A fresh and flavorful mix of shredded Brussels sprouts, apples, pecans, and blue cheese, perfect as a cozy fall side for chicken, pork, or turkey.
Fall Brussels Sprout Salad
I’m all about raw, shaved Brussels sprouts for salads—they’re just so fresh and crunchy! While you can grab pre-shredded ones, I prefer chopping them myself to get that extra freshness. This simple fall Brussels sprout salad is a perfect blend of crispy sprouts, sweet red apples, crunchy pecans, tangy blue cheese, and a drizzle of balsamic vinaigrette. It’s a cozy, flavorful dish that’s perfect for those crisp autumn days!
Easy Ways to Shred Brussels Sprouts
Shredding Brussels sprouts is super simple! You can slice them thinly with a knife by cutting off the root end and slicing vertically. If you want to save time, use a food processor with the shredding disc—it works like a charm!
Tips for Prepping Ahead
This dish is perfect for meal prep. Shred your Brussels sprouts and mix up the vinaigrette a day or two in advance. Toss everything together just before serving or a few hours early. The dressing softens the sprouts and keeps the apples from browning. Leftovers stay fresh in the fridge for a couple of days!
Ingredients for Shredded Brussels Sprouts
Instructions
1. In a small bowl, whisk together the olive oil, Dijon mustard, minced shallots, and balsamic vinegar. Add a pinch of salt and black pepper to taste.
2. In a large bowl, toss the shredded Brussels sprouts with the dressing. Season with 1/4 teaspoon salt and more black pepper if needed.
3. Gently mix in the apples, then top with the pecans and crumbled blue cheese. Serve and enjoy!
Variations
This recipe is super versatile! If you’re not into pecans, swap them for walnuts or almonds. Not a fan of blue cheese? Goat cheese gives it a nice, milder flavor. For a bit of sweetness, try adding dried cranberries or pomegranate seeds. And if you want to make it more filling, toss in some grilled chicken or quinoa for extra protein!
Serving Suggestions
This dish pairs beautifully with roasted meats like chicken, pork, or turkey, making it a fantastic side for holiday dinners or weeknight meals. Serve it as a light starter, or pile it onto a grain bowl for a hearty lunch. It’s also a crowd-pleaser for potlucks or family gatherings since it’s so fresh and vibrant!
Did You Enjoy This Recipe?
If you loved this our Perfect Brussels Sprout Salad Recipe, recipe be sure to check out some of our other easy Side Dishes recipes and meal ideas for your next gathering! You can also sign up for our newsletter to get the latest recipes delivered right to your inbox.
Storing Techniques
Leftovers? No problem! Store your salad in an airtight container in the fridge for up to two days. The Brussels sprouts hold up well without getting soggy, and the apples stay fresh thanks to the vinegar. If you’re prepping ahead, keep the dressing separate and toss it all together just before serving for maximum crunch!
More Healthy Salad Recipes
Brussels Sprout Salad with Apples and Pecans
Ingredients
- 1 small honeycrisp apple or any sweet apple, cored and diced into matchsticks, skin on
- 4 cups thinly shredded Brussels sprouts about 12 oz
- 2 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 2 teaspoons Dijon mustard
- 1 tablespoon minced shallots
- 1/4 cup roughly chopped pecans about 1 oz
- 3 tablespoons crumbled blue cheese or gorgonzola
Instructions
- In a small bowl, whisk together the olive oil, Dijon mustard, minced shallots, and balsamic vinegar. Add a pinch of salt and black pepper to taste.
- In a large bowl, toss the shredded Brussels sprouts with the dressing. Season with 1/4 teaspoon salt and more black pepper if needed.
- Gently mix in the apples, then top with the pecans and crumbled blue cheese. Serve and enjoy!
