Cinnamon Free Brussels Sprout & Apple Salad with Honey-Ginger Dressing
Shaved raw Brussels sprouts make a surprisingly tender, almost silky base when they get a chance to soak up a bright, tangy dressing — and that short rest time is the secret to making this salad genuinely crave-worthy. Crisp apple slices and chewy dried cranberries add sweetness and texture, while thinly sliced shallot brings a gentle bite that ties everything together. The honey-ginger dressing is where this dish really sings: apple cider vinegar, a touch of honey, fresh grated ginger, and a pinch of turmeric create something bold and warming without leaning on any of the usual warming spices that can sneak into fall-style salads. For anyone navigating a sensitivity to cinnamon, that matters more than it might seem — autumnal recipes like this one almost always reach for the spice jar, but every single ingredient here is naturally free of it. The whole thing comes together in one bowl with a quick whisk and a toss, no cooking required. A scatter of fresh parsley at the end adds a pop of color and a clean, herby finish that makes it feel just a little bit fancy.
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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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