Close up of a raw sprout salad, with apples, red onion, dried cranberries and a delicious easy pumpkin seed dressing. A perfect winter salad recipe. Shown on a black serving dish on a dark napkin.
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5 from 17 votes

Brussel Sprout Salad with Pumpkin Seed Dressing

This Brussels Sprout Salad combines shredded raw sprouts, crisp tangy apples, sharp red onion and jewels of dried cranberries. The salad is tossed in a tasty and simple toasted pumpkin seed dressing. Enjoy this flavourful sprout salad as a side dish, lunch or light dinner.
Prep Time15 mins
Total Time15 mins
Course: Salad
Cuisine: American, International
Servings: 8
Calories: 130kcal
Author: Kate Hackworthy | Veggie Desserts


For the salad

  • 250 g (3 cups whole, 2 cups shredded) Brussels sprouts
  • 1/2 red onion
  • 1 medium apple (any kind you like)
  • 3 tbsp dried cranberries

For the pumpkin seed dressing:

  • 3 tbsp pumpkin seeds
  • 3 Tbsp extra virgin olive oil
  • 2 Tbsp apple cider vinegar
  • 2 tsp maple syrup
  • tsp each salt and pepper

To serve (optional):

  • 1 tbsp pumpkin seeds
  • 1 tbsp dried cranberries


For the salad:

  • Wash the sprouts and remove any wilted leaves. 
  • Thinly slice the raw sprouts (a food processor will make it much quicker!) and red onion. Quarter the apple (skin on) and remove the core, then thinly slice.
  • Toss the shredded sprouts, onion and apple with the dried cranberries.

For the dressing:

  • Heat a dry frying pan over a medium heat. Add the pumpkin seeds and toast, shaking often, for a few minutes until golden and fragrant. 
  • Add the pumpkin seeds to a small food processor or blender along with all the other dressing ingredients and blitz. It will still be slightly chunky.
  • Toss the salad with the dressing and serve garnished with pumpkin seeds and dried cranberries.


  • This recipe is vegetarian, vegan and gluten free. 
  • Only 139 calories per portion. 
  • Keep in the fridge for up to 3 days. 
  • The nutritional information provided is approximate and is created with online calculators. Info will vary based on cooking methods and brands of ingredients used.

How to Shred Sprouts

In the USA you can find bags of pre-shredded sprouts in many stores, but if you can't then you can easily make your own.
  • Prepare the sprouts by washing them, trimming the stump ends if they're brown and removing any wilted leaves.
  • The easiest way to shred them is in a food processor. Add the shredding blade, then process until the sprouts are all shredded. It only takes seconds.
  • You can shred sprouts by hand with a sharp knife. Be careful though! I suggest cutting them in half lengthways, then putting the cut side down onto the cutting board so it doesn't roll around. Then carefully slice thinly.
  • Shred the sprouts on a mandoline cutter. Since sprouts are small and round, be very careful and use the guard and preferably also mesh anti-cut gloves.


Calories: 130kcal | Carbohydrates: 14g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 9mg | Potassium: 196mg | Fiber: 2g | Sugar: 9g | Vitamin A: 250IU | Vitamin C: 28.1mg | Calcium: 20mg | Iron: 1mg