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This crispy Fall Brussels Sprout Salad with raw shredded Brussels, apples, pecans, and blue cheese is a terrific side salad with roasted chicken, pork, or turkey.
Fall Brussels Sprout Salad
I really like using raw, shaved Brussels sprouts in salads! You may buy them shredded, but I prefer to chop them myself so that they’re brisker. For this easy Fall Brussels sprout salad recipe, I tossed them with sweet, crisp red apples, pecans, blue cheese, and a balsamic vinaigrette. For those who’re on the lookout for more Brussels sprouts salads, do this Raw Shredded Brussel Sprouts with Lemon and Oil and Shredded Brussels Sprout Salad with Bacon and Avocado.
Can Brussels sprouts be eaten raw in a salad?
Truth is, I prefer my brussels sprouts raw in salads vs cooked. For those who thinly cut your brussels sprouts, they may be eaten raw in a salad identical to cabbage. Just cut the foundation end off the sprout after which slice them vertically. You may as well try prepping them in a food processor with the shredding disc attached.
How far upfront can I shred Brussels sprouts?
This fall salad is great for meal prep. You may shred your Brussels sprouts and the vinaigrette a day or two before you serve the salad. Mix all the things right before serving or perhaps a couple of hours early. The dressing will soften the sprouts, and the vinegar within the dressing will prevent the apples from turning brown. Leftovers will hold for a few days within the fridge.
Shredded Brussels Sprout Salad Ingredients
- Brussels Sprouts: You’ll need 4 cups of shaved or shredded Brussels sprouts.
- Nuts: For those who don’t have pecans, swap them with walnuts or almonds. For those who’re allergic to nuts, omit them.
- Apples: I used a Honey crisp apple, but be at liberty to make use of your favorite red apple. You could possibly also try making this salad with pomegranate seeds or dried cranberries.
- Cheese: Gorgonzola or blue cheese will work.
- Balsamic Vinaigrette: Whisk the olive oil, Dijon mustard, shallots, balsamic, salt, and pepper to make the dressing.
More Shredded Brussels Sprout Recipes You’ll Love:
Fall Brussels Sprout Salad with Apple, Pecans, and Blue Cheese
5+
Prep Time: 20 mins
Cook Time: 0 mins
Total Time: 20 mins
This Fall Brussels Sprout Salad with apples, pecans, and blue cheese is a terrific side salad with roasted chicken, pork or Thanksgiving turkey.
- 4 cups thinly shredded brussels sprouts
- 1/4 cup roughly chopped pecans
- 2 tablespoons extra virgin olive oil
- 1 tablespoon minced shallots
- 2 teaspoons Dijon mustard
- 2 tablespoon 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
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Whisk olive oil, Dijon, shallots and vinegar with a pinch of salt and black pepper.
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Pour over Brussels in a big bowl and season with 1/4 teaspoon salt and black pepper, to taste.
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Mix in apples and top with pecans and blue cheese.
For those who prefer to cook your Brussels sprouts, saute in a skillet with a bit of oil for about 5 minutes.
Serving: 1cup, Calories: 202kcal, Carbohydrates: 17g, Protein: 5g, Fat: 13.5g, Saturated Fat: 2.5g, Cholesterol: 4.5mg, Sodium: 154mg, Fiber: 5g, Sugar: 8g
Keywords: brussels sprout salad, easy side dish, fall, fall salads, raw brussels sprouts, shredded brussels sprouts