Harvest Salad
This Harvest Salad combines shredded Brussels sprouts, crisp apples, cranberries, Parmesan, and toasted almonds — all tossed in a honey-Dijon dressing. It’s fresh, festive, and perfect for Thanksgiving, Christmas, or any fall meal.
Servings 8
Ingredients
Salad Ingredients
- 1 lb shredded brussels sprouts
- 1 red apple - sliced thin
- ½ C dried cranberries
- 1 C shaved parmesan cheese
- 1 C toasted slivered almonds
Dressing Ingredients
- ¼ C olive oil
- 2 T Dijon mustard
- 2 T honey
- 2 T white wine vinegar
- 1 T orange juice
- 1 T water
- ½ t minced garlic
- Salt and pepper to taste
Instructions
- Make the dressing: Add olive oil, Dijon mustard, honey, white wine vinegar, orange juice, water, garlic, salt, and pepper to a small jar. Shake well until emulsified. Refrigerate if making ahead, and remove 30 minutes before serving so the oil liquifies.
- Prep the ingredients: Slice the apple thinly and set aside. Toast the almonds on a small baking sheet or skillet over medium heat until lightly golden — watch closely so they don’t burn!
- Assemble the salad: In a large bowl, combine shredded Brussels sprouts, apple slices, cranberries, Parmesan, and toasted almonds.
- Toss & serve: Drizzle desired amount of dressing over the salad about 10 minutes before serving and toss well to coat.
Notes
Variations
- Add crispy bacon for savory crunch.
- Add pomegranate seeds for a festive holiday color pop.
- Swap in pears or mandarin slices for variety.
- Use arugula or mixed greens instead of Brussels sprouts.
Tips for the Best Harvest Salad
- Keep an eye on the almonds — they go from golden to burnt quickly.
- Make the dressing ahead of time — refrigerate and shake before using.
- Drizzle a little lemon juice over apple slices to prevent browning.
- Use an electric whisk to blend the dressing quickly if you don’t want to shake it.
- For extra flavor, toss the salad with dressing and let it sit for 10 minutes before serving so the Brussels sprouts soften slightly.