Fall Brussels Sprouts and Apple Salad
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Meet your new favorite fall salad - a fresh and flavorful mix of shredded Brussels sprouts, crisp apples, bacon, and white cheddar, all tossed in a tangy apple cider dressing. Ready in just 10 minutes, this Brussels sprouts and apple salad makes the perfect quick side dish for cozy fall dinners.
For more delicious salad recipes, be sure to check out one of my favorites, my Strawberry Fields Salad!
Quick Look: Fall Brussels Sprouts and Apple Salad
- 🕒 Total Time: 10 minutes
- 👥 Servings: 8
- 📊 Calories: 468 per serving
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Why You'll Love This Recipe
- Packed with Fall Flavor: Crisp apples, crunchy bacon, and shredded white cheddar come together with brussels sprouts and kale for the ultimate autumn combo.
- Full of Nutrition: Loaded with fiber, antioxidants, and healthy fats from kale, brussels, apples, and pecans, this salad is as nourishing as it is delicious.
- Quick, Easy, and Make-Ahead Friendly: Comes together in just 10 minutes and holds up beautifully for holiday gatherings or weekday meal prep.
Jump to:
Select Ingredients
- Brussels sprouts - you can purchase shredded brussels sprouts if you can find it or simple trim the stems off and toss brussels in a food processor and pulse for a few seconds.
See the recipe card for full information on ingredients and quantities.
Recipe Tips & Variations
➡️ Keep the Apples Fresh: Toss your diced or sliced apples in a little lemon juice before adding them to the salad - it keeps them crisp and prevents browning, especially if you're prepping ahead.
➡️ Switch Up the Cheese: Shredded white cheddar adds a mellow richness, but you can easily swap it for feta or gorgonzola for a tangier flavor twist if you prefer!
➡️ Make It a Meal: Add grilled chicken to turn this side salad into a protein-packed main dish that's still light and fresh!
How To Make This Fall Brussels Sprouts and Apple Salad
Step 1: Add the shredded Brussels sprouts and chopped kale to a large salad bowl.
Step 2: Top with the cooked, chopped bacon, pecans, and cranberries.
Step 3: Add the shredded white cheddar. Toss gently until everything is evenly mixed.
Step 4: If you're prepping ahead, toss the apple slices in a little lemon juice to prevent browning. Add the apples to the salad. Mix all dressing ingredients in a small bowl and serve with the salad.
Yes! You can prep the shredded Brussels sprouts, kale, and dressing a day in advance. Keep everything stored separately, and toss together just before serving for the best texture and crunch.
Toss your sliced or diced apples with a little lemon juice before mixing them in. This keeps them fresh-looking and crisp, even if the salad sits out for a bit.
Nope! The Brussels sprouts in this salad are meant to be raw - just finely shredded so they're tender and easy to eat. When they're sliced thin and tossed with the dressing, they soften slightly and take on the most delicious flavor and crunch. It's what makes this salad so fresh, crisp, and satisfying without any cooking required.
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Other Yummy Salad Recipes
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Fall Brussels Sprouts and Apple Salad
Ingredients
- 4 cup Brussels sprouts trimmed and finely shredded
- 4 cup Kale finely chopped
- 6 slice Thick cut bacon cooked, crisp and crumbled
- ½ cup Chopped pecans toasted
- ½ cup Dried cranberries
- ¾ cup Shredded white cheddar cheese
- 1 Large honeycrisp apples diced or matchstick
- Dressing
- ¾ cup Extra virgin olive oil
- ⅓ cup Apple cider vinegar
- 3 tablespoon Honey
- 1 tablespoon Dijon mustard
- ½ teaspoon Kosher salt plus more to taste
Instructions
- Add the shredded Brussels sprouts and finely chopped kale to a large salad bowl.
- Sprinkle in the cooked, chopped bacon, pecans, cranberries, and shredded white cheddar. Toss gently until everything is evenly mixed.
- Slice the apples just before serving for the best texture and flavor. If you're prepping ahead, toss the apple slices in a little lemon juice to prevent browning. Add the apples to the salad.
- Make the dressing: in a small bowl or jar, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, and salt until smooth and emulsified.
- Drizzle the dressing over each serving right before eating to keep the salad crisp and fresh.
The white cheddar in this recipe with the sweetness of the apples and the crunch of the kale and brussels is everything!! It's so good!