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Apple Brussels Sprouts Salad

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An easy fall apple brussels sprout salad that is gluten-free. Filled with apples, shaved brussels spourts, bacon, apple cider vinaigrette, and MORE!
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A bowl of shaved brussels sprout salad topped with walnuts and diced apple and a side of apple cider vinaigrette.

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!

A bowl of shaved brussels sprouts topped with quinoa, walnuts, bacon and diced apples.

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!
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Course: Main Course, Salad, Side Dish
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 8 servings
Calories: 463kcal
Author: Megan

Ingredients

  • 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

Instructions

  • 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.

Notes

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!

Nutrition

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
Tried this Recipe? Tag me Today!Mention @ADashofMegnut or tag #adashofmegnut!

A closeup of shaved brussels sprouts salad topped with bacon bites, red cabbage, quinoa, pecans and diced apples.

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Comments

  1. Isabel says

    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!

    Reply

  5. Mary says

    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).

    Reply