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Fall Brussels Sprout Salad with Apple, Pecans, and Blue Cheese Recipe

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★★★★★

4.8 from 64 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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

Find it online: https://yumwithmia.com/fall-brussels-sprout-salad-with-apple-pecans-and-blue-cheese-recipe/