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30-minute, warm brussels sprouts salad recipe! A healthy, vegetarian salad loaded with pecans, apples, and topped with an apple cider ginger dressing. // Rhubarbarians // Meatless Monday / Main dish salad / fall salad / autumn salad / #fallsalad #vegetarian #brusselssprouts #meatlessmonday #rhubarbarians

Warm brussels sprouts salad with apples and pecans

30-minute, warm brussels sprouts salad recipe! A healthy, vegetarian salad loaded with pecans, apples, and topped with an apple cider ginger dressing.

Course Salad
Cuisine American
Keyword brussels sprouts salad
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 large servings
Author Patricia Bozeman

Ingredients

  • 1 cup whole pecans
  • 7 Tablespoons olive oil divided
  • 1 in onion finely sliced a food processor
  • 4 cups trimmed brussels sprouts finely sliced in a food processor
  • 1 in fuji apple finely sliced a food processor
  • 6 oz . crumbled blue cheese
  • Handful of sliced green onion
  • 4 Tablespoons apple cider
  • 4 Tablespoons apple cider vinegar
  • 1 1/2 Tablespoons maple syrup
  • 2 inch piece of fresh ginger grated
  • 2 cloves garlic finely diced
  • Salt and pepper

Instructions

  1. Heat pecans in a non-stick frying pan over medium-high heat. Toast until browned, but not burned, about 10 minutes
  2. Meanwhile, heat 1 Tablespoon olive oil in a large skillet. Add onion and saute until fragrant, about 5 minutes. Add 2 more Tablespoons olive oil and brussels sprouts. Season generously with salt and pepper. Heat until wilted, about 10 minutes. Set aside and let cool slightly.
  3. In a small bowl, mix together 4 Tablespoons olive oil, apple cider, vinegar, syrup, ginger, and garlic. Season generously with salt and pepper. Whisk until emulsified.
  4. Toss brussels sprout mixture with apples and dressing. Top with blue cheese, green onion, and pecans.

Recipe Notes

Prep time does not include trimming the brussels sprouts. This can be quite time consuming, so allow extra time if need be.