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Brussels Sprouts Salad with Fennel Garlic Vinaigrette

  • Author: Jessi Heggan
  • Prep Time: 15
  • Total Time: 25
  • Yield: 6 servings 1x
  • Diet: Gluten Free




  • 1lb Brussels sprouts, shredded
  • 1 apple, diced
  • 1 cup pecans, chopped

Fennel Garlic Vinaigrette

  • ¼ cup olive oil
  • 3 Tbsp red wine vinegar
  • 1 Tbsp Dijon mustard
  • 2 tsp maple syrup
  • 3 Tbsp fresh fennel, minced
  • 2 garlic cloves, chopped
  • 1 tsp dried oregano
  • ¼ tsp sea salt


  1. Shred the Brussels sprouts with a sharp knife or run through the grater of a food processor and add to a large bowl with the apples and pecans.
  2. Add all of the dressing ingredients to a jar and place a lid on top and she vigorously until thoroughly combined.
  3. Pour over the salad and toss to combine. Serve immediately or store in an airtight container.


  • Serving Size: 6

Keywords: brussels sprout salad, dressing for brussels sprout salad, healthy Brussels sprout salad, Brussels sprouts and fennel,