Tree Nut Free Brussels Sprout & Apple Salad with Honey-Ginger Dressing
Shaved raw Brussels sprouts might sound like a bold move, but once they're tossed with crisp apple slices, sweet-tart dried cranberries, and a zippy honey-ginger dressing, the whole bowl comes together in a way that feels genuinely exciting. The mandoline or sharp knife does the heavy lifting here, turning those tight little heads into delicate, feathery ribbons that soak up every drop of dressing. A short ten-minute rest is all it takes for the sprouts to soften just enough while still holding a satisfying bite. The dressing itself — apple cider vinegar, olive oil, honey, fresh ginger, and a pinch of turmeric — is bright and warming without being overpowering, and it clings beautifully to every strand. Salads like this can sometimes sneak in candied pecans or walnuts as a topping, but this one keeps things completely free of tree nuts without sacrificing any texture or depth. It works just as well as a weeknight side as it does on a holiday table, and the fresh parsley finish adds a little pop of color that makes it look like you really tried.
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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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