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Every fall, I throw together this crunchy apple salad—brussels sprouts, sweet apple slices, toasted pecans, mixed greens, all tossed in a zippy apple vinaigrette. It comes together fast for a weekday meal but also totally steals the spotlight at parties. The second apples show up at the store, I start making this nonstop.
I brought this crowd-pleaser to one family party, and before the main course even hit the table, it was totally gone. Now, folks want it every single Thanksgiving.
Vibrant Ingredients
- Extra virgin olive oil: Blends the dressing, giving everything a silky feel Choose an oil that smells bright and fresh
- Kosher salt and freshly ground black pepper: Ramps up all the flavors Use flaky salt, grind your pepper for the best punch
- Dijon mustard: Kicks up the dressing and makes it nice and smooth Creamy Dijon never fails here
- Pure maple syrup or honey: Gives the vinaigrette a sweet finish Use the real deal for top taste
- Apple cider vinegar: Brings a sharp lift to the dressing Raw or organic gives even more oomph
- Apple juice: Lends sweetness—grab the 100% kind for bold apple flavor
- Pomegranate seeds: Splash in a pop of color and juicy crunch Pick out deep red, plump ones
- Dried cranberries: Sweet and chewy bites Avoid ones with loads of added sugar
- Crumbled goat cheese: Adds creaminess and tang Goat, blue, or feta are all good bets Fresh goat cheese should feel soft, not dry
- Apples: Sliced up for tart juicy bites Granny Smith or Honeycrisp won’t go mushy—and they should feel heavy in your hand
- Baby spring mix: Light, flavorful greens for a vitamin boost Grab a bag with perky, colorful leaves
- Brussels sprouts: Shred them thin for crunch and heartiness Go for the tight, bright green ones
- Pecan halves: Toast and chop so every bite gets nutty crunch Make sure they’re plump—not shriveled
Simple Step-by-Steps
- Dress and Dig In:
- Right before you chow down, pour a little vinaigrette all over the salad. Gently toss so the greens stay light. Keep more on the side for anyone who wants it extra saucy.
- Whip Up Apple Vinaigrette:
- Grab a mason jar or whisk in a bowl—mix apple juice, cider vinegar, a drizzle of maple or honey, Dijon, salt, and pepper. Slowly pour in the olive oil while whisking like crazy until it gets creamy and thick. You can also just shake it all up.
- Load Up the Goodies:
- Fan apple slices on the greens, add crumbled cheese, scatter dried cranberries, and toss on pomegranate seeds. Finish with a handful of those toasty pecans for some crunch.
- Make the Base:
- Combine those shredded brussels sprouts with the spring mix in a big bowl. Toss it with your hands so the mix stays fluffy and light.
- Shred Brussels Sprouts:
- Run brussels through a food processor with a shredder (or slice carefully with a mandoline or knife). You’ll end up with about 6–8 cups. You want thin ribbons that hold their bite.
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I’m obsessed with the toasted pecans. My kids love to sprinkle them on—though we always eat a bunch before the bowl hits the table.
How to Store It
Tossed without dressing, the salad stays crisp in your fridge for about two days. Dressed ones should be eaten the same day. Leftover vinaigrette? Pop it in a sealed jar and stash in the fridge for up to a week. A good shake brings it back to life.
Swaps and Variations
No goat cheese? Feta, blue cheese, or even an aged cheddar will get the job done. Out of pecans? Grab walnuts or almonds instead. Dried cherries pack an extra tart punch as a swap for cranberries. Not into brussels? Chopped kale or cabbage work great, too.
Ways to Serve
This is awesome with turkey or roast chicken. Want a cozy lunch? Pair with some hot squash soup. It’s perfect on any holiday buffet—just fine even after sitting out for a bit.
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Seasonal and Cultural Notes
Apple salads pop up in fall everywhere. I got hooked on this style at Northeast farm stands—juicy fresh-picked apples with sturdy greens. That mix totally shouts “harvest season” and makes me think of family orchard trips every single bite.
Recipe FAQs
- → Which apples taste best tossed in this mix?
Go for ones like Honeycrisp or Granny Smith. They're super crisp and give a sweet-tart bite that pairs nicely with all the goodies in here.
- → What’s the easiest way to toast pecans for this dish?
Just spread chopped pecans out on a baking pan, pop 'em in the oven at 350°F and give 'em a stir halfway as they toast for 5-7 minutes.
- → Could I prep this in advance?
Yep! Get everything cut and ready, just wait to toss with the dressing till you're about to eat or it might go soggy.
- → Know any dairy swaps for the cheese?
Try goat, blue, or feta if you like. Or skip it for a dairy-free bowl—it’s still delicious.
- → Is making the apple vinaigrette pretty simple?
For sure! Just whisk apple juice, cider vinegar, maple, Dijon, oil, salt, and pepper till smooth and combined.
- → Any tips for keeping leftovers fresh?
Store the salad and dressing in their own sealed containers in the fridge. They'll last up to three days that way.