An ode to my Autumn Brussel Sprout Salad - You’re the apple of my eye! If you love apples or you have an abundance of them, all courtesy of your apple picking adventure, then you’ll have to try my Brussel Sprout Salad. This savoury application of apples combines them with Brussel sprouts, shallot, dried cranberries, pumpkin seeds and Parmesan cheese to create a cozy, hearty and colourful bowl of goodness. In keeping with the apple theme, the salad is coated in a bright, tangy, sweet and aromatic Apple Cider Vinaigrette which perfectly complements the ingredients in this dish.
This Fall salad comes together quickly and can be made in advance and stored in the refrigerator until ready for use. And, that’s good news - as the salad sits, the Brussel sprouts marinate in the dressing and will slightly soften, making meal prep so efficient and effective.
My Autumn Brussel Sprout Salad is perfect for lunch, dinner or as a snack. It would serve as a great starter at your next dinner party, social gathering or for a festive occasion, such as Thanksgiving or Christmas. So, let me show you how it’s done. Grab a spoon and come and cook with me!
Prep Time: 10 - 20 minutes
Cook Time: 0 - 3 minutes
Total Time: 10 - 23 minutes
Serves: 8
Ingredients:
Brussel Sprout Salad
1 1/2 lbs Brussel sprouts (See Notes below)
1 Honeycrisp apple, cored and cut into bite-sized pieces
1 shallot, peeled, cut in half and thinly sliced
1/4 cup dried cranberries
1/4 cup pumpkin seeds, toasted (See Notes below)
1/4 cup shaved Parmesan cheese
Thinly sliced apple (optional), as garnish (See Notes below)
Apple Cider Vinaigrette
1/3 cup olive oil
3 Tbsp apple cider vinegar
1 1/2 Tbsp lemon juice
1 garlic clove, minced
1 tsp maple syrup
1 tsp Dijon mustard
1/2 tsp kosher salt
Freshly ground pepper, to taste
Instructions:
Prepping the Brussel Sprouts: Start by trimming off the stems of the Brussel sprouts and removing their outer leaves. Cut them in half lengthwise. Then, lay them on a cutting board, cut-side down. Using a sharp knife, cut thin slices widthwise, which will produce thin ribbons of Brussel sprouts. This will yield approximately 6 cups of shaved or shredded Brussel sprouts.
Creating the Apple Cider Vinaigrette: To a measuring cup or mason jar, add the olive oil, apple cider vinegar, lemon juice, garlic, maple syrup, mustard, salt and pepper and whisk or shake until fully incorporated. Set aside.
Salad Assembly: To a large mixing or salad bowl, add the shaved Brussel sprouts, apple, shallot, dried cranberries, pumpkin seeds and Parmesan cheese. Pour the Apple Cider Vinaigrette over top and give the salad a good mix, ensuring that all the ingredients are well combined.
The Final Touch: Arrange the apple slices over top and serve and enjoy!
Notes:
Reducing the Overall Prep Time: To cut down on the overall prep time, you can enlist the help of your trusty food processor. Simply attach the shredding disc or blade and feed the cleaned Brussel sprouts through the machine. Voila! The result - perfectly shredded or shaved Brussel sprouts in the nick of time.
Pumpkin Seeds: You can simply use raw pumpkin seeds in this salad, but if you have a few extra minutes, toasting the pumpkin seeds adds a ton of flavour and a nuttier profile to this dish. To a small skillet set over medium heat, add the pumpkin seeds and cook them for 2 - 3 minutes or until golden brown, stirring frequently throughout. To halt the cooking process, immediately transfer the pumpkin seeds to a small bowl and set aside to cool.
Using the Apple for Garnish: Grab yourself another Honeycrisp apple or simply reserve 1/4 of the apple used in this recipe and thinly slice it. Fan out the slices and arrange them over the top of the salad to give this dish a little glitz and glamour.