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salad in a white bowl
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5 from 2 votes

Shredded Brussels Sprouts Salad with Poppyseed Dressing

Fresh shredded Brussels sprouts pair with sweet, tangy poppyseed dressing in this salad that is great for fall and winter gatherings and can be entirely prepped ahead. Finish the salad with pears, almonds, and parmesan cheese.
Prep Time20 mins
Total Time20 mins
Course: Salad
Keyword: easy salad recipe, easy side dish, fall, gluten free, winter recipe
Servings: 6
Calories: 307kcal
Author: Jess Smith via Inquiring Chef
Cost: $6.00


  • Food Processor (if not using pre-shredded Brussels Sprouts)
  • Small Jar with Lid
  • Salad Bowl
  • Salad Tongs


Poppyseed Dressing:

  • ¼ cup Cooking Oil (see note)
  • 3 Tablespoons White Vinegar
  • 2 Tablespoons Honey
  • 1 Tablespoon grated White Onion or Shallot
  • 2 teaspoons Poppy Seeds
  • 1 teaspoon Dijon Mustard
  • ¼ teaspoon Kosher Salt

Brussels Sprouts Salad:

  • 1 pound Brussels Sprouts, shredded (look for pre-shredded Brussels sprouts in the produce section or use the grater attachment to shred them in a food processor)
  • 1 Pear or Apple, chopped or thinly sliced
  • ½ cup Sliced Almonds
  • ½ cup Parmesan Cheese, grated


  • Combine all ingredients for the dressing in a small jar with a lid and shake until evenly combined. (Optional: For a very smooth dressing, blend it with an immersion blender.)
  • Combine all salad ingredients in a large bowl.
  • Toss salad, adding dressing until it is dressed to your liking.
  • Serve immediately.


Cooking Oil - Use any high-heat cooking oil with a neutral flavor. My favorites are avocado, grapeseed, or vegetable oil.


Calories: 307kcal | Carbohydrates: 22g | Protein: 10g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 260mg | Potassium: 490mg | Fiber: 6g | Sugar: 11g | Vitamin A: 643IU | Vitamin C: 66mg | Calcium: 201mg | Iron: 2mg