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Brussels Sprouts Apple Cranberry Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 110 reviews
  • Author: Lauren
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 60 minutes
  • Yield: 8 servings
  • Category: Salad
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian

Description

This Brussels Sprouts Salad with Apples, Cranberries, and Walnuts is a refreshing and healthy holiday salad that balances tart and sweet flavors with a delightful crunch. Thinly sliced Brussels sprouts are combined with crisp Granny Smith apples, sweet dried cranberries, and toasted walnuts, then dressed with a tangy apple cider vinaigrette and topped with savory Pecorino Romano cheese. It requires minimal preparation and benefits from chilling to meld the flavors.

Ingredients

Scale

For the Dressing

  • 3 tablespoons apple cider vinegar
  • 2 tablespoons pure maple syrup
  • 1/4 cup extra virgin olive oil
  • Salt and pepper, to taste

For the Salad

  • 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

Instructions

  1. Prepare the Dressing: In a small bowl, whisk together apple cider vinegar, pure maple syrup, and extra virgin olive oil until well combined. Season with salt and pepper to taste. Set the dressing aside to allow the flavors to meld.
  2. Slice the Brussels Sprouts: Using a sharp knife or a food processor slicer blade, slice the Brussels sprouts very thinly. Transfer the thinly sliced Brussels sprouts into a large mixing bowl.
  3. Add Other Salad Ingredients: Add the thinly sliced green onion and dried cranberries to the bowl with the Brussels sprouts, mixing gently to combine.
  4. Prepare the Apple: Cut the Granny Smith apple into matchstick-sized pieces. Toss the apple pieces with 1-2 teaspoons of the prepared dressing to prevent discoloration and add flavor.
  5. Combine and Dress the Salad: Add the dressed apple pieces to the salad bowl. Pour the remaining dressing over the salad and stir thoroughly so all ingredients are evenly coated with the vinaigrette.
  6. Chill to Marinate: Cover the salad and refrigerate for at least 45 minutes to allow the flavors to meld and the Brussels sprouts to soften slightly while retaining crunch.
  7. Serve: Just before serving, top the salad with grated Pecorino Romano cheese and chopped toasted walnuts for added flavor and texture. Toss lightly if desired and serve chilled.

Notes

  • The combination of tart apples, sweet cranberries, and crunchy walnuts offers a delightful contrast in textures and flavors, making this salad perfect for holiday gatherings and everyday meals alike.
  • Using a food processor slicer blade to slice Brussels sprouts ensures uniform thin slices and speeds up preparation.
  • For a nut-free version, you can omit the walnuts or substitute with toasted seeds like pumpkin or sunflower seeds.
  • The salad can be prepared a day in advance and refrigerated; just add the walnuts and cheese before serving to maintain their crunch.

Nutrition

  • Serving Size: 1.25 cups
  • Calories: 255 kcal
  • Sugar: 13 g
  • Sodium: 136 mg
  • Fat: 17 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 13 g
  • Trans Fat: 0 g
  • Carbohydrates: 22 g
  • Fiber: 5 g
  • Protein: 8 g
  • Cholesterol: 10 mg

Find it online: https://tastyrates.com/brussels-sprouts-apple-cranberry-salad-recipe/