With only 15 minutes of hands-on time, this refreshing Brussels sprouts salad makes a 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.
- Try breaking 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 like 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:
- 3 tablespoons apple cider vinegar
- 2 tablespoons pure maple syrup
- 1/4 cup extra virgin olive oil
- Salt and pepper, to taste
- 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 (see note)
- In a small bowl, whisk together vinegar, maple syrup and olive oil. Set aside.
- Slice Brussels sprouts very thinly. The slicer blade on a food processor will quickly and safely perform this task. Put the sliced Brussels sprouts into a large mixing bowl. Add the green onion and dried cranberries.
- Cut the apple into matchstick-sized pieces and toss in a bit of the dressing (1-2 teaspoons). The dressing will help keep the apples from discoloring. Add the apples to the salad.
- Pour dressing over the salad and stir well so that everything is coated with dressing. Refrigerate for at least 45 minutes to let flavors meld.
- Just prior to serving, top with cheese and walnuts.
- Pecorino Romano cheese can be grated, shredded, crumbled, or shaved into the salad. Choose the form you like best. Other cheese such as feta, goat cheese, Gouda, or Parmesan may be substituted. For a vegan salad, omit the cheese or use a dairy-free cheese.
- If desired, substitute golden raisins or dried cherries for the cranberries. Other types of toasted nuts can replace the walnuts.
- Cooked and crumbled bacon is a nice addition, if you like.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.