Why You’ll Love This Salad

This recipe checks all the boxes for a salad that feels simple, balanced, and genuinely satisfying.

It’s crisp but not harsh. Shaving the Brussels sprouts thin gives you a tender, slaw-like texture that softens as the dressing soaks in.

Sweet and tangy flavors pop. The honey mustard vinaigrette pairs perfectly with dried cranberries, Parmesan, and toasted nuts.

Plenty of crunch. Walnuts and sunflower seeds add texture without weighing the salad down.

Make-ahead friendly. The sprouts hold up well, so the salad stays fresh longer than leafy greens.

Easy to customize. Swap nuts, change the dried fruit, add bacon, or experiment with different cheeses. It’s a flexible salad base you can adapt to whatever you have on hand.

Nutrient-dense and naturally gluten free. It’s packed with fiber, healthy fats, and a mix of flavors that make eating vegetables feel effortless.

Substitutions and Variations

You can adjust this salad easily without losing its balance.

Substitute walnuts with pecans, almonds, or even pistachios.

Swap dried cranberries for dried cherries or golden raisins for a lighter sweetness.

Use shaved Pecorino or crumbled feta in place of Parmesan.

Add crispy bacon or pancetta when you want something smoky.

Tips for the Best Texture

For the best texture, make sure the sprouts are completely dry so the dressing clings instead of watering down the salad. Slice them as thinly as you can, which helps the sprouts soften into a tender, slaw-like base. Once everything is tossed together, let the salad rest for at least 15 minutes so the flavors meld and the sprouts gently soften.

How to Store Leftovers

This salad keeps surprisingly well since Brussels sprouts stay crisp for days. If it feels a bit firm after chilling, toss with a splash of olive oil or vinegar to refresh it. Store in an airtight container for up to 3 days.