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Fall Brussels Sprout Salad with Apples, Pecans, and Blue Cheese

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This crispy Fall Brussels Sprout Salad with raw shredded Brussels, apples, pecans, and blue cheese is a great side salad with roasted chicken, pork, or turkey.

Fall Brussels Sprouts Salad with Apple, Pecans and Blue Cheese
Fall Brussels Sprout Salad

I love using raw, shaved Brussels sprouts in salads! You can buy them shredded, but I like to chop them myself so they’re fresher. For this easy Fall Brussels sprout salad recipe, I tossed them with sweet, crisp red apples, pecans, blue cheese, and a balsamic vinaigrette. If you’re looking for more Brussels sprouts salads, try this Raw Shredded Brussel Sprouts with Lemon and Oil and Shredded Brussels Sprout Salad with Bacon and Avocado.

Raw Brussels Sprout Salad with Apples

How to shred or shave Brussels sprouts

You can thinly cut your brussels sprouts with a knife. Just cut the root end off the sprout and then slice them vertically. You can also prep them in a food processor with the shredding disc attached.

How far in advance can I shred Brussels sprouts?

This fall salad is great for meal prep. You can shred your Brussels sprouts and the vinaigrette a day or two before you serve the salad. Combine everything right before serving or even a couple of hours early. The dressing will soften the sprouts, and the vinegar in the dressing will prevent the apples from turning brown. Leftovers will hold for a couple of days in the fridge.

Shredded Brussels Sprout Salad Ingredients

  • Brussels Sprouts: You’ll need four cups of shaved or shredded Brussels sprouts.
  • Nuts: If you don’t have pecans, swap them with walnuts or almonds. If you’re allergic to nuts, omit them.
  • Apples: I used a Honey crisp apple, but feel free to use your favorite red apple. You could also try making this salad with pomegranate seeds or dried cranberries.
  • Cheese: Gorgonzola or blue cheese will work.
  • Balsamic Vinaigrette: Whisk the olive oil, Dijon mustard, shallots, balsamic, salt, and pepper to make the dressing.

Dressing for brussels sprouts saladFall Brussels Sprouts Salad with Apple, Pecans and Blue CheeseFall Brussels Sprouts Salad

More Shredded Brussels Sprout Recipes You’ll Love:

Fall Brussels Sprout Salad with Apple, Pecans, and Blue Cheese

5 from 8 votes
This Fall Brussels Sprout Salad with apples, pecans, and blue cheese is a great side salad with roasted chicken, pork or Thanksgiving turkey.
Course: Salad
Cuisine: American
Fall Brussels Sprouts Salad with Apple, Pecans and Blue Cheese
Prep: 20 mins
Cook: 0 mins
Total: 20 mins
Yield: 4 servings
Serving Size: 1 cup


  • 4 cups thinly shredded brussels sprouts, 12 oz total
  • 1/4 cup roughly chopped pecans, 1 ounce
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon minced shallots
  • 2 teaspoons Dijon mustard
  • 2 tablespoons balsamic vinegar
  • 3 tablespoons crumbled blue cheese, or gorgonzola
  • 1 small honey crisp apple, or any sweet apple, cored and diced into matchsticks, skin on


  • Whisk olive oil, Dijon, shallots and vinegar with a pinch of salt and black pepper.
    Dijon Viniagrette
  • Pour over Brussels in a large bowl and season with 1/4 teaspoon salt and black pepper, to taste.
  • Mix in apples and top with pecans and blue cheese.

Last Step:

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If you prefer to cook your Brussels sprouts, saute in a skillet with a little oil for about 5 minutes.


Serving: 1 cup, Calories: 202 kcal, Carbohydrates: 17 g, Protein: 5 g, Fat: 13.5 g, Saturated Fat: 2.5 g, Cholesterol: 4.5 mg, Sodium: 154 mg, Fiber: 5 g, Sugar: 8 g


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21 comments on “Fall Brussels Sprout Salad with Apples, Pecans, and Blue Cheese”

  1. Avatar photo
    Patricia ORielly

    This a great recipe. A complete hit this past Thanksgiving, no leftovers.I did switch and used Apple cider vinegar instead.

  2. This is so delicious! I never liked Brussel sprouts til I tried them raw and w this dressing!! I can’t wait til dinner now, so far, I’ve only snuck a few bites!

  3. Has anyone tried Pomegranate seeds instead of the apple? Just curious how it is I think it be festive the holidays

  4. Making this for a dinner party but have some people who aren’t fans of blue cheese. Would goats cheese work for this salad?

  5. Loved this! Made it for a large group and it was so easy to throw together and was a hit. Highly recommend.

  6. I didn’t think I would like the raw brussels sprouts but boy was I wrong. Shredding them and wilting from the dressing made this perfect. All the different flavors and textures made this a perfect salad.

  7. I thought this was really good. I tried shaving the brussel sprouts but didn’t like it so i ended up using my mini chopper which i had already out to mince the shallot. .   i cut off the ends of the sprouts, kept some leaves to make brussel sprout chips with, put the rest in the mini chopper  til i had 4 cups. The dressing was great. I also toasted the pecans and put them in the chopper too.  I will definitely make again! 

  8. Avatar photo
    Mary Farrell

    We liked this – very fresh very healthy perfect for fall! Each ingredient adds flavor so try to have what’s called for. It’s also raw and crunchy so next time I think we’d put the dressing on early to wilt the sprouts a little as Gina suggested. Thank you Gina!