Brussel Sprout Salad

Prep Time: 20 minutes

Serving: 1 salad

A Word From The Cook

Amazing combination of nutrition and flavours!



  • 1 lb Brussel Sprouts
  • 1 Red Apple (diced, unpeeled)
  • 1 Cup Old White Cheddar Cheese (grated)
  • 1/2 Cup Dried Cranberries
  • 1/2 Cup Spiced Pecans


  • 1/4 Cup Apple Cider Vinegar
  • 1 Shallot (minced)
  • 2 Tbsp Dijon Mustard
  • 2 Tbsp Maple Syrup
  • 1 Tbsp Horseradish
  • 5-6 Grinds of Fresh Pepper
  • 3-4 Grinds of Salt
  • 1/2 Cup Vegetable Oil



  1. Wash and cut the Brussel Sprouts in half.   The slice the halves into a coarse shred OR put the Brussel Sprouts through a food processor to get a coarse shred.
  2. Place the Brussel Sprouts into a large bowl and add the apple, cheese, cranberries and pecans.
  3. Combine with Dressing and refrigerate for at least 1 hour.


  1. Combine the vinegar, shallots, mustard, maple syrup, horseradish and salt and pepper.
  2. Whisk in the vegetable oil slowing until all combined.
1 Comment
  • Ken Alger
    Posted at 20:27h, 07 January Reply

    Thanks Sarah and Brian for sharing this great salad with us AND to Sue Williams for sharing it with you. I only knew her for her cookies before this!!!!

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