Nightshade Free Brussels Sprout & Apple Salad with Honey-Ginger Dressing
Shaved raw Brussels sprouts make a surprisingly tender, almost slaw-like base here, and pairing them with crisp apple slices and chewy dried cranberries gives you that perfect sweet-tart contrast in every forkful. The honey-ginger dressing is the real star — apple cider vinegar, a hit of fresh grated ginger, and a whisper of turmeric come together into something bright and lively that clings beautifully to every strand of sprout. Letting the salad rest for ten minutes before serving is a small step that makes a big difference, softening the sprouts just enough without losing any of that satisfying crunch. For anyone navigating a nightshade-free lifestyle, salads can feel limited fast — no roasted peppers, no tomato-based vinaigrettes, no smoky spice blends hiding capsicum derivatives. This one sidesteps all of that naturally, built entirely around ingredients that are clean and straightforward without any workarounds or substitutions needed. Thinly sliced shallot adds a gentle savory bite, and the optional parsley finish keeps things feeling fresh and a little fancy. It works beautifully as a light lunch on its own or alongside roasted chicken or fish for a more complete meal.
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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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