Apple and Brussels Sprout Salad

January 12, 2011
3 Ratings
  • Serves 2 or 3
Author Notes

Another permutation of my Brussels Sprout Salad, which I never tire of and could eat every day. Here, I've changed the dressing to an apple cider vinaigrette. One apple was just right for me, but have an extra apple handy, in case you'd like to add more. - mrslarkin —mrslarkin

Test Kitchen Notes

This recipe can be described in a single word: addictive! Now I understand why mrslarkin could eat this every day. I too could eat this daily and not tire of the variety of tastes and textures it provides. In one bite you will be treated to a flavor explosion that is all at once sweet, salty, and crunchy. As a bonus, it is good for you too! —sticksnscones

What You'll Need
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon apple cider or apple juice
  • 6 tablespoons olive oil
  • 1 teaspoon honey
  • 1/2 teaspoon Dijon mustard
  • kosher salt
  • fresh cracked black pepper
  • 1 large Golden Delicious apple, quartered, peeled, cored
  • 2 teaspoons fresh squeezed lemon juice
  • 1 10-ounce tub Brussels sprouts
  • 1/2 cup diced red onion
  • 1/2 cup dried cranberries
  • 1/2 cup chopped toasted pecans
  • 1/2 cup chopped crisp bacon
  1. For the vinaigrette, place the vinegar, apple cider or juice, olive oil, honey, mustard and a pinch of salt and pepper into a jam jar or Mason jar. Close lid tightly and shake the jar like mad to emulsify. Set aside.
  2. Trim Brussels sprouts. Snap off the dry and/or spotted outer leaves and cut off the hard stem. Fit the food processor with the slicing disk and slice all the Brussels sprouts. Continue until all your Brussels sprouts are sliced. Remove to a large mixing bowl. Fluff and separate the slices with your fingers. Set aside.
  3. Alternatively, slice the Brussels sprouts with a mandoline, or with a knife.
  4. Next, fit the food processor with the shredding disk and grate the apple quarters. Dump onto the Brussels sprouts and sprinkle the apples with lemon juice.
  5. Add onion, cranberries and pecans. Toss. Add half the vinaigrette. Mix well. Taste for salt and pepper, and add more vinaigrette if desired. Sprinkle the chopped bacon over the salad just before serving.

See what other Food52ers are saying.

  • gingerroot
  • JoanG
  • Midge
  • TheWimpyVegetarian
  • hardlikearmour

18 Reviews

Cheryl October 11, 2020
I made this tonight as written and it was delicious! I cut the recipe by half and the two of us ate about 1/3 as a side dish. Not that I'm complaining, mind you! I'll bet the leftovers will be fabulous. Thanks so much!
gingerroot January 17, 2011
YUM! Can't wait to make this.
mrslarkin January 17, 2011
Thanks, gingerroot!! Let me know how it turns out!
JoanG January 13, 2011
Oh my, what a great combination. Can't wait to try it!
mrslarkin January 13, 2011
Thanks, JoanG! Let me know if you do!
Midge January 13, 2011
You've got some of my favorite ingredients in here. Sounds great!
mrslarkin January 13, 2011
Thank you, Midge!!
TheWimpyVegetarian January 12, 2011
Love it!! Saved it to try it.
mrslarkin January 13, 2011
Thanks, ChezSuzanne!! Let me know if you do!
hardlikearmour January 12, 2011
Yay! I've been keeping my eyes peeled for your recipe. Sounds great!
mrslarkin January 12, 2011
Thank you so much, hla!!
Lizthechef January 12, 2011
Love your "basic" Brussels sprouts salad and this tasty version!
mrslarkin January 12, 2011
Thanks, Liz. I even got Sconeman to eat this, which is pretty incredible.
TasteFood January 12, 2011
That sounds so good. The bacon is the clincher.
mrslarkin January 12, 2011
Thanks, TasteFood! What is it about bacon?
TasteFood January 12, 2011
I don't know, but I'm going with it.
drbabs January 12, 2011
mrslarkin January 12, 2011
thanks, drbabs. it was. ;-)