brussels sprout and apple thanksgiving salad

Brussels Sprouts Salad with Apples, Hazelnuts, and Pecorino Cheese

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. 

apple brussels sprout salad

Brussels Sprouts Salad with Apples, Hazelnuts, and Pecorino Cheese

5 from 1 vote
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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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