Brussels Sprouts and Apple Salad

This recipe is terrific with a variety of other dressings, including raspberry vinaigrette. To save on preparation time, you can thinly slice or shred the sprouts in a food processor instead of pulling apart individual leaves.

Makes four servings


  •    1 cup diced apple
  •   Juice and zest of one lemon
  •   1 cup thinly sliced celery (about three stalks)
  •   1/4 cup minced red onion
  •   6 cups Brussels sprouts leaves, loosely packed
  •   1/2 cup roasted pecans, chopped
  •   1/2 cup sour cream or full-fat plain Greek yogurt
  •   2 tbs. apple-cider vinegar
  •   1/4 cup crumbled blue cheese
  •   Salt and freshly ground black pepper to taste

In a large mixing bowl, toss the apples with the lemon juice and zest. Add the celery, onions, and Brussels sprouts leaves. Divide salad equally on four plates and sprinkle each with roasted pecans. Mix together the sour cream, apple-cider vinegar, blue cheese, and salt and pepper. Dress each salad and serve.

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