Autumn Brussels Sprouts Salad with apples, pecans, and blue cheese

This Crunchy Fall Brussels Sprouts Salad with raw Brussels sprouts, apples, pecans, and blue cheese makes a great side salad with roasted chicken, pork, or turkey.

Brussels sprouts salad in the fall

I love using raw, shaved Brussels sprouts in salads! You can buy them shredded, but I like to chop them up myself so they’re fresher. For this easy fall Brussels sprouts salad recipe, I tossed them with sweet, crunchy red apples, pecans, blue cheese, and a balsamic vinaigrette. If you’re looking for more Brussels sprouts salads, try these Raw Shredded Brussels Sprouts With Lemon and Oil and This Shredded Brussels Sprouts Salad With Bacon and Avocado.

How to shred or shave Brussels sprouts

You can thinly slice your Brussels sprouts with a knife. Simply cut the root end off the shoot and then slice them open vertically. You can also prepare them in a food processor with the shredding disc attached.

How far in advance can I chop Brussels sprouts?

This fall salad is great for meal prep. You can chop up your Brussels sprouts and vinaigrette a day or two before serving the salad. Combine everything just before serving, or even a few hours earlier. The dressing softens the sprouts and the vinegar in the dressing keeps the apples from turning brown. Leftovers will keep in the fridge for a few days.

Ingredients for shredded Brussels sprouts salad

• Cauliflower: You will need 4 cups of shaved or shredded Brussels sprouts.
• Nuts: If you don’t have pecans, swap them out for walnuts or almonds. If you are allergic to nuts, leave them out.
• apples: I used a crunchy honey apple, but feel free to use your favorite red apple. You can also prepare this salad with pomegranate seeds or dried cranberries.
• Cheese: Gorgonzola or blue cheese will work.
• Balsamic Vinaigrette: For the dressing, whisk together the olive oil, Dijon mustard, shallots, balsamic vinegar, salt, and pepper.

More shredded Brussels sprouts recipes you’ll love: