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Shredded Brussels Sprout Salad with Kale and Apples (Gluten Free)

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  • Author: Alex Aldeborgh
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: serves 5-6 1x
  • Category: side dish


Say hello to your new favorite salad! This shredded Brussels sprout salad is crunchy, lemony, cheesy, and a little bit sweet. It’s perfect for meal prep!


  • 1/2 cup slivered almonds
  • 16 oz Brussels sprouts (about 4 cups whole sprouts)
  • 5 cups kale
  • 2 SnapDragon apples, finely chopped into matchsticks
  • 1/2 cup finely grated parmesan cheese
  • Zest of 1 lemon
  • 4 tbsp lemon juice
  • 1/2 tbsp Dijon mustard
  • 1 tsp maple syrup
  • 3 tbsp olive oil
  • Dash of salt and pepper


  • Preheat oven to 350 degrees F.
  • Toast almonds on an unlined baking sheet for 5-8 minutes, until lightly golden brown.
  • Wash and slice off the ends of the Brussels sprouts.
  • Shred Brussels sprouts using the slicing blade of a food processor. Transfer to a large mixing bowl, and wipe out food processor container.
  • Repeat the same shredding process with the kale using the same food processor blade. Transfer kale to the mixing bowl.
  • Add sliced apples, parmesan cheese, and lemon zest to the bowl.
  • To make dressing, whisk together lemon juice, Dijon mustard, maple syrup, salt, and pepper. Slowly drizzle in olive oil as you continue to whisk, until dressing is cohesive.
  • Pour dressing over the salad, and toss until everything is well coated in dressing. 


  • Store in an airtight container for up to 4 days in the fridge.
  • This salad holds up well, so it can be prepared in advance.