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Tangy Brussels Sprout Apple Salad Recipe

November 14, 2013 by Jeanette 30 Comments

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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.
Brussels Sprout Apple Salad © Jeanette's Healthy Living

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.

Brussels Sprout Apple Salad © Jeanette's Healthy Living

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.

Brussels Sprout Apple Salad © Jeanette's Healthy Living

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.

Brussels Sprout Apple Salad © Jeanette's Healthy Living
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.
Brussels Sprout Apple Salad © Jeanette's Healthy Living
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 ;).
Brussels Sprout Apple Salad © Jeanette's Healthy Living
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

Print

Tangy Brussels Sprout Apple Salad

I used the slicing disk with my food processor to shred the brussels sprouts and apple.
Prep Time 15 minutes
Total Time 15 minutes
Servings 6 -8

Ingredients

  • 3 cups shredded brussels sprouts
  • 1 organic apple thinly sliced
  • 2 tablespoons extra virgin olive oil
  • 1 lemon juiced
  • 2 tablespoons raw honey
  • 1 tablespoon Dijon mustard
  • salt and pepper to taste

Instructions

  1. Toss all ingredients together. Refrigerate for a few hours if possible. Serve.

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Filed Under: cruciferous vegetables, csa, dairy-free, farmer's market, gluten-free, healthy choices, salads, vegan, vegetables, vegetarian Tagged With: dairy-free Thanksgiving side dish, gluten-free Thanksgiving side dish, healthy Thanksgiving side dish, raw brussels sprout recipe

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Comments

  1. Angie@Angie's Recipes says

    November 14, 2013 at 8:00 am

    Now I regret that I didn’t get some Brussels sprouts this morning when I did the grocery shopping. The salad looks wholesome, Jeanette.

    Reply
    • Jeanette says

      November 14, 2013 at 11:19 pm

      Thanks Angie – brussels sprouts are in season here in CT and I’m always so tempted to buy them on the stalk – they’re so pretty.

      Reply
  2. Crystal @ Simply Playful Fare says

    November 14, 2013 at 11:08 am

    This recipe looks awesome! I’ve been seeing a lot of new ways to prepare brussel sprouts lately…I just roast them in the oven. I will need to give this one a try! I bet the apples and brussel sprouts work really well together. 🙂

    Reply
    • Jeanette says

      November 14, 2013 at 11:18 pm

      Thanks Crystal – I love roasted brussels sprouts too, but I wanted to try a different take on brussels sprouts. This is almost like a coleslaw as brussels sprouts are in the same family as cabbage.

      Reply
  3. Damon Hall says

    November 14, 2013 at 11:50 am

    I have never liked brussel sprouts until I had them roasted in the oven and WOW! These look like some delicious recipes to try out. Thanks for sharing!!

    Reply
  4. Stacy | Wicked Good Kitchen says

    November 14, 2013 at 4:17 pm

    LOVE Brussels sprouts prepared all different ways and I love simple honey-sweetened homemade dressings! Going organic is the way to go. Beautiful salad, Jeanette! Perfect for autumn. Thank you for sharing!

    Reply
    • Jeanette says

      November 14, 2013 at 11:16 pm

      Stacy – homemade dressings are the best – so easy and much fresher tasting than store bought. I’ve been trying to buy more organic produce for my family – it’s more expensive but I think it’s worth it for health reasons.

      Reply
  5. Liz says

    November 14, 2013 at 4:47 pm

    Nice salad. Thanks Jeanette.

    Reply
  6. Kelly says

    November 15, 2013 at 6:42 am

    I love brussels sprouts and this looks like such a nice and light tasting fall salad. It would definitely be a great addition to a heavy Thanksgiving dinner to balance out the meal 🙂

    Reply
    • Jeanette says

      November 15, 2013 at 8:52 am

      I couldn’t agree more Kelly – definitely a nice light contrast to the traditionally heavier dishes at Thanksgiving.

      Reply
  7. Joanne says

    November 15, 2013 at 8:13 am

    I made a raw brussels sprout salad last year with roasted butternut squash but this year I’m thinking going the crispy crunchy sweet apple route sounds fabulous! Love this!

    Reply
    • Jeanette says

      November 15, 2013 at 8:51 am

      Joanne – love the sound of that – combining raw + roasted. The apple is really nice with raw brussels sprouts.

      Reply
  8. katie says

    November 15, 2013 at 8:34 am

    Hi this looks great!
    Just to clarify you have honey listed twice. The last ingredient should be mustard right?

    Reply
    • Jeanette says

      November 15, 2013 at 8:50 am

      Thanks Katie – yes, it should be Dijon mustard – thanks for catching that!

      Reply
  9. Lauren at Keep It Sweet says

    November 15, 2013 at 9:14 am

    I’m always looking for new healthy brussels sprout recipes, I’ll definitely be making this!

    Reply
    • Jeanette says

      November 15, 2013 at 11:50 pm

      Thanks, hope you enjoy this Lauren!

      Reply
  10. alison @ Ingredients, Inc says

    November 16, 2013 at 9:05 am

    putting this on my Thanksgiving list

    Reply
  11. Lydia (The Perfect Pantry) says

    November 16, 2013 at 2:36 pm

    I think Brussels sprouts are one of those foods that taste better after a frost, so now’s the perfect season for them. Love the combination of vegetable and fruit here.

    Reply
    • Jeanette says

      November 16, 2013 at 5:44 pm

      Interesting Lydia – I’d never heard that brussels sprouts taste better after a frost. Always learning something new.

      Reply
  12. Bonnie says

    November 18, 2013 at 9:15 pm

    This looks really good I was just wondering which apple did you use? There are so many flavors.

    Reply
    • Jeanette says

      November 18, 2013 at 11:32 pm

      Bonnie – I don’t know the variety I used, but it was an organic sweet variety. I think sweet apples balance this dish out the best.

      Reply
      • Bonnie says

        November 19, 2013 at 5:17 pm

        Ok thanks for the info I’m sure I will find a good one! Can’t wait to try it..

        Reply
  13. Julia says

    November 19, 2013 at 4:23 pm

    What a beautiful salad. I love that dressing that you added. This would be a perfect addition to Thanksgiving.

    Reply
    • Jeanette says

      November 19, 2013 at 10:17 pm

      Thanks Julie – this is a nice light addition to Thanksgiving!

      Reply
  14. Shaina says

    November 27, 2013 at 11:48 pm

    This is an amazing combination. Brussels are my favorite side dish, and I am always looking for a new ways to serve them. I can’t wait to try this!

    Reply
    • Jeanette says

      November 29, 2013 at 6:27 pm

      Thanks Shaina – the apples go really nicely with brussels sprouts.

      Reply
  15. Louisa [Living Lou] says

    December 1, 2013 at 10:48 pm

    Love this combination – the sweetness from the apples would pair so well with brussels sprouts!

    Reply
    • Jeanette says

      December 2, 2013 at 11:01 pm

      Thanks Luisa – the apples go really nicely with brussels sprouts in this salad.

      Reply
  16. Alice @ Hip Foodie Mom says

    November 24, 2014 at 7:19 am

    I love this salad, Jeanette!! I think I’m going to try this this week!!

    Reply
  17. staci says

    November 28, 2014 at 12:02 am

    i made this for our family’s thanksgiving and it was a huge hit! great combo of ingredients for the dressing.

    Reply

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