Apple Blue Cheese Shredded Brussels Sprouts Salad
Switch up your salad routine with a crunchy shredded brussels sprouts salad with apples, blue cheese, pecans, and bacon vinaigrette. It's a delicious fall and winter salad! (gluten-free)
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: side dish
- Method: chopped
- Cuisine: American
Ingredients
Scale
- 1/2 lb brussels sprouts
- 1 small apple, any variety (or 1/2 large)
- 1/4 cup crumbled blue cheese
- 1/4 cup pecans
- 1 tbsp bacon grease, warmed
- 2 tsp minced shallot
- 1 tbsp apple cider vinegar
- 2 tsp maple syrup
- 2 tsp extra virgin olive oil
- 1/8 tsp sea salt
- 1/8 tsp freshly cracked pepper
Instructions
- Toast the pecans in a dry skillet on the stove over medium heat until fragrant, or in the oven at 400°F for 10 minutes.
- Wash brussels sprouts and trim off the woody ends. Shred brussels sprouts by slicing thinly from top to bottom. Place in a large bowl.
- Dice apples and crumble blue cheese. Add apples, blue cheese and toasted pecans to the bowl with the brussels sprouts.
- Make the dressing (see below). Pour dressing over brussels sprouts and toss to coat.
To make the dressing:
- If your bacon grease is cooled, warm it back up either on the stove or in the microwave for about 15-20 seconds.
- Mince the shallot.
- In a jar, add the warmed bacon grease, shallot, apple cider vinegar, maple syrup, olive oil, salt and pepper. Whisk or shake to combine.
- Use immediately on your favorite salad. If the dressing separates, stir or shake just before using.
Notes
- If you don't have leftover bacon grease handy, you can use olive oil for the dressing. If you're making fresh bacon, feel free to add it to the salad if you'd like!
- I love honeycrisp and granny smith apples in this salad. You can use any apple you prefer.
Keywords: apple brussels sprout salad, brussels sprouts salad with apples and blue cheese