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This Shredded Brussel Sprout Salad is perfect for all the cozy meals, y’all are whippin’ up this season!
Fall dins are my fave dins. There is just something so comforting about soups, casseroles, and all things baked. BUT, sometimes I get a little salad craving. The perfect solution is this Shredded Brussel Sprout Salad. Between the shredded sprouts, the crispy apple, the toasted pecans, and the chewy dried cherries- it is a texture bomb! And I’m here for it!
My favorite thing about this Shredded Brussel Sprout Salad is that it is sooo easy!
The only cooking involved is toasting your pecans. So if you have never toasted nuts before, get ready for some game changing skillz to add to your tool belt. I love using my cast iron skillet! Your goal is to not allow your pecans to burn. How that’s achieved, you ask? By stirring them constantly on a low heat until you smell a nutty, popcorny aroma. I love to use some sort of wooden spoon, I guess on this particular day all I had was a wooden fork- but it still came out beautifully!
Everything else in this shredded brussel sprout salad is basically chop and toss in a glorious apple cider vinaigrette that screams fall! Anywho, this salad is so versatile- have it for a weeknight meal, I roasted some chicken breast to have along with it! Or bookmark this baby for Thanksgiving, It’s the perfect addition to the sides you have already been planning! Welp, time to chop this bad boy up!!
Want more crunchy greens?! Check these out!
Helpful tools to make this Shredded Brussel Sprout Salad:
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Shredded Brussel Sprout salad
This Shredded Brussel Sprout Salad is perfect side dish for the week, weekend, orrrrr Thanksgiving! Packed with Fall flavors and tossed in an Apple Cider Vinaigrette, you need it now!
- 1 1/2 pound of Brussel Spouts, stems chopped off and thinly sliced or shredded
- 1 large Honey Crisp Apple, diced
- 1/4 cup Dried Cherries
- 1/4 cup Pecans, chopped
- 1/3 cup Shredded Parmesan
- 1/3 cup Olive Oil
- 1/4 cup Apple Cider Vinegar
- 1 tbsp Maple Syrup
- 1 tsp Dijon Mustard
- 1 Garlic Clove, minced
- Salt and Pepper, to taste
Toast pecans in a cast iron skillet by adding pecans and turning the heat on low. Stir with a wooden spoon continuously until you start to smell a nutty aroma. Turn off heat and set aside in small bowl
To prepare the dressing in a small bowl add mustard, minced garlic, maple syrup, and apple cider vinegar to a bowl and whisk together. While whisking slowly drizzle olive oil into bowl. Season with salt and pepper, set aside
In a large salad bowl, add brussels, diced apple, dried cherries, toasted pecans, and parmesan. Add about 1/2 the dressing a toss to combine until salad is mixed properly. Serve with additional dressing if desired
4.3g Saturated fat