Brussels Sprout Salad
Brussels Sprout Salad is great for freshening up your holiday table! Shaved brussels are all dressed up with chopped apples, pomegranate arils, crumbled blue cheese and more. What ties it all together beautifully is the homemade apple cider vinaigrette that couldn’t be easier to whip up!
Brussels Sprout Salad
I think I’ve had my Thanksgiving menu planned since last year. I always like to change it up and keep it interesting, and I love planning ahead of time! With that being said, this brussels sprout salad has been at the very tip top of my must-make list for this year’s turkey day. It might even sneak its way onto my Christmas menu as well. I mean just look at it – it’s gorgeous!
Brussel sprout salad may be picturesque, but it’s also so much more than just a pretty face. There are so many varying flavors and textures that compliment each other in the most wonderful way! Shaved brussels sprouts are served raw and tossed with sweet ingredients like pomegranate arils, dried cranberries, candied pecans and crisp apples.
Tying it all together with a perfect bow is the apple cider vinaigrette! It’s sweet, tangy, and easy to make in a matter of seconds. And yes, it’s so much better than anything you could buy from the grocery store.
How to Make Brussel Sprout Salad
This shaved brussel sprout salad comes together in just a few minutes. It’s the perfect low-stress holiday side dish to help keep you calm!
- Shave the brussels. The easiest way to do this is to toss the brussels sprouts in a food processor and pulse a few times until you reach the desired consistency. If you don’t have a food processor, you can just use a knife to thinly slice them.
- Add more ingredients. Add the shaved sprouts to a large mixing bowl. Add in your chopped apples, pomegranate arils, candied pecans, and dried cranberries. Give everything a good couple of tosses to combine.
- Finish it off. Sprinkle the blue cheese crumbles all over the top. Drizzle on the vinaigrette, then season with a little bit of salt and pepper. Enjoy!
How to Make it Ahead
If you want to prepare this shaved brussel sprout salad ahead of time, it’s easy to do! Just make sure to store the vinaigrette and blue cheese crumbles separately. Add all of the salad ingredients together in a large bowl and toss to combine. Keep stored in an airtight container in the fridge for up to 2 days. When you’re ready to serve, add the vinaigrette and blue cheese crumbles.
Apples tend to turn a little brown once they’re cut. Feel free to toss them in some freshly squeezed lemon juice before storing to help prevent that from happening! The acidity helps to keep their fresh color.
Let’s take a look at that short and sweet shopping list:
- Brussels Sprouts – Make sure you trim the ends before shaving them.
- Apples – I like to use a mix of both granny smith and honeycrisp apples. That way I have a nice balance of tangy and sweet! However, you can really use whatever apples you like best.
- Pomegranate Arils – If you have any extras, use them in my favorite pomegranate rum punch recipe. Cheers!
- Candied Pecans – These add the best sweet flavor and chewy, crunchy consistency. You can swap them with candied walnuts if you’d like.
- Dried Cranberries – Feel free to toss in an extra handful if you just can’t get enough of that chewy, sweet goodness.
- Crumbled Blue Cheese – Crumbled goat cheese or feta both work if preferred.
Enjoy more of my favorite fresh salads this Thanksgiving!
Get the Recipe: Shaved Brussels Spout Salad Recipe
- 1 pound Brussel sprouts, ends trimmed and shaved
- 1 Granny Smith apple, chopped
- 1 honey crisp apple, chopped
- 1 cup Pomegranate Arils
- 1/2 cup candied pecans
- 1/2 cup dried cranberries
- 1/2 cup crumbled blue cheese
- Kosher Salt and Pepper, to taste
- Apple Cider Vinaigrette
- 1 food processor or mandoline
- 1 salad bowl
- Shave the Brussel sprouts in a food processor fitted with the slicing attachment and pulse until the Brussel sprouts are thinly sliced. You can also do this manually with a mandoline or kitchen knife.
- Transfer the Brussel sprouts to a large bowl then add the apples, pomegranate, pecans, and cranberries. Toss to combine.
- Sprinkle the blue cheese on top and drizzle with the salad dressing. Season with salt and pepper.
- Serve immediately