Brussels and Apple Salad with Creamy Vegan Dressing
This Brussels and Apple Salad with Creamy Vegan Dressing is crisp, fresh, and full of fall flavors. With crunchy Brussels sprouts, sweet apples, and a tangy dairy-free dressing, it makes an easy and healthy side dish for holidays or weeknight dinners.
My favorite way to celebrate the holiday season is gathering around the dinner table with delicious food and wonderful company. Serving healthy and tasty dishes is what it’s all about. This Brussels sprouts and apple salad is the perfect side salad for a fall meal.
Spotlight on This Brussels and Apple Salad with Creamy Vegan Dressing
- It’s crunchy. There’s something about a crunchy salad that says fresh to me. From the pecans to the apples to the brussels, it has the perfect crunch that you will love.
- It’s healthy. Have you heard about the health benefits of cruciferous vegetables? Brussel sprouts are a wholesome salad addition that you should try.
- It’s delicious. It’s almost like a Brussels sprout slaw, and it is out of this world. I know this salad will be on repeat all season long in your home, as it is a favorite recipe over here.
- It’s meal prep worthy. I don’t know about you but I love a salad that holds its own in the fridge and doesn’t get soggy. Make this an hour before your gathering and you won’t regret it.
- It’s a crowd-pleaser. Put out this shaved Brussels sprouts salad around your holiday table, and your holiday gatherings will be complete.
The Ingredients
For the salad you will need:
Raw shaved Brussels sprouts: This is the base of this salad. You can purchase a small bag of shaved Brussels from your local grocery store. It is probably the easiest way to use them.
Arugula: The combination of Brussels and arugula provides a wonderful texture for this salad.
Apples: Sweet and crunchy apples are the best part of this salad, in my opinion. However, you have to find the best variety of the season. Otherwise, you could end up with a soft and unsweet apple. Yuck.
Red onion: You will want to finely dice the red onion for this Brussels sprout salad. You can also use minced shallot. Either will work well for this recipe.
Pecans: You have two options here. You can use candied or raw pecans. It is up to you. While candied pecans taste great, they do have a lot of sugar.
Golden raisins: These raisins add a little sweetness to the salad and the texture is spot on. You can swap these out for dried cranberries, also.
Chickpeas: As a vegan, I always try to add plant-based protein to my salads. Chickpeas are great because they are high in fiber, protein, and healthy fats.
For the homemade dressing you will need:
Plant-based yogurt: Yogurt will take this dressing from normal to absolutely creamy in 10 seconds. I personally use coconut yogurt, but any variety should work. The creamier the better, though.
Dijon mustard: This spicy mustard adds so much flavor to this creamy vegan dressing. Not to mention, mustard does not contain sugar or fat. It is the ideal condiment for a healthy diet.
Pure maple syrup: This will add the perfect amount of natural sweetness to this dressing. Maple syrup is the way to go when it comes to plant-based living.
Extra virgin olive oil: This oil is a great salad base. Honesty, olive oil is really the only oil I ever use in salad dressings.
Apple cider vinegar: I enjoy using ACV for its awesome health benefits. It has a great fall flavor, as well. Red wine vinegar can work as an alternative.
Fresh garlic: I will always recommend fresh garlic over garlic powder. If you have to use it, go for it. However, I highly encourage you to use the real deal.
Lemon juice: Fresh lemon juice is always a good idea in a homemade dressing. What an awesome way to add freshness and more healthy perks to your bowl of dressing.
Frequently Asked Questions
Toss the chopped apples with a little lemon juice right after slicing. This keeps them bright and crisp until you’re ready to mix the salad.
Nope. This salad uses raw, thinly sliced or shredded Brussels sprouts, which are crunchy and mild when dressed. Roasting changes the flavor, so stick with raw for the freshest texture.
Yes. The creamy vegan dressing is made with tahini or cashews blended with lemon and seasonings for a rich, smooth texture without any dairy.
Yes, pre-shredded Brussels sprouts are a great shortcut. Just make sure they’re fresh and not too coarse for the best texture.
The Instructions
Step one: Make the dressing. Grab a mason jar or a small bowl. Add all of the ingredients including yogurt, olive oil, apple cider vinegar, Dijon, maple syrup, lemon juice, garlic, salt, and pepper. Give it a good shake or whisk it well. Set it aside.
*Side note: If your dressing is too thick, add a little bit of filtered water and give it another shake.
Step two: Add the raw Brussels sprouts to the base of a food processor and pulse until they are broken down and not in thick pieces. Make sure you do not over-process them, though.
Step three: To a large bowl, add the shaved Brussels and arugula as the base. Next, add the apples, red onion, candied pecans, golden raisins, and chickpeas.
Step four: Pour the creamy dressing over the salad and toss it all up. Make sure everything is evenly coated.
Serve immediately or chill the salad in the fridge for an hour before serving. Enjoy!
Storage
Place leftovers in an airtight container and store them in the fridge. This salad should last 1-2 days in the fridge.
Tips + Modifications
Feel free to use raw pecans instead of candied pecans if you are looking to cut down on sugar.
For leftovers, you may want to whip up 1/2 of the dressing recipe to toss into the salad. It tends to absorb a lot of it overnight.
More Vegan Salads To Try
Green Goddess Creamy Cabbage Salad
Fall Salad with Pumpkin Maple Vinaigrette
Thanksgiving Salad with Creamy Lemon Dressing
Endive Salad with Sage Vinaigrette
Brussels and Apple Salad with Creamy Vegan Dressing
Equipment
- 1 food processor
- 1 large salad bowl
- 1 mason jar with lid *For the dressing
Ingredients
For the brussel and apple salad:
- 2 cups shredded Brussels sprouts
- 1 cup baby arugula leaves, roughly chopped
- 2 apples, peeled, cored, and chopped into cubes *Sweet apples work best, such as Fuji
- ½ medium red onion, minced
- ½ cup candied pecans, roughly chopped *raw pecans work as well
- ⅓ cup golden raisins *craisins/dried cranberries work as well
- 1 (15.5 oz) can of chickpeas, rinsed and drained
For the creamy vegan dressing:
- ¾ cup creamy plant-based yogurt
- 4 tablespoons extra virgin olive oil
- 3 tablespoons apple cider vinegar
- 2 tablespoons Dijon mustard
- 3 teaspoons pure maple syrup
- juice from ½ a lemon
- 2 garlic cloves, minced
- Salt and pepper to taste
Instructions
- Make the dressing. Grab a mason jar or a small bowl. Add all of the ingredients including yogurt, olive oil, apple cider vinegar, Dijon, maple syrup, lemon juice, garlic, salt, and pepper. Give it a good shake or whisk it well. Set it aside. *Side note: If your dressing is too thick, add a little bit of filtered water and give it another shake.
- Add the raw Brussels sprouts to the base of a food processor and pulse until they are broken down and not in thick pieces. Make sure you do not over-process them, though.
- To a large bowl, add the shaved Brussels and arugula as the base. Next, add the apples, red onion, candied pecans, golden raisins, and chickpeas.
- Pour the creamy dressing over the salad and toss it all up. Make sure everything is evenly coated.
- Serve immediately or chill in the fridge for an hour before serving.
