Paleo 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 one delivers on every level. Crisp apple slices and thinly sliced shallot layer in sweetness and bite, while unsweetened dried cranberries add little bursts of tart chew throughout. The honey-ginger dressing is where everything comes together — apple cider vinegar, olive oil, fresh grated ginger, and a touch of turmeric make it bright, warming, and just complex enough to feel special. Grain-free and dairy-free by nature, this salad checks every box without requiring any swaps or substitutions — the ingredient list is clean from the start. Letting the dressed salad rest for ten minutes is a small step that makes a real difference, softening the sprouts just enough so they absorb all that tangy, golden dressing. It works equally well as a standalone lunch or a stunning side dish that holds up without wilting, making it great for meal prep or bringing to a gathering.
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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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