Pescatarian 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 add brightness and a little bite, while dried cranberries bring just enough sweetness to balance the earthy greens. The honey-ginger dressing is the real star — apple cider vinegar, a touch of turmeric, and freshly grated ginger come together into something tangy, warm, and completely addictive. A short ten-minute rest after tossing lets the sprouts soften just slightly and soak up all that flavor, so the texture lands somewhere between crunchy and tender in the best possible way. This is the kind of plant-forward dish that fits naturally into a pescatarian lifestyle without requiring any substitutions or workarounds — every ingredient is exactly what it says it is. It works beautifully as a standalone lunch, a vibrant side alongside roasted fish, or something to bring to a gathering where you want people to actually ask for the recipe.
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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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