Gluten 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 star of the table, and this one delivers on every level. Crisp apple slices bring a sweet-tart brightness that plays beautifully against the earthy sprouts, while chewy dried cranberries and paper-thin shallot rounds add pops of flavor in every bite. The honey-ginger dressing is where things really come alive — apple cider vinegar, fresh grated ginger, and a whisper of turmeric create something vibrant and a little unexpected without a single complicated step. Every ingredient here is naturally free of gluten, so there's no label-scanning or substitution stress involved — just wholesome produce and pantry staples working in perfect harmony. That short 10-minute rest after tossing is the secret weapon: it lets the sprouts soften just enough to lose any bitterness while soaking up all that tangy, golden dressing. A handful of fresh parsley scattered over the top keeps things feeling fresh and a little fancy. Whether you're bringing it to a dinner party or building a weeknight lunch, this salad is the kind of dish that quietly impresses everyone at the table.
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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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