Fall Brussels Sprout Salad with Apple, Pecans, and Blue Cheese Recipe
Introduction
This Fall Brussels Sprout Salad is a fresh and vibrant way to enjoy the season’s best flavors. Crisp brussels sprouts combine beautifully with sweet apples, crunchy pecans, and tangy blue cheese for a deliciously balanced salad.
Ingredients
- 4 cups thinly shredded brussels sprouts (12 oz total)
- 1/4 cup roughly chopped pecans (1 ounce)
- 2 tablespoons extra virgin olive oil
- 1 tablespoon minced shallots
- 2 teaspoons Dijon mustard
- 2 tablespoons balsamic vinegar
- 3 tablespoons crumbled blue cheese (or gorgonzola)
- 1 small honey crisp apple (or any sweet apple, cored and diced into matchsticks, skin on)
Instructions
- Step 1: In a small bowl, whisk together the olive oil, Dijon mustard, minced shallots, balsamic vinegar, and a pinch of salt and black pepper until the dressing is well combined.
- Step 2: Pour the dressing over the shredded brussels sprouts in a large bowl. Season with 1/4 teaspoon salt and additional black pepper to taste. Toss well to coat all the sprouts evenly.
- Step 3: Gently mix in the diced apple pieces. Top the salad with the chopped pecans and crumbled blue cheese just before serving for added texture and flavor.
Tips & Variations
- For a sweeter twist, swap balsamic vinegar with apple cider vinegar and add a teaspoon of honey to the dressing.
- Toasting the pecans lightly in a dry pan will bring out their flavor and add extra crunch.
- Use shaved parmesan instead of blue cheese for a milder option.
Storage
Store any leftover salad in an airtight container in the refrigerator for up to 2 days. The dressing may cause the brussels sprouts to soften over time, so it’s best enjoyed fresh. If needed, toss gently again before serving, and add extra pecans or cheese for freshness. Avoid storing the apples separately as they may brown quickly.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare this salad ahead of time?
You can prepare the dressing and shred the brussels sprouts a day in advance, but it’s best to toss the apples, nuts, and cheese in just before serving to maintain their texture and flavor.
What can I substitute for blue cheese?
If you’re not a fan of blue cheese, try using goat cheese, feta, or shredded parmesan for a different flavor profile that still adds creaminess and tang.
PrintFall Brussels Sprout Salad with Apple, Pecans, and Blue Cheese Recipe
A fresh and vibrant Fall Brussels Sprout Salad featuring thinly shredded Brussels sprouts, sweet honey crisp apples, crunchy pecans, and tangy blue cheese, all tossed in a zesty olive oil and balsamic vinegar dressing.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: American
Ingredients
Salad
- 4 cups thinly shredded Brussels sprouts (12 oz total)
- 1 small honey crisp apple, cored and diced into matchsticks (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 additional 1/4 teaspoon salt and black pepper to taste
Instructions
- Prepare the Dressing: Whisk together the olive oil, Dijon mustard, minced shallots, balsamic vinegar, and a pinch of salt and black pepper in a small bowl until well combined and emulsified.
- Toss Brussels Sprouts: Place the shredded Brussels sprouts in a large bowl. Pour the dressing over them and season with 1/4 teaspoon salt and black pepper to taste. Toss thoroughly to coat all the sprouts evenly.
- Add Apples and Toppings: Mix in the diced apples gently. Then, top the salad with the roughly chopped pecans and crumbled blue cheese, distributing them evenly for balanced flavor and texture.
Notes
- For best texture, shred Brussels sprouts finely using a mandoline or sharp knife.
- Use honey crisp apples or any other sweet and crisp apple variety for the best flavor contrast.
- Toasting pecans lightly enhances their flavor and crunch.
- This salad is best served fresh but can be refrigerated for up to a day with dressing kept separate.
- Blue cheese can be substituted with gorgonzola or omitted for a milder flavor.
Keywords: Brussels sprout salad, fall salad, apple salad, pecans, blue cheese, healthy salad, no-cook salad, autumn recipe
