Description

This Fall Brussels Sprout Salad with Apple, Pecans, and Blue Cheese is a fresh and flavorful side dish perfect for autumn. Crisp shredded Brussels sprouts are tossed with a tangy Dijon shallot dressing, sweet apple matchsticks, crunchy toasted pecans, and creamy blue cheese for a well-balanced salad that pairs beautifully with roasted meats or holiday feasts.

Ingredients

Scale

Salad Ingredients

4 cups thinly shredded Brussels sprouts (about 12 oz total)
1 small Honeycrisp apple, cored and diced into matchsticks, skin on
1/4 cup roughly chopped pecans (1 ounce)
3 tablespoons crumbled blue cheese (or gorgonzola)

Dressing Ingredients

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 seasoning to taste

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Dressing: In a small bowl, whisk together the olive oil, minced shallots, Dijon mustard, balsamic vinegar, and a pinch of salt and freshly ground black pepper until well combined to form a tangy dressing.
Toss the Brussels Sprouts: Place the shredded Brussels sprouts in a large mixing bowl. Pour the dressing over them, then season with 1/4 teaspoon salt and additional black pepper to taste. Toss thoroughly to ensure all the sprouts are evenly coated with the dressing.
Add Apples and Top: Gently mix the diced apple matchsticks into the dressed Brussels sprouts. Finally, sprinkle the chopped pecans and crumbled blue cheese over the salad to add crunch and creaminess before serving.

Notes

This salad pairs beautifully as a side dish with roasted chicken, pork, or Thanksgiving turkey.
For a nut-free version, omit pecans or substitute with toasted seeds such as pumpkin seeds.
Use any sweet apple variety available, such as Fuji or Gala, if Honeycrisp is unavailable.
To make prep easier, buy pre-shredded Brussels sprouts or use a food processor fitted with a shredding blade.
For extra flavor, toast the pecans lightly in a dry skillet over medium heat before adding.

Nutrition

Serving Size: 1 cup
Calories: 202 kcal
Sugar: 8 g
Sodium: 154 mg
Fat: 13.5 g
Saturated Fat: 2.5 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 17 g
Fiber: 5 g
Protein: 5 g
Cholesterol: 4.5 mg