Chicken 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 combination with crisp apple and chewy dried cranberries is genuinely hard to stop eating. The honey-ginger dressing — built from apple cider vinegar, olive oil, fresh ginger, and a touch of turmeric — brings a bright, warming kick that ties every element together beautifully. A short ten-minute rest after tossing is the secret move here: the sprouts soften just enough to lose any bitterness while still holding their satisfying texture. Thinly sliced shallot adds a subtle sharpness that plays perfectly against the sweetness of the apple and cranberries. This is a completely plant-based dish that happens to be naturally free of any poultry, so there's no substituting or swapping required — it's built this way from the ground up. It works as a vibrant side for a holiday spread or as a light standalone lunch, and the leftovers actually hold up well in the fridge since the dressed sprouts only get better as they sit.
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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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