Hazelnut Free Brussels Sprout & Apple Salad with Honey-Ginger Dressing
Shaved raw Brussels sprouts are the kind of ingredient that transforms a salad from something forgettable into something you actually crave, and this one leans hard into that potential. Crisp apple slices and sweet-tart dried cranberries weave through every forkful, while thinly sliced shallot adds a gentle bite that keeps things interesting. The honey-ginger dressing is the real star — apple cider vinegar, a touch of turmeric, and freshly grated ginger come together into something bright, warming, and just a little unexpected. 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 crunch. Many packaged salads and store-bought dressings sneak in tree nuts or are processed on shared lines, so building this one from scratch with straightforward pantry staples gives you total confidence in what's on your plate. It works beautifully as a light lunch on its own or as a vibrant side next to roasted chicken or a grain bowl. Fresh parsley scattered over the top at the end adds a pop of color that makes it look far more impressive than the effort involved.
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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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