Brussels Sprouts Salad


A make-ahead salad perfect for entertaining.

Brussels Sprouts Salad
Photo: Heami Lee
Hands On Time:
20 mins
Total Time:
20 mins

This is the kind of salad to commit to memory since it's guaranteed to make entertaining a breeze. It's a stunner for hosting in fall or winter, and perfect for the Thanksgiving table or Christmas dinner. Thinly sliced Brussels sprouts mingle with colorful strips of bitter radicchio, pecans and dried cranberries contribute nuttiness and sweetness, and a tart apple cider vinegar dressing brings it home. Light shavings of aged provolone offer sharp, salty notes throughout, but Parmiggiano-Reggiano or even an extra-sharp cheddar will work perfectly, too. For feathery cheese shavings use a vegetable peeler and shave strips of cheese right off a wedge. Prep the vegetables two days in advance; just be sure to hold the cheese and dressing until right before serving.


  • 2 tablespoons apple cider vinegar

  • 1 tablespoon honey

  • 1 tablespoon Dijon mustard

  • 1.50 teaspoon kosher salt, divided

  • .50 cup olive oil

  • 1 pound Brussels sprouts, trimmed and thinly sliced (5 cups)

  • 2 cups thinly sliced radicchio (from 1 head)

  • 1 cup chopped toasted pecans

  • .50 cup roughly chopped sweetened dried cranberries

  • .50 teaspoon freshly ground black pepper

  • 1 ounce aged provolone or Parmesan cheese, shaved (about ½ cup)


  1. Whisk vinegar, honey, mustard, and ½ teaspoon salt in a medium bowl. Slowly drizzle in oil, whisking constantly, until well combined.

  2. Toss together Brussels sprouts, radicchio, pecans, and dried cranberries in a large bowl or storage container, if made in advance.

  3. To serve immediately: Add dressing, pepper, and remaining 1 teaspoon salt to Brussels sprouts mixture; toss. Add about half of the cheese and gently toss to combine. Transfer to a serving bowl or platter and top with the remaining cheese.

To Store and Prep at Feast Time

Refrigerate Brussels sprouts mixture and dressing in airtight containers, separately, for up to 2 days. To serve, let Brussels sprouts mixture and dressing stand at room temperature for 30 minutes. Whisk dressing to recombine. Follow remaining instructions above.

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