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Fall Brussels Sprout Salad with Apples and Blue Cheese Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 124 reviews
  • Author: Villerius
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings
  • Category: Salad
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian

Description

This Fall Brussels Sprout Salad with Apple, Pecans, and Blue Cheese is a fresh, vibrant side dish perfect for autumn meals. Combining the earthy crunch of shredded Brussels sprouts with the sweetness of honey crisp apples, the nuttiness of toasted pecans, and the tangy creaminess of blue cheese, it offers a harmonious balance of flavors and textures. Dressed in a simple yet flavorful Dijon balsamic vinaigrette, this salad is quick to prepare and pairs wonderfully with roasted chicken, pork, or Thanksgiving turkey.

Ingredients

Scale

Salad

  • 4 cups thinly shredded Brussels sprouts (12 oz total)
  • 1 small honey crisp apple, cored and diced into matchsticks, skin on
  • 1/4 cup roughly chopped pecans (1 ounce)
  • 3 tablespoons crumbled blue cheese (or gorgonzola)

Dressing

  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon minced shallots
  • 2 teaspoons Dijon mustard
  • 2 tablespoons balsamic vinegar
  • Pinch of salt and black pepper, plus 1/4 teaspoon salt and black pepper to taste

Instructions

  1. Prepare the dressing: In a small bowl, whisk together the extra virgin olive oil, Dijon mustard, minced shallots, balsamic vinegar, and a pinch of salt and black pepper until well combined to create a flavorful vinaigrette.
  2. Toss the Brussels sprouts: Pour the dressing over the shredded Brussels sprouts in a large bowl. Season with 1/4 teaspoon salt and black pepper to taste, then toss everything thoroughly to ensure the sprouts are evenly coated with the dressing.
  3. Add apples and toppings: Mix in the diced honey crisp apples gently to blend the flavors without bruising. Finally, top the salad with the roughly chopped pecans and crumbled blue cheese to add crunch and creaminess.

Notes

  • This salad is a wonderful autumn side that pairs well with roasted chicken, pork, or Thanksgiving turkey.
  • Use honey crisp or any sweet apple variety to maintain a perfect balance of sweetness and tartness.
  • For a nut-free version, omit the pecans or substitute with toasted pumpkin seeds.
  • Blue cheese can be replaced with gorgonzola or feta if preferred.

Nutrition

  • Serving Size: 1 cup
  • Calories: 202 kcal
  • Sugar: 8 g
  • Sodium: 154 mg
  • Fat: 13.5 g
  • Saturated Fat: 2.5 g
  • Unsaturated Fat: 9.5 g
  • Trans Fat: 0 g
  • Carbohydrates: 17 g
  • Fiber: 5 g
  • Protein: 5 g
  • Cholesterol: 4.5 mg

Find it online: https://emilyscook.com/fall-brussels-sprout-salad-with-apples-and-blue-cheese-recipe/