Go Back

Honey Mustard Shredded Brussels Sprout Salad

Healthy and delicious honey mustard shredded Brussels sprout salad is full of fresh diced apple, parsley, toasted pecans and topped with a homemade dressing. It's a delightful blend of savory, sweet and nutty flavors!
Prep Time50 mins
Cook Time6 mins
Course: Salad, Side Dish
Servings: 5


  • 1 lb Brussels sprouts, ends trimmed and sliced in half
  • 1 medium apple, cored and diced (I used Pink Lady, but use whatever you like)
  • 1/3 cup fresh Italian parsley, roughly chopped
  • 1/3 cup raw pecans, dry toasted and roughly chopped (see instructions for dry toasting)

For the honey mustard dressing

  • 2 Tbsp extra virgin olive oil
  • 2 Tbsp raw honey
  • 1 Tbsp + 1 tsp Dijon mustard
  • 1 Tbsp fresh lemon juice
  • 1/2 tsp sea salt, or to taste
  • 1/4 tsp black pepper, or to taste


  • Dry toast the pecans in a small skillet over medium heat. Stir frequently for about 5-6 minutes or until pecans are fragrant and lightly toasted. Set aside to cool a bit. Then, roughly chop, once cool enough to handle.
  • Place the trimmed and halved Brussels sprouts in the food processor container. Cover and pulse a few times or so, until Brussels sprouts are shredded (some larger stray pieces are okay). Be careful not to over-process.
  • Add the shredded Brussels sprouts to a large bowl and mix in the apple slices and fresh parsley.
  • In a separate small bowl, whisk together all the dressing ingredients. Taste and adjust to your liking, if needed.
  • Pour dressing over Brussels sprout mixture and stir to coat. Let sit in fridge for at least 20-30 minutes to marinate. Just before serving, stir in toasted pecans.