Apple, Fig & Brussels Sprouts Salad – A Crunchy, Sweet, and Savory Delight

Introduction

If you’re looking for a salad that’s as vibrant as it is nutritious, this Apple, Fig & Brussels Sprouts Salad is about to become your new favorite. Packed with crisp apples, sweet figs, crunchy Brussels sprouts, and a zippy white balsamic dressing, this dish is the perfect blend of flavors and textures. Plus, it’s vegan, gluten-free, high-fiber, and heart-healthy, making it a fantastic option for a variety of dietary needs.

This salad is an excellent choice for fall and winter, when figs and pomegranates are in season. It’s also an elegant addition to holiday gatherings, offering a fresh contrast to rich, heavier dishes.

this Recipe

Why You’ll Love This Recipe

Key Benefits

• Quick & Easy – Ready in just 15 minutes, perfect for busy weeknights or last-minute entertaining
• Healthy & Nutritious – Packed with fiber, antioxidants, and heart-healthy fats
• Gorgeous Presentation – A beautiful, colorful dish that looks as good as it tastes

Taste & Texture

• Crunchy Brussels sprouts and walnuts contrast with the soft, juicy figs
• The sweetness of apples and dried cranberries balances the savory, tangy dressing
• The white balsamic vinaigrette adds a light, zesty finish

Dietary Attributes

• Vegan
• Gluten-Free
• Dairy-Free
• Heart-Healthy
• High-Fiber

Ingredients & Substitutions

Ingredient List

• 2 tablespoons white balsamic vinegar
• 2 teaspoons Dijon mustard
• 1 tablespoon minced shallot
• ¼ teaspoon salt
• Ground pepper to taste
• ¼ cup extra-virgin olive oil
• 8 cups baby kale and/or frisée
• 1 head Belgian endive, leaves separated
• 1 cup very thinly sliced Brussels sprouts
• 1 small red apple, thinly sliced
• ⅓ cup toasted walnuts
• 4 fresh figs, halved or quartered if large
• ¼ cup pomegranate seeds
• 2 tablespoons dried cranberries

Notes on Quality

For the freshest flavors, use crisp, in-season apples like Honeycrisp or Pink Lady. Fresh figs are best when ripe but still firm. When selecting Brussels sprouts, look for small, bright green ones for the best texture.

Possible Substitutions

• Swap white balsamic vinegar for apple cider vinegar if needed
• Use pecans or almonds instead of walnuts
• Try dried cherries instead of cranberries for a different twist
• If fresh figs aren’t available, use dried figs, chopped into small pieces

Step-by-Step Instructions

• In a small bowl, whisk together white balsamic vinegar, Dijon mustard, minced shallot, salt, and ground pepper. Slowly drizzle in the olive oil while whisking continuously until well combined
• In a large bowl, combine the baby kale (or frisée), Belgian endive, Brussels sprouts, apple slices, and toasted walnuts

• Drizzle the dressing over the salad and toss to coat evenly
• Add a generous grinding of fresh black pepper, then top with fresh figs, pomegranate seeds, and dried cranberries
• Serve immediately and enjoy

Expert Tips & Tricks

Best Practices

• Slice the Brussels sprouts as thinly as possible for the best texture. A mandoline slicer works great for this
• Toast the walnuts in a dry pan over medium heat for about 3-4 minutes to enhance their flavor
• If making ahead, keep the dressing separate until just before serving to prevent the greens from wilting

Common Mistakes

• Avoid overdressing the salad—start with a little dressing, toss, and add more if needed
• Don’t slice apples too early or they may brown; toss them in a little lemon juice if prepping ahead
• Use fresh, not frozen Brussels sprouts, as frozen ones will be too soft

Time-Saving Tips

• Buy pre-shredded Brussels sprouts to cut down on prep time
• Use store-bought toasted nuts instead of toasting them yourself
• Make the dressing a day in advance and store it in the fridge

Serving Suggestions

Pairings

This salad pairs beautifully with light proteins like grilled chicken or salmon. It also makes a great starter for a fall or winter dinner party.

Presentation Ideas

Serve on a large, shallow platter for an elegant look. Garnish with extra pomegranate seeds and a drizzle of balsamic glaze for a finishing touch.

Beverage Pairings

• A crisp white wine like Sauvignon Blanc or a light Pinot Noir complements the fresh flavors
• For a non-alcoholic option, try sparkling water with a splash of pomegranate juice

Storage & Reheating

Leftover Storage

Store leftover salad in an airtight container in the fridge for up to 2 days. Keep the dressing separate for the best texture.

Reheating Methods

This salad is best served fresh and cold, but if needed, let it sit at room temperature for a few minutes before serving.

Frequently Asked Questions

Substitutions & Adjustments

Can I use a different type of greens? Yes! Arugula or spinach would work well in place of baby kale or frisée.

Can I make this nut-free? Absolutely! Swap the walnuts for sunflower seeds or pumpkin seeds for a crunchy alternative.

Troubleshooting

My Brussels sprouts taste too strong—what can I do? If you find their flavor too intense, soak them in ice water for 10 minutes before using to mellow the taste.

Can I make this ahead for a party? Yes! Prepare everything a few hours in advance, but toss with the dressing just before serving.

Variations & Customizations

Dietary Adaptations

To make this paleo-friendly, replace the pomegranate seeds with unsweetened dried cherries and skip the Dijon mustard.

Flavor Twists

• Add a sprinkle of crumbled feta or goat cheese for extra creaminess
• Toss in some cooked quinoa for a protein boost
• Drizzle with honey or maple syrup for a touch of extra sweetness

Seasonal/Holiday Versions

For a festive holiday version, replace the walnuts with candied pecans and add a hint of orange zest to the dressing.

Conclusion

This Apple, Fig & Brussels Sprouts Salad is a refreshing, nutrient-packed dish that’s perfect for any occasion. Whether you’re making it as a healthy lunch, a side for dinner, or a stunning holiday salad, it’s sure to impress.

If you love this recipe, check out more delicious salads like this Beet Garden Salad with Goat Cheese or this refreshing Tomato Feta Salad.

For even more recipe inspiration, follow us on Pinterest: Cooking With Callie

What do you think of this salad? Let me know in the comments! I’d love to hear if you made any customizations or paired it with a favorite dish.

Print