A crisp, colorful fall salad with shaved Brussels sprouts, bitter radicchio, sweet apples, pomegranate seeds, crunchy pistachios, and Parmesan, all tossed in a bright champagne herb vinaigrette!
Every Thanksgiving table needs a fresh, crunchy salad to balance out all the buttery, cheesy, carb-loaded sides, and this Shaved Apple, Radicchio & Brussels Sprouts Salad is exactly that! It's loaded with thinly shaved Brussels sprouts, slightly bitter radicchio, crisp apples, fennel, juicy pomegranate seeds, and toasted pistachios for the perfect combination of sweet, savory, and crunchy. A generous amount of shaved Parmigiano-Reggiano brings a little salty richness that ties everything together.
The real star is the champagne herb vinaigrette, made with champagne vinegar, Dijon mustard, honey, and fresh thyme. It's bright, slightly sweet, and just tangy enough to complement all those fall flavors without overpowering them. The best part is that most of the ingredients can be prepped ahead of time, making this an easy addition to your Girlsgiving or Thanksgiving spread. It's the perfect refreshing bite to sneak in between all the mac and cheese, stuffing, and mashed potatoes!
Here are the Ingredients for this Shaved Apple, Radicchio & Brussel Sprouts Salad:
Produce: Radicchio, Brussels sprouts, fennel, Honeycrisp apple, pomegranate seeds
Nuts: Pistachios
Dairy: Parmigiano-Reggiano
Fresh Herbs: Thyme
Pantry: Champagne vinegar, extra virgin olive oil, Dijon mustard, honey or maple syrup, kosher salt, black pepper
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Shaved Apple, Radicchio & Brussel Sprout Salad
A crisp, colorful fall salad with shaved Brussels sprouts, bitter radicchio, sweet apples, pomegranate seeds, crunchy pistachios, and Parmesan, all tossed in a bright champagne herb vinaigrette!
Ingredients
- 1 small head radicchio, thinly sliced
- 2 cups Brussels sprouts, shaved or very thinly sliced
- 1 small fennel bulb, very thinly sliced
- 1 Honeycrisp apple (or another crisp variety), thinly sliced
- ½ cup pomegranate seeds
- ⅓ cup pistachios, roughly chopped and toasted
- ½ cup shaved Parmigiano-Reggiano, or to taste
- ¼ cup champagne vinegar
- ½ cup extra virgin olive oil
- 2 tsp Dijon mustard
- 1 tbsp honey or maple syrup, plus more to taste
- 1 tsp fresh thyme, finely chopped
- ¼ tsp kosher salt, plus more to taste
- ¼ tsp freshly cracked black pepper
Instructions
- Remove any wilted outer leaves from the radicchio and Brussels sprouts. Thinly slice the radicchio into ribbons and shave the Brussels sprouts using a sharp knife, mandoline, or food processor. Trim the fennel bulb, remove the tough core, and slice as thinly as possible.
- In a small dry skillet over medium-low heat, toast the pistachios for 3–5 minutes, stirring frequently, until fragrant and lightly golden. Remove from heat and let cool.
- In a small bowl or jar, combine the champagne vinegar, Dijon mustard, honey or maple syrup, fresh thyme, salt, and black pepper. Slowly whisk in the olive oil until the dressing is smooth and emulsified. Taste and adjust sweetness or seasoning as needed.
- In a large serving bowl, combine the shaved Brussels sprouts, radicchio, fennel, and thinly sliced apple. Add the pomegranate seeds and toasted pistachios, gently tossing to distribute everything evenly.
- Drizzle the champagne herb vinaigrette over the salad, starting with about half and adding more as needed. Toss gently until everything is evenly coated. Finish with generous shavings of Parmigiano-Reggiano and a little freshly cracked black pepper. Serve immediately.
Notes
Make Ahead Tips: The radicchio, Brussels sprouts, and fennel can be shaved up to 1–2 days in advance and stored in airtight containers in the refrigerator. The vinaigrette can also be prepared up to 3 days ahead and refrigerated separately. Before serving, shake or whisk the dressing to emulsify. Slice the apple just before assembling to prevent browning, and add the pistachios, Parmesan, and dressing right before serving to keep everything crisp and fresh.
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