This brussels sprout apple salad pairs finely shaved sprouts with crisp red apple, salty bacon, and toasted hazelnuts, all tossed in a sharp cider and Dijon dressing. The bacon and nuts do most of the work while you shave the sprouts.
It is a crunchy, bright side dish for roast dinners, and it also works as a light lunch with a slice of toast. The dressing takes a minute in a jar, the vegetables stay raw and sweet, and the whole bowl improves after a short rest.
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Why This Brussels Sprout Apple Salad Recipe Works
Raw sprouts shaved thin lose their cabbage edge and turn tender, sweet, and slightly nutty. A short rest in the dressing softens the ribbons just enough while keeping a pleasant bite.
Every part of the bowl does a job. Bacon brings smoke and salt, the apple adds sweetness and crunch, hazelnuts give toasty richness, and the cider vinegar dressing cuts through all of it.
The method is forgiving as well. You can use a knife, a mandoline, or a food processor, bake or pan fry the bacon, and make the dressing days ahead without losing anything.
Ingredients for Brussels Sprout Apple Salad
- 10 ounces brussels sprouts, trimmed and finely shaved
- 1 large red apple, cut into matchsticks with the skin on
- 6 ounces bacon, chopped
- 2 ounces hazelnuts, toasted and roughly chopped
- 4 tablespoons olive oil, for the dressing
- 3 tablespoons apple cider vinegar, for the dressing
- 2 teaspoons Dijon mustard, for the dressing
- 1 tablespoon lemon juice, to toss the apple
- 1 pinch salt, for the dressing
- 1/4 teaspoon black pepper, for the dressing
Brussels sprouts. Pick small, tight, bright green sprouts for the sweetest flavor. Trim the stem ends and discard any loose outer leaves before shaving.
Red apple. Choose a firm variety that stays crisp, such as Honeycrisp or Gala. Leave the skin on for color and toss the matchsticks in lemon juice right away so they stay bright.
Bacon. Regular cut bacon crisps evenly and drains well. Chop it first so every forkful of salad gets a few salty pieces.
Hazelnuts. Toasting brings out their sweetness and loosens the papery skins. Walnuts or pecans work if hazelnuts are hard to find.
Cider and Dijon dressing. The vinegar adds sharp acidity, Dijon holds the oil and vinegar together, and olive oil rounds it out. Shake it hard in a jar for a smooth, glossy coat.
How to Make Brussels Sprout Apple Salad
1. Toast the hazelnuts Heat the oven to 350 degrees F. Spread the hazelnuts on a baking tray and toast for 5 minutes until golden and fragrant. Let them cool, then chop them roughly and set aside.
2. Cook the bacon Bake the chopped bacon on the same tray, or fry it in a skillet over medium heat, until golden and crisp. Drain it on paper towels so the salad stays light.
3. Shave the sprouts Trim the stems and shave the sprouts as thin as you can with a slicer, a sharp knife, or the slicing blade of a food processor. Fluff the ribbons with your fingers in a large bowl.
4. Prep the apple Cut the apple into thin matchsticks and toss them in the lemon juice so they do not brown. Add them to the sprouts.
5. Shake the dressing Combine the olive oil, cider vinegar, and Dijon in a jar with the pepper and a pinch of salt. Shake until thick and glossy, then taste and adjust.
6. Toss and rest Add the bacon and hazelnuts, pour over the dressing, and toss until everything is coated. Let the salad sit for 5 minutes so the sprouts soften slightly before serving.
How to Serve Brussels Sprout Apple Salad
Serve the salad chilled or at room temperature next to oven baked BBQ chicken for a weeknight dinner, or alongside classic beef meatloaf for something more filling. It also suits a roast dinner with garlic thyme roasted potatoes, and a pitcher of strawberry pineapple mojito makes a bright pairing at a casual get together. For a light lunch, pile it onto toast or serve a larger portion on its own.
How to Store and Reheat Brussels Sprout Apple Salad
Keep the dressed salad in an airtight container in the refrigerator for up to 2 days; the sprouts soften a little but stay pleasant. For longer storage, keep the dressing, bacon, hazelnuts, and sprouts in separate containers and combine them just before serving. The salad does not freeze well, so plan to eat it fresh. If the bacon sits in the dressing it loses some crunch, so add a handful of fresh hazelnuts to bring the texture back.
Tips and Variations for Brussels Sprout Apple Salad
Use a mandoline with a guard. It makes uniform, paper thin ribbons in seconds, but a sharp knife and a little patience work just as well.
Dry the sprouts. Pat the shaved sprouts dry if you rinse them so the dressing clings instead of pooling at the bottom of the bowl.
Swap the nuts. Toasted walnuts, pecans, or almonds fit the salad well and bring a similar crunch.
Add cheese. A handful of shaved Parmesan or crumbled goat cheese adds creaminess without changing the dressing.
Try a sweet twist. A spoonful of maple syrup in the dressing softens the vinegar for guests who prefer a gentler bite.
Skip the bacon. Leave it out and add a pinch of smoked paprika to the dressing for a similar smoky note.
Toss the apple last. Add the apple just before dressing the salad so the pieces keep their color and snap.
Handle produce safely. Rinse fresh produce under cool running water before cutting, and keep the salad chilled when serving outdoors. The Texas AgriLife Extension food safety guide covers basic handling steps for fresh produce.
Frequently Asked Questions About Brussels Sprout Apple Salad
Can I make brussels sprout apple salad ahead of time?
Yes. Prepare the dressing, toast the hazelnuts, and cook the bacon up to a day ahead, then shave the sprouts and combine everything shortly before serving. Once dressed, the salad holds for a day or two.
How do I shave the sprouts for brussels sprout apple salad?
Trim the stem end, set the sprout flat on its cut side, and slice as thin as possible with a sharp chef knife. A food processor with a slicing blade is fast, and a box grater with large holes also works.
Can I use a different nut in brussels sprout apple salad?
Yes. Walnuts, pecans, almonds, and pistachios all work. Toast them first for the best flavor.
Is the salad served warm or cold?
Serve it chilled or at room temperature. A warm dressing would wilt the apple and make the sprouts soggy.
Can I leave out the bacon?
Yes, though the salad loses some saltiness. Add toasted nuts, a pinch of salt, and a little extra Dijon to balance the dressing.
Brussels Sprout Apple Salad with Bacon and Hazelnuts
Equipment
- Baking tray
- Sharp knife or mandoline
- Large mixing bowl
- Jar with lid
Ingredients
Main Ingredients
- 10 oz brussels sprouts trimmed and finely shaved
- 1 large red apple cut into matchsticks
- 6 oz bacon chopped, regular cut
- 2 oz hazelnuts toasted and roughly chopped
- 4 tbsp olive oil for the dressing
- 3 tbsp apple cider vinegar for the dressing
- 2 tsp Dijon mustard for the dressing
- 1 tbsp lemon juice to toss the apple
- 1 pinch salt for the dressing
- ¼ tsp black pepper for the dressing
Instructions
Cooking
- Toast the nuts. Heat the oven to 350 degrees F, then toast the hazelnuts on a tray for 5 minutes until golden and fragrant. Cool and chop roughly.
- Crisp the bacon. Bake the chopped bacon on a tray or brown it in a skillet over medium heat until deep golden, then blot on paper towels.
- Shave the sprouts. Trim the stems and slice the sprouts paper thin with a slicer or food processor, then loosen the ribbons in a large bowl.
- Dress the apple. Cut the apple into matchsticks with the skin on and coat them in the lemon juice so they stay bright.
- Shake the dressing. Add the oil, vinegar, Dijon, salt, and pepper to a jar and shake until glossy and thick.
- Toss and rest. Combine the sprouts, apple, bacon, and hazelnuts with the dressing and let the bowl sit for 5 minutes before serving.
