If you are looking to brighten up your salad game with a dish that bursts with fresh, vibrant flavors, look no further than this delightful Brussel Sprout Apple Salad Recipe. The crisp, shredded brussel sprouts combined with sweet and tart apples, tangy vinaigrette, and a touch of chewy dried cranberries make for a refreshing salad that is perfect anytime—whether as a light lunch or an impressive side at dinner. This recipe blends texture, sweetness, and acidity seamlessly to create a salad that feels like a celebration in your mouth with every bite.
Ingredients You’ll Need
This Brussel Sprout Apple Salad Recipe champions simplicity in its ingredients, each playing a crucial role in crafting a balanced and lively flavor profile. The fresh produce adds crunch and natural sweetness, while the dressing brings an irresistible tang and smooth finish to the dish.
- 16 oz (1 lb) Brussel Sprouts: Firm and fresh are key for the perfect crisp texture when shredded.
- 2 Gala apples (or sweet hard apples): Adds a juicy sweetness that contrasts wonderfully with the brussel sprouts.
- ½ small red onion: Provides just the right amount of bite and subtle sharpness.
- ¼ cup dried cranberries: Brings a chewy, tart element that deepens the flavor complexity.
- 3 tablespoons apple cider vinegar: Adds a bright acidity that wakes up the salad flavors.
- 1 tablespoon maple syrup: Balances the acidity with a natural, warm sweetness.
- 1 teaspoon Dijon mustard: Offers a gentle pungency that enriches the dressing.
- ¼ cup extra virgin olive oil: Holds the dressing together with a smooth, fruity base.
- ¼ teaspoon dried thyme: Brings an earthy herbal note to the salad.
- ¼ teaspoon kosher salt: Enhances all the ingredients and pulls the flavors together.
How to Make Brussel Sprout Apple Salad Recipe
Step 1: Prepare the Brussel Sprouts
Start by trimming off the tough ends from the brussel sprouts. Using a mandolin slicer or a sharp knife, shred them finely to create a light, crisp base that will soak up all the delicious flavors of the salad. Placing them in a large bowl will give you ample room to mix everything comfortably.
Step 2: Add the Apples
Grate the apples using a box grater around the core to capture all the juicy flesh. This shredding technique ensures the apples blend beautifully with the brussel sprouts, distributing bursts of sweetness throughout the salad. Add the grated apples directly into your bowl with the sprouts for an easy mix.
Step 3: Incorporate the Onion and Cranberries
Thinly slice the red onion so it melds nicely without overpowering the salad’s delicate balance. Toss in the dried cranberries, which add that wonderful chewy texture and tang that complements both the apples and sprouts perfectly.
Step 4: Whisk the Dressing
In a smaller bowl, combine apple cider vinegar, maple syrup, Dijon mustard, olive oil, dried thyme, and kosher salt. Whisk everything thoroughly until the dressing is smooth and well blended. This vinaigrette is the soul of the salad, tying together all the fresh ingredients with a zesty, sweet, and savory punch.
Step 5: Toss and Serve
Pour the dressing over the salad ingredients and toss gently but thoroughly to ensure every shred and slice is coated evenly. This step is what transforms simple ingredients into an irresistible dish ready to delight your taste buds immediately.
How to Serve Brussel Sprout Apple Salad Recipe
Garnishes
Consider adding toasted nuts like pecans or walnuts on top for an extra crunch and nutty flavor that elevates the salad. Fresh herbs such as chopped parsley or mint can also add a pop of color and freshness that enhances the overall presentation and taste.
Side Dishes
This Brussel Sprout Apple Salad Recipe pairs wonderfully with roasted chicken or grilled salmon for a well-rounded meal. It’s also a fantastic accompaniment to hearty sandwiches or even as a vibrant addition to your holiday spread to balance richer dishes.
Creative Ways to Present
Serve this salad in individual mason jars for a fun, portable option perfect for picnics or lunchboxes. Alternatively, present it on a large platter with edible flowers for a stunning centerpiece that invites guests to dig in and enjoy its fresh flavors.
Make Ahead and Storage
Storing Leftovers
Transfer leftover salad to an airtight container and refrigerate for up to 2 days. Keep in mind the apples and brussel sprouts might soften slightly over time but will still retain most of their delightful texture and flavor.
Freezing
Freezing is not recommended for this Brussel Sprout Apple Salad Recipe because the fresh produce and dressing can separate and change texture once thawed.
Reheating
This salad is best enjoyed cold or at room temperature, so there is no need to reheat. Instead, let refrigerated leftovers sit out for a few minutes to take the chill off before serving for the best flavor experience.
FAQs
Can I use a different type of apple?
Absolutely! While Gala apples are great for their natural sweetness, you can swap in Fuji, Honeycrisp, or even Granny Smith apples depending on your preference for tartness or sweetness.
Is there a way to make this salad vegan?
This Brussel Sprout Apple Salad Recipe is already vegan as it uses maple syrup instead of honey and olive oil as the fat base.
Can I prepare this salad in advance?
Yes, you can prepare the salad several hours ahead. Just keep it refrigerated and toss again before serving to refresh the flavors and textures.
How can I make the salad less tangy?
To reduce the tang, you can dial back on the apple cider vinegar and add a touch more maple syrup to balance the acidity to your taste.
What can I substitute for dried cranberries?
If you don’t have dried cranberries, try golden raisins or chopped dried cherries for a similar chewy texture and slightly sweet-tart flavor.
Final Thoughts
This Brussel Sprout Apple Salad Recipe is one of those rare dishes that tastes as good as it looks and is super simple to throw together. Packed with fresh flavors and textures, it’s sure to become a go-to in your recipe collection. I hope you enjoy making and sharing it just as much as I do!
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Brussel Sprout Apple Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 6 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
A fresh and tangy Brussels Sprout Apple Salad combining shredded Brussels sprouts, grated apples, and dried cranberries tossed in a sweet and savory apple cider vinaigrette. This crisp and vibrant salad is perfect as a light side dish or a healthy snack.
Ingredients
Salad
- 16 oz (1 lb) Brussels Sprouts
- 2 gala apples (or sweet hard apples)
- ½ small red onion
- ¼ cup dried cranberries
Vinaigrette
- 3 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- ¼ cup extra virgin olive oil
- ¼ teaspoon dried thyme
- ¼ teaspoon kosher salt
Instructions
- Prep Brussels Sprouts: Trim and discard the ends of the Brussels sprouts. Use a mandolin or a sharp knife to finely shred the Brussels sprouts, then place them into a large mixing bowl.
- Grate Apples: Using a box grater, grate the apples around the core for texture and flavor. Add the grated apples to the bowl containing the shredded Brussels sprouts.
- Add Onion and Cranberries: Thinly slice the red onion and add to the bowl along with the dried cranberries, distributing all the salad ingredients evenly.
- Make Vinaigrette: In a small bowl, whisk together the apple cider vinegar, maple syrup, Dijon mustard, extra virgin olive oil, dried thyme, and kosher salt until the dressing is well combined and emulsified.
- Toss and Serve: Pour the vinaigrette over the salad bowl and toss thoroughly to coat all ingredients evenly. Serve immediately or chill briefly before serving.
Notes
- For a crunchier texture, soak the shredded Brussels sprouts in ice water for 10 minutes before draining and mixing.
- Substitute dried cranberries with raisins or chopped dried apricots for variation.
- This salad can be made a few hours in advance but is best served fresh to maintain crispness.
- Use sweet apple varieties like Gala or Fuji to balance the tartness of the vinegar.
