Autumn Harvest Brussels Sprout Apple Salad

Q: Can I make the salad ahead of time, and how should I store leftovers?

Make the vinaigrette 2–3 days ahead and store it refrigerated; assemble the salad up to an hour before serving for best crunch, or dress just before serving. If you must dress it early, note the sprouts will soften—dressed salad keeps in the fridge for about 24 hours but loses some crispness. Store leftover salad in an airtight container, keep extra nuts separately to preserve crunch, and toss apple slices in lemon juice to slow browning.

Q: Is Fall Brussels Sprout Salad with Apples healthy—what nutritional things should I watch for?

This salad is nutrient-dense: expect roughly ~340 kcal per serving with about 5–6 g fiber, healthy fats from olive oil and nuts, and 7–9 g protein depending on cheese choice. Watch portions of oil, nuts, and cheese if you’re limiting calories or fat, and reduce the maple syrup if you want less sugar. On the plus side, it’s high in vitamin C and fiber and can easily be adjusted to fit lower-calorie or higher-protein needs.

Fall Brussels Sprout Salad with Apples My Favorite Autumn Harvest

By Emma Sterling September 28, 2025

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5.00 (1 Ratings)

Table of Contents

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Quick Hook

Fall Brussels Sprout Salad with apples is my instant fall comfort.
Honestly, I made this after a cold, rainy walk.
It’s crisp, tangy, and just a little sweet.

Fun fact: Brussels sprouts are in the same family as kale.
That explains the sturdy bite.
This Shaved Brussels Sprouts Salad with Apples balances crunch and cream.

Brief Overview

This Autumn Salad Brussel Sprouts idea borrows from classic shaved sprout recipes.
It nods to holiday tables across the US.
Difficulty is easy. Prep takes about 25– 30 minutes.

No stove time required unless you toast nuts.
Yield is six side dish servings.
Serve it beside roast chicken or as a light main.

Main Benefits

Top health benefit is fiber and vitamin C.
Brussels sprouts and apples add antioxidants.
This is a great Salad Sprouts Recipe for clean eating.

Perfect for fall gatherings and holiday sides.
Think Thanksgiving or casual Sunday dinner.
It works well as a Holiday Side Salad Brussels Sprouts.

What makes it special is texture contrast.
Crunchy ribbons meet creamy cheese and chewy cranberries.
The Maple Dijon Vinaigrette Recipe ties it all together.

I still remember my first try.
I over dressed the greens and ruined the crunch.
Lesson learned: dress gradually and taste as you go.

Why you’ll love it

It’s flexible and forgiving.
Swap walnuts for pecans for a Toasted Walnut Brussels Sprout Salad vibe.
Add farro and it becomes a hearty Autumn Harvest Salad with Feta.

Try a Massaged Brussels Sprouts Salad method if you want tenderness.
A quick 30 60 second rub softens the leaves.
Or serve immediately for full crispness.

One tip before ingredients: toast the nuts until fragrant.
Use a skillet over medium heat and watch closely.
Or pop them in the oven at 350° F for about 6 8 minutes .

Now let’s move on to the ingredients.

Ingredients & Equipment

Main Ingredients

This is my go-to for an Autumn Harvest Salad with Feta . I love how it smells. A small quote I live by: “A salad's soul is its dressing.”

For the salad

1 lb (450 g) Brussels sprouts, trimmed and thinly shaved
2 medium (about 300 g) apples, cored and thinly sliced (Honeycrisp or Fuji)
3/4 cup (75 g) toasted walnuts or pecans, chopped
1/3 cup (50 g) dried cranberries
4 oz (115 g) crumbled feta or goat cheese
1/4 small red onion (30 g) , thinly sliced
2 tbsp (8 g) fresh parsley, chopped (optional)

For the dressing (Maple Dijon)

1/3 cup (80 ml) extra virgin olive oil
2 tbsp (30 ml) apple cider vinegar
2 tbsp (30 ml) fresh lemon juice
1 2 tbsp (15 30 ml) pure maple syrup, to taste
1 tsp (5 g) Dijon mustard
1/2 tsp (3 g) fine sea salt
1/4 tsp (1 g) freshly ground black pepper
Optional: 1 small garlic clove, minced

Seasoning Notes

Essential combos: acid + fat + sweet. That’s the trick. Think Maple Dijon Vinaigrette Recipe . Use lemon and apple cider vinegar for brightness. Add a pinch of salt to wake flavors.

Flavor enhancers: toasted nuts, citrus zest, and a little raw onion. For aromatics, use minced garlic or extra lemon zest.

Quick subs: no nuts? Use toasted sunflower seeds. No maple? Use honey. No feta? Try shaved Parmesan or omit.

This is great as a Shaved Brussels Sprouts Salad with Apples . It also makes a killer Brussels Sprout Apple Cranberry Salad or Toasted Walnut Brussels Sprout Salad with small tweaks.

Equipment Needed

Essential tools only.

Chef’s knife and cutting board (or mandoline for even ribbons). Be careful.
Large mixing bowl.
Small jar or bowl and whisk for vinaigrette.
Skillet or baking sheet for toasting nuts. Use 350° F ( 175° C) for oven toasting.
Measuring cups and spoons.

Household alternatives: no mandoline? Use a sharp knife. No skillet? Toast nuts in the oven. No jar? Use a fork and a bowl.

Honestly, shaving sprouts was awkward the first time. I cut my thumb once. Lesson learned: go slow. This is a simple Fall Salad that doubles as a Holiday Side Salad Brussels Sprouts .

Try it. You’ll love the crunch.

Cooking Method quick and honest

I fell in love with this Autumn Harvest Salad with Feta after one chill evening. Fall Brussels Sprout Salad with Apples became our holiday default.

Fun fact: Brussels sprouts are packed with fiber and vitamins. I swear, this Salad Sprouts Recipe brightens any table.

Prep Steps

Autumn Harvest Brussels Sprout Apple Salad presentation

Get your mise en place out. Trim 1 lb sprouts, core 2 apples, toast nuts, and crumble cheese.
Save time by shaving sprouts on a mandoline or the slicer on your food processor.

A sharp knife works too.
Tip: lay out bowls for nuts, cranberries, and cheese. It saves frantic moments.
Safety: be careful with the mandoline use a guard or cut-resistant glove .

Hands first, heroics later.

step-by-step Process

Shave sprouts into thin ribbons. Aim for even slices.
Toss apple slices with a squeeze of lemon. Prevent browning.
Toast nuts in a dry skillet 2– 4 minutes until fragrant. Or bake at 350° F ( 175° C) for 6– 8 minutes . Watch closely.
Whisk vinaigrette: apple cider vinegar, lemon, Dijon, maple syrup, then slowly add olive oil. It should coat a spoon.
Combine sprouts, apples, cranberries, and two-thirds of the nuts. Drizzle half the dressing. Toss.
Fold in cheese and parsley. Top with remaining nuts. Let rest 10– 15 minutes for melded flavors or serve immediately for crunch.

Visual cues: bright green sprouts remain crisp. Nuts smell toasty and glow at the edges. Dressing should feel silky.

Pro Tips

Massage sprouts for 30 60 seconds with a pinch of salt. It softens them. Honestly, it changes everything.
Make the Maple Dijon Vinaigrette Recipe up to 2 3 days ahead.

Assemble salad up to 1 hour before serving. Dress just before serving for crunch.
Avoid: over toasting nuts or drowning the salad in dressing.

Both ruin texture.

This Autumn Salad keeps well as a Holiday Side Salad Brussels Sprouts option. It’s my go-to for Brussels Sprout Apple Cranberry Salad moments. Trust me, guests always ask for seconds.

Recipe Notes

Autumn is a second spring. Albert Camus
I say that every time I toss this salad. It feels fresh and cozy.

This Autumn Harvest Brussels Sprout & Apple Salad is my go-to. If you want a Fall Brussels Sprout Salad with bright apples, this is it.

It reads like a Salad Sprouts Recipe from a favorite cookbook. Honestly, it hits the spot.

Serving Suggestions

Serve it on a wide platter. Let the colors pop. For plating, pile ribbons into a shallow bowl. Sprinkle nuts on top.

Add a few extra cranberries. Try a Toasted Walnut Brussels Sprout Salad vibe by using pecans. Pair with roasted pork or grilled salmon.

It works as a Holiday Side Salad Brussels Sprouts too. For drinks, pick a crisp Riesling. Sparkling apple cider works great.

Storage Tips

Store leftovers in an airtight container. Refrigerate for up to 3 days . The sprouts soften with time. For best crunch, store dressing separately.

Freezing is not ideal for raw sprouts. If you must, freeze only the nuts or cooked add-ins. Reheat roasted apples gently.

Warm them at 350° F for 6 minutes. For a quick fix, microwave on low for 30 seconds.

Variations

Make it vegan by swapping cheese for toasted chickpeas. Use maple syrup and olive oil only. For nut allergies, try sunflower seeds.

Try a Massaged Brussels Sprouts Salad version. Gently massage sprouts with oil and salt. For seasonal swaps, add roasted squash.

Swap apples for pear in late fall. Try a Shaved Brussels Sprouts Salad with Apples and blue cheese. Or build an Autumn Harvest Salad with Feta and roasted beets.

Nutrition Basics

Per serving it’s about 340 calories. Protein sits near eight grams. Fat comes mostly from olive oil and nuts. Fiber is roughly five grams.

It’s rich in vitamin C and K. Brussels sprouts support gut health. Apples add antioxidants and natural sweetness. Maple Dijon Vinaigrette Recipe keeps sugar moderate.

I love how forgiving this salad is. Try it your way. Have fun with flavors. You’ll nail it.

Shaved Brussels Sprouts Salad with Apples Irresistible Autumn Harvest

Frequently Asked Questions

What is Fall Brussels Sprout Salad with Apples and why is this Autumn Harvest version special?

This Fall Brussels Sprout Salad with Apples is a crisp, seasonal mix of thinly shaved Brussels sprouts, tart sweet apples, toasted nuts, dried cranberries, and crumbly cheese dressed in a maple Dijon vinaigrette.

The Autumn Harvest version leans into classic contrasts crunchy versus creamy and sweet versus tangy using simple techniques so it’s elegant but very approachable for home cooks. It’s great as a holiday side or light main because the shaved sprouts eat like greens rather than roasted vegetables.

How do I shave Brussels sprouts safely if I don’t have a mandoline?

Use a sharp chef’s knife: trim the stem, halve the sprout, then thinly slice each half with a rocking motion to create ribbons take your time and tuck fingertips under to keep them safe.

A food processor with a slicing disk works beautifully if you have one, and a box grater (large holes) can give a rustic ribbon in a pinch. For beginners, massage the ribbons with a pinch of salt for 30 60 seconds to soften them if you prefer a less crunchy texture.

Can I make the salad ahead of time, and how should I store leftovers?

Make the vinaigrette 2 3 days ahead and store it refrigerated; assemble the salad up to an hour before serving for best crunch, or dress just before serving. If you must dress it early, note the sprouts will soften dressed salad keeps in the fridge for about 24 hours but loses some crispness.

Store leftover salad in an airtight container, keep extra nuts separately to preserve crunch, and toss apple slices in lemon juice to slow browning.

What are good substitutions if I’m nut- or dairy-free, or want to make the salad heartier?

For nut-free, swap toasted sunflower or pumpkin seeds for the walnuts/pecans; for dairy-free, use a dairy-free feta or omit the cheese and add toasted chickpeas for texture and protein. To make it a fuller main, stir in cooked farro or quinoa and roasted sweet potato cubes, or add crisp bacon for a smoky twist.

You can also switch maple syrup for honey or omit sweetener if you prefer a tangier dressing.

Is Fall Brussels Sprout Salad with Apples healthy what nutritional things should I watch for?

This salad is nutrient dense: expect roughly ~340 kcal per serving with about 5 6 g fiber, healthy fats from olive oil and nuts, and 7 9 g protein depending on cheese choice. Watch portions of oil, nuts, and cheese if you’re limiting calories or fat, and reduce the maple syrup if you want less sugar.

On the plus side, it’s high in vitamin C and fiber and can easily be adjusted to fit lower calorie or higher protein needs.