Ahhh, it’s officially fall! Let the season of apples, bonfires, boots, pumpkins, pies, scarves, and soups begin. (Can you tell I’m a little excited?)
To celebrate the start of the season, here’s a favorite fall salad that highlights crisp apples and shaved brussels sprouts. I originally made this with pecans and dried cranberries but adapted it to be AIP-friendly and nut-free, while keeping the bright, autumnal flavors intact.
Apple Bacon Brussels Sprouts Salad is a great dish for early fall gatherings and outdoor meals. It combines shaved brussels sprouts, crispy bacon, sweet apples, shredded carrots, and chopped dried cherries, finished with a tangy apple cider and bacon vinaigrette. If you want a new seasonal salad or side, this one delivers both crunch and depth of flavor.
Brussels sprouts have come a long way. Once associated with overcooked, flavorless sides, today they appear on many menus roasted, sautéed, or even crisped as chips. They’re versatile and tasty — and you can even enjoy them raw.
In this salad, the sprouts are thinly shaved, similar to a cabbage slaw. Raw, shaved brussels sprouts are mild, crunchy, and hold up well to dressing without becoming soggy.
Because the sprouts are raw, this salad comes together quickly.
Begin by chopping and frying bacon until crisp. Reserve two tablespoons of the rendered bacon fat for the vinaigrette and transfer the cooked bacon to a paper-towel-lined plate. While the bacon cools, peel, core, and slice apples — toss them with a little lemon juice to prevent browning.
If you prefer a time-saver, look for pre-shaved brussels sprouts sold in bags. Trader Joe’s often carries them. If you can’t find pre-shaved sprouts, use a mandoline, grater, or food processor to thinly slice them yourself.
Unsweetened dried cherries make a great AIP substitute for dried cranberries and add concentrated sweet-tart flavor. You only need about a cup for the whole salad; chop them into smaller pieces if desired. Shredded carrots add color and another crunchy layer.
Toss all salad ingredients together in a large bowl, including the cooled bacon. The colors and textures make this an attractive dish for gatherings and potlucks.
Apple Cider and Bacon Vinaigrette brings the whole salad together. Whisk the reserved bacon fat with warm or room-temperature apple cider, apple cider vinegar, a touch of honey, dried thyme, and sea salt. Important tip: warm the cider if chilled. Mixing cold cider with solidified bacon fat will make it difficult to emulsify; warm or room-temperature cider ensures a smooth dressing.
If you don’t plan to eat the salad within a day or two, store the dressing separately and toss just before serving. Otherwise, pour the vinaigrette over the salad and toss to coat so the flavors meld.
The finished salad is crunchy, smoky, and sweet — a great representation of early fall. The apple cider and bacon vinaigrette complements the ingredients perfectly. This salad is popular at gatherings and makes excellent leftovers for lunch.
What fall activities are you most excited for? Whether it’s pumpkin carving, hayrides, pie baking, or cozying up by a bonfire, this Apple Bacon Brussels Sprouts Salad is an easy, shareable dish that fits right into the season.
Happy first day of fall — make it a great one!
- For the Salad:
- 1 lb. sugar-free bacon
- 2–10 ounce bags shaved brussels sprouts (about 6 cups)
- 2 apples
- 1 teaspoon lemon juice
- 1 cup shredded carrots
- 1 cup dried unsweetened cherries, chopped
- For the Apple Cider Bacon Dressing:
- 3/4 cup apple cider, warm or room temperature
- 1/8 cup reserved bacon fat
- 1/8 cup apple cider vinegar
- 1 teaspoon raw honey
- 1/2 teaspoon dried thyme
- sea salt to taste
- Chop bacon into small pieces. In a large skillet over medium-high heat, cook the bacon until crispy. Remove with a slotted spoon to a paper towel-lined plate, leaving the bacon grease for the dressing.
- Peel, core, slice, and chop the apples. Toss with lemon juice to prevent browning.
- In a large bowl, combine the shaved brussels sprouts, apples, shredded carrots, chopped dried cherries, and cooked bacon.
- Whisk together the warmed apple cider, reserved bacon fat, apple cider vinegar, honey, dried thyme, and sea salt until well combined.
- Pour the dressing over the salad and toss to coat. Serve immediately or keep dressing separate and combine just before serving. Best within 1–2 days.