Discover the fresh, vibrant flavors of a brussel sprout salad that’s as delightful to make as it is to eat. This recipe brings together the satisfying crunch of thinly sliced Brussels sprouts with the crisp sweetness of apple, the creamy tang of cheese, and the satisfying bite of toasted nuts, all brought together by a bright maple-Dijon vinaigrette. It’s a beautifully balanced dish that feels special enough for guests but is wonderfully simple for any occasion.
I find myself returning to this brussel sprout salad time and again, especially when I need a quick yet impressive side dish. It’s the perfect way to brighten up a weeknight meal or add a touch of elegance to a holiday spread, and it holds up beautifully in the refrigerator for a day or two.
Why I Love This Recipe
This brussel sprout salad is a winner because it’s incredibly fast to prepare! It requires absolutely no cooking. The texture combination is spot on. It’s also very refreshing. It satisfies you too. This salad is quite versatile. It works as a simple lunch. It also makes a great side dish. It’s a great option for busy days. It’s perfect for gatherings too.
brussel sprout salad Ingredients
The beauty of this brussel sprout salad truly shines through its straightforward yet flavorful ingredients. Each item plays its part in creating a delicious balance.
- Brussels Sprouts: These are our base. They bring a refreshingly crisp texture. Thinly sliced, they offer a mild, slightly peppery taste.
- Apple: A Honeycrisp or Granny Smith apple adds a wonderful crunch. Its sweetness and slight tartness cut through the richness.
- Blue Cheese or Feta Cheese: This offers a creamy, tangy, and salty element. It really elevates the whole brussel sprout salad.
- Toasted Walnuts or Pecans: For that essential nutty crunch. They also add a lovely depth of flavor.
- Dried Cherries or Cranberries: These little gems provide spots of chewy sweetness. They complement the other textures perfectly.
- Extra-Virgin Olive Oil: This forms the base of our bright dressing. It adds a smooth, rich quality.
- Apple Cider Vinegar: It gives our dressing a pleasant tang. This acidity brightens all the other flavors.
- Pure Maple Syrup: Just a touch of natural sweetness is added. It helps round out the dressing beautifully.
- Dijon Mustard: This helps emulsify the dressing. It also adds a subtle, zesty flavor.
- Salt and Freshly Ground Black Pepper: Of course, these are essential. They simply make all the other flavors pop.
Substitutions and Tips:
Craving a vegan brussel sprout salad? Just skip the cheese or use your favorite plant-based alternative. Toasting your nuts is easy! Spread them on a baking sheet. Bake at 350°F (175°C) for 5-10 minutes. They will become fragrant and slightly golden. Don’t hesitate to tweak the dressing. Adjust its sweetness or tanginess to your liking.
How to Make brussel sprout salad
Prepare the Tangy Maple-Dijon Vinaigrette
Get your dressing ready. Combine the olive oil, apple cider vinegar, maple syrup, and Dijon mustard. Use a small bowl or a jar with a tight lid for this. Whisk it well. If using a jar, just shake it until combined. Season this mixture with salt and pepper. Taste it first. Adjust the seasoning if needed.
Assemble the Salad Components
Grab a big serving bowl. Add your thinly sliced Brussels sprouts. Next, add the apple slices. Sprinkle in the crumbled blue or feta cheese. Add the toasted nuts. Toss in the dried cherries or cranberries. This brussel sprout salad is coming together nicely.
Dress and Toss the brussel sprout salad
Drizzle the dressing all over the salad. Gently tumble everything together. Use salad servers or your hands. Make sure all ingredients are coated. For better flavor, let it sit. About 15-20 minutes is good. This lets the sprouts soften a bit. It also lets flavors meld. Give it one last toss. Then, your brussel sprout salad is ready to serve.
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brussel sprout salad
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes (plus 15-20 minutes resting time)
- Yield: 6-8 servings
- Category: Salad
- Method: Tossing
- Cuisine: American
- Diet: Vegetarian
Description
A vibrant and flavorful Brussels sprout salad with crisp apple, creamy cheese, crunchy nuts, and a tangy maple-Dijon vinaigrette.
Ingredients
- 1.5 pounds Brussels sprouts, trimmed and thinly sliced
- 1 large Honeycrisp or Granny Smith apple, cored and thinly sliced
- ½ cup crumbled blue cheese or feta cheese
- ½ cup toasted walnuts or pecans, roughly chopped
- ⅓ cup dried cherries or cranberries
- For the dressing:
- ⅓ cup extra-virgin olive oil
- 3 tablespoons apple cider vinegar
- 2 tablespoons pure maple syrup
- 1 tablespoon Dijon mustard
- Salt and freshly ground black pepper to taste
Instructions
- To prepare the dressing, combine the olive oil, apple cider vinegar, maple syrup, and Dijon mustard in a small bowl or a jar with a tight-fitting lid.
- Whisk or shake until well combined and emulsified.
- Season with salt and pepper to taste.
- In a large serving bowl, combine the thinly sliced Brussels sprouts, sliced apple, crumbled blue cheese, toasted walnuts, and dried cherries.
- Drizzle the dressing over the salad ingredients and toss gently until everything is evenly coated.
- For best flavor, allow the salad to sit for about 15-20 minutes before serving to allow the Brussels sprouts to soften slightly.
- Toss again just before serving.
Notes
- For a vegan option, omit the cheese or use a vegan cheese alternative.
- To toast nuts, spread them in a single layer on a baking sheet and bake at 350°F (175°C) for 5-10 minutes, or until fragrant.
- Adjust the sweetness or tanginess of the dressing to your preference.
How to Store brussel sprout salad
This brussel sprout salad is truly at its best when served right after tossing. However, life happens! So, leftovers can be stored. Keep them in an airtight container. The refrigerator is the place for them. They should stay good for up to 2 days. I must mention the texture. Brussels sprouts can soften a little with time. To revive your brussel sprout salad, add something fresh. Some extra sprouts work well. A sprinkle of nuts is also nice. Do this right before serving again. You can also store the dressing separately. That way, you can dress the salad each time. This keeps everything crisp.
Tips for Success
- Slice Brussels sprouts thinly for the best texture. A mandoline can be very helpful for this.
- Always toast your nuts. This really enhances their flavor and crunch.
- Taste your dressing. Adjust sweetness and acidity before tossing everything.
- Letting the salad sit helps. About 15-20 minutes makes sprouts tender.
- Use crisp apples. They provide the best texture contrast in this salad.
Kitchen Tools You’ll Need
- A sharp knife is essential. A sturdy cutting board is too. A mandoline slicer helps. It makes slicing sprouts and apples quick.
- You will need a large mixing bowl. This is for combining all your salad goodies.
- A small bowl works for the dressing. A jar with a lid is also a great option.
- A whisk is handy for emulsifying. Salad tongs are useful for tossing the salad.
- Don’t forget measuring cups and spoons. They ensure ingredient accuracy for your brussel sprout salad.
Serving Suggestions
- Serve this brussel sprout salad alongside roasted chicken. It’s also great with roasted pork.
- This salad pairs wonderfully with grilled salmon. It’s also a nice match for hearty lentil soup.
- For holiday meals, try this. It offers a bright contrast to richer dishes.
- Consider a crisp white wine. Sparkling cider is another nice beverage pairing.
Frequently Asked Questions
Can I make this brussel sprout salad ahead of time?
Yes, preparing this brussel sprout salad ahead is possible. Slice your sprouts and apple. Toast nuts too. Make the dressing separately. Store each component in airtight containers in the fridge. Combine them about 15-20 minutes before serving. This resting time really helps flavors meld.
What are some good substitutions for blue cheese in this salad?
Blue cheese is great, but not for everyone. Feta cheese works well. It’s salty and tangy too. Goat cheese is another creamy swap. For a vegan brussel sprout salad, try vegan feta. It adds that creamy tang without dairy.
How do I get the Brussels sprouts to be less bitter?
Thinly slicing your Brussels sprouts is key. This recipe calls for thin slices. Letting the salad rest after dressing helps a lot. About 15-20 minutes softens them. It also mellows any bitterness. Sweetness from the maple syrup and apple balances the flavor too.
