Pork Free Brussels Sprout & Apple Salad with Honey-Ginger Dressing
Shaved raw Brussels sprouts are the kind of ingredient that transforms a salad from forgettable to genuinely exciting, and this one leans hard into that texture. Crisp apple slices and thinly sliced shallot layer in sweetness and a little bite, while dried cranberries add chewy, jewel-like pops of flavor throughout. The honey-ginger dressing is where everything comes together — apple cider vinegar brings brightness, a touch of turmeric adds warmth and a gorgeous golden hue, and the honey ties it all into something balanced and craveable. A short ten-minute rest after tossing is the quiet secret here: the sprouts soften just enough to lose any bitterness while still holding their satisfying crunch. This is the kind of salad that works equally well as a weeknight side or something you'd proudly bring to a dinner party. Every ingredient is naturally clean and plant-based, so there's no need to scrutinize labels or swap anything out — it's straightforwardly safe and delicious right as written.
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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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