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Fall Brussels Sprout Salad with Apple, Pecans, and Blue Cheese

5 from 19 votes

This Fall Brussels Sprout Salad with apples, pecans, and blue cheese is a great side salad with roasted chicken, pork or Thanksgiving turkey.

Prep Time: 20

Cook Time: 0

Total Time: 20

Yield: 4 servings

Course: Salad

Cuisine: American

Ingredients

4 cups thinly shredded brussels sprouts (12 oz total)
1/4 cup roughly chopped pecans (1 ounce)
2 tablespoons extra virgin olive oil
1 tablespoon minced shallots
2 teaspoons Dijon mustard
2 tablespoons balsamic vinegar
3 tablespoons crumbled blue cheese (or gorgonzola)
1 small honey crisp apple (or any sweet apple, cored and diced into matchsticks, skin on)

Instructions

Whisk olive oil, Dijon, shallots and vinegar with a pinch of salt and black pepper.
Pour over Brussels in a large bowl and season with 1/4 teaspoon salt and black pepper, to taste.
Mix in apples and top with pecans and blue cheese.

Video

Notes

If you prefer to cook your Brussels sprouts, saute in a skillet with a little oil for about 5 minutes.

Nutrition

Serving: 1cup, Calories: 202kcal, Carbohydrates: 17g, Protein: 5g, Fat: 13.5g, Saturated Fat: 2.5g, Cholesterol: 4.5mg, Sodium: 154mg, Fiber: 5g, Sugar: 8g

- WW Points: 5

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