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.
Servings: 5 cups
Calories: 385kcal
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.
Notes
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.
Nutrition
Serving: 1cup | Calories: 385kcal | Carbohydrates: 50g | Protein: 9g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Sodium: 132mg | Potassium: 527mg | Fiber: 9g | Sugar: 26g | Vitamin A: 420IU | Vitamin C: 45mg | Calcium: 126mg | Iron: 3mg