Name: Warm Brussels Sprout Salad with Apples and Pecans
Prep time: 10 min
Cook time: PT-487723H35M4S
Total time: PT-487723H35M4S
Cuisine: American/Seasonal
Ingredients: 1 cup chopped raw pecans; 3 tablespoons olive oil; ¼ medium red onion, thinly sliced; 4 cups shaved Brussels sprouts; 1 teaspoon salt; ½ teaspoon pepper; ½ cup dried cranberries; 1 cup finely diced apple; ¼ cup crumbled blue cheese; Additional salt and pepper, if needed; 2 tablespoons olive oil; 2 tablespoons apple cider; 2 tablespoons apple cider vinegar; ¾ tablespoon maple syrup; ⅛ teaspoon ground ginger; ¼ teaspoon pressed or mashed fresh garlic

Why You’ll Love This Recipe

This salad is both hearty and fresh, with a warm, comforting touch. The Brussels sprouts are tender yet still slightly crisp, the apples add natural sweetness, and the pecans bring satisfying crunch. The dressing combines apple cider, vinegar, maple syrup, and ginger for a bright, tangy flavor that perfectly complements the ingredients. Ideal as a side dish or light main, this salad is a crowd-pleaser.

Ingredients

(Tip: Full measurements are listed in the recipe card below.)

For the Salad:

1 cup chopped raw pecans
3 tablespoons olive oil
¼ medium red onion, thinly sliced
4 cups shaved Brussels sprouts (pre-shaved works well)
1 teaspoon salt
½ teaspoon pepper
½ cup dried cranberries
1 cup finely diced apple
¼ cup crumbled blue cheese
Additional salt and pepper, if needed

For the Dressing:

2 tablespoons olive oil
2 tablespoons apple cider
2 tablespoons apple cider vinegar
¾ tablespoon maple syrup
⅛ teaspoon ground ginger
¼ teaspoon pressed or mashed fresh garlic

Directions

Preheat a large skillet over medium heat. Add chopped pecans and toast for 3–4 minutes until fragrant. Remove and set aside.
In the same skillet, heat 3 tablespoons olive oil over medium heat. Add red onion and sauté for 2–3 minutes until slightly softened.
Add shaved Brussels sprouts, salt, and pepper. Cook for 5–7 minutes, stirring occasionally, until the sprouts are tender but still crisp.
In a small bowl, whisk together dressing ingredients: olive oil, apple cider, apple cider vinegar, maple syrup, ground ginger, and garlic.
Remove skillet from heat and toss Brussels sprouts with dressing, toasted pecans, cranberries, and diced apple. Adjust seasoning with additional salt and pepper if needed.
Transfer to a serving bowl and top with crumbled blue cheese. Serve warm.

Servings and Timing

This recipe serves 4.
Preparation time: 10 minutes
Cooking time: 10–12 minutes
Total time: 20–22 minutes

Variations

Substitute walnuts or almonds for pecans.
Use feta or goat cheese instead of blue cheese for a milder flavor.
Add roasted sweet potatoes or butternut squash for a heartier salad.
Include cooked quinoa for extra protein.
Drizzle with balsamic glaze for additional sweetness and tang.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, or serve cold as a refreshing salad.

FAQs

Can I make this salad ahead of time?

Yes, prepare the Brussels sprouts, toast the pecans, and make the dressing ahead. Toss everything together just before serving.

Can I make this vegan?

Omit the blue cheese or substitute with a plant-based cheese alternative.

Can I use pre-cooked Brussels sprouts?

Yes, but lightly sauté them in olive oil to warm and enhance flavor before tossing with the dressing.

Can I serve this salad cold?

Absolutely! While it’s designed as a warm salad, it’s also delicious chilled.

Conclusion

Warm Brussels Sprout Salad with Apples and Pecans is a flavorful, colorful, and nutritious dish that’s perfect for fall meals or holiday gatherings. With tender sprouts, sweet apples, crunchy pecans, and a tangy maple dressing, it’s a salad that’s both comforting and sophisticated sure to impress family and friends alike.