There’s something about the crispness of freshly shredded Brussels sprouts paired with sweet apples and tangy blue cheese that just sings autumn to me. If you’re looking to wow your guests or just treat yourself to a vibrant, refreshing side dish, this Fall Brussels Sprout Salad with Apples and Blue Cheese Recipe is a total game-changer. It’s quick, easy, and beautifully balances flavors and textures — perfect for cozy dinners or holiday spreads alike.

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Why You’ll Love This Recipe

Simple and Fast: You’ll have this salad ready in about 20 minutes with minimal prep.
Perfect Flavor Combo: Sweet apples, nutty pecans, and bold blue cheese create irresistible layers of taste.
Versatile Side: Goes perfectly with everything from roast chicken to a Thanksgiving turkey.
Healthy Twist: Packed with fiber and nutrients while still feeling indulgent thanks to the cheese and nuts.

A white bowl filled with a fresh salad featuring multiple layers: the base consists of thinly sliced green Brussels sprouts with a crisp texture, scattered with thin, pale yellow apple sticks. On top, there are toasted brown pecans providing a crunchy element, and small chunks of white cheese sprinkled throughout. The salad looks lightly seasoned with black pepper flakes. In the background, a whole red and yellow apple rests on a white marbled surface, adding color contrast. The scene is bright and clean, with soft natural light illuminating the fresh ingredients. Photo taken with an iphone --ar 2:3 --v 7 - Fall Brussels Sprout Salad with Apples and Blue Cheese, Brussels Sprouts Salad, Autumn Side Salad, Easy Fall Recipes, Healthy Fall Salad

Ingredients You’ll Need

Every ingredient in this Fall Brussels Sprout Salad with Apples and Blue Cheese Recipe plays a starring role, combining to deliver that perfect mix of crunchy, sweet, tangy, and creamy. When shopping, I always hunt down fresh, firm Brussels sprouts and a crisp, sweet apple to get the best flavor.

Flat lay of thinly shredded fresh green Brussels sprouts in a simple white ceramic bowl, a small honey crisp apple diced into matchsticks with bright red and yellow skin on a white plate, roughly chopped pecans scattered on a white dish, crumbled blue cheese in a small white bowl, minced shallots in a tiny white bowl, extra virgin olive oil in a small white bowl, Dijon mustard in a small white bowl, balsamic vinegar in a small white bowl, all arranged symmetrically with perfect balance, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Fall Brussels Sprout Salad with Apples and Blue Cheese, Brussels Sprouts Salad, Autumn Side Salad, Easy Fall Recipes, Healthy Fall Salad

Brussels sprouts: Look for small, firm sprouts – they shred more easily and taste less bitter.
Pecans: I love to toast mine lightly to bring out their rich nutty flavor.
Extra virgin olive oil: A good quality one makes the dressing shine with its fruity undertones.
Shallots: Milder than onions, they lend just the right amount of zing without overpowering.
Dijon mustard: Adds a tangy kick and emulsifies the dressing.
Balsamic vinegar: Use a nice aged vinegar if you have it; it deepens the salad’s taste beautifully.
Blue cheese: Crumbled blue cheese or gorgonzola provides a creamy, savory contrast to the sweet apple.
Apple: Honeycrisp is my go-to for its sweet-tart crunch that matches perfectly with the sprouts.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love making this salad my own depending on what’s on hand or the crowd I’m feeding. Don’t hesitate to play around and adjust the mix—you’ll discover your favorite twists along the way.

Nut swaps: Instead of pecans, try walnuts or even toasted almonds for a different crunch profile—I’ve done both, and they add lovely dimension.
Cheese alternatives: If blue cheese feels too strong, goat cheese makes a creamy, tangy stand-in that works wonderfully.
Add fruit: I sometimes toss in dried cranberries or pomegranate seeds for extra bursts of sweetness and color.
Vegan option: Skip the cheese and use toasted nuts with a drizzle of maple syrup in the dressing for a simple, delicious dairy-free take.

How to Make Fall Brussels Sprout Salad with Apples and Blue Cheese Recipe

Step 1: Shred the Brussels Sprouts Thinly

Grab a sharp knife, mandoline, or food processor and shred your Brussels sprouts into very thin strips. This step is key because it softens their texture and helps them absorb the dressing better. When I first tried thicker shreds, the salad felt too bitter and tough—thin slices really elevate it.

Step 2: Whisk Up the Dressing

Whisk together the olive oil, Dijon mustard, minced shallots, balsamic vinegar, and a pinch of salt and pepper. The shallots add a mild onion flavor without being harsh, and the mustard helps tie the dressing together perfectly. Taste as you go—sometimes a little extra vinegar gives it that bright punch I love.

Step 3: Toss Everything in a Large Bowl

Pour the dressing over the shredded Brussels sprouts, then season with a bit more salt and pepper to taste. Mix in your crisp diced apples gently, so they don’t bruise. Finally, sprinkle on the toasted pecans and crumbled blue cheese right before serving.

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Pro Tips for Making Fall Brussels Sprout Salad with Apples and Blue Cheese Recipe

Shred It Right: Use a mandoline or the slicing blade on your food processor to get super thin sprouts that won’t taste bitter or chewy.
Toast the Nuts: Toast pecans in a dry skillet for a few minutes until fragrant to boost their flavor dramatically.
Salt Gradually: Season the salad lightly at first; the blue cheese adds saltiness, so you can always add more after mixing.
Dress Just Before Serving: To keep the sprouts crisp, toss with dressing right before eating rather than hours ahead.

How to Serve Fall Brussels Sprout Salad with Apples and Blue Cheese Recipe

A large white bowl filled with a fresh salad featuring several layers: the base layer is thinly sliced green Brussels sprouts, topped with light green and white strips of apple. Scattered on top are golden-brown pecans and small white crumbles of cheese. The ingredients have a fresh, slightly rough texture with visible black pepper sprinkled over. The bowl sits on a white marbled surface, and in the background, a red apple and a small bowl of pecans are visible. Photo taken with an iphone --ar 2:3 --v 7 - Fall Brussels Sprout Salad with Apples and Blue Cheese, Brussels Sprouts Salad, Autumn Side Salad, Easy Fall Recipes, Healthy Fall Salad

Garnishes

I usually finish this salad with a sprinkle of extra blue cheese crumbles and a scattering of chopped fresh parsley. It adds a pop of color and fresh herbal note that brightens up the whole dish. Sometimes, I’ll add a few whole pecans on top for pretty presentation and extra crunch.

Side Dishes

This Fall Brussels Sprout Salad with Apples and Blue Cheese Recipe pairs beautifully with roasted chicken, pork tenderloin, or your classic holiday turkey. I especially like serving it alongside creamy mashed potatoes and a warm bread roll to round out the meal.

Creative Ways to Present

For special occasions, I love serving this salad in individual glass jars layered with the dressing, sprouts, apples, nuts, and cheese—so each jar looks like its own little edible fall landscape. It’s a fun way to impress guests, and they always comment on how fresh and vibrant it looks.

Make Ahead and Storage

Storing Leftovers

I keep any leftover salad chilled in an airtight container for up to 2 days. Since the dressing can soften the sprouts and apples over time, I recommend storing components separately if you want maximum crunch—dress just before serving again.

Freezing

Honestly, I don’t recommend freezing this salad because the texture of the fresh ingredients changes drastically. Apples and Brussels sprouts turn mushy after thawing, and the blue cheese can get crumbly. Better to enjoy it fresh!

Reheating

This salad is best served cold or at room temperature, so reheating isn’t necessary. If you want warmed leftovers, remove the salad components from the dressing and heat the Brussels sprouts separately for a minute or two, then toss everything back together.

FAQs

Can I use frozen Brussels sprouts for this salad?

Fresh Brussels sprouts are definitely better for this salad because they shred nicely and stay crisp. Frozen ones tend to be mushy once thawed and won’t give you the same fresh crunch that’s signature to this recipe.
What can I substitute for blue cheese if I don’t like it?

Goat cheese or feta work well as milder alternatives that still add a creamy tang. You could also skip cheese altogether and add an extra handful of toasted nuts for richness.
How long can I make this salad ahead of time?

To keep the salad tasting fresh and sprouts crisp, toss the sprouts with the dressing up to 1 hour before serving. Apples and cheese should be added just before serving for best texture and flavor.
Can I add protein to make this a meal?

Absolutely! Grilled chicken, seared salmon, or roasted chickpeas are all great additions to turn this salad into a satisfying main dish.

Final Thoughts

I absolutely love how this Fall Brussels Sprout Salad with Apples and Blue Cheese Recipe turns out every time I make it. It brings a spark of joy and seasonal flavor to my dinners, and people always ask for the recipe. If you’ve been searching for the perfect salad that’s fresh, flavorful, and totally fuss-free, give this one a try—you’ll find it becomes a fast favorite in your kitchen, just like it did in mine.