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A wide shot of a sautéed Brussels sprout salad with diced apples, toasted pecans, and blue cheese in a ceramic bowl on a wooden table.
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Warm Fall Brussel Sprout Salad with Apples and Pecans

A fall brussel sprout salad with shaved Brussels sprouts, dried cranberries, sunflower seeds, and lemon mustard dressing for a crunchy autumn side.
Course Salad, Side Dish
Cuisine American
Keyword fall brussel sprout salad, shaved brussels sprouts, warm autumn salad
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 3 servings
Calories 320kcal
Author C. Sophie

Equipment

  • Baking Sheet
  • Large Skillet
  • Mixing bowls
  • Chef's knife or mandoline
  • Whisk

Ingredients

Salad Base

  • 2 cups Brussels sprouts trimmed and finely shredded
  • 1 large apple diced, such as Honeycrisp or Gala
  • 0.5 cup pecans chopped
  • 0.5 cup blue cheese crumbled

Dressing and Seasoning

  • 2 tablespoons balsamic vinaigrette divided into two 1-tbsp portions
  • 1 tablespoon honey
  • 0.25 teaspoon salt
  • 0.25 teaspoon black pepper freshly ground

Instructions

  • In a large bowl, toss the shredded Brussels sprouts with 1 tablespoon of balsamic vinaigrette, and let it marinate for 15 minutes at room temperature.
  • Preheat the oven to 400°F (200°C).
  • Spread the chopped pecans on a baking sheet and roast in the oven for 5-7 minutes, or until fragrant and lightly browned.
  • In a large skillet, combine the marinated Brussels sprouts, diced apple, and roasted pecans. Cook over medium heat for 5-7 minutes, stirring occasionally, until the apple is tender.
  • In a small bowl, whisk together the remaining 1 tablespoon of balsamic vinaigrette, honey, salt, and black pepper.
  • Pour the dressing over the Brussels sprouts mixture and stir to combine.
  • Top the salad with crumbled blue cheese and serve immediately.

Notes

Nutritional information:
  • Calories: 320
  • Protein: 10g
  • Carbohydrates: 30g
  • Fat: 18g
  • Saturated fat: 4g
  • Cholesterol: 10mg
  • Sodium: 200mg
  • Potassium: 340mg
  • Fiber: 5g
  • Sugar: 15g
  • Vitamin A: 420 IU
  • Vitamin C: 55mg
  • Calcium: 120mg
  • Iron: 1.2mg
Tip: Allow the skillet mixture to rest off the heat for 1 minute before adding the crumbled blue cheese to keep the cheese distinct rather than completely melted.