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

Scale

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

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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