Description

This Brussels Sprouts Salad with Cranberries, Pecans, and Apple offers a vibrant medley of textures and flavors, combining crisp shredded Brussels sprouts, juicy Honeycrisp apple, tart dried cranberries, toasted pecans, and creamy goat cheese. Tossed in a tangy-sweet honey balsamic dressing, this salad is ideal for a refreshing lunch, festive gathering, or nutritious side dish at any meal.

Ingredients

1.5 lbs Brussels sprouts, trimmed and shredded
1 large Honeycrisp apple, cored and diced
1/2 cup dried cranberries
1/2 cup toasted pecans, chopped
4 oz goat cheese, crumbled
1/4 cup olive oil
3 tablespoons balsamic vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper

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Instructions

Trim Brussels sprouts and remove outer leaves.
Shred Brussels sprouts into thin strips using a sharp knife or food processor.
Place shredded Brussels sprouts in a large mixing bowl.
Core and dice the Honeycrisp apple into small pieces.
Add the diced apple, dried cranberries, and chopped toasted pecans to the bowl.
In a separate small bowl, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, minced garlic, salt, and black pepper until emulsified.
Pour the dressing over the salad ingredients and toss well to combine.
Add the crumbled goat cheese and gently fold it in to distribute evenly.
Let the salad rest for 15 minutes before serving to allow the Brussels sprouts to soften slightly and flavors to meld.

Notes

To substitute, try feta for goat cheese, walnuts or almonds instead of pecans, or maple syrup for honey. Prep ingredients a day ahead; store the salad and dressing separately in airtight containers in the fridge for up to 2 days. If the Brussels sprouts taste too raw, let the salad rest longer or massage sprouts with a pinch of salt first. For extra crunch, add pumpkin seeds just before serving.

Prep Time: 25 minutes
Cook Time: 0 minutes
Category: Salad
Method: No-Cook
Cuisine: American