Crunchy Brussels Sprouts Salad with Fruit and Nuts



  • 1 pound Brussels sprouts
  • 1 1/4 cup fruit and nut salad toppings*
  • 1/2 small apple and pear (diced)


  • 1/2 cup extra virgin olive oil
  • 1/4 cup white balsamic vinegar
  • 1 tablespoon raw honey
  • 1/2 lemon (juiced)
  • 1 teaspoon poppy seeds
  • Salt and pepper to taste


  1. Cut bottoms of Brussels sprouts.
  2. Cut sprouts lengthwise then thinly slice sprouts lengthwise.
  3. Place shaved Brussels sprouts in a large bowl and gently toss to loosen and break apart pieces.
  4. Add in fruit and nut salad toppings, diced apple and pear.
  5. Season lightly with salt.
  6. Pour extra virgin olive oil, vinegar, honey, lemon juice, poppy seed and a pinch of salt and pepper in a mason jar and cover.
  7. Shake well until combined.
  8. Pour some (not all) of the dressing over salad. Toss to coat. Add more dressing if desired but reserve some dressing before serving.
  9. Refrigerate for at least 1 hour before serving.
  10. Can be made one day ahead of time.


I use Wellsley Farms Organic Salad Toppings from BJ’s which includes dried cranberries, dried cherries, raisins, sliced almonds, walnuts, pepitas, sunflower seeds. You can find similar brands at any grocery store or create your own using a handful of dried cranberries, dried cherries, raisins, sliced almonds,walnuts, pepitas and sunflower seeds.

I shave my own Brussels sprouts but most grocery stores always sell shaved Brussels sprouts in the produce section. You would want roughly about 12-13 ounces of shaved Brussel sprouts if you purchase them already shaved.