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Miss Shirley's Cafe


With September comes cooler weather and plentiful Fall produce, including one of our favorites - Brussels Sprouts!

If you're looking for a quick & easy side dish for Lunch or Dinner, Shirley's Fall Brussels Sprouts Salad with Granny Smith Apples, Dried Cranberries & Apple Cider Vinaigrette is a perfect option!

Get the recipe below, and be sure to follow Miss Shirley's on
Pinterest for more of our Southern Recipes!





  • 3 oz apple cider vinegar
  • 1 oz fresh lemon juice
  • 8 oz olive oil
  • 2 tbsp maple syrup
  • 1 tsp Dijon mustard 
  • ½ tsp fresh chopped thyme
  • 1 tsp kosher salt
  • ¼ tsp black pepper

Brussels Sprouts Salad

  • 16 oz shredded brussels sprouts
  • ½ each red onion, thinly sliced 
  • ½ each granny smith apples, skin off diced
  • ¼ c dried cranberries 
  • ½ c dressing



1. Mix vinegar, lemon juice, maple syrup, mustard, thyme, salt and pepper together well with a whisk. Slowly drizzle in olive oil, while whisking, until combined.

2. Place brussels sprouts, sliced onion, diced apples and dried cranberries in a bowl.

3. Add dressing and toss until evenly mixed. Season with salt & pepper to taste, if needed.

4. Serve immediately or refrigerate for up to 3-4 days.

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