Breastfeeding Friendly Brussels Sprout & Apple Salad with Honey-Ginger Dressing
Shaved raw Brussels sprouts might sound like a bold move, but once they're thinly sliced and tossed with crisp apple, sweet-tart cranberries, and a bright honey-ginger dressing, they transform into something genuinely craveable. The short rest time after dressing is the secret — those ten minutes let the sprouts soften just enough to become tender and silky while still holding a satisfying bite. Brussels sprouts are a fantastic source of folate, vitamin C, and fiber, making this salad a smart choice when your body is working hard to nourish a little one. Fresh ginger and turmeric bring warmth and anti-inflammatory properties to the dressing without any ingredients you'd need to second-guess. The whole thing comes together in one bowl with a quick whisk and a toss, so it's genuinely low-effort even on the most exhausting days. Honeycrisp or Granny Smith apple adds natural sweetness and crunch that balances the slight bitterness of the sprouts beautifully. Finish it with a handful of fresh parsley if you have it on hand — it adds a pop of color and a little extra green goodness to an already vibrant plate.
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Learn more →Ingredients
4 servings
For the salad
- 1 lb brussels sprouts, tough outer leaves removed
- 1 large crisp apple (such as honeycrisp or granny smith), cored and thinly sliced
- 1 medium shallot, very thinly sliced
- ⅓ cup dried cranberries, unsweetened or honey-sweetened
For the dressing
- 3 tbsp apple cider vinegar
- 2 tbsp extra-virgin olive oil
- 1 tbsp honey
- 1 tsp fresh ginger, finely grated
- ¼ tsp ground turmeric
- ¼ tsp salt
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Can be omittedflat-leaf parsley
Instructions
- 1
Trim the stem end from each Brussels sprout, then use a sharp knife or mandoline to shave them into thin slices, about 1/8 inch thick. Transfer to a large mixing bowl and separate any leaves that are still clumped together.
- 2
Add the sliced apple, shallot, and dried cranberries to the bowl with the shaved Brussels sprouts.
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