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Fall Brussels Sprout Salad with Apple, Pecans, and Blue Cheese
5
from
14
votes
This Fall Brussels Sprout Salad with apples, pecans, and blue cheese is a great side salad with roasted chicken, pork or Thanksgiving turkey.
Prep Time:
20
minutes
mins
Cook Time:
0
minutes
mins
Total Time:
20
minutes
mins
Yield:
4
servings
Course:
Salad
Cuisine:
American
Ingredients
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)
Instructions
Whisk olive oil, Dijon, shallots and vinegar with a pinch of salt and black pepper.
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.
Video
Notes
If you prefer to cook your Brussels sprouts, saute in a skillet with a little oil for about 5 minutes.
Nutrition
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
- WW Points:
5