Apple Brussels Sprouts Salad
An easy fall apple brussels sprout salad that is gluten-free. Filled with apples, shaved brussels spourts, bacon, apple cider vinaigrette, and MORE!
If you’re in need of a family meal idea, try my fall apple brussels sprout salad! It’s really easy to make and so delicious! All of the flavors of fall in one dish. This would be a perfect starter to your family meal or served as the main event with some grilled chicken on top!
Fall Apple Brussel Sprouts Salad
An easy fall apple brussels sprout salad that is gluten-free. Filled with apples, shaved brussels spourts, bacon, apple cider vinaigrette, and MORE!Print Pin Rate
Servings: 8 servings
- 1.5 - 2 lbs. brussel sprouts (shaved)
- 1 1/2 cups shredded red cabbage
- 1 cup uncooked quinoa (rinsed and drained)
- 2 cups chicken stock or water
- 2 medium apples (diced (about 2 cups))
- 1 cup chopped pecans
- 3-4 pieces thick cut bacon (cooked and diced)
- 1/2 cup dried cranberries
- 1/4 cup apple cider vinegar
- 1/2 cup bleu cheese crumbles (optional - I did not include)
- 1/2 cup olive oil or avocado oil
- 1-2 tbsp honey (to taste)
- 1 clove garlic (minced)
- 2 tbsp lemon juice
- pinch of salt
- Add quinoa and water/stock to a medium pot over medium high heat. Bring to a boil. Once boiling, reduce to low and cover with a lid. Cook for 15-20 minutes until quinoa is fluffy and water is evaporated.
- In the meantime, cook the bacon in a skillet or in the oven. Dice and set aside.
- To make the salad dressing, add apple cider vinegar, oil, honey, garlic, lemon juice and salt to a jar and close with a lid (mason jars work great for this). Shake the jar vigorously until everything is combined. Taste and adjust sweetness level based on your preferences. You can also do this in a bowl with a whisk or in a food processor and stream in the oil.
- To assemble, combine shaved brussels sprouts and cabbage to a large bowl. Toss in diced bacon, dried cranberries, quinoa, pecans, and apples.
- Drizzle with apple cider vinaigrette.
I did not add cheese to my salad to keep it dairy-free but it would make this salad just over the top good if you did!
Calories: 463kcal | Carbohydrates: 34g | Protein: 9g | Fat: 33g | Saturated Fat: 6g | Cholesterol: 17mg | Sodium: 299mg | Potassium: 381mg | Fiber: 4g | Sugar: 14g | Vitamin A: 285IU | Vitamin C: 13.4mg | Calcium: 76mg | Iron: 1.7mg
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This looks absolutely delicious. I’m always looking for different ways to use cabbage. Going to make this during the week for sure. Thanks for the recipe!
I love everything in this recipe, deelish!
I’m right there with you, there’ s never enough time in a day. Your photos look so crisp and are making me hungy.
Beautiful! Love this salad for fall…
I love Brussels sprouts! I know what you mean about feeling strapped for time, but I know I always feel better when I actually sit down for a meal with my husband (and we’re not just two people working on our laptops or checking our phones).
Great dish and a great cause you are supporting! Happy eating and enjoy the conversation 🙂
I LOVE SALADS LIKE THIS!!!
Me too ? fall salads might be my favorite!