The best brussel sprout salad with dried cranberries, crunchy apples, pumpkin seeds, savory, buttery shreds of manchego and drizzled with tangy maple mustard vinaigrette. You will quickly be addicted to this recipe!
I can't deny the fact that I can easily eat this entire 4 serving salad in one sitting by myself. It is crunchy, tangy, savory with bits of sweet and it just really pleases the pallet. The bite from the fresh dijon mustard just rounds things out. You will love this salad.
Why You Need This Brussel Sprout Salad With Cranberries.
Tangy, savory, crunchy, sweet, buttery. Just about all the things I love in a good homemade salad. If you got this at a Sweetgreen it would cost you a small fortune. The shreds of manchego make you feel like you are eating something insanely expensive. The tangy dressing is the perfect compliment with the bits of apple, cranberries and pumpkin seeds. Perfect for a fall transition salad, or as a side with just about any dinner. I love to have it with chicken or salmon.
This salad is gluten free. It is easy to make and ready in about 10 minutes (or less depending on how quickly you work in the kitchen!)
Ingredients For Brussel Sprout Salad With Cranberries.
Brussel Sprouts. I buy mine pre shaved but you can also use a mandolin to shave them if you cannot find them pre shaved.
Apples. I like to use gala or fuji. The skin is easier to bite through, thinner and the pops of red are gorgeous.
Pumpkin seeds. Raw, unsalted.
Manchego. Parmesan will also work great.
Dijon mustard. This is a must!
Maple syrup. To sweeten the dressing and to bring life to the apples and cranberries.
Apple Cider Vinegar. Perfect blend with the maple syrup.
How To Make Brussel Sprout Salad With Cranberries.
Step 1. Shave your brussel sprouts if you didn't buy them pre shaved. Add in chopped apple, dried cranberries and pumpkin seeds.
Step 2. Shred your manchego or parmesan if using. Add dijon, salt, pepper, apple cider vinegar, maple syrup together and whisk or use an immersion blender.
Step 3 & 4. Pour dressing over salad and mix together well. Serve and enjoy immediately. This will keep in the fridge, in a sealed container for up to 3 days.
FAQ's & Tips.
Yes, or you can use vegan cheese or parmesan instead of manchego.
no problem! You can shave them yourself with a mandolin or a knife. They just need to be thinly sliced and chopped.
You can use red wine vinegar as well!
abut 3 days in a sealed container in the fridge.
Other Recipes To Try.
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- 1 lb brussel sprouts * 10 oz if buying pre shaved
- ½ cup chopped apple Fuji or Gala
- ¼ cup raw, unsalted, pumpkin seeds
- ¼ cup shredded manchego *
For The Dressing
- ¼ cup dijon
- 2 tbsp apple cider vinegar
- 1 tbsp maple syrup
- 1 tbsp water
- ¼ tsp salt
- ¼ tsp pepper
- Shave your brussel sprouts if you didn't buy them pre shaved. Add in chopped apple, dried cranberries and pumpkin seeds.
- Shred your manchego or parmesan if using. Add dijon, salt, pepper, apple cider vinegar, maple syrup together and whisk or use an immersion blender.
- Pour dressing over salad, add cheese if using, and mix together well. Serve and enjoy immediately. This will keep in the fridge, in a sealed container for up to 3 days.
Made this tonight and the whole family loved it. We had rotisserie chicken with it. YUM.
The dressing for this recipe is SO GOOD we loved this salad. Best I’ve ever had.
Very good. I like it, but I made mine warm. 1 Tbs olive oil, I lightly fried it a bit with the apples, then added your dressing.
Really nice. I never served shaved brussel sprouts before.
I love that you served it warm I will have to give that a try.