This crunchy broccoli Brussels sprout salad is your new favorite salad! Filled with sweet apples, pecans, dried cranberries, and creamy goat cheese, all tossed in a delicious apple cider vinaigrette. It is perfect for a light lunch or side dish and is a great addition to any holiday table!
If you’re a broccoli lover like me, check out my blender broccoli cheddar soup and roasted broccoli carrot soup!
As a home cook, I aim to create recipes that a fresh, easy, and quick without sacrificing any flavor. This crunchy broccoli brussels sprout salad recipe hits the nail on the head!
Full of nutritious fruits and veggies, this salad is guaranteed to be in your regular rotation (it is for me!). Tossed with delicious garnishes like creamy goat cheese, crunchy pecans, and sweet dried cranberries, I am obsessed with this salad.
The best part is the apple cider vinaigrette. This sweet, tangy dressing is the perfect match for these delicious fresh vegetables.
Let’s make this recipe!
WHY YOU’LL LOVE THIS RECIPE
FLAVORFUL: Goat cheese, pecans, cranberries, and a zingy apple cider vinaigrette are a match made in heaven. No boring salads allowed!
CRUNCHY: Raw salads have a wonderful, fresh bite. The broccoli is cut into tiny florets, so you don’t even notice it’s not cooked!
VERSATILE: This delicious salad is filling by itself and makes a great lunch or dinner. It is also a great side dish for chicken or fish.
QUICK: This recipe uses raw ingredients, so all you have to do is chop them up and toss them together. No cooking is needed! (Or make your life easier and buy pre-shredded Brussels sprouts).
RECIPE INGREDIENTS
You’ll need the following ingredients to make this amazing crunchy broccoli salad. Scroll down to the recipe card to see full measurements.
- OLIVE OIL
- APPLE CIDER VINEGAR
- HONEY
- DIJON MUSTARD
- BROCCOLI
- BRUSSELS SPROUTS
- APPLE
- PECANS
- DRIED CRANBERRIES
- CRUMBLED GOAT CHEESE
- SALT & PEPPER
INGREDIENT NOTES
BROCCOLI: Cut the broccoli florets into bite-sized pieces. No one wants a large mouthful of raw broccoli! If you aren’t crazy about eating this vegetable raw, try steaming or roasting it.
BRUSSELS SPROUTS: To help save time, buy shaved Brussels sprouts at the grocery store. I have a whole blog post to help you learn how to cut and clean this tiny vegetable.
APPLE: I recommend using sweet apples in this recipe to help balance the vinaigrette. Some of my favorites to use are Fiji, Golden Delicious, Gala, and Red Delicious. Green apples work here too, it just makes this salad a little more tart.
APPLE CIDER VINEGAR: This vinegar helps sweeten the dressing while giving it a distinct tang. (Don’t confuse it with regular apple cider!). You can substitute with white wine vinegar, fresh lemon juice, or apple juice (the dressing will be less sharp).
HONEY: This helps to sweeten and thicken the vinaigrette. You can substitute for maple syrup if you’re vegan.
HOW TO MAKE CRUNCHY BROCCOLI BRUSSELS SPROUT SALAD: STEP-BY-STEP
1- MAKE THE DRESSING: In a small bowl, combine olive oil, vinegar, honey, mustard, and a pinch of salt and pepper. Whisk together until the dressing emulsifies, about 30 seconds. Set aside.
2- PREP THE VEGGIES: To chop the broccoli, trim the broccoli stalk completely off. Cut as close to the top of the floret as possible, so that it breaks apart into smaller pieces.
To chop the Brussels sprouts, cut end off and remove outer layer of leaves. Then cut in half and then thinly slice.
Using a box grater, carefully grate the apple into thick pieces.
3-COMBINE: In a large bowl, combine broccoli, brussels sprouts, and apple. Toss with vinaigrette until well combined. Top with cheese, nuts, and dried cranberries.
4-SERVE! Serve this recipe immediately. It is a filling salad by itself, but it would be delicious with rotisserie chicken or salmon.
RECIPE TIPS
- Serve immediately. If you are serving for a party, grate the apple right before serving so it is freshest.
- Do not mix the cheese, nuts, and dried fruit when dressing the salad, or everything will sink to the bottom.
- Use a food processor to help speed up the prep time. If cutting vegetables by hand, use a sharp knife (it really does make a difference!).
PRO TIP: To stop the apples from browning while serving, squeeze with fresh lemon juice. You can also soak in salt water for at least 5 minutes. (You will need 1/4 teaspoon salt for every 1 cup of water).
STORAGE AND REHEATING
FRIDGE: Store all ingredients separately in an airtight container for up to 5 days. For the best flavor and texture, do not toss salad with dressing before storing. The vegetables will lose their signature crunchy texture and become soggy.
Let the salad dressing come to room temperature before assembling the salad. Toss ingredients according to the instructions listed above.
PRO TIP: Do not shred the apple until you are ready to serve. It will brown and become mushy if prepared days ahead.
ADDITIONS AND SUBSTITUTIONS
- WARM SALAD: Roast the broccoli and Brussels sprouts for a delicious warm salad. This would make a great harvest and holiday meal!
- CHEESE: Feta, blue cheese, or parmesan cheese are delicious substitutions in this recipe.
- NUTS: Use almonds, walnuts, sunflower seeds, pine nuts, or pumpkin seeds in place of pecans.
- VEGETABLES: Add whatever veggies you like, such as avocado, cucumber, or shredded carrots.
- PROTEIN: Add crumbled bacon, chicken, beans, or hard-boiled eggs.
- SWEET: Use your favorite dried fruit instead of tart cranberries, such as raisins or cherries.
FREQUENTLY ASKED QUESTIONS
Yes! Raw Brussels sprouts are a delicious and crunchy addition to any salad. This vegetable has a mild flavor. Chop them into fine pieces to break up any tough pieces.
No, I do not recommend using frozen broccoli for this recipe. Fresh is really the only option for this recipe and has a wonderful bite.
I hope you love this crunchy broccoli brussels sprout salad! If you make it, be sure to leave a rating and comment so I know you liked it!
Crunchy Broccoli Brussels Sprout Salad
Ingredients
DRESSING
- 2 tablespoon olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 1 pinch salt & pepper
SALAD
- 2 cup broccoli cut into small florets
- 2 cup Brussels sprouts thinly sliced
- 1/4 cup pecans gently crumbled
- 1/4 cup crumbled goat cheese
- 2 tablespoons dried cranberries
Instructions
- MAKE THE DRESSING: In a small bowl, combine olive oil, apple cider vinegar, honey, mustard, and a pinch of salt and pepper. Whisk together until the dressing emulsifies, about 30 seconds. Set aside.
- PREP THE VEGGIES: To chop the broccoli, trim the broccoli stalk completely off. Cut as close to the top of the floret as possible, so that it breaks apart into smaller pieces. To chop the Brussels sprouts, cut in half and then thinly slice. Using a box grater, carefully grate the apple into thick pieces.
- COMBINE: In a large bowl, combine broccoli, Brussels sprouts, and shredded apple. Toss with vinaigrette until well combined. Top with cheese, nuts, and dried cranberries.
- SERVE! Serve this recipe immediately for freshest taste.