If you’re looking for the perfect balance of crisp, sweet, and tangy in a salad, you absolutely can’t miss this Fall Brussels Sprouts Salad with Apples and Blue Cheese Recipe. I’m telling you, this salad is like autumn on a plate—crunchy shredded Brussels sprouts, sweet apple matchsticks, nutty pecans, and that creamy punch of blue cheese all tossed in a tangy balsamic vinaigrette. It’s become one of my go-to sides when I want something fresh, flavorful, and a little bit fancy but totally easy to throw together.
Why You’ll Love This Recipe
- Perfect Fall Flavors: Combines seasonal ingredients that celebrate the best of autumn in one delicious salad.
- Quick and Easy: Takes just 20 minutes from start to finish—ideal for busy weeknights or last-minute gatherings.
- Versatile Side Dish: Pairs beautifully with roasted meats, making it great for Thanksgiving or any cozy dinner.
- Balanced Texture: The crunch from pecans and crisp Brussels sprouts contrasts perfectly with creamy blue cheese.
Ingredients You’ll Need
The ingredients in this Fall Brussels Sprouts Salad with Apples and Blue Cheese Recipe all bring their unique texture and flavor. When shopping, I always pick the freshest Brussels sprouts I can find—firm and bright green—and a happy honey crisp apple for that sweet crunch.
- Brussels sprouts: Look for small to medium-sized sprouts that are firm and vibrant; they shred easily and taste less bitter.
- Pecans: Use raw or toasted pecans depending on your preference; toasting amps up the nutty flavor wonderfully.
- Extra virgin olive oil: A good-quality olive oil makes a world of difference in the dressing’s flavor.
- Shallots: Mince finely—they add a subtle, sweet onion flavor without overpowering the salad.
- Dijon mustard: Helps emulsify the dressing and adds a mild tangy kick.
- Balsamic vinegar: Use a rich balsamic for depth but balance it so it doesn’t overpower the apple’s sweetness.
- Blue cheese (or gorgonzola): Crumbled fresh on top—don’t be afraid of it; the creamy, pungent flavor ties everything together.
- Honey crisp apple: Choose any sweet, crisp apple you enjoy; I recommend keeping the skin on—it adds color and texture.
Variations
One of the things I love about this Fall Brussels Sprouts Salad with Apples and Blue Cheese Recipe is how easy it is to tweak to your tastes. Sometimes I switch out the pecans for toasted walnuts or even sliced almonds when I’m feeling adventurous.
- Nut Substitutions: I once swapped pecans for candied walnuts, and my family went crazy over the extra sweetness and crunch.
- Dairy-Free Version: For a dairy-free take, just omit the blue cheese; adding a sprinkle of toasted seeds adds texture.
- Fruit Swaps: Pears work beautifully instead of apples if you prefer a softer fruity texture.
- Adding Protein: Sometimes I toss in grilled chicken or chickpeas to make this salad a full meal.
How to Make Fall Brussels Sprouts Salad with Apples and Blue Cheese Recipe
Step 1: Prepare the Brussels Sprouts and Apples
I like to thinly shred my Brussels sprouts to get the best texture—you can do this with a sharp knife or a food processor with a slicing blade. Once shredded, give them a good toss in a large bowl. For the apples, dice them into slim matchsticks with the skin on; the skin adds that lovely pop of color and a bit of extra tartness.
Step 2: Whisk the Dressing
In a small bowl, whisk together the extra virgin olive oil, minced shallots, Dijon mustard, balsamic vinegar, along with a pinch of salt and pepper. What I learned is that whisking vigorously emulsifies the dressing and lets the flavors really meld, so take your time here. The shallots soften the bite compared to raw onion, which I appreciate.
Step 3: Toss and Combine
Pour the dressing over the shredded Brussels sprouts and toss until every piece is coated nicely. Season with a little more salt and pepper if needed—taste as you go! Gently fold in the apple matchsticks next, then sprinkle the chopped pecans and crumbled blue cheese on top. That last step? It’s like the grand finale that brings the whole salad together.
Pro Tips for Making Fall Brussels Sprouts Salad with Apples and Blue Cheese Recipe
- Shred Uniformly: I always shred Brussels sprouts as evenly as possible—it makes the salad easier to eat and dressing coats more evenly.
- Use Fresh Shallots: Fresh minced shallots add a milder, sweeter touch compared to regular onions.
- Toast Your Nuts: Taking a few minutes to toast the pecans brings out that nutty aroma and crunch that makes all the difference.
- Don’t Overdress: Start with less dressing—you can always add more after tasting, but overdressing wilts the sprouts.
How to Serve Fall Brussels Sprouts Salad with Apples and Blue Cheese Recipe
Garnishes
When I serve this salad, I like to add some extra crumbled blue cheese on top for guests who love it, plus a few whole toasted pecans for a little visual pop and satisfying crunch. Sometimes a few fresh flat-leaf parsley leaves give it a bright green freshness that I can’t resist.
Side Dishes
This salad pairs beautifully with roasted chicken or pork loin—I often make it for Thanksgiving alongside the turkey, and it’s a nice lighter contrast to mashed potatoes and gravy. Leftover roasted sweet potatoes or a warm quinoa side also suit this salad perfectly in cooler months.
Creative Ways to Present
For a special occasion, I like to serve this salad in small glass jars or pretty bowls layered with the dressing on the bottom and sprouts on top—each guest gets a fresh-tossed salad in front of them, which adds a little surprise and delight. Adding edible flowers or a drizzle of honey on top can also bring some extra charm!
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge for up to 2 days. The salad keeps well, but the blue cheese and nuts are best added fresh right before serving if you want maximum crunch and flavor—otherwise they get a little soggy with time.
Freezing
This salad really isn’t ideal for freezing because the Brussels sprouts and apples lose their crisp texture. I’d recommend making it fresh, especially if you want that satisfying crunch.
Reheating
Since it’s a fresh salad, reheating isn’t really necessary or recommended. If you want to warm it a bit, gently bring it to room temperature before serving, but I think you’ll find it tastes best chilled or at room temperature.
FAQs
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Can I prepare this Fall Brussels Sprouts Salad with Apples and Blue Cheese Recipe ahead of time?
You can prep the Brussels sprouts and dressing a few hours ahead and keep them separate, then toss everything together just before serving to keep the Brussels sprouts crisp. However, adding apples and blue cheese right before serving gives the best texture and flavor.
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What’s the best way to shred Brussels sprouts?
The easiest way is using a food processor fitted with the slicing blade for even, thin shreds. If you don’t have one, slice them thinly with a sharp knife. Uniform shreds ensure even dressing absorption and a nicer salad texture.
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Can I use a different cheese instead of blue cheese?
Absolutely! If you’re not a fan of blue cheese, try feta or goat cheese for a creamy, tangy alternative that complements the salad’s flavors.
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Is this salad suitable for a vegan or dairy-free diet?
You can easily make this salad dairy-free by omitting the blue cheese or swapping it for a plant-based cheese alternative. The salad stays delicious with the balance of crisp veggies, apples, and nuts.
Final Thoughts
I absolutely love how this Fall Brussels Sprouts Salad with Apples and Blue Cheese Recipe brings together fresh, crisp textures and bold flavors in such a simple way. Whether you’re looking to impress guests at a holiday dinner or just want something vibrant and healthy on your weeknight table, this salad never disappoints. Give it a try—you’ll find yourself making it again and again, especially when you crave that perfect fall bite.
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Fall Brussels Sprouts Salad with Apples and Blue Cheese Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
A vibrant and healthy Fall Brussels Sprout Salad featuring shredded Brussels sprouts, sweet honey crisp apple matchsticks, crunchy pecans, and tangy blue cheese, all tossed in a zesty Dijon and balsamic vinaigrette. This refreshing salad is perfect as a side dish for roasted chicken, pork, or Thanksgiving turkey.
Ingredients
Salad Ingredients
- 4 cups thinly shredded Brussels sprouts (12 oz total)
- 1 small honey crisp 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 for dressing
- 1/4 teaspoon salt and black pepper, to taste, for seasoning the salad
Instructions
- Prepare the dressing: In a small bowl, whisk together the extra virgin olive oil, minced shallots, Dijon mustard, balsamic vinegar, and a pinch of salt and black pepper until well combined and emulsified.
- Toss the Brussels sprouts: Place the shredded Brussels sprouts in a large salad bowl. Pour the dressing over them and toss thoroughly to coat evenly. Season with 1/4 teaspoon salt and additional black pepper to taste.
- Add apples and toppings: Gently mix in the diced apple matchsticks. Then sprinkle the chopped pecans and crumbled blue cheese over the top of the salad for added texture and flavor.
Notes
- This Fall Brussels Sprout Salad is an excellent side dish to complement roasted chicken, pork, or a Thanksgiving turkey feast.
- Use any sweet apple variety if honey crisp is unavailable, as the sweetness balances the tangy blue cheese.
- For a nut-free version, omit pecans or substitute with seeds like pumpkin or sunflower seeds.
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: 10.5 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 5 g
- Protein: 5 g
- Cholesterol: 4.5 mg
