Brussels Sprouts Salad with Green Apples and Cranberries
With only 15 minutes of hands-on time, this refreshing Brussels sprouts salad will make the perfect Thanksgiving side dish.
Sitting down for Thanksgiving dinner is one of my favorite things to do. Surrounded by amazing food and people you love. What could be better?
Unfortunately, Thanksgiving may be a time of great stress for some families. Perhaps someone just lost their job, perhaps there was a death in the family, or perhaps there were some unexpected expenses.
If you’re feeling extra blessed this year, consider giving back. We typically do so through our church, but there are other great organizations like Feeding America that can help you share a little love this Thanksgiving. Feeding America is the nation’s largest hunger relief charity. They have a mission to feed America’s hungry through a network of food banks, and to get people involved in the fight to end hunger. You can easily donate on their website but there are a lot of other ways to give as well. Take a minute to consider it!
If you’re still looking for ideas to fill in some gaps on your Thanksgiving table make sure you also check out my round-up of over 85 Thanksgiving recipes!
About this Brussels Sprouts Salad
And this salad, definitely this salad. I probably could have ate the entire bowl in one sitting. It has a little bit of everything you want in a salad — crunchy, chewy, sweet, tart, bitter, rich. Everything.
If you’re skeptical of the raw Brussels, don’t be! This salad is like coleslaw’s sophisticated big sis. Shaved Brussels sprouts, chewy dried cranberries, nutty toasted walnuts, and rich Pecorino cheese make this salad completely irresistible.
A couple notes!
- Make your life easier by shredding the Brussels sprouts in your food processor using the slicer attachment.
- A few times when I’ve made this, I’ve broken the Pecorino into small chunks instead of shredding it. I love the salty bite you get when you get a little chunk of cheese. Or try a different cheese like feta, goat, blue cheese, or gouda.
- If you want, you can use dried cherries instead of dried cranberries.
- I used toasted walnuts, but another kind of nut would be delicious, too, such as toasted pecans, almonds, hazelnuts, etc.
Looking for a Brussels sprouts recipe?
Here’s a few:
For the Dressing
- 3 tablespoons apple cider vinegar
- 2 tablespoons pure maple syrup
- 1/4 cup extra virgin olive oil
- Salt and pepper, to taste
For the Salad
- 1 1/2 pounds Brussels sprouts
- 1 granny smith apple (or another tart, firm apple)
- 1 green onion, sliced thin
- 1/2 cup dried cranberries
- 3/4 cup chopped, toasted walnuts
- 3/4 cup grated pecorino romano cheese
- In a small bowl, whisk together vinegar, maple syrup and olive oil. Set aside.
- Slice Brussels sprouts very thinly, more or less shredding them. I used the slicer blade on my food processor to quickly and safely perform this task.
- Pour the shredded Brussels sprouts into a large mixing bowl. Cut the apple into matchstick sized pieces and toss in a bit of the dressing (1-2 teaspoons). Add these to the large mixing bowl with the Brussels sprouts, green onion, and dried cranberries. Pour dressing over this mixture and stir well so that everything is coated. Refrigerate for at least 45 minutes to let flavors meld.
- Just prior to serving, top with cheese and walnuts.
Nutrition Information:Yield: 8 Serving Size: 1 of 8
Amount Per Serving: Calories: 237Total Fat: 16gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 8mgSodium: 128mgCarbohydrates: 21gFiber: 4gSugar: 13gProtein: 6g
Husband’s take: My whole family loves this salad.
Changes I would make: None! I have made this salad without without nuts for the kids – it’s great that way too!