This Shredded Brussel Sprout and Apple Salad is a perfect blend of fresh, crunchy vegetables, sweet fruit, and a tangy vinaigrette that ties it all together. Whether you’re serving it as a light side dish or enjoying it on its own, it’s sure to become a favorite for any occasion.
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Shredded Brussel Sprout and Apple Salad
Fall seasonal salads are amongst my favorite things. Something about a good salad with all of the best fall flavors is always a good idea, and this Shredded Brussel Sprouts and Apples is no exception. Perfect for lunch, a dinner side, or even Thanksgiving side dish this salad fits the bill.
Not only is this salad delicious with its blend of sweet and savory it is a nutritional powerhouse. Brussel sprouts are loaded with vitamins like C and K, while apples provide a healthy dose of fiber. Together, they create a salad that’s not just tasty but also packed with nutrients.
This salad comes together quick, in under 15 minutes and is super versatile. You can pair it with almost any protein for a complete meal but is also fancy enough that you can serve it for a holiday feast.
With it’s fall flavors from the apples, cranberries, and Brussels sprouts you will probably be making this once a week from September through November.
Serve this with Baked Pumpkin Mac And Cheese or Pork Loin Roast With Apples, Onions, & Potatoes to make a complete meal!
Ingredients
- Brussel Sprouts: These provide the crunchy base for the salad.
- Gala Apples (or any sweet, hard apples): Grated apples add natural sweetness and juiciness. While I have been using gala apples there are so many varieties of sweet apples to choose from, I think the biggest thing to keep in mind is that it has a crunchy texture, any apple to soft won’t hold up to being grated. Honeycrisp apples, Jonagold, Braeburn, Mutu/Crispin, Winesap, or Pink Lady Apples all would make good substitutes.
- Red Onion: Thinly sliced, this adds a sharp, pungent flavor that balances the sweetness of the apples. Choose a small onion or just use a quarter of a large red onion to avoid adding too much onion.
- Dried Cranberries: For a touch of chewy sweetness and a pop of color.
- Apple Cider Vinegar: The star of the vinaigrette, providing tang and brightness.
- Maple Syrup: Adds a subtle sweetness to balance the acidity of the vinegar.
- Dijon Mustard: For a touch of heat and depth to the dressing.
- Extra Virgin Olive Oil: Adds richness and helps bring all the flavors together.
- Dried Thyme: A hint of earthiness to round out the flavors.
- Kosher Salt: To enhance all the other ingredients, if you don’t have kosher salt use sea salt.
Instructions
Prepare the Brussel sprouts: Start by trimming and discarding the ends of the Brussel sprouts. Using a mandolin or sharp knife, shred them thinly. If you’re using a mandolin, be sure to use the safety guard to protect your fingers! If you have an adjustable mandolin I set mine to 1/8, and if you don’t have one no worries just chop them up by hand with a chef’s knife. (You can also use the attachment for a food processor to shred the brussel sprouts.) Once shredded, transfer them to a large mixing bowl.
Grate the apples: Use a box grater to grate the apples around the core. This technique adds texture and moisture to the salad, while also preventing the apples from becoming large chunks. Add the grated apple to the bowl with the Brussel sprouts. If the apples are really juicy and leave any juice on the cutting board go ahead and add that juice to the salad bowl!
Add the red onion and cranberries: Thinly slice the red onion and toss it into the bowl. Follow this by adding the dried cranberries, which will provide sweetness and a chewy contrast to the other crisp ingredients.
Make the vinaigrette: In a separate small bowl, whisk together the apple cider vinegar, maple syrup, Dijon mustard, olive oil, dried thyme, and kosher salt. Keep whisking until the dressing is fully combined and emulsified.
Toss the salad: Pour the vinaigrette over the shredded Brussel sprouts, apples, and onions. Using salad tongs gently toss everything together until evenly coated with the dressing.
Serve: Your Shredded Brussel Sprout and Apple Salad is ready to enjoy! Serve it immediately for the best crunch, or let it chill in the fridge for 10-15 minutes to let the flavors meld.
tips, tricks and questions
Can I make this salad ahead of time?
Yes! This salad can be prepared a few hours ahead! Luckliy it takes the brussel sprouts a long time to get wilty so you can prepare this salad ahead of time.
Can I use a different vinegar?
Certainly! While apple cider vinegar adds a nice tang that complements the apples, you can also use white wine vinegar or balsamic vinegar for a different flavor profile.
What can I add to this salad for extra texture?
Feel free to add some toasted nuts like pecans or walnuts or some pumpkin seeds for extra crunch. You could also toss in some crumbled feta or goat cheese for added creaminess.
How long will leftovers last?
Leftovers can be stored in an airtight container in the fridge for up to 2 days. The apples may soften slightly, but the salad will still be delicious.
Can you eat Brussels sprouts raw in a salad?
Absolutely, brussel sprouts are delicious raw.
Variations
There are plenty of additions you could make to this salad to make it your own for a crunch try adding sunflower seeds, crunchy walnuts, or pine nuts. Other good additions would be pomegranate seeds, crispy bacon, or some tangy blue cheese.
If you like this Brussel Sprout and Apple Salad Recipe you might also like:
Brussel Sprout Apple Salad
This Shredded Brussel Sprout and Apple Salad combines crisp shredded Brussel sprouts, sweet apples, and tangy cranberries, all tossed in a bright apple cider vinaigrette for a refreshing, flavorful dish.
Ingredients
- 16 oz (1 lbs) Brussel Sprouts
- 2 gala apples (or sweet hard apples)
- ½ small red onion
- ¼ cup dried cranberries
- 3 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- ¼ cup extra virgin olive oil
- ¼ teaspoon dried thyme
- ¼ teaspoon kosher salt
Instructions
- Trim and discard the ends on the Brussel sprouts use a mandolin or sharp knife to shred the brussel sprouts. Add the brussel sprouts to a bowl.
- Use a box grater to grate the apples around the core. Add the grated apple to the bowl with the brussel sprouts.
- Thinly slice the red onion and add to the bowl. Add the dried cranberries to the bowl.
- Add the apple cider vinegar, maple syrup, Dijon mustard, olive oil, thyme, and kosher salt to a small bowl and whisk to combine.
- Add the vinaigrette to the salad and toss. Serve.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 166Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 82mgCarbohydrates: 18gFiber: 3gSugar: 13gProtein: 4g
Nutritional data is automated and might not be 100% accurate, final nutritional information will depend on ingredients used and any changes made.
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