brussels sprout and apple thanksgiving salad

Brussels Sprouts Salad with Apples, Hazelnuts, and Pecorino Cheese

Last Updated on December 20, 2021

This salad, inspired by one that ran in Culture magazine a few years ago and entered my seasonal salad rotation soon after, has just the right combination of richness and crunch. It’s festive but super simple to make; bonus points because it requires neither stove nor table and can be made (partially) ahead of time.

A solid addition to the Thanksgiving repertoire. 

brussel sprout salad

Brussels Sprouts Salad with Apples, Hazelnuts, and Pecorino Cheese

4.60 from 5 votes
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Course: Side Dish
Prep Time: 20 minutes
Servings: 6


  • 1 pound Brussels sprouts trimmed and halved vertically through the core
  • Salt to taste
  • 2 tablespoons Sherry vinegar
  • 2 teaspoons honey
  • 1 teaspoon Dijon mustard
  • ½ cup olive oil
  • 1 firm apple such as Cortland or Honeycrisp, cut into thin slices
  • ¼ cup hazelnuts toasted and skins rubbed off, roughly chopped
  • 4 ounces aged pecorino cheese shaved into wide ribbons with a vegetable peeler
  • Freshly ground black pepper


  • Place Brussels sprouts flat side down and thinly slice. Alternatively, you could slice them on a mandoline. Toss in a salad bowl with 1/2 teaspoon of salt and set aside.
  • Combine the vinegar, honey, and Dijon together in a small bowl. Stir to combine, then slowly whisk in the olive oil. Taste and add salt as needed.
  • Toss the Brussels sprouts with about half of the dressing, then toss in the apples, nuts, and cheese. Add a few grinds of black pepper. Taste and adjust seasoning. Serve with remaining dressing on the side.
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