Photo: Taylor Ellingson
Try apple blue cheese Brussels sprout salad this Thanksgiving.
Looking for a healthy Thanksgiving side dish? This salad is a fresh way to enjoy Brussels sprouts with tangy blue cheese, cranberries, pecans and a maple vinaigrette.
Prep Time: 25 minutes
Serves: 6-8
- 6 cups shredded brussels sprouts, ~1 3/4 lbs
- 1 apple chopped
- 1/4 red onion sliced
- 1/2 cup pecans chopped
- 1/2 cup dried cranberries
- 4 ounces blue cheese crumbled
For the dressing
- 1/3 cup olive oil
- 2 Tbsp. maple syrup
- 2 Tbsp. apple cider vinegar
- 1 Tbsp. dijon mustard
- 1/2 tsp. salt
- 1/4 tsp. pepper
Place shredded brussels sprouts, apple, onion, pecans and dried cranberries in a large bowl and toss to combine. Place dressing ingredients in a jar with a lid and shake vigorously to combine. Alternately, you can whisk it together in a bowl but I really love the mason jar technique. Pour dressing over the salad and toss well to combine. You will have to toss quite a bit to get it evenly distributed. Top with blue cheese. Serve and enjoy!
Taylor Ellingson is a local cookbook author and food blogger at greensnchocolate.com.
