Brussels Sprouts and Apple Salad with Blue Cheese is a crisp, clean salad, that is loaded with texture and flavor. Â Who knew brussels and apple flavors would make such a perfect harmony of flavor.
I came up with this recipe, not because of Brussels Sprouts but because of apples. Â Yes, I have over purchased the fall apples. Â I love the things, so I have been working hard to use them up before the over-ripen. Â I have been noticing tons of Brussels Sprouts or Kale salads with apples, so came up with own version blending the flavors that I thought my family and friends would like best. Â I also threw in chia seeds, walnuts and used apple cider vinegar to up the healthy factor.
I wrestled with using raw Brussels here or roasted, and decided to go with raw, which was the right decision. Â The raw brussels were crispy like the apple and blended well with the creamy blue cheese.
The key to avoiding the bitterness in Brussels Sprouts is to slice them as thinly as possible. Â Which can be accomplished using a sharp knife or throwing them in the food processor. Â I choose food processor, because it is quick and easy. Â With our new puppy, quick and easy is what I needed. (still in potty training, stop chewing mode) Â If you are using the food processor check through to make sure there are no large pieces of Brussels left in the mix. Â I had a few, so I pulsed the processor a few extra times.
If you are a big fan of Brussels Sprouts I wanted to share a few recipes that inspired me.
love & olive oil: Shaved Brussels Sprouts Salad
Ryan Hardy: Kale & Apple Salad with Pancetta and Candied Pecans
101 Cookbooks: Shredded Brussels Sprouts & Apple Recipe
 
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Brussels Sprouts & Apple Salad with Blue Cheese
Ingredients
Salad:
- 3/4 pound brussels sprouts ends trimmed (2 1/2 cups)
- 2 granny smith apples peeled, cored and cubed
- 1/2 - 3/4 cup chopped walnuts
- 1/2 fresh lemon juiced
- Pinch of Kosher Salt
- 1/4 teaspoon black pepper
Dressing:
- 1 tablespoon Apple Cider Vinegar
- 2 tablespoon minced Shallot
- 1/2 teaspoon Dijon mustard Grey Poupon is gluten free
- 1/4 cup olive oil
- 1 cup blue cheese
- 1 tablespoon chia seeds
Instructions
Salad:
- Place brussels sprouts in food processor and process until finely chopped
- Add to large bowl.
- Toss in apple cubes, walnuts, salt, pepper and lemon juice and stir to mix.
Dressing:
- In a small bowl add vinegar, shallot, dijon, olive oil and whisk to combine.
- Add cheese and chia seeds and mix to coat cheese.
- Let sit a few minutes.
- Pour over Brussels Sprouts and toss to mix.
- Cover and refrigerate until serving.
Notes
Categories:
 
 Other great Brussels Sprout recipes:
Kale Brussels Sprout Broccoli Salad
Brussels Sprout Cranberry Salad with Greek Viniagrette
What might be a good dairy free substitute for the cheese?
Ratna, why don’t you just omit the blue cheese. The recipe will still be crisp and delicious!
Love how easy and healthy these brussel sprouts are! I’ve never tried them raw in salad form but bet they taste as delicious as you make them look.
They are crunchy and delicious. Hope you give them a try.
I love all things brussels. The combo of apples and blue cheese is fantastic.
I’ve never been a big brussels sprouts fan, but when you add in all of those other delicious ingredients, I think I could definitely give this a go! Such a beautiful salad!
I absolutely love this salad! One of my Thanksgiving sides is something similar to this salad and everyone goes crazy for it. Beautiful recipe!
Brussels are always great and this is a smart way to use them 🙂
Thanks Gerry.
Brussels sprouts and blue cheese are such a delicious combination, but adding sweet apples to the mix is just perfect!
I love brussels sprouts, but I normally roast them. I need to try this!
Oh, this sounds wonderful with the creamy blue. I made one with pomegranates and oil and vinegar. Must try your idea instead. 🙂