This salad … it mixes strong flavors with subtle ones for a home run hit just in time for a fall palette change.

While many people love Brussels sprouts, not many have tried to use them raw, and this is a delicious and nutritious way to eat them. The secret is slicing them thin, and I suggest the slicing blade on a food processor. Don’t be intimidated that this recipe calls for this. You’ll have a pound of Brussels sliced in less than a minute with this handy tool.

Next up, stick with that same slicing blade and slice a nice chunk of fennel and then your apples.

For the red onion, I suggest either a mandolin or simply just cutting with a sharp knife as you want these paper-thin, which is hard for most food processors to do.

This salad is easy to prep and quick to make. Make it into a heftier meal by added grilled chicken on top, or the Chicken Salad with Apples and Walnuts, or a piece of salmon. With or without the added protein, this salad is a keeper.

RELATED: 3 Brussels Sprouts Recipes You Will LOVE

Brussels Sprout Salad with Apples and Almonds

Brussels sprout salad with apples and almonds before it’s tossed with the dressing …

Brussels Sprout Salad with Apples and Almonds

… and after tossing with the dressing. As an added bonus, as the Brussels can stay crisp with the dressing (unlike lettuces), this salad, even dressed, will stay for a day. Tossing with the dressing also keeps the apples from browning.

RECIPE: Shaved Brussels Sprout Fall Salad with Apples

Liza Graves
A fresh, crunchy brussels sprouts salad that tosses apple, fennel and Brussels sprouts in a tangy vinaigrette.
5 from 2 votes
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Course Main Course or Side

Ingredients
  

  • 1 pound shaved Brussels sprouts
  • 1/2 cup shaved fennel bulb
  • 1 shaved apple I prefer Granny Smith or Honeycrisp ... or double them up and have both!
  • 1/3 cup gorgonzola crumbles
  • 1/3 cup slivered almonds
  • Thinly sliced as thin as you can red onion (As much as you want. Consider rinsing them to cut the taste.)
  • 1/2 cup creamy blue cheese dressing
  • 3 tablespoons apple cider vinegar
  • Salt and pepper to taste

Instructions
 

  • Shave one pound of Brussels using the shaving blade on a food processor or by knife. But, a food processor makes this super easy and takes less than a minute to shave a full pound. (I use one pound of Brussels sprouts because not only is that the right amount, it's also typically the amount that comes in a bag from the grocery store. I typically shop at Kroger and you can find organic Brussels there as well. Using the whole bag means no wasted food!)
  • Shave a nice chunk of a fennel bulb to give you 1/2 cup.
  • Shave 1-2 apples — I suggest both Granny Smith and Honeycrisp, but choose varieties that you enjoy. (Side note: There is no need to clean the processor bowl between these ingredients that you are shaving).
  • Layer Brussels sprouts, then fennel, then apple on a tray or in a large bowl.
  • Next, sprinkle 1/3 cup (or your preference) of both gorgonzola cheese and slivered almonds across the top of the shaved vegetables.
  • Thinly slice (by knife or mandolin ... but paper-thin!) red onion, amount of your choosing. Place on top of salad.
  • Toss salad with creamy blue cheese dressing and apple cider vinegar.
  • Salt and pepper to taste.
  • Enjoy!

Notes

This pairs nicely with grilled chicken, chicken salad, and salmon.
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