---
title: Crunch Kitchen - Shredded Brussels Sprouts Salad
description: Not sprout about it, this recipe will be a hit at the Thanksgiving table and beyond.
image: https://info.crunch.com/hubfs/CF02-A_SHREDDED%20BRUSSELS%20SPROUTS%20SALAD.jpg
---

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# CRUNCH KITCHEN

# Shredded Brussels Sprouts Salad

Prep: 10 minutes  
Cook: 15 minutes  
Serves: 6

![Shredded Brussels Spouts Salad](https://info.crunch.com/hs-fs/hubfs/Crunch%20Kitchen/CF02-B_SHREDDED%20BRUSSELS%20SPROUTS%20SALAD.jpg?width=900&height=1353&name=CF02-B_SHREDDED%20BRUSSELS%20SPROUTS%20SALAD.jpg "Shredded Brussels Spouts Salad")

## INGREDIENTS

**For mustard vinaigrette**  
● 1 teaspoon Dijon mustard  
● 1 garlic clove, minced  
● 3 tablespoons red wine vinegar  
● Kosher salt and freshly ground black pepper, to taste  
● 1/3 cup extra virgin olive oil

**For shredded Brussels sprouts salad**  
● 3 ounces sliced prosciutto  
● 1 pound Brussels sprouts, ends trimmed and shredded  
● 3 cups chopped kale  
● 1 ripe Hass avocado, seeded and diced  
● 1 large Honeycrisp or Fuji apple, cored and chopped  
● 1 cup cubed white cheddar cheese  
● 1 cup chickpeas, rinsed and drained  
● 1/2 cup sliced almonds, toasted

 

## DIRECTIONS

For mustard vinaigrette  
1. Whisk together mustard, garlic, vinegar, salt and pepper in a small bowl. Drizzle olive oil while whisking to combine.

For shredded Brussels sprouts salad  
1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.

2. Arrange prosciutto in a single layer on the baking sheet. Bake for 10-15 minutes or until crispy.

3. Meanwhile, add Brussels sprouts, kale, avocado, apple, cheese, chickpeas and almonds to a large serving bowl and gently toss to mix. Pour mustard vinaigrette over salad and toss to combine. Top with crispy prosciutto.

 

[Click Here to Download the Recipe](https://info.crunch.com/hubfs/Crunch%20Kitchen/Shredded%20Brussels%20Sprouts%20Salad.pdf?hsLang=en)

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