Brussels and Apple Salad with Creamy Vegan Dressing

Crunchy shaved brussel sprouts and sweet crisp apples come together nicely in this salad. The creamy vegan dressing is the perfect addition to this fall salad. Make this easy recipe in under 10 minutes for the perfect side dish, healthy dinner, or holiday meal.

Prep Time12

Total Time12

Course: Appetizer, dinner, dressing, fall food, lunch, Main Course, Salad, Side Dish

Cuisine: American

Keyword: brussel sprouts, brussel sprouts salad, brussels, brussels and apple salad, creamy dressing, creamy vegan dressing, fall salad, healthy salad, plant-based dressing, vegan creamy dressing, vegan dressing, vegan salad

Servings: cups

Author: Michelle Kadera at The Happy and Wholesome Mommy

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 brussel sprouts
1 cup baby arugula leaves, optionally roughly chopped
2 apples, peeled, cored, and chopped into cubes *Sweet apples work best such as Fuiji
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 and either 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 brussell 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.
To a large bowl, add the shaved brussels and arugula as the base. Next, add the remainder of the salad ingredients.
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

Leftovers can be stored in an air-tight container in the fridge for 1-2 days. You may need to make 1/2 of the dressing recipe to toss into leftovers. The salad absorbs a lot of the dressing while in the fridge.

Note about the brussel sprouts. I recommend purchasing a bag of "shaved brussel sprouts" and then adding them to a food processor. If you are working with whole brussels, roughly chop them before adding them to a food processor.

You can use raw pecans instead of candied pecans if you are looking for less sugar.