Jamie Oliver Brussels Sprout Salad

Brussels sprouts in a salad? Sounds like something a nutritionist might guilt you into. But bear with me — this isn’t that kind of salad. This one is fresh, crunchy, a bit sweet, a bit nutty, and honestly? It surprised the hell out of me the first time I made it.

I threw it together one November when I had half a bag of sad sprouts left from roasting, and apples that were too mealy for snacking. I wanted something bright and snappy to balance out all the heavy comfort food I’d been leaning on. I whisked up a little vinaigrette with Dijon and honey, tossed it with everything crunchy I could find, and… well, now it’s a staple. It tastes like a holiday side dish snuck off to a spa and came back glowing.

And if you’re worried about raw sprouts being bitter or tough — don’t be. Slice ’em thin, dress them up, and let them sit for a few. They soften into something lovely. Scout’s honour.

Why You’ll Love It

• All the crunch — between the shaved sprouts, nuts, and seeds, it’s basically a symphony of textures.
• Sweet apples and cranberries bring a soft chew and little bursts of brightness.
• The vinaigrette is tangy, punchy, and takes 30 seconds to whisk up.
• It holds up well in the fridge — even after dressing.
• Makes a great side for roast dinners or an easy weekday lunch.
• It’s one of those “oh, this is healthy?” recipes that still feels like a treat.

Ingredients

For the vinaigrette:

• 1 shallot, minced
• ¼ cup apple cider vinegar
• ¼ cup sunflower seed oil (or olive oil if that’s what you’ve got)
• 2 tbsp Dijon mustard
• ½ tsp honey
• ½ tsp salt
• ¼ tsp ground black pepper

For the salad:

• 6 cups Brussels sprouts, trimmed and thinly sliced
• 2 Gala apples, cored and thinly sliced
• ½ cup dried cranberries
• ⅓ cup sliced almonds
• ⅓ cup raw sunflower seeds
• ⅓ cup shelled pumpkin seeds

How to Make It

Whisk it like you mean it:

In a small bowl or jam jar, whisk (or shake) together the minced shallot, vinegar, oil, Dijon, honey, salt, and pepper. Taste it. It should feel zingy, with a tiny bite from the mustard and shallot.

Shred those sprouts:

Grab a sharp knife or mandoline (carefully) and slice your Brussels sprouts thin — like little ribbons. If you’ve never done it before, it’s oddly satisfying. Toss them into a big mixing bowl.

Slice the apples (don’t snack too many):

Thinly slice your apples — you want them matchstick-ish, not chunky. If they’re too soft, slice around the core like you’re peeling a weird fruit, then slice those pieces up. Add to the bowl.

Toss in all the fun bits:

Cranberries, almonds, sunflower seeds, pumpkin seeds — chuck ’em all in. It starts to look like autumn in a bowl.

Dress it up:

Pour the vinaigrette over and toss everything well. Don’t be shy — you want all those ribbons coated. Let it sit for about 5–10 minutes before serving so the sprouts soften slightly.

Serve it with pride:

Pile it high in a big bowl or serve as part of a platter spread. Bonus points if you add a crumble of goat cheese or a few pomegranate seeds on top. Not traditional — but blooming good.

Common Mistakes and How to Dodge Them

Why is my salad dry or bitter?
You probably didn’t slice the sprouts thin enough — go finer. And don’t forget the resting time after dressing — it mellows everything.

Do I have to use sunflower oil?
Nope. Olive oil works perfectly well, or even avocado oil if you’re feeling fancy.

My apples went brown — what now?
A little lemon juice helps. Or slice them just before serving if you’re worried.

I forgot the shallot in the dressing — is it ruined?
Not at all. It’ll still be tasty, just slightly less complex. Next time, pop it in.

Storage and Reheating

Fridge: This salad actually gets better after a few hours in the fridge — up to 2 days dressed, or 3–4 undressed.

Freezer: Please don’t. Raw apples and sprouts don’t come back from that.

Reheating: No need — it’s meant to be served cold or at room temp.

Frequently Asked Questions

Can I make this vegan?
Yep, it already is. Just double-check your Dijon doesn’t have sneaky egg or honey (some do).

Can I add protein to make it a meal?
Definitely. Grilled chicken, salmon, or even crispy chickpeas would be fab.

What’s a good substitute for almonds?
Try walnuts or pecans. Or leave them out entirely — the seeds still give you a nice crunch.

Will kids eat this?
Depends on the kid. If they like apples and cranberries, you’ve got a shot.

Nutrition Facts (Per Serving):

• Calories: ~290
• Fat: 18g
• Carbs: 26g
• Protein: 6g
• Sodium: ~200mg
• Sugar: 10g