Turkey Free 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 dish everyone keeps coming back to. Thinly sliced on a mandoline or with a sharp knife, they turn tender and silky once the honey-ginger dressing has a few minutes to work its magic. Crisp apple slices bring a bright, juicy contrast, while the shallot adds a gentle bite and the dried cranberries deliver little bursts of sweetness throughout. The dressing itself is a simple whisked combination of apple cider vinegar, olive oil, honey, fresh ginger, and a pinch of turmeric — bold enough to stand up to the sprouts without overwhelming the other flavors. This is exactly the kind of crowd-pleasing salad that fits naturally on a holiday table or a weeknight dinner spread without relying on any poultry centerpiece to carry the meal. A ten-minute rest after tossing is the small step that makes a big difference, letting everything soften and meld into something that tastes far more composed than the effort involved. Finish with a scatter of fresh parsley and you have a genuinely stunning plate.
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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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