If you’re looking to brighten up your fall menu with something crisp, tangy, and a little bit fancy, this Fall Brussels Sprout Salad with Apple and Blue Cheese Recipe is your new best friend. I absolutely love how the juicy sweetness of the apple balances the sharpness of blue cheese and the earthiness of shredded Brussels sprouts—it’s such a knockout combo. Plus, it’s quick to whip up, making it perfect for busy weeknights or special holiday dinners. Trust me, once you try this salad, it’ll become a go-to in your kitchen too.
Why You’ll Love This Recipe
- Easy and Quick: It comes together in just 20 minutes, perfect for busy days.
- Flavor Explosion: The combo of Brussels sprouts, apple, pecans, and blue cheese hits all the right taste notes.
- Versatile Side: Works beautifully alongside roasted chicken, pork, or Thanksgiving turkey.
- Nutritious & Seasonal: A nutrient-packed way to celebrate fall’s best produce.
Ingredients You’ll Need
These ingredients are simple yet thoughtfully chosen to create a beautiful balance of crunch, creaminess, and tang. I always pick a sweet apple variety to keep the salad bright without being overly tart, and fresh Brussels sprouts make all the difference here.
- Brussels sprouts: Shred them thinly for the perfect salad texture—fresh is best but you can also use pre-shredded to save time.
- Pecans: Roughly chopped pecans add a lovely crunch; you could toast them lightly for extra aroma.
- Extra virgin olive oil: Brings richness and helps the dressing come together.
- Minced shallots: These add a subtle sharpness and depth without overpowering the salad.
- Dijon mustard: For a bit of zing that really brightens the dressing.
- Balsamic vinegar: Adds tangy sweetness that’s key to balancing all flavors.
- Crumbled blue cheese: I love using a creamy gorgonzola, but any good blue cheese will do.
- Honeycrisp apple: Choose a firm, sweet apple and leave the skin on for extra color and nutrients.
Variations
I love making this salad just as is, but feel free to experiment! You’ll find that small tweaks really shape how it feels at your table, making it truly your own.
- Swap nuts: Sometimes I swap pecans for walnuts or sliced almonds depending on what I have on hand, and each gives a different but delightful crunch.
- Dressing twists: If you like a touch sweeter, splash in a teaspoon of maple syrup or honey.
- Cheese substitutes: If blue cheese isn’t your thing, feta or goat cheese make a lovely, milder alternative.
- Add fruit: A handful of dried cranberries or pomegranate seeds add pops of sweetness and color.
How to Make Fall Brussels Sprout Salad with Apple and Blue Cheese Recipe
Step 1: Prepare and Dress the Brussels Sprouts
First, thinly shred those Brussels sprouts—you can use a sharp knife or a food processor with a shredding blade to make this faster. The thin ribbons are what make this salad light and easy to eat. Whisk together the extra virgin olive oil, minced shallots, Dijon mustard, balsamic vinegar, and a pinch of salt and fresh black pepper. Pour this lovely dressing over the shredded sprouts in a large bowl, then toss to coat. I like to let it sit for 5 minutes so the sprouts soften slightly without losing their crispness.
Step 2: Add Apple, Pecans, and Blue Cheese
Core and dice your apple into matchsticks, leaving the skin on—it adds a nice color pop and extra nutrients. Toss those juicy apple pieces into the bowl with the Brussels sprouts. Then sprinkle on the chopped pecans and generous crumbles of blue cheese. Gently fold everything together so every forkful gets a perfect balance of creamy, crunchy, sweet, and tangy.
Pro Tips for Making Fall Brussels Sprout Salad with Apple and Blue Cheese Recipe
- Shred With a Food Processor: It saves time and creates perfectly thin, consistent strips every time.
- Let the Salad Rest: Waiting a few minutes after tossing helps mellow the raw Brussels and lets those flavors marry beautifully.
- Use Sweet Apples: Honeycrisp is my favorite, but any sweet, crisp apple prevents the salad from tasting bitter or too tart.
- Add Cheese Last: To keep the blue cheese from breaking down too much, add it just before serving for that fresh creamy texture.
How to Serve Fall Brussels Sprout Salad with Apple and Blue Cheese Recipe
Garnishes
I usually add an extra sprinkle of chopped pecans on top just before serving for a fresh crunch. A few fresh thyme leaves or even a small drizzle of aged balsamic glaze adds a lovely finishing touch and makes it look restaurant-worthy.
Side Dishes
This salad pairs wonderfully with roasted chicken, grilled pork chops, or alongside Thanksgiving turkey. I often serve it with warm crusty bread to soak up all the leftover dressing—it’s incredible!
Creative Ways to Present
For holiday dinners, I’ve served this salad in hollowed-out apple halves or rustic wooden bowls to highlight its seasonal charm. You can also dress it down and pile it onto a large platter scattered with extra pecans and blue cheese for a casual family-style meal.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge and try to enjoy them within 1-2 days. Since the dressing soaks into the sprouts, the salad softens over time, but it’s still tasty and refreshing.
Freezing
I don’t recommend freezing this salad because the texture of the Brussels sprouts and apple changes drastically when thawed, making it mushy and less enjoyable.
Reheating
This salad is best served cold or at room temperature, so reheating isn’t necessary. If you want it a bit warmer, just let it sit out for 15 minutes before serving—no microwave needed.
FAQs
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Can I use other types of apples in this Fall Brussels Sprout Salad with Apple and Blue Cheese Recipe?
Absolutely! While I recommend sweet, crisp varieties like Honeycrisp or Fuji for their sweetness and texture, you can use Gala or Pink Lady too. Just avoid super tart or mealy apples that don’t hold up well when cut.
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Can I make this salad ahead of time?
You can prep the Brussels sprouts and dressing separately ahead of time, but I recommend combining everything just before serving to keep the apple crisp and the blue cheese fresh.
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What can I substitute if I don’t like blue cheese?
Feta or goat cheese make excellent substitutes that still provide a tangy creaminess but with milder flavor. You could also omit cheese altogether and add avocado slices for richness.
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How do I make sure the Brussels sprouts don’t taste bitter?
Shredding them very thin and tossing with a flavorful dressing helps mellow bitterness. Also, letting the salad sit for a few minutes allows the sprouts to soften and soak up the dressing, balancing flavors beautifully.
Final Thoughts
This Fall Brussels Sprout Salad with Apple and Blue Cheese Recipe holds a special place in my heart because it captures the essence of autumn in every bite. It’s fresh, easy, and just a little bit unexpected—exactly what I want from a seasonal salad. I hope you’ll give it a try soon and love it as much as my family and I do. It’s the kind of recipe you’ll keep coming back to whenever you want a bright, flavorful dish that feels both comforting and elegant.
Print
Fall Brussels Sprout Salad with Apple and Blue Cheese Recipe
- 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 vibrant and crunchy side dish perfect for autumn. The combination of shredded Brussels sprouts, sweet honey crisp apple, toasted pecans, and tangy blue cheese dressed with a simple Dijon and balsamic vinaigrette makes a flavorful and festive salad that pairs wonderfully with roasted meats or as part of a holiday meal.
Ingredients
Salad
- 4 cups thinly shredded Brussels sprouts (12 oz total)
- 1 small honey crisp apple, cored and diced into matchsticks with 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
- Prepare the Dressing: In a small bowl, whisk together 2 tablespoons of extra virgin olive oil, 2 teaspoons of Dijon mustard, 1 tablespoon of minced shallots, and 2 tablespoons of balsamic vinegar along with a pinch of salt and freshly ground black pepper to create a balanced and tangy vinaigrette.
- Toss Brussels Sprouts with Dressing: Place the shredded Brussels sprouts into a large mixing bowl. Pour the prepared dressing over the Brussels sprouts, then season with 1/4 teaspoon salt and additional black pepper to taste. Toss everything thoroughly to ensure the sprouts are evenly coated and well-seasoned.
- Add Apples and Toppings: Gently mix in the diced honey crisp apple matchsticks, ensuring they distribute evenly throughout the salad. Finally, sprinkle the chopped pecans and crumbled blue cheese over the top as a flavorful and crunchy garnish.
Notes
- This salad complements roasted chicken, pork, or traditional Thanksgiving turkey beautifully, offering a fresh and crunchy contrast to rich meats.
- Use any sweet apple variety if honey crisp is unavailable, such as Fuji or Gala, to maintain the perfect balance of sweetness and tartness.
- For a nut-free version, omit the pecans or substitute with sunflower seeds.
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: 11 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 5 g
- Protein: 5 g
- Cholesterol: 4.5 mg
