Fall Shredded Brussels Sprouts Salad with Apple, Cranberry & Walnuts
Fall Shredded Brussels Sprouts Salad with Apple, Cranberry & Walnuts is a delightful celebration of autumn flavors. This vibrant salad combines shredded Brussels sprouts, crisp apples, tart cranberries, and crunchy walnuts, all tossed in a zesty dressing. Perfect for Thanksgiving or a cozy weeknight dinner, this dish is not only visually stunning but also packed with nutrients. Enjoy a flavor explosion that’s as satisfying as it is healthy!
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: Serves 4
- Category: Salad
- Method: Mixing
- Cuisine: American
Ingredients
Scale
- 4 cups shredded Brussels sprouts
- 1 medium Honeycrisp apple, diced
- 1 cup dried cranberries
- 1 cup walnuts, roughly chopped
- ¼ cup extra virgin olive oil
- 2 tbsp lemon juice (freshly squeezed)
- 2 tbsp honey or maple syrup
- Salt and pepper to taste
Instructions
- Prepare your ingredients by washing the Brussels sprouts and removing any damaged outer leaves. Trim ends and slice them in half before shredding thinly.
- Use a food processor to finely shred the Brussels sprouts, achieving a coleslaw-like texture.
- In a large bowl, combine shredded Brussels sprouts, diced apple, dried cranberries, and chopped walnuts.
- For the dressing, whisk together olive oil, lemon juice, honey or maple syrup, salt, and pepper in a small bowl.
- Drizzle the dressing over the salad mixture and toss well to coat. Let sit for 10 minutes for flavors to meld before serving.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 250
- Sugar: 15g
- Sodium: 50mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg
Keywords: For added sweetness, substitute walnuts with pecans. To make it heartier, include roasted squash or crumbled feta cheese. Store leftovers in an airtight container for up to three days but enjoy within 24 hours for peak freshness.