Recipe: Apple, Radish, & Brussels Sprouts Salad with Pomegranate, Blue Cheese Honey Dressing

I love turkey as much as the next person on Thanksgiving, however, it’s really the sides that are my thing.

I always like a crunchy salad (anything with apples) to offset all the rich, decadent, over the top dishes that are family traditions you can’t pass up, or might hurt Grandma’s feelings — besides you only indulge in these once a year, right?

I made this salad for the first time a few years ago and it was a favorite, so I thought I’d share it with you.

This yummy recipe is from The Local Palate magazine which is a great site to visit. Hope you enjoy this salad as much as I did — Happy Turkey Day!

Apple, Radish, and Brussels Sprouts Salad with Pomegranate and Blue Cheese Honey Dressing

Recipe Type: Entree
Cuisine: American
Serves: 6 servings

Who says salads aren’t Thanksgivingy? This fall salad adds a nice crunch to any holiday meal.


  • Salad:
  • 3 medium organic apples(I like honey crisp)
  • Juice of 1 lemon
  • 3 medium organic radishes, sliced very thin with a mandoline
  • 12-16 large organic Brussel sprouts, roughly chopped
  • 3 T organic scallions, thinly sliced
  • 2 T. mint, torn
  • 1 1/2 tsp. salt
  • 1 C. blue cheese honey dressing
  • 1/2 C. pomegranate seeds
  • Blue Cheese Honey Dressing
  • 1/2 blue cheese (good quality)
  • 3 T. organic lemon juice
  • 3 T. organic apple cider vinegar
  • 3 T. honey
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • 1/4 organic olive oil


  1. Blue Cheese Honey Dressing
  2. Whisk together the first 6 ingredients in a medium bowl until the blue cheese is mostly broken up.
  3. Whisk in the oil slowly.
  4. Apple, Radish, and Brussel Sprout Salad
  5. Just before building the salad, dice the apples and toss them with the lemon juice. Next. add
  6. the radish, Brussel sprouts, scallion, mint, salt. Add dressing per your taste.
  7. Just before serving, top salad with the pomegranate seeds and another drizzle of dressing.
Call Now Button