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Brussels sprouts have a bad wrap. They were the vegetables no one wanted on their plate — boiled, mushy, and bitter. But this perfect Fall Salad will have you going from “please don’t make me eat this” to “I can’t stop eating this.”
This gluten-free fall salad is all about balance — crunchy shaved Brussels sprouts, tender roasted sweet potatoes, juicy apples, and quinoa, all tossed in a sweet, tangy dressing that brings everything together. And just when you think it couldn’t get any better, it’s topped off with a giant, crispy cheddar crisp.
It’s also incredibly easy to throw together, hearty enough to be a meal on its own, but also shines as a side dish for literally any occasion. So, whether you’re a lifelong Brussels sprouts lover or still recovering from childhood vegetable trauma, this salad is a must-try, trust me.
Why It’s The Perfect Fall Salad
- All the textures — Crispy cheddar frico, crunchy shaved Brussels sprouts, tender roasted sweet potatoes, and juicy apples come together for a satisfying bite in every forkful.
- All the flavors — The combination of hot honey, Dijon mustard, and cranberry in the dressing balances so well with the earthy Brussels sprouts and sweet apples.
- Nutrient-dense — This salad is loaded with fall fruits and veggies and therefore packed with all the vitamins, fiber, and antioxidants they hold.
Ingredients
Season ingredients like apples, sweet potatoes, and Brussels sprouts are what make this the perfect fall salad.
🧀Sharp cheddar – This bold, tangy flavor pairs beautifully with the sweet and savory elements of the salad.
🌱Brussels sprouts — Shaved Brussels sprouts bring a hearty crunch an a slightly nutty, earthy flavor. Raw sprouts stay crisp and fresh, making them the perfect base for a salad.
Dijon mustard – Adds a tangy sharpness that cuts through the richness and enhances the dressing’s overall complexity.
🍠Sweet potatoes — Roasting sweet potatoes caramelizes their natural sugars, giving them a rich, slightly crispy exterior and a soft center. They add fiber, vitamins, and a touch of natural sweetness.
Dried cranberries — A touch of tart sweetness works well with the savory elements.
White wine vinegar — This helps enhance the dressing with a gentle acidity that lifts all the flavors.
Olive oil — A heart-healthy fat that helps blend and carry the flavors of the dressing.
🍯Hot honey — A perfect mix of sweet and heat, hot honey brings warmth and depth to the dressing.
🍊Orange juice — Naturally sweet and citrusy, orange juice adds a refreshing zing.
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Pin ItQuinoa — This protein-packed grain brings a delicate, fluffy texture and a slightly nutty flavor. It makes the salad more filling and satisfying while keeping it light.
🍎Apples — Juicy, crisp, and sweet, apples provide a refreshing contrast. I used honey crisp apples.
🧅Red onion — Thinly sliced red onion adds a sharp, slightly sweet bite. They also provide a crunch and a pop of color.
How To Make This Perfect Fall Salad
Preheat your oven to 375°F and line a baking sheet with parchment paper. Take your shredded cheddar and form a large, even circle — make sure there aren’t any gaps! Bake for 8 minutes until it’s golden and bubbly. Let it cool completely so it crisps up.
Toss all your dressing ingredients into a blender and blend until smooth. Pierce each sweet potato with a fork, then microwave them one at a time for 2 minutes each. Dice them up, spread them on a parchment-lined baking sheet, and roast for 15 minutes until golden and tender.
Recipe Tip
If your dried cranberries are a little too tough, let them sit in the blender with the rest of the dressing ingredients for 10 minutes to soften.
In a big serving bowl, toss together the shaved Brussels sprouts, roasted sweet potatoes, cooked quinoa, diced apples, and sliced red onions. Just before serving, drizzle the dressing on top and toss everything together.
Using a spatula, carefully transfer your crispy cheddar from the baking sheet to the salad. Break it apart into crunchy pieces and toss once more for the perfect mix of textures.
Substitutions
- No sweet potatoes? Try butternut squash or roasted carrots.
- Not a fan of quinoa? Try farro or even wild rice.
- Make it dairy-free: Replace with a dairy-free cheddar cheese or replace the cheese altogether with toasted almonds for some crunch.
Best served with
How to Store Leftovers
Leftover crispy fall salad should be stored in an airtight container in the refrigerator for up to 3 days. If possible, store the leftover salad without the dressing.
Common Questions
Can I use a different grain instead of quinoa?
Absolutely! Farro or even wild rice would be great substitutes.
Can I make the dressing ahead of time?
Yes, the dressing can be made up to 3 days in advance. Store it in the fridge in an airtight container and give it a good shake before using.
Crispy Fall Salad
Equipment
- 1 large baking tray
- 1 blender
Ingredients
Cheddar Crisp
- 4 ounces sharp cheddar, shredded
Dressing
- 1/3 cup olive oil
- 2 tbsp hot honey
- 3 tsp dijon mustard
- 1/4 cup dried cranberries, (or 2 tbsp store bought cranberry sauce)
- 1 tsp white wine vinegar
- 1/4 cup orange juice
- 1/2 tsp salt
Brussel Sprouts Salad
- 2 lbs brussels sprouts, shaved
- 2 medium sweet potatoes
- 1 cup quinoa, cooked
- 1 large apple, diced
- 1/4 red onion, sliced thin
Instructions
Dressing
- Preheat oven to 375F
- Line a baking sheet with parchment paper. Take the shredded cheddar and form a large circle. Be sure to fill in any gaps. Place in the oven for 8 minutes, remove, and let cool.
- Add all of the dressing ingredients to a blender and blend well. Note: If your dried cranberries are extremely hard, let them sit in the blender with the rest of your ingredients for 10 minutes to allow them to soften.
- Pierce your sweet potatoes with a fork. Place each sweet potato, one at a time, into the microwave for 2 minutes each. Dice the potatoes, place on a parchment lining baking sheet, and roast for 15 minutes.
- To your serving dish add the shaved brussels sprouts, roasted sweet potatoes, quinoa, apples, and red onions. Just before serving, top with dressing, and toss.
- Using a spatula, transfer the cheddar frico from the baking dish to the salad. Break apart and toss once more.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
