This salad filled with brussels sprouts, cranberries, and apples delivers the most beautiful amounts of crunchy fresh flavors! Evenly coated in a delicious and silky oil-based dressing, this salad is packed with the perfect balance of naturally sweet and tangy flavors.
Why This Recipe Is So Good
- This salad is sooo good because of the fresh and raw ingredients!
- The perfect amount of sweet, yet savory flavors are compiled in this salad.
- This brussels sprouts salad is non–dairy and perfect for the paleo or Whole30 diet.
Are Brussels Sprouts Healthy?
Brussels sprouts are filled with all sorts of nutrition. Not only are brussels sprouts rich with antioxidants, but they are also high in fiber, vitamin K, and contain healthy omega-3s!
We really like this salad because it is also filled with apples, cranberries, and apple-cider vinegar which also have amazing benefits! Apples contain important antioxidants, flavonoids, and fiber! With cranberries that act as superfoods, this salad is really just jam-packed with all things nutritious and good.
- If on Whole30, be sure to use a compliant dijon mustard that does not contain white wine.
- We used dehydrated cranberries for this recipe.
- Spruce things up by adding nuts or seeds to this salad!
- The vinaigrette will definitely separate, but just give it a shake.
Will this salad be good if left in the refrigerator?
Yes, this salad is great as a leftovers recipe! Just store the brussels sprouts salad in an airtight container. In the fridge, the salad will be good for about three or four days.
Our apple cider vinaigrette recipe can be found here.
Be Sure To Check Out These Other Amazing Salads!
- Mexican Street Corn Salad in Cups with Hatch Chiles (Esquites)
- Carrot Raisin Salad (Whole30, Vegan, and Paleo)
- Whole30 Panera Fuji Apple Salad with Chicken (Paleo, Dairy-Free)
- Herb Roasted Whole30 Sweet Potato Salad (Paleo, Vegan)
- Sweet Potato Rice
For the Brussels Sprouts Salad
- 2 medium apples cored, finely chopped
- lemon juice to prevent apples browning
- 1 pound brussels sprouts
- 2 tablespoons avocado oil
- 1 cup dried cranberries
For the Apple Cider Vinaigrette
- 1 ½ cups olive oil
- ½ cup apple cider vinegar with the "mother"
- 2 tablespoons dijon mustard see Notes
- 2 cloves garlic minced
- salt to taste
- pepper to taste
- Baking sheet
- medium bowl
- glass jar with airtight lid, for vinaigrette
- Large bowl
- Preheat oven to 400° Fahrenheit. Place finely chopped apples in medium bowl. Squeeze lemon juice over apples to prevent browning and set aside until needed.
- Cut ends from brussels sprouts and discard. Cut each brussels sprout in half and spread halved brussels sprouts out on baking sheet in one even layer.
- Place baking sheet on top rack of oven. Roast brussels sprouts at 400° Fahrenheit for 15 minutes, then flip sprouts over and roast another 15 minutes (30 minutes total).
- While brussels sprouts roast, make apple cider vinaigrette by whisking together olive oil, apple cider vinegar, dijon mustard, minced garlic, salt, and pepper. Transfer to glass jar with lid or serving container.
- Once brussels sprouts are evenly browned on all sides, remove from oven and transfer to large bowl. Add cranberries and apples, then gently mix together ingredients until thoroughly distributed.
- Pour vinaigrette over salad until evenly coated. Serve immediately or chill in refrigerator until needed. Salad can be served warm or cold.
- The vinaigrette will separate as it sits, but that won’t affect the taste. Just give it a good shake or stir to combine the ingredients again.
- Vinaigrette recipe may make more vinaigrette than necessary for your brussels sprouts salad. I recommend using 2 cups of vinaigrette, but it’s just personal preference.
- Dijon Mustard: If you’re on a Whole30 round, be sure to use compliant dijon mustard that’s made without any white wine.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.