This fresh Brussels sprouts salad recipe features a variety of fall flavors and textures. It's loaded with apples, fennel, almonds, and thinly sliced red onions — delicious served on its own or topped with grilled chicken or salmon.
This salad mixes strong flavors with subtle ones to create a flavor profile your family will love — just in time for a fall palette change.
While many people love Brussels sprouts, not many use them raw, and this is a delicious and nutritious way to eat them. The secret is slicing them thin, and for that, 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 adding grilled chicken, a scoop of Chicken Salad with Apples and Walnuts, or a piece of salmon. With or without the added protein, this salad is a keeper.
PinBrussels sprout salad with apples and almonds before it’s tossed with the dressing …
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Pin… 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.
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Shaved Brussels Sprout Fall Salad with Apples
Liza Graves
A fresh, crunchy Brussels sprouts salad that tosses apple, fennel, and thin-sliced red onion in a tangy vinaigrette.
1shaved appleI prefer Granny Smith or Honeycrisp ... or double them up and have both!
1/3cupgorgonzola crumbles
1/3cupslivered almonds
Thinly sliced red onionAs much as you want. Consider rinsing them to cut the taste.
1/2cupcreamy blue cheese dressing
3tablespoonsapple 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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But wait! There’s more! We have THREE MORE apple recipes that will knock your socks off. Click HERE!
