Brussels Sprout Salad is a crunchy, sweet salad recipe that is packed with fall flavors!

Who needs an easy, Thanksgiving side dish? In my family, we always worry that we won't have enough food and then have a major overabundance of food. This is a problem that I never mind having after the fact!

If you think you need one more side dish or are in a pinch to bring something to the Thanksgiving table, this Brussels Sprout Salad is for you! All that is involved is a little chopping and mixing. You can fully prep this salad ahead of time (dressing and all). It is served cold or at room temperature so you won't have to compete for oven space. This is a side dish that a host appreciates you bringing!

What's in Brussels Sprout Salad?

Shredded Brussels Sprouts
Chopped Apple (the crunchier the apple, the better)
Crumbled Bacon
Goat Cheese
Candied Pecans
Dried Cranberries
Walnut Maple Vinaigrette

Let's Get Cooking!

Well not exactly cooking, more like chopping and mixing! It is that easy. Start with your brussels sprouts. Many grocery stores sell shredded brussels sprouts. I have found that pre-shredded brussels sprouts are not shredded thinly enough for this salad. I recommend purchasing whole brussels sprouts. Chop of the stem and then slice the sprouts in half. Discard the outer leaves that fall off during chopping. Add the brussels sprout halves to a food processor and chop until they thinly sliced. Add these sprouts to a large bowl.

Chop your apple into small pieces. I like to use a crunchy apple and recommend using a Granny Smith apple or a Honeycrisp. If you are making this Brussels Sprout Salad ahead of time, I recommend mixing your apple in lemon juice to prevent it from browning. Add the chopped apple to the brussels sprouts.

Add the chopped bacon, crumbled goat cheese, chopped candied pecan and dried cranberries to the brussels sprouts and mix together.

If you preparing this salad ahead of time, stop here. Refrigerate salad until the morning before serving. Mix dressing into salad 2-3 hours before serving.

What about the dressing?

I am a big proponent for homemade salad dressing. I love making dressing myself because I know what ingredients are used and, most times, I can make the dressing healthier than out of a jar. However, during Thanksgiving when I am cooking a bunch of food, it is okay to cut corners. Delaware locals, I purchased my Maple Walnut Vinaigrette from Big Fish Market. If you are feeling up to making your own dressing, I found this recipe from Family Table Treasures which sounds simple and delicious!

If you can't purchase Maple Walnut Dressing and don't feel up to making a homemade dressing, a balsamic vinaigrette would be good. I would suggest to use a sweet vinaigrette for this salad.

Need something else for your Thanksgiving menu?

Try my Caramel Pumpkin Pie Dip for a sweet appetizer or dessert! Or, this Chai Cider Whiskey is a perfect signature cocktail for your festivities!

If you make this Brussels Sprout Salad, please leave a comment or share @delmarvaliciousdishes! I hope that you and your family have the best Thanksgiving!

Print Recipe

Brussel Sprout Salad

Author: Lynne Kenton

Ingredients

1 lb Brussels Sprouts- Shredded
1 Apple - Chopped
2 Cooked Bacon Slices- Crumbled
½ cup Candied Pecans- Chopped
½ cup Dried Cranberries
⅓ cup Goat Cheese Crumbles
Walnut Maple Vinagrette

Instructions

To a large mixing bowl, combine brussels sprouts, apple, bacon, goat cheese, pecans and cranberries. Mix together.
2-3 hours before serving salad, mix dressing into salad. Stir to coat. Refrigerate. Serve salad cold or at room temperature.