Name: Brussels Sprouts Apple Cranberry Salad Recipe
Prep time: 15 min
Total time: 1 h
Cuisine: American
Ingredients: 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

If you’re on the lookout for a salad that’s fresh, vibrant, and bursting with seasonal flavors, this Brussels Sprouts Apple Cranberry Salad Recipe is an absolute winner. I absolutely love how the tartness of the apples and the sweet chewiness of cranberries play together against the nutty crunch of Brussels sprouts and walnuts. It’s a little fiesta of textures and tastes that’s perfect for holiday tables or any meal that needs a bright, healthy lift. Stick with me here—I’m going to walk you through everything so you can nail this salad with confidence.

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Why You’ll Love This Recipe

Flavor Harmony: The combination of tart apples, sweet dried cranberries, and nutty Brussels sprouts makes every bite exciting and balanced.
Easy to Prep: With simple ingredients and a quick slice ‘n’ toss method, it’s a salad you can pull together in no time.
Make-Ahead Friendly: It only gets better after sitting in the fridge for a while as the flavors meld beautifully.
Crowd-Pleaser: I’ve found my family goes crazy for this salad, especially during holiday dinners or potlucks.

The image shows a close-up view of a fresh salad with several layers. The base layer consists of thinly shredded bright green lettuce. Scattered on top are thin slices of pale green cucumber, adding a smooth texture. There are pieces of light brown walnuts sprinkled across, giving a rough, chunky look. Interspersed are small dark red dried cranberries providing contrasting color and texture. The final layer is a light dusting of white shredded cheese spread evenly over the top. The salad is on a white plate placed over a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Brussels Sprouts Apple Cranberry Salad, seasonal healthy salad, holiday veggie salad, apple cranberry Brussels sprouts, festive winter salad

Ingredients You’ll Need

The beauty of this Brussels Sprouts Apple Cranberry Salad Recipe is using simple pantry staples and fresh produce that work harmoniously. When shopping, look for firm Brussels sprouts and crisp, tart apples to get that perfect contrast of flavors and textures.

Flat lay of thinly sliced bright green Brussels sprouts, a crisp green Granny Smith apple sliced into matchstick pieces, a small pile of thinly sliced green onion rounds, a handful of plump dried cranberries, chopped toasted walnuts with rich browns and golden hues, a small white ceramic bowl with pale amber apple cider vinegar, a small white ceramic bowl with golden extra virgin olive oil, a small white ceramic bowl with deep amber pure maple syrup, a small white ceramic bowl filled with fine grated off-white Pecorino Romano cheese, two whole eggs with clean brown shells, coarse salt and black peppercorns neatly scattered, all arranged in perfect symmetry on a simple white ceramic plate, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Brussels Sprouts Apple Cranberry Salad, seasonal healthy salad, holiday veggie salad, apple cranberry Brussels sprouts, festive winter salad

Apple Cider Vinegar: Adds a bright, tangy kick to the dressing, helping balance the sweetness.
Pure Maple Syrup: Naturally sweet and pairs beautifully with tart flavors in the salad.
Extra Virgin Olive Oil: Gives richness and a smooth texture to the dressing.
Salt and Pepper: Simple seasoning to enhance and bring all flavors together.
Brussels Sprouts: The star of the salad—look for small, firm ones for the best crunch and flavor.
Granny Smith Apple: I prefer Granny Smith for its tartness and crisp texture, but any firm tart apple works great.
Green Onion: Adds a mild oniony freshness without overpowering the salad.
Dried Cranberries: Sweet and chewy, they contrast nicely with the crisp veggies.
Toasted Walnuts: Provide crunch and a warm nutty note—toast them fresh for the best flavor.
Grated Pecorino Romano Cheese: Adds a salty, sharp finish that really elevates the whole dish.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the things I love about this Brussels Sprouts Apple Cranberry Salad Recipe is how easy it is to make it your own. I often tweak a few ingredients depending on what I have on hand or the season—feel free to do the same!

Swap the Cheese: If Pecorino Romano isn’t your thing, goat cheese or feta bring a creamy tang that works beautifully.
Nuts & Seeds: Instead of walnuts, try pecans or sliced almonds; for a nut-free option, pumpkin seeds add a great crunch.
Fresh Cranberries for Dried: If you’re feeling adventurous, try finely chopped fresh cranberries with a bit more maple syrup to balance the tartness.
Vegan Version: Skip the cheese and replace maple syrup with agave for a vegan-friendly salad that’s still full of flavor.

How to Make Brussels Sprouts Apple Cranberry Salad Recipe

Step 1: Whisk Together the Dressing

Start by combining the apple cider vinegar, pure maple syrup, and extra virgin olive oil in a small bowl. Whisk these well until they’re fully emulsified. This dressing is the heart of the salad, so take your time making sure it’s nicely blended. Set it aside while you prep the rest of the ingredients.

Step 2: Thinly Slice the Brussels Sprouts

I like using my food processor with the slicer blade here—it’s quick and safe, especially if you’re making a big batch. The key is slicing them as thin as possible so the texture is tender yet still crunchy. Toss these thin slices into a large mixing bowl along with the thinly sliced green onion and dried cranberries. This combo already smells amazing!

Step 3: Prepare the Apples

Cut the apple into matchstick-sized pieces—this shape blends well with the sprout slices. Here’s a trick I discovered: toss the apple pieces with a teaspoon or two of the dressing right after cutting. This helps prevent browning and keeps the apples looking fresh and vibrant when you serve the salad.

Step 4: Combine and Chill

Add the dressed apples to the bowl with the Brussels sprouts mix. Pour the remaining dressing over the salad and stir everything well to coat each piece evenly. This salad benefits from some chill time, so I always refrigerate it for at least 45 minutes. This pause is where the flavors really meld and get that beautiful balance.

Step 5: Add Final Touches

Right before serving, sprinkle the chopped toasted walnuts and grated Pecorino Romano cheese over the top. These final touches bring an irresistible crunch and salty depth that make this Brussels Sprouts Apple Cranberry Salad Recipe truly unforgettable.

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Pro Tips for Making Brussels Sprouts Apple Cranberry Salad Recipe

Thin Slicing for Tenderness: Using a food processor slicer blade not only speeds up prep but ensures evenly thin slices, making the Brussels sprouts less tough.
Dress Apples Immediately: Toss apple pieces in dressing right after slicing to prevent browning and keep colors fresh.
Toast Walnuts Fresh: Freshly toasting the walnuts in a dry pan intensifies their flavor and adds a warm crunch you don’t get from pre-packaged nuts.
Let It Sit: Refrigerating the salad allows flavors to marry and softens the raw sprouts just enough—don’t skip this step!

How to Serve Brussels Sprouts Apple Cranberry Salad Recipe

A large clear glass bowl filled with a fresh salad showing three layers: the bottom layer is shredded green Brussels sprouts, the middle layer is thinly sliced green apple slices placed evenly around, and the top layer is scattered walnut pieces, dark red dried cranberries, and small white grated cheese bits, all on a white marbled surface. Around the bowl are small white bowls containing walnuts, grated cheese, and dried cranberries, along with whole and sliced green apples and loose salad leaves scattered nearby. Photo taken with an iphone --ar 2:3 --v 7 - Brussels Sprouts Apple Cranberry Salad, seasonal healthy salad, holiday veggie salad, apple cranberry Brussels sprouts, festive winter salad

Garnishes

I’m a fan of finishing this salad with extra toasted walnuts and an additional sprinkle of Pecorino Romano cheese right before serving—it adds a little wow factor. If you want to get fancy, fresh chopped parsley or a few pomegranate seeds make for pretty, festive garnishes that also add a touch of brightness.

Side Dishes

This salad pairs beautifully with roasted chicken or pork tenderloin. I also love serving it alongside mashed sweet potatoes or quinoa for a hearty, balanced meal. When I bring it to potlucks, it’s often a fresh counterpoint to heavier casseroles and mains.

Creative Ways to Present

For holiday dinners, I like serving this salad in a large, shallow glass bowl so you can see the colorful layers of Brussels sprouts, apples, cranberries, and walnuts. Another time, I packed it into small mason jars for easy, pretty individual servings—guests loved the personal touch!

Make Ahead and Storage

Storing Leftovers

Store leftovers in an airtight container in the fridge where it keeps well for up to 3 days. The salad will soften a bit more over time, so if you like it crisp, enjoy it within the first day. I always add walnuts and cheese fresh before serving leftovers again.

Freezing

This Brussels Sprouts Apple Cranberry Salad Recipe isn’t great for freezing because the raw veggies and apples turn mushy once thawed. I recommend making this fresh for best texture and flavor.

Reheating

This is a salad meant to be enjoyed cold or at room temperature, so I usually don’t reheat it. If you want to take the leftovers to room temp, just let them sit out for 10-15 minutes before serving—that helps the flavors come alive again.

FAQs

Can I use a different type of apple in the Brussels Sprouts Apple Cranberry Salad Recipe?

Absolutely! While Granny Smith apples are my favorite because of their tartness and firmness, you can use any apple that’s crisp and slightly tart, like Honeycrisp or Pink Lady. Just avoid soft, overly sweet varieties as they may get mushy and overpower the other flavors.
How long can I make the salad ahead of time?

For the best texture and flavor, I recommend chilling the salad between 45 minutes and up to one day before serving. Beyond that, the Brussels sprouts may become too soft, and the apples might lose their crunch, but it’s still tasty for up to 3 days stored properly in the fridge.
What can I substitute if I don’t have Pecorino Romano cheese?

If you don’t have Pecorino Romano, Parmesan or a sharp aged cheddar works well, too. For a tangier, creamier note, crumbled goat cheese or feta provides a delicious alternative that pairs nicely with the sweet and tart components.
Is this Brussels Sprouts Apple Cranberry Salad Recipe suitable for vegans?

Yes! Simply omit the Pecorino Romano cheese or replace it with a vegan cheese alternative, and ensure your maple syrup is pure and not processed with animal products. The salad remains flavorful and satisfying without any animal ingredients.

Final Thoughts

This Brussels Sprouts Apple Cranberry Salad Recipe has become one of those dishes I think about even when I’m not cooking. The delicate balance of crisp, sweet, tangy, and nutty flavors feels like a little celebration in every bite. Whether you’re bringing it to a holiday feast or just want to shake up your lunch routine, you’ll find this salad to be a bright, healthful crowd-pleaser. Trust me, once you make it, you’ll wonder how you ever lived without it!