Chestnut Free Brussels Sprout & Apple Salad with Honey-Ginger Dressing
Shaved raw Brussels sprouts are the kind of ingredient that transforms a salad from an afterthought into the main event, and this one delivers on every level. Crisp apple slices bring a juicy sweetness that plays beautifully against the slightly bitter sprouts, while dried cranberries add little bursts of tart chewiness throughout. The honey-ginger dressing is the real star — apple cider vinegar and fresh grated ginger give it a bright, zippy backbone, and a pinch of turmeric adds a warm, golden depth that makes the whole bowl feel intentional. Tossing everything together and letting it rest for ten minutes is a small step that makes a big difference, softening the sprouts just enough so they soak up all that flavor without losing their satisfying crunch. Autumn and winter salads can sometimes lean heavily on ingredients like chestnuts for texture and substance, but this one proves you don't need them — the combination of shaved sprouts, apple, and shallot gives you all the complexity and bite you could want. It comes together in one bowl with no cooking required, making it an easy win for weeknight dinners or a crowd-pleasing side at any gathering.
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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)
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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