Cran-Apple Brussels Sprout Salad with Apple Cider Dijon Vinaigrette

You either love them or hate them…and I LOVE brussels sprouts! I honestly just started eating them a few years ago…I didn’t even know these beauties could be so good! Every time I see them on a menu at a restaurant I order them. I love to experience all the different flavors and preparation of them between restaurants. Lucky for me…my husband Erik hates them…more for me!

This salad is filled with great flavors and textures, my two must-haves in a great salad! You get all the fresh crispness from the greens, a sweet chewy bite from the dried cranberries, crunchy toasted almonds, nutty and creamy shaved Parmesan cheese, and crisp sweet apples round out this fabulous fall salad! It’s all tied together with a simple vinaigrette that would be delicious on any salad.

I’ll be serving this up to guests for a Thanksgiving get together. It’s a perfect side salad to bring to your holiday gatherings and travels well too!

Cran-Apple Brussels Sprout Salad with Apple Cider Dijon Vinaigrette

Servings 4
Author Laura Doerr

Ingredients

  • 2 cups shaved brussel sprouts
  • 1 cup shredded cabbage
  • 1 cup romaine lettuce sliced into ribbons
  • 2 apples thinly sliced
  • 1/2 cup dried cranberries
  • 1/2 cup sliced almonds toasted
  • 1/2 cup Parmesan cheese shavings

Apple Cider Dijon Vinaigrette

  • 1/4 cup olive oil
  • 1/4 cup apple cider vinegar
  • 1 tbsp apple cider
  • 1/4 cup honey
  • 1 tbsp Dijon mustard
  • 1 tbsp shallots minced
  • 1 pinch salt
  • fresh cracked black pepper

Instructions

  1. In a dressing shaker or small bowl, combine all of the vinaigrette ingredients and shake or whisk vigorously until well combined. Taste for seasoning, and salt and pepper as desired. Refrigerate until ready to use. This can be made and stored ahead of time as well.
  2. In a large bowl, combine shaved brussel sprouts, cabbage, romaine, dried cranberries, toasted almonds, parmesan cheese, and sliced apples. Toss all ingredients with desired amount of dressing and serve immediately.

Recipe Notes

If you are not serving this salad right away, toss the thinly sliced apples in a little lemon juice to keep them from browning, before you add to the rest of the salad ingredients.

I highly recommend toasting the almonds, it really add so much more flavor to the dish. It only takes a few minutes over the stove top on med heat!

Make it a meal and add bacon and chicken!

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