Why this recipe Matters
We eat salads regularly at our house. Sometimes as a main course, but most often, as a side. Regardless, there are typically some greens on our dinner table. Specifically requested by Emma and Gordon are Brussels sprouts salads — and this Harvest Brussels Salad with Apples & Boursin is a family favorite. Unlike the simple salads of summer, I prepare fall salads with an abundance of seasonal ingredients. The changing of the seasons calls to me. It leaves me wanting a full-meal experience in nearly everything I eat, salads included.
In the case of salads, I also like that with each bite, there be a questioning.
Hmmm, what is that?
What cheese is that?
Is that fruit?
Is that a nut?
A sugared pecan?
Oh yeah. I know what that is…
Yup.
Yup, that’s bacon.
The mental questionnaire can go on and on. And on.
Prepare your Taste Buds
With each bite of this Harvest Brussels Salad with Apples & Boursin, question marks will fly! Allow me to expand upon the flavors. For starters, Brussels sprouts in a salad are the bomb. They have a unique texture and flavor profile when eaten raw. Thinly sliced, they are the perfect stand in for traditional greens. Hearty and crispier, they offer a distinct and earthy taste.
This Brussels sprouts salad has two types of apples, Granny Smith and Honeycrisp. The Granny Smith apple is diced, tastes tart and sour with a bright, juicy flavor. The Honeycrisp apple is cut into long thin strips resembling matchsticks, aka julienne. It tastes of honey, and is light with a crisp snap.
And Boursin. For anyone who hasn’t had Boursin…I’m unsure of what you’re waiting for. It is comparable to cream cheese, but richer and fluffier. It has a creamy yet slightly crumbly texture, with flavors of garlic and herbs. Put simply, it is creamy, garlic goodness.
You need it in your life.
As for the Bacon. Let’s not go into it.
Bacon speaks for itself.
Combine all these beautiful ingredients into one bowl and you have harvest in a salad. The variety of colors from the seasonal vegetables make this Brussels sprouts salad look so festive. It is perfect for serving at an Autumn dinner party or a Thanksgiving meal. You can also enjoy it for a seasonal lunch to brighten your day!
Do yourself a favor and add the ingredients to your next grocery list. The sooner this Harvest Brussels Salad with Apples and Bourisn is made, the better!
Harvest Brussels Salad with Apples & Boursin
This Harvest Brussels Salad features raw Brussels sprouts, two apple varieties, bacon, candied pecans and creamy Boursin cheese. All combined, it’s flavorful, festive and perfect for autumn gatherings!
- Prep Time: 30
- Total Time: 30 minutes
- Category: Salads, Sides
Ingredients
Dressing
- 1/4 cup apple cider vinegar
- 1/3 cup extra virgin olive oil
- 2 teaspoons reserved bacon fat
- 1 tablespoon honey
- 1 tablespoon shallot, minced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon kosher salt
- 1/4 freshly ground black pepper
Harvest Brussels Sprouts Salad
- 1 granny smith apple. diced small
- 1 honeycrisp apple, julienne cut
- 1 tablespoon fresh lemon juice
- 4–5 cups whole Brussels sprouts, trimmed and cut thinly (24 oz bag)
- 1 cup cooked crumbled bacon (reserve 2 teaspoons bacon fat for dressing)
- 1 cup candied pecans, roughly chopped
- 2–3 oz Boursin Garlic & Fine Herbs Cheese. crumbled (about half of a 5 oz package)
Instructions
Dressing
- Combine all of the dressing ingredients in a microwavable glass measuring cup. Cover with plastic wrap and cook for one minute. Carefully remove from the microwave, set aside and leave covered for 5 minutes. Once cooled, remove plastic wrap and blend using and immersion blender or blender.
Brussels Sprouts Salad
- In a small bowl, toss apples with lemon juice to prevent browning.
- In a large salad bowl toss brussels sprouts with dressing until well coated. Next, combine apples with brussels, tossing until well combined and adding more dressing if needed. Layer the top of the apples and greens with bacon, pecans and Boursin cheese. Serve and enjoy!
Notes
•Adjust the amount of dressing you use based on your preference.
•Omit the bacon fat if desired, but be aware that it adds quite a bit of flavor to the dressing. Be sure to adjust with salt and pepper, if you leave it out.
Nutrition
- Serving Size: Serves 6-8
Handy Hints
- Shortcuts: Store-bought glazed pecans work well and are a real time saver for this recipe. If time allows, making your own is simple and delicious too.
- For gatherings: This harvest Brussels salad pairs well with other seasonal salads, like my Shaved Brussels Sprouts and Kale Salad with Hazelnuts or a lighter option like this Simple Salad with Parmesan Vinaigrette.
- Easy prep: To slice the Brussels sprouts quickly and evenly, use a food processor fitted with the slicing attachment.
- Mess-free bacon: I prefer baking bacon instead of frying it. Bake thick-cut applewood smoked bacon on a parchment-lined sheet pan at 350°F for 15–20 minutes, then transfer to a paper towel-lined plate to cool and absorb excess grease. The subtle sweetness of applewood bacon complements this salad perfectly.
Make-Ahead Tips
- Brussels sprouts: Slice up to 1–2 days ahead and store in an airtight container or zip-top bag with 1–2 paper towels to absorb moisture and prevent browning.
- Bacon: Cook, crumble, and refrigerate once fully cooled. Reheat gently in a skillet over low heat just before serving to re-crisp.
- Dressing: Prepare the dressing up to 2 days ahead and refrigerate. To re-emulsify, microwave for 10–15 seconds or let it sit at room temperature for about 30 minutes, then whisk well.
- Assembly: For best texture, toss the salad just before serving.
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