Fall Brussels Sprout Salad with Apple and Blue Cheese Recipe

I absolutely love sharing this Fall Brussels Sprout Salad with Apple and Blue Cheese Recipe because it hits all the right notes—crispy, tangy, sweet, and creamy all at once. When I first tried this salad, I was so surprised at how the delicate bitterness of brussels sprouts plays off the sweetness of crisp apples and the punch of sharp blue cheese. Trust me, once you make this, it’s going to become a staple in your fall menus, whether you’re cooking a cozy weeknight dinner or putting together a holiday spread.

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Ingredients You’ll Need

The magic in this Fall Brussels Sprout Salad with Apple and Blue Cheese Recipe comes from simple, vibrant ingredients that each bring a unique texture and flavor. Shopping tip: pick a sweet, crisp apple like Honeycrisp or Fuji to balance the tangy cheese and earthy sprouts.

• Brussels sprouts: Fresh and firm ones work best—they shred easily for that perfect crunchy texture.
• Pecans: Toast them lightly if you like extra nutty flavor and crunch.
• Extra virgin olive oil: Use good quality for the dressing; it really shines here.
• Shallots: Minced finely so they blend smoothly without overpowering.
• Dijon mustard: Adds just the right bit of tang and helps emulsify the dressing.
• Balsamic vinegar: Offers a rich, slightly sweet acidity that ties all the flavors together.
• Blue cheese (or Gorgonzola): Crumbled small so it distributes nicely without clumps.
• Honeycrisp apple: Cored and cut into matchsticks with skin left on for extra color and nutrients.

Variations

I love making this Fall Brussels Sprout Salad with Apple and Blue Cheese Recipe my own by playing with nuts and cheese, depending on what I have on hand. Feel free to customize it to fit your taste buds or what’s in season.

• Nut swaps: Sometimes I use toasted walnuts or sliced almonds instead of pecans—each adds a slightly different crunch.
• Cheese alternatives: If you’re not a blue cheese fan, goat cheese or feta can be delicious substitutes without losing creaminess.
• Vinaigrette twists: Add a teaspoon of maple syrup or honey to deepen the sweetness if your apples aren’t as sweet as you like.
• Add protein: Toss in some grilled chicken or crispy bacon bits for a hearty salad variation.

How to Make Fall Brussels Sprout Salad with Apple and Blue Cheese Recipe

Step 1: Shred Your Brussels Sprouts Thinly

I like to use a sharp chef’s knife or a mandoline for this part—just slice off the ends, then cut the sprouts finely. Thin shreds are key because they’re tender yet have a nice crunch, and they soak up the dressing beautifully without feeling too heavy. If you find any outer leaves looking dry or damaged, just peel those off.

Step 2: Whisk Up the Dressing

In a small bowl, whisk together the olive oil, minced shallots, Dijon mustard, and balsamic vinegar. Add a pinch of salt and freshly ground black pepper. This dressing is simple but flavorful; the shallots add a subtle bite while the mustard emulsifies everything so it clings nicely to the sprouts.

Step 3: Toss It All Together

Pour the dressing over the shredded brussels sprouts in a large bowl, then season with about 1/4 teaspoon salt and more pepper to taste. Mix thoroughly so the sprouts get coated well. Then, gently fold in the matchstick apples, carefully sprinkle the pecans on top, and finally crumble the blue cheese over. You want to see those colorful layers—it’s as pretty as it is tasty.

How to Serve Fall Brussels Sprout Salad with Apple and Blue Cheese Recipe

Garnishes

I usually finish this salad with an extra sprinkle of blue cheese crumbles and a few whole toasted pecans right on top—it adds a nice visual pop. Sometimes, I throw on a few fresh parsley leaves for color and brightness. If you’re feeling fancy, a drizzle of honey or a few pomegranate seeds can add a lovely sweet contrast.

Side Dishes

This salad pairs beautifully with rich mains like roast chicken, pork tenderloin, or even a Thanksgiving turkey. When I serve it, I often include some crusty bread or roasted sweet potatoes to round out the meal for a cozy fall dinner.

Creative Ways to Present

For holiday dinners, I sometimes throw this salad into a large shallow glass bowl layered with the sprouts first, then apples, then cheese and nuts on top for a pretty presentation that makes guests go “Wow!” You can also serve it on individual plates with a little extra blue cheese sprinkled over each one for an elegant touch.

Make Ahead and Storage

Storing Leftovers

I store leftover salad in an airtight container in the fridge for up to 2 days. Because the dressing will continue to soften the sprouts over time, I usually keep the apples and cheese separate and toss them in freshly before eating leftovers. That keeps the salad crisp and fresh.

Freezing

This Fall Brussels Sprout Salad with Apple and Blue Cheese Recipe doesn’t freeze well—the texture of the sprouts and apples gets mushy. I recommend making it fresh whenever possible to enjoy that satisfying crunch.

Reheating

This salad is best served cold or at room temperature, so no reheating needed. If you want to serve it slightly warmer, just let it sit out for 10-15 minutes after taking it from the fridge. That’s what I do to bring out the aromas without wilting the crispness.

FAQs

Final Thoughts

This Fall Brussels Sprout Salad with Apple and Blue Cheese Recipe is one of those dishes I always recommend because it’s simple yet packed with flavor. It’s brightened up many of my dinners, and my family goes crazy for it every time I serve it. Give it a try—you’ll find it super easy to make, delightfully fresh, and the perfect way to enjoy seasonal fall produce in a vibrant, healthy salad.

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