This Brussels Sprouts Fall Salad is the perfect way to enjoy farm fresh Brussels sprouts and apples. Drizzled in a sweet, tangy maple syrup and lemon vinaigrette, this salad is sweetened with dried cranberries and crunchy pumpkin seeds. If you’re looking for a way to show off your garden harvest at the Thanksgiving table, this salad is sure to please all your guests.
Do you like to go on road trips? It’s one of our family’s favorite things to do. We plug our destination into the GPS then make any stop or detour we like along the way. We especially love to go on road trips in the fall when all the trees are changing colours.
Barrie Hill Farms has always been a favorite stop traveling between Sudbury and Toronto. Last year our family had the opportunity to go apple picking. My daughter still talks about the tractor ride out to the field and filling our bags with the big, juicy apples we picked from the trees.
While time was a little tight to get to our final destination, we did stop in for some tasty treats for our drive and for Thanksgiving dinner which followed a few days later. We filled our shopping bags with delicious Honeycrisp, Macintosh and Zestar apples.
I also stumbled upon Brussels sprouts! I was reminded about my tasty Brussels Sprouts Fall Salad I made for a baby shower a while back. I couldn’t resist!
Have you ever seen how Brussels sprouts grow? There’s A LOT of sprouts on one of those stalks. I only used a quarter of the sprouts to make my salad. But I’m not disappointed since that means I’ll have more to make my Roasted Brussels sprouts with bacon too.
The highlight to our trip was definitely WindReach Farm. They have suites on site that are rented out nightly. If you’ve ever wanted a taste of farm life, this is an amazing opportunity.
While most of the animals are in their shelters for the evening, the volunteers are there early to let them out and feed them breakfast. Honestly, you could not imagine how loud a barn full of cows, goats and sheep can get when people arrive to feed them.
We were provided with a little bag of food pellets to feed the goats and sheep, which delighted my daughter. Some goats were more insistent then others, always trying to get to the front of the line and pushing the others out of the way for the treats. They sure made us laugh.
WindReach Farm is truly amazing with their fully accessible walking trails, wheelchair accessible gardening boxes and even a fun sensory path to explore. Even the crisp fall weather could not discourage us from exploring every possible inch of the farm.
We walked along the paths lined with apple and pear trees, explored the boardwalk and crossed the equestrian bridge lined with horseshoes. We even sat in on a spinning guild while they turned sheep and alpaca wool into yarn. Each lady sat in front of a spinning wheel making yarn
I was told that there are 200-300 volunteers that help keep the farm up and running. Everyone we meet was incredibly kind. It makes me sad that we are so far away and can not visit more often.
With our hearts full from our wonderful adventure, we returned home to prepare for our Thanksgiving feast complete with this Brussels Sprouts Fall Salad. It seems even more appropriate to enjoy our fresh produce acquired straight from the farm.
Brussels Sprouts Fall Salad
- 2 tablespoons honey
- 2 tablespoons dijon mustard
- 1/4 cup olive oil
- 1 lemon juiced about 1/4 cup
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 and 1/2 pounds Brussels sprouts
- 2 granny smith apples or another tart, firm apple
- 1 cup dried cranberries
- ½ cup pumpkin seeds
Combine the honey, Dijon mustard, olive oil, lemon juice and salt and pepper in a small bowl. Whisk together until well combined. Set aside.
Wash the Brussels sprouts and remove any damaged outer leaves. Trim off the tough stems at the base of the sprout. Thinly slice the Brussels sprouts carefully. I used a food processor with a slicing blade to make quick and easy work of it. Transfer the Brussels sprouts to a large bowl.
Cut the apples into match sticks and add to the dressing. Toss to coat. The lemon juice in the dressing will help prevent the apple from turning brown. Add the apples and dressing to the Brussels sprouts.
Add in the dried cranberries and pumpkin seeds. Toss the salad to evenly distribute the dressing and all the ingredients.
Cover with plastic food wrap and store the salad in the fridge for at least 1 hour before serving.
Optional: add crumbled goat cheese or feta cheese before serving
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