Apple Slaw Brussel Sprout Recipes

I remember the exact moment I fell in love with fall brussels sprout salad. It was last October, and I was standing at the farmer's market in Manhattan with Alex, trying to figure out what to make for our Thanksgiving dinner prep. My mom was coming to visit, and I wanted something that felt special but wasn't going to stress me out before the big day. Then I spotted the most beautiful shaved brussels sprouts, a pile of honeycrisp apples, and some gorgeous blue cheese, and it all just clicked.

Jump to:

• Why You'll Love This Fall Brussels Sprout Salad
• Fall Brussels Sprout Salad Ingredients
• Instructions For Fall Brussels Sprout Salad With Apple
• Storage and Make-Ahead Tips
• Variations and Tips For Your Fall Brussels Sprout Salad
• Frequently Asked Questions About Fall Brussels Sprout Salad
• Recipes You Might Love
• In Closing
• Fall Brussels Sprout Salad With Apple, Pecans, and Blue Cheese

That's when I created this fall brussels sprout salad with apple, pecans, and blue cheese – a recipe that's become my go-to side dish for every autumn gathering since. Honestly? It's one of those salads that tastes like you spent way more time on it than you actually did. The best part is that it comes together in about 20 minutes, and everyone asks for the recipe.

If you're looking for something that pairs beautifully with roasted chicken, pork, or our traditional Thanksgiving turkey, this is absolutely it. The combination of crispy pecans, tart blue cheese, sweet apples, and that tangy balsamic dressing just works. Sarah actually asks me to make it even in the middle of winter now, which tells you everything you need to know.

I love that this salad feels fancy enough for company but simple enough for a regular weeknight dinner. No complicated cooking steps, no hard-to-find ingredients, just real food that brings everyone to the table happy.

Speaking of bringing people together, if you're planning a big family meal, you might also enjoy my crispy apple salad with goat cheese and walnuts, which has that same beautiful balance of sweet and savory that makes everyone go back for seconds.

Why You'll Love This Fall Brussels Sprout Salad

• Ready in 20 minutes – No cooking required if you use pre-shaved brussels sprouts (such a lifesaver when you're busy)
• Crunchy texture throughout – The raw sprouts stay crispy, the pecans add crunch, and the apples bring freshness
• Balanced flavors – Sweet apples, sharp blue cheese, nutty pecans, and tangy balsamic vinegar all play together perfectly
• Actually impressive – Guests always think this takes way more effort than it does
• Great for meal prep – You can prepare everything ahead and assemble just before serving
• Naturally vegetarian – Yet hearty enough to serve as a main course if you want

Fall Brussels Sprout Salad Ingredients

• 4 cups thinly shredded brussels sprouts (about 12 ounces total)
• ¼ cup roughly chopped pecans (1 ounce)
• 2 tablespoons extra virgin olive oil
• 1 tablespoon minced shallots
• 2 teaspoons Dijon mustard
• 2 tablespoons balsamic vinegar
• 3 tablespoons crumbled blue cheese or gorgonzola
• 1 small honeycrisp apple (or any sweet apple variety), cored and diced into matchsticks with skin on
• Salt and black pepper to taste

Notes on ingredients: I always use honeycrisp apples because they're crisp and slightly sweet, which balances the tanginess of the blue cheese. If you can't find them, Fuji or Gala apples work great too. Don't skip the Dijon mustard – it adds depth to the dressing and keeps everything tasting sophisticated without being complicated.

Instructions For Fall Brussels Sprout Salad With Apple

Make Your Dressing

Start by whisking together your olive oil, Dijon mustard, minced shallots, and balsamic vinegar in a small bowl. Add just a pinch of salt and black pepper. This dressing is so simple, but the shallots and mustard make it taste restaurant-quality.

The beauty of this dressing is that the acid from the vinegar keeps everything fresh and bright. I like to whisk it really well so the mustard emulsifies a bit – it makes the dressing come together beautifully.

Dress Your Brussels Sprouts

Put your shredded brussels sprouts in a large mixing bowl. Here's something I learned the hard way – don't be shy with the seasoning. Pour that dressing right over the sprouts and toss everything together really well.

Add about ¼ teaspoon of salt (I know, more salt, but trust me on this). Season with black pepper to taste. The salt actually helps soften the sprouts just slightly while keeping them crispy, which is exactly what we're going for.

Add The Apples and Toppings

Now fold in your diced apple matchsticks. This is when the salad really comes alive – the sweetness of those apples against the earthy sprouts is just perfect.

Right before serving, top everything with your pecans and blue cheese. Why wait until the end? Because you want those pecans to stay crunchy and the cheese to stay in distinct little pockets throughout the salad. If you mix them in too early, everything gets a bit mushy.

A Quick Cooking Alternative

Here's something I do sometimes when I have extra time: if you prefer your brussels sprouts warmed up instead of raw, just sauté them in a skillet with a little olive oil for about 5 minutes until they're slightly softened but still have some crunch. Let them cool for a few minutes, then proceed with the dressing. Either way works beautifully – it just depends on your mood that day.

Storage and Make-Ahead Tips

You can absolutely prepare this salad ahead of time, but here's the trick – keep everything separate until about 30 minutes before you're ready to serve. Shred your brussels sprouts, chop your apples, toast your pecans if you like, and crumble your blue cheese. Keep these all in separate containers in the fridge.

When you're ready to serve, make your dressing fresh, toss everything together with the sprouts, and then top with the apples, pecans, and blue cheese. This way, nothing gets soggy and everything stays crunchy and fresh.

Leftover salad keeps in an airtight container in the fridge for about 2 days, though honestly, it's best eaten within a few hours. The sprouts do soften slightly over time, which isn't terrible but isn't quite as magical as when it's freshly made.

Variations and Tips For Your Fall Brussels Sprout Salad

Add some protein: I sometimes toss in some crumbled bacon or shredded roasted chicken to make this more of a complete meal. Donald actually prefers it this way, and Alex doesn't complain either.

Switch up the cheese: If blue cheese isn't your thing (and I totally get it – it's not for everyone), try goat cheese, crispy fried shallots, or even aged cheddar. The sharpness of the cheese is what matters here, so pick whatever feels right to you.

Toast your pecans: Raw pecans are lovely, but if you take 5 minutes to toast them in a dry skillet, they become even more flavorful. Plus, toasting brings out that nutty flavor that makes this salad taste so special.

Make it creamier: If you want a creamier dressing, whisk in a tablespoon of mayonnaise or Greek yogurt to that balsamic vinaigrette. It changes the whole vibe but stays delicious.

Use pomegranate seeds: In the dead of winter when apples feel boring, I switch this up with pomegranate seeds. They add tartness and color and feel festive without trying too hard.

Try different vinegars: Apple cider vinegar, red wine vinegar, or even white wine vinegar all work beautifully here. I love balsamic, but don't feel locked into it.

Frequently Asked Questions About Fall Brussels Sprout Salad

Can I make fall brussels sprout salad with apple, pecans, and blue cheese ahead of time?

Yes, but with one important caveat – keep everything separate until about 30 minutes before serving. The dressing and vegetables can't sit together for long because the acid from the vinegar will soften the raw sprouts. I usually prepare all my components in the morning, store them in separate containers, and then assemble everything right before my guests arrive. This way, you get that fresh, crispy texture that makes this salad so special.

What type of apple works best for fall brussels sprout salad with apple, pecans, and blue cheese?

I'm a huge fan of honeycrisp apples because they're crisp, slightly sweet, and hold up well when cut into matchsticks. Fuji and Gala apples are also wonderful choices. Honestly, avoid anything too soft like red delicious, and definitely steer clear of green granny smith if you want sweetness. Look for something that's sweet enough to balance the tanginess of the blue cheese and sharp dressing.

How do I store leftover fall brussels sprout salad with apple, pecans, and blue cheese?

If you happen to have leftovers (which is rare in my house), keep them in an airtight container in the refrigerator for up to 2 days. The brussels sprouts will soften slightly, and the apples might brown a tiny bit at the edges, but it's still tasty. I usually store the components separately and reassemble if I need to. Honestly though, this recipe makes just enough that you usually don't have much left over.

Can I substitute blue cheese in fall brussels sprout salad with apple, pecans, and blue cheese?

Absolutely! If blue cheese isn't your thing, try goat cheese for a tangy, creamy option, or aged cheddar for something sharper. Gorgonzola works beautifully too and has a slightly milder flavor than traditional blue cheese. The key is choosing a cheese with some real character so it stands up to the other bold flavors in this salad.

Recipes You Might Love

• Honey Balsamic Roasted Beet Salad – Another gorgeous fall salad with similar dressing flavors
• Crispy Apple Salad With Goat Cheese and Walnuts – More of that sweet and savory magic with apples and nuts
• Crunchy Bacon Broccoli Salad Recipe – If you love raw vegetable salads with that satisfying crunch

In Closing

This fall brussels sprout salad has become such a staple at our table, especially once September hits and those first cool mornings remind me that autumn is here. There's something about this combination of ingredients that just feels right for the season – the apples are at their peak, the blue cheese tastes richer somehow, and the pecans bring that toasted, nutty warmth we all crave when summer fades away.

What I love most about this recipe is how it proves that simple really does mean better. You don't need fancy techniques or a long ingredient list to create something that feels special and tastes amazing. This salad is proof that good food is really just about using quality ingredients and letting them shine.

I hope you'll try this soon and let me know how it turns out for you. Honestly, I'd love to hear if you make any fun variations or twists on it. Save this to Pinterest so you have it ready to go when fall rolls around again, and happy cooking!

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