Fall Brussels Sprout Salad with Apple, Pecans, and Blue Cheese

You know that moment when you bring a salad to the table and everyone actually gets excited about it? That's exactly what happens every time I set out this shaved Brussels sprouts salad with pecans at our Thanksgiving spread here in Nashville.

I'll be honest — for years, the only Brussels sprouts in my house were roasted. Crispy little things Bradley would reluctantly eat if they had enough parmesan on them. Then last November, about a week before Thanksgiving, I started thinking about how to get something fresh and light on the table alongside all the heavier dishes. I shredded a bag of sprouts, threw together a quick balsamic dressing, and added a Honeycrisp apple from the bowl on our counter. One bite and I was sold.

John wandered into the kitchen, grabbed a fork, and stood there eating straight from the mixing bowl. That was my sign.

This shaved Brussels sprouts salad with pecans, blue cheese, and sweet apple is everything a fall side salad should be — crunchy, tangy, a little sweet, and ready in 20 minutes flat. If you're already planning your Thanksgiving menu, you'll want to add my Warm Brussels Sprouts Salad to your list too — it's a different take that works beautifully as a cozy starter.

Jump to:

• Why You'll Love This Shaved Brussels Sprouts Salad
• Ingredients for This Brussels Sprout Salad with Apple and Pecans
• How To Make This Raw Shaved Brussels Sprout Salad
• Storage And Make-Ahead Tips
• Tips And Variations For Your Brussels Sprout Salad with Blue Cheese
• Frequently Asked Questions About This Fall Brussels Sprout Salad
• Recipes You May Like
• Let's Make This Salad
• Fall Brussels Sprout Salad with Apple, Pecans, and Blue Cheese

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Why You'll Love This Shaved Brussels Sprouts Salad

• Ready in just 20 minutes with zero cooking required
• Make-ahead friendly — the shredded sprouts actually hold up overnight in the dressing
• The balsamic Dijon dressing is simple but adds real depth without being overpowering
• Sweet apple and crunchy pecans balance the slightly bitter sprouts perfectly
• Works as a Thanksgiving side dish, a weeknight salad, or a light fall lunch
• Easy to swap ingredients based on what you have (more on that below)

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Ingredients for This Brussels Sprout Salad with Apple and Pecans

• 4 cups thinly shredded Brussels sprouts (about 12 oz total)
• ¼ cup roughly chopped pecans (1 oz)
• 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 Honeycrisp apple, cored and diced into matchsticks, skin on
• Salt and black pepper to taste

A note on the apple: Honeycrisp is my go-to because it holds its shape and adds just the right amount of sweetness. Fuji or Gala work too. Avoid softer apples like McIntosh — they'll go mushy.

A note on the cheese: Blue cheese gives this salad its signature tang, but if that's not your thing, crumbled feta or goat cheese are both great swaps.

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How To Make This Raw Shaved Brussels Sprout Salad

This is the kind of recipe that makes you look like you put in way more effort than you did. Here's the thing — it comes together in three simple steps.

1. Make the dressing. In a small bowl or jar, whisk together the olive oil, Dijon mustard, minced shallots, and balsamic vinegar. Add a pinch of salt and black pepper, then give it a good mix until it's smooth and slightly thickened. The Dijon isn't just for flavor — it acts as an emulsifier and helps the dressing cling to all those shredded leaves.
2. Dress the Brussels sprouts. Add your shredded Brussels sprouts to a large mixing bowl. Pour the dressing over the top and toss well to coat everything evenly. Season with ¼ teaspoon salt and more black pepper if needed. Let the sprouts sit for a few minutes if you have time — it softens them just slightly and the flavor gets even better.
3. Add the toppings and serve. Fold in the diced apple, then scatter the pecans and crumbled blue cheese over the top. Serve immediately, or refrigerate and add the toppings just before serving.

That's genuinely it. No stove, no oven, no complicated technique.

How To Shred Brussels Sprouts At Home

If you're starting from whole Brussels sprouts, trim the ends and remove any yellow outer leaves. Then slice them as thinly as you can using a sharp knife, or use the slicing blade on a food processor if you're making a big batch. Pre-shredded bags from the grocery store also work perfectly and save you about 10 minutes of prep.

Can You Eat Brussels Sprouts Raw?

Yes, and they're actually really good this way. Shredding them thinly breaks down that tough texture, so they're tender enough to eat without any cooking. The balsamic dressing also helps soften them slightly as it sits. If you still prefer a warmer, more tender bite, you can sauté the shredded sprouts in a little olive oil for about 5 minutes before tossing them with the dressing.

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Storage And Make-Ahead Tips

One of the best things about this fall Brussels sprout salad is how well it holds up compared to most green salads.

To make ahead: Toss the shredded Brussels sprouts with the dressing up to 24 hours in advance and refrigerate in an airtight container. The sprouts won't wilt the way spinach or arugula would. Add the apple, pecans, and blue cheese right before serving so they stay fresh and crunchy.

Leftovers: Store any dressed salad in the fridge for up to 2 days. The apples may brown slightly after day one, but the flavor is still great. I'd skip adding the pecans until just before eating so they keep their crunch.

Freezing: This salad doesn't freeze well, so plan to eat it within a couple of days.

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Tips And Variations For Your Brussels Sprout Salad with Blue Cheese

A few things I've picked up from making this salad more times than I can count:

• Swap the blue cheese for feta if you're serving guests who aren't blue cheese fans. Feta is milder and still adds that creamy, salty contrast you want. Goat cheese is another great option.
• Try walnuts instead of pecans if that's what you have on hand. Toasting either nut for 3-4 minutes in a dry skillet first makes a noticeable difference in flavor.
• Add dried cranberries for an extra pop of sweetness — especially good if you're making this for Thanksgiving.
• Make it dairy-free by skipping the cheese altogether and adding extra pecans and apple. The balsamic dressing is already dairy-free and carries the salad well.
• Double the dressing if you like things saucier. I sometimes make a small extra batch to drizzle over roasted chicken alongside the salad.

Have you ever tried shredding Brussels sprouts raw before? If this is your first time, I think you'll be genuinely surprised by how good they are this way.

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Frequently Asked Questions About This Fall Brussels Sprout Salad

Can I Make This Brussels Sprout Salad Ahead Of Time?

Yes, and I actually recommend it for Thanksgiving prep. Toss the shredded Brussels sprouts with the dressing up to 24 hours ahead and refrigerate. Add the apples, pecans, and blue cheese just before serving to keep everything fresh and crunchy. This is one of those rare salads that's still delicious the next day.

Can I Substitute The Blue Cheese If I Don't Like It?

Absolutely. Feta cheese or goat cheese work great as milder alternatives — both still add a creamy, tangy contrast to the sweet apple and crunchy pecans without that sharp blue cheese bite. I've made it with all three versions and each one is good in its own way.

Do I Need To Cook The Brussels Sprouts For This Salad?

No cooking needed. Shredding them thinly makes them tender enough to eat raw, especially after the dressing sits on them for a few minutes. If you prefer a softer texture, sauté the shredded sprouts in a little oil for about 5 minutes before tossing with the dressing. Both versions work — it's really just a personal preference.

What Can I Serve With This Fall Brussels Sprout Salad?

It pairs beautifully with roasted chicken, pork tenderloin, or Thanksgiving turkey. It also works well alongside grain-based dishes or as a light standalone lunch. Here in Nashville, I often serve it next to a simple roasted chicken on weeknights — fast, easy, and everyone's happy.

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Recipes You May Like

If you loved this salad, here are a few more recipes worth bookmarking:

• Warm Brussels Sprouts Salad — A cozy, warm version of Brussels sprouts that's perfect when you want something a little heartier
• Greek Chicken Salad with Lemon Herb Dressing — Another fresh, satisfying salad that works great as a main or a side
• Broccoli Raisin Salad — A sweet and crunchy crowd-pleaser that's always one of the first things to disappear at potlucks

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Let's Make This Salad

This shaved Brussels sprouts salad with pecans has earned a permanent spot on our Thanksgiving table — and honestly, I make it all fall long whenever I want something fresh and easy.

It takes 20 minutes, uses simple grocery-store ingredients, and somehow manages to impress every single time. Even Bradley has been caught going back for seconds, which I consider a total win.

Give this one a try this week and let me know what you think in the comments! And if you're saving recipes for Thanksgiving, definitely pin this one on Pinterest so you can find it again when you need it.

Happy cooking — here's to a beautiful fall table surrounded by the people you love.

— Stephanie

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