how it comes out. Ken

    • Sounds good Ken! I’ve no doubt no matter what your food preference, the brussels sprouts salad (with or without the mung bean sprouts) will be a big hit! Happy to spark some adventure…would love to hear how it goes! πŸ™‚

  36. Oh Shira I am so sorry your week isn’t going as planned – but this salad I am sure was a bright spot in your day! I have never had brussels raw before, I think I may have tog give this a try!

  37. Reblogged this on theheartandart and commented:
    I love me a crisp, fresh, colorful salad. I think most salad aficionados would agree summer is the peak season for consumption. Come fall, it can become a side rather than an entree. Comfort foods during the chilly weather will often replace the lighter meal options.

    When I came across this recipe by the talented Shira from In Pursuit of More, my mouth instantly started to water. The photography is just eye candy. She uses seasonal ingredients to create an awesome autumn salad. It consists of the perfect balance of sweetness, savory, textures and heart healthy ingredients.

    If it tastes as amazing as it looks (which I have no doubt), then my family is in for a real treat πŸ™‚


  38. Pingback: seasonal salad deliciousness | The HeART

  39. Pingback: Recipe: Thyme Roasted Brussels Sprouts & Cannellini Beans | in pursuit of more

  40. LOVE Brussels sprouts! Can’t wait to try this. πŸ™‚

  41. I’ve never seen shredded brussel sprouts used as salad leaves… LOVE it! Thanks for the inspiration! πŸ™‚

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