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Brussels sprout salad with two serving spoons

Warm brussels sprout salad with apples and pecans

Warm Brussels sprout salad recipe! A flavorful vegetarian shaved brussels sprout salad with crisp apples, pecans, and creamy blue cheese.
Course Salad, Side Dish
Cuisine American
Keyword holiday, shaved brussels sprout salad, thanksgiving, vegetarian
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 side dish servings
Calories 475kcal


For the salad

  • 1 cup chopped raw pecans
  • 3 Tablespoons olive oil
  • ¼ medium red onion, thinly sliced
  • 4 cups shaved brussels sprouts (we like to buy pre-shaved)
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ cup dried cranberries
  • 1 cup finely diced apple
  • ¼ cup crumbled blue cheese
  • additional salt and pepper (if needed)

For the dressing

  • 2 Tablespoons olive oil
  • 2 Tablespoons apple cider
  • 2 Tablespoons apple cider vinegar
  • ¾ Tablespoon maple syrup
  • teaspoon ground ginger
  • ¼ teaspoon pressed or mashed fresh garlic


Make the brussels sprout mixture

  • Heat the pecans in a non-stick skillet over medium-high heat. Toast, watching closely and stirring often, until the pecans are toasted but not burned. You should be able to smell toasted pecan aroma when they are toasted and they should be slightly browned. About 5 minutes. Remove from the pan and set aside.
  • Reduce the heat the medium and add 3 Tablespoons of olive oil to the non-stick skillet. Add the onion and saute, stirring occasionally, until fragrant and starting to brown, about 5 minutes.
  • Add the brussels sprouts to the pan along with the salt and pepper. Saute, stirring occasionally, until the brussels sprouts are wilted and almost browned, but still have some crunch to them, about 5 minutes. Add the cranberries and continue to saute, stirring occasionally, until the brussels sprouts are browned but still crunchy, another 5 minutes. Remove from the heat and add to a large mixing bowl.

Make the apple cider vinaigrette

  • While the brussels sprout mixture is cooking, make your dressing. In a small bowl or jar, whisk together 2 Tablespoons of olive oil, the apple cider, the apple cider vinegar, the maple syrup, the ginger, and the garlic. Whisk until emulsified and set aside.

Make the salad

  • Add the toasted pecans, apple, and blue cheese to the brussels sprout mixture. Add the dressing and toss to combine. Season to your liking with salt and pepper.
  • Serve warm. Enjoy!


  • We like to use store bought pre-shaved brussels sprouts. You can shave your own (see the ingredients and equipment section in this article to see how), but allow for more prep time.
  • Don't overcook the brussels sprouts or they will become mushy. Cook them until they are browned but still a bit crunchy. Undercooked brussels sprouts are better than overcooked!
  • Don't skip toasting the pecans! It adds such a nice flavor to the salad.
  • If you don't like blue cheese, you can substitute with feta cheese or goat cheese.
  • Make this recipe vegan by omitting the cheese or using plant based feta cheese.
  • If you can't find pecans, you can substitute with walnuts or almonds.
  • If you can't find dried cranberries, you can substitute with dried cherries.


Calories: 475kcal | Carbohydrates: 33g | Protein: 7g | Fat: 38g | Saturated Fat: 6g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 24g | Cholesterol: 6mg | Sodium: 724mg | Potassium: 542mg | Fiber: 8g | Sugar: 19g | Vitamin A: 760IU | Vitamin C: 77mg | Calcium: 111mg | Iron: 2mg