Simple Brussels Sprouts Salad

Haley Isaf, Macadam Foodie


Serving Size: 4

This simple brussels sprouts salad features in-season flavors perfect for winter’s cooler months.


  • 1 1/2 lb Brussels sprouts, any discolored leaves discarded and stems left intact
  • 1 C Zupan’s pepitas
  • 1 apple, thinly sliced/julienned
  • 2 T finely grated Pecorino Romano/ Parmesan/ mizithra, or to taste
  • 1/4 C olive oil
  • 1 clove garlic, minced
  • 3 T fresh lemon juice
  • 1 T Dijon mustard
  • salt and pepper to taste


Holding each brussels sprout by stem end, cut into very thin slices using slicer/food processor or a chef’s knife. Toss in a bowl to separate layers.

Add pepitas and apple to brussels sprouts along with cheese.

In a mason jar add oil, mustard, garlic and lemon juice, place lid on jar and shake to combine.

Add the dressing to the salad and toss. Season with pepper.