Shredded Brussels Sprout Apple Salad

  • Prep Time: 30 minutes
  • Total Time: 30 minutes
  • Yield: 8-10 1x


A fall inspired salad with shredded brussels sprouts, apples, hazelnuts and asiago cheese.


for the salad:

  • 1 1/2 lb brussels sprouts, shredded
  • 2 small apples, cored and cut into matchsticks
  • 1/2 cup toasted hazelnuts, coarsely chopped
  • 1/2 cup shredded asiago cheese
  • 4 oz cubed pancetta

for the vinaigrette:

  • 3 tablespoons apple cider vinegar
  • 3 tablespoons fresh orange juice
  • 3 tablespoons minced red onion
  • 1 tablespoon maple syrup
  • 1 teaspoon dijon mustard
  • 2/3 cup olive oil
  • kosher salt
  • ground black pepper


  1. Over medium high heat, cook the cubed pancetta until nice and crispy. Drain on a paper towel and set aside.
  2. Make the vinaigrette- In a small mixing bowl add apple cider vinegar, orange juice, minced red onion, maple syrup, and dijon mustard; whisk to combine. Season with salt and pepper.
  3. Assemble the salad- add brussels sprouts to a large bowl. Top with cut apples and shredded asiago. Drizzle with 3/4 of the dressing and toss to combine. Add more dressing if desired and just before serving, top with hazelnuts and cooked pancetta.


This salad is best served the day it is made. I like to make it an hour or so before serving to let the brussels soften a bit in the dressing. Wait to add the hazelnuts until just before serving.