This super easy fall harvest inspired brussel sprout and apple salad comes together in five minutes flat. We can toss all of our ingredients together raw, but it’s best to let it sit and marinate in the dressing a bit if you have the time. I can’t wait to enjoy this all autumn long.
If your brussel sprouts aren’t pre-shredded, you can thinly slice them about a quarter of an inch thick. This salad can be served as a main dish to serve four, or as a side dish to serve eight. It also makes for a great Thanksgiving menu addition, since it can easily be pre-prepped and tucked away in the fridge for an easy grab and serve while you’re enduring the chaos of cooking your turkey.
Another great aspect of this easy brussel sprout salad is that it’s vegetarian, vegan, and whole 30 compliant. AKA great for entertaining a variety of diets.
Feel free to swap pecans for any nuts you have on hand- this recipe would go lovely with walnuts too. My favorite part of this brussel sprout and apple salad is the crunch factor. I like my brussel sprouts still a little thick for that reason. However, if you prefer a smoother salad, make sure your brussel sprouts are very finely shredded.
I used fresh basil here, but if you have fresh mint as well, I bet that would be delicious. I wouldn’t recommend substituting with dried herbs, as they don’t add the same textural variety in a salad. If you don’t have fresh herbs, just skip that ingredient!
- 4 1/2 c shaved brussel sprouts
- 1/2 apple, chopped
- 4 dates, chopped
- 1/2 shallot, chopped
- 1/3 c pecans
- 2 tbsp fresh basil, chopped
- 1/2 lemon, juiced
- 1/4 c olive oil
- 1/4 c balsamic viaigrette
- 1/2 tsp salt
- Toss all ingredients in a medium-sized bowl. Let marinate in dressing for minimum of five minutes. The longer, the better!
Amount Per Serving: Calories: 293Total Fat: 21gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 0mgSodium: 333mgCarbohydrates: 26gFiber: 7gSugar: 13gProtein: 6g
Nutrition facts are an estimate and not guaranteed to be accurate.