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Brussels Sprouts Apple Cranberry Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 74 reviews
  • Author: Jasmine
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Toss Salad with Dressing: Pour the remaining dressing over the salad ingredients. Stir thoroughly to coat all components evenly with the dressing.
  6. 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.
  7. 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

Find it online: https://jmrecipes.com/brussels-sprouts-apple-cranberry-salad-recipe/