If you’re looking for a refreshing, crunchy salad that bursts with flavors of tart apple, sweet cranberries, and the nutty, savory touch of Brussels sprouts, you’re in the right place. This Brussels Sprouts Apple Cranberry Salad Recipe is honestly one of my favorite go-to dishes for holiday gatherings and casual weeknight dinners alike. It’s simple, wholesome, and the perfect balance of sweet and savory — I promise you’re going to want to make this again and again!
Why You’ll Love This Recipe
- Delightful Flavor Combo: The tartness of the apple and cranberries pairs perfectly with the earthy Brussels sprouts and rich Pecorino Romano cheese.
- Quick & Easy Prep: With just 15 minutes of hands-on time and simple ingredients, it’s a no-fuss recipe you can whip up anytime.
- Make-Ahead Friendly: It tastes even better after sitting in the fridge for a bit, so you can prepare it ahead and stress less.
- Healthy & Crowd-Pleasing: Packed with fiber, healthy fats, and protein, this salad satisfies everyone at the table — including picky eaters!
Ingredients You’ll Need
The magic of this Brussels Sprouts Apple Cranberry Salad Recipe is truly in the balance of fresh, crunchy veggies, crisp apples, tart cranberries, and toasted walnuts all brought together by a simple, tangy maple vinaigrette. Choosing fresh, high-quality ingredients really makes a difference here, so I always try picking firm, bright Brussels sprouts and tart Granny Smith apples for that perfect zing.
- Apple Cider Vinegar: Adds bright acidity that wakes up all the flavors in the salad.
- Pure Maple Syrup: A natural sweetener to balance the vinegar without overpowering the other ingredients.
- Extra Virgin Olive Oil: Brings richness and helps the dressing emulsify beautifully.
- Salt and Pepper: Essential seasonings that enhance every bite — don’t skip!
- Brussels Sprouts: Make sure to slice them very thin for wonderful texture and easier eating.
- Granny Smith Apple: Tart and crisp, I find these hold up perfectly without browning too quickly.
- Green Onion: For a subtle, fresh onion kick that complements the sweetness.
- Dried Cranberries: Add juicy bursts of tart sweetness — no need to soak beforehand.
- Chopped Toasted Walnuts: Toast them lightly to boost their flavor and crunch.
- Grated Pecorino Romano Cheese: Salty, sharp, and nutty — it’s the finishing touch that brings this salad to the next level.
Variations
I love how versatile this Brussels Sprouts Apple Cranberry Salad Recipe is — I’ve experimented with a few tweaks depending on the season or what I have on hand, and each brings a new twist. Feel free to make it your own!
- Nut-Free Variation: I swap walnuts for toasted pumpkin seeds when I’m serving friends with nut allergies — still crunchy and delicious.
- Cheese-Free Option: If you’re avoiding cheese, try sprinkling in some toasted nutritional yeast for a cheesy flavor without dairy.
- Different Fruit Swaps: Pears or crisp-firm peaches work wonderfully when apples aren’t in season, adding a lovely sweetness.
- Spicy Kick: Toss in a pinch of red pepper flakes or a dash of smoked paprika to add a little heat and depth.
How to Make Brussels Sprouts Apple Cranberry Salad Recipe
Step 1: Whisk Together the Dressing
Start by mixing the apple cider vinegar, pure maple syrup, and extra virgin olive oil in a small bowl. I like using a whisk to get everything fully combined and emulsified. Set the dressing aside — this simple vinaigrette is the key that ties all the flavors together.
Step 2: Thinly Slice the Brussels Sprouts
Here’s a trick I discovered: using the slicer blade on my food processor makes slicing Brussels sprouts effortless and ensures they’re super thin and consistent — perfect for that tender-crisp bite. If you don’t have a food processor, no worries, just carefully use a sharp knife. Toss the sliced sprouts into a large mixing bowl along with the thinly sliced green onion and dried cranberries.
Step 3: Prepare the Apples
Cut your tart Granny Smith apple into matchstick-sized pieces — I like to keep them bite-sized for a neat forkful. Toss the apple pieces in a teaspoon or two of the dressing to keep them from browning and adding that initial hit of flavor. Then add the apples to your bowl of Brussels sprouts and cranberries.
Step 4: Dress and Chill
Pour the remaining dressing over the salad, then toss gently but thoroughly so every ingredient is coated. I like to let it chill in the fridge for at least 45 minutes — this step really helps the flavors mingle and the sprouts soften just enough while staying crisp.
Step 5: Add Cheese and Walnuts Just Before Serving
Right before serving, sprinkle the grated Pecorino Romano cheese and chopped toasted walnuts on top. The cheese adds a salty punch and creamy texture, while the walnuts bring the perfect crunch. Trust me — this finishing touch is what really elevates the whole salad.
Pro Tips for Making Brussels Sprouts Apple Cranberry Salad Recipe
- Use a Sharp Knife or Food Processor: Slicing Brussels sprouts thinly is crucial; a dull blade can bruise them and get you uneven pieces.
- Toss Apples in Dressing Early: I learned this keeps them from turning ugly brown and adds extra flavor.
- Toast Walnuts Lightly: Toasting nuts brings out their natural oils and crunch, making a huge flavor difference.
- Let It Rest in the Fridge: Don’t skip the chilling step — it mellows the vinegar and melds the flavors beautifully.
How to Serve Brussels Sprouts Apple Cranberry Salad Recipe
Garnishes
I love topping this salad with a little extra shredded Pecorino Romano or even some shaved Parmesan for extra cheesy richness. Sometimes, I sprinkle a few more toasted walnuts on top for extra crunch and a pop of texture that everyone raves about.
Side Dishes
This salad pairs beautifully with roasted chicken, grilled pork chops, or even a hearty grain bowl. I’ve served it alongside Thanksgiving turkey too, and it brings a bright, fresh contrast that my family always appreciates.
Creative Ways to Present
If I’m serving this at a party or holiday dinner, I like to layer the salad in a big glass trifle bowl so you can see those colorful layers of sprouts, apples, cranberries, and nuts—it’s almost too pretty to eat! Another idea is serving it in individual mason jars for an elegant yet casual touch.
Make Ahead and Storage
Storing Leftovers
I store any leftovers in an airtight container in the fridge — this salad holds up well for up to 3 days. The flavors actually deepen, though the walnuts can soften over time, so I sometimes add a fresh handful of toasted walnuts when serving leftovers.
Freezing
This salad is best enjoyed fresh or refrigerated — I don’t recommend freezing because the texture of the Brussels sprouts and apples changes after thawing.
Reheating
This salad is meant to be eaten cold or at room temperature, so reheating isn’t necessary. If you prefer it slightly warmer, bringing it to room temperature before serving works well without compromising texture.
FAQs
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Can I use a different type of apple in this salad?
Absolutely! While Granny Smith apples are my favorite for their tartness and crispness, you can also use Honeycrisp, Fuji, or even Pears in a pinch. Just aim for a firm fruit that won’t turn mushy quickly.
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How do I thinly slice Brussels sprouts without a food processor?
If you don’t have a food processor, a sharp chef’s knife works fine. Slice the sprouts in half lengthwise, then cut crosswise into thin strips. Take your time and keep fingers safe!
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What can I substitute for Pecorino Romano cheese?
If Pecorino Romano isn’t available, Parmesan or Asiago cheese also work well and give a similar salty, nutty flavor.
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Can I prepare this salad entirely ahead of time?
You can prepare everything up to the tossing stage and refrigerate the components separately, but I recommend adding the dressing and walnuts close to serving time to keep everything fresh and crunchy.
Final Thoughts
I absolutely love how this Brussels Sprouts Apple Cranberry Salad Recipe combines simple, wholesome ingredients into a dish that feels so fresh and festive. It’s a recipe I always come back to because it’s easy, impressive, and hits all the right notes for my family and friends. Give it a try—you’ll enjoy how well it complements so many meals, and honestly, your kitchen will be smelling amazing while you make it!
Print
Brussels Sprouts Apple Cranberry Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 60 minutes
- Yield: 8 servings (about 1.25 cups per serving)
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
This Brussels Sprouts Salad with Apples, Cranberries, and Walnuts is a vibrant and crunchy holiday salad featuring thinly sliced Brussels sprouts, tart Granny Smith apples, sweet dried cranberries, toasted walnuts, and savory Pecorino Romano cheese. Tossed with a tangy maple apple cider vinaigrette, this salad offers a perfect balance of flavors and textures, and it’s easy to prepare ahead of time to let the flavors meld beautifully.
Ingredients
Dressing
- 3 tablespoons apple cider vinegar
- 2 tablespoons pure maple syrup
- 1/4 cup extra virgin olive oil
- Salt and pepper, to taste
Salad
- 1 1/2 pounds Brussels sprouts
- 1 Granny Smith apple (or another tart, firm apple)
- 1 green onion, sliced thin
- 1/2 cup dried cranberries
- 3/4 cup chopped toasted walnuts
- 3/4 cup grated Pecorino Romano cheese
Instructions
- Make the Dressing: In a small bowl, whisk together apple cider vinegar, pure maple syrup, and extra virgin olive oil until well combined. Season with salt and pepper to taste. Set aside to allow flavors to blend.
- Prepare Brussels Sprouts: Slice the Brussels sprouts very thinly for a light, crisp texture. Use a food processor slicer blade for quick and safe slicing. Transfer sliced Brussels sprouts into a large mixing bowl.
- Add Additional Salad Ingredients: Add sliced green onion and dried cranberries to the bowl with the Brussels sprouts. These add freshness and sweetness to balance the salad.
- Prepare and Dress Apples: Cut the Granny Smith apple into matchstick-sized pieces. Toss the apple pieces with 1-2 teaspoons of the dressing to prevent browning and enhance flavor. Then, add the apples into the salad bowl.
- Toss Salad with Dressing: Pour the remaining dressing over the salad ingredients. Stir thoroughly to coat all components evenly with the dressing.
- Chill to Meld Flavors: Refrigerate the salad, uncovered or lightly covered, for at least 45 minutes. This resting time allows the flavors to meld and the sprouts to soften slightly.
- Add Final Touches and Serve: Just before serving, sprinkle the salad with grated Pecorino Romano cheese and chopped toasted walnuts to add salty richness and a satisfying crunch.
Notes
- Crisp tart apples, sweet dried cranberries, and crunchy walnuts create a well-rounded flavor and texture profile, making this salad perfect for holiday meals and potlucks.
- Using a food processor for slicing Brussels sprouts saves time and ensures uniform thin slices.
- To toast walnuts, lightly dry roast them in a skillet over medium heat until fragrant and slightly browned, stirring frequently.
- The salad improves with chilling as the dressing softens the Brussels sprouts and melds the ingredients.
- Pecorino Romano adds a salty and tangy sharpness, but you can substitute with Parmesan if needed.
Nutrition
- Serving Size: 1.25 cups
- Calories: 255 kcal
- Sugar: 13 g
- Sodium: 136 mg
- Fat: 17 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 5 g
- Protein: 8 g
- Cholesterol: 10 mg
