This Tangy Brussels Sprout Apple Salad makes a nice light addition to any table. Tossed with a light honey mustard dressing, it comes together quickly.
With Thanksgiving just around the corner, I’ve been thinking about fresh new side dishes to go along with our traditional Thanksgiving meal. Brussels sprouts and apples are in season right now, and serve as the inspiration for a lighter, refreshing side dish to balance out the richer, heavier side dishes that tend to accompany Thanksgiving feasts.
All you need to make this Brussels Sprout Apple Salad are a few simple ingredients: Brussels Sprouts, Apples, Lemon, Honey, Salt and Pepper. That’s it. A food processor will make prepping the brussels sprouts and apples easier, but you can do it the old fashioned way too by just slicing with a sharp knife.
This Brussels Sprout and Apple Salad is really easy to make, and actually benefits from sitting for a few hours in the refrigerator, so it’s a great addition to any Thanksgiving meal or buffet. Light and bright in both texture and flavor, I think it will be a welcome sight to your guests who want to enjoy a Thanksgiving feast yet are mindful of healthier possibilities.
I used organic brussels sprouts and apples as I’m trying to reduce the amount of exposure to chemicals to a minimum. It’s more expensive, but I’ve made the decision to try to feed my family organic as much as possible.
I served this fresh, light salad with a pre-Thanksgiving dinner the other night. My kids are not big brussels sprout fans, so this salad version of brussels sprouts was a nice way to get them to eat brussels sprouts. They didn’t even know they were eating brussels sprouts ;).
Today, I’m participating in Food Network’s Fall Fest where Brussels Sprouts are being featured. Be sure to check out what my fellow foodie friends made this week:
Dishin & Dishes: Brussels Sprouts Gratin
Feed Me Phoebe: Roasted Brussels Sprout and Gruyere Toasts
Big Girls, Small Kitchen: Roasted Brussels Sprout Salad with Maple Vinaigrette and Crunchy Breadcrumbs
Napa Farmhouse 1885: Roasted Brussels Sprouts Salad with Tahini Vinaigrette
Red or Green: Spicy Skillet Brussels Sprouts with Bacon
Elephants and the Coconut Trees: Sauteed Brussels Sprouts with Yogurt Garlic Dip
Domesticate Me: Brie Quesadillas with Brussels Sprouts, Bacon and Beer-Glazed Onions
Virtually Homemade: Pan-Roasted Brussels Sprouts with Butternut Squash
Dishing: Brussels Sprouts with Plain Omelette
Devour: Chefs’ Best Brussels Sprouts
Weelicious: Shredded Brussels Sprouts with Poppy Seeds
FN Dish: Thanksgiving’s Finest Brussels Sprouts Sides
- 3 cups organic shredded brussels sprouts
- 1 organic apple
- 2 tablespoons extra virgin olive oil
- zest from 1 organic lemon
- 1 lemon, juiced
- 2 tablespoons raw honey
- 1 tablespoon Dijon mustard
- salt and pepper, taste
- Toss all ingredients together. Cover and refrigerate for a few hours. Serve.