Imagine a salad that transforms ordinary Brussels sprouts from a boring vegetable into a mouthwatering culinary masterpiece! This Brussels Sprout and Apple Salad is not just a side dish – it's a game-changing recipe that will make you fall in love with healthy eating. Packed with crisp textures, tantalizing flavors, and a perfect balance of sweet and savory, this salad is about to become your new obsession.
Prep Time: 10 mins
Cook Time: -
Total Time: 10 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 cups brussel sprouts, shredded
- 1 apple, thinly sliced
- 1/4 cup walnuts, chopped
- 1/4 cup dried cranberries
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
Instructions
- Begin by preparing the Brussels sprouts. Rinse them under cold water to remove any dirt or impurities. Trim the ends and remove any damaged outer leaves. Using a sharp knife or a food processor, shred the Brussels sprouts into thin pieces and place them in a large mixing bowl.
- Next, wash the apple thoroughly. Cut it in half, remove the core, and thinly slice the apple into bite-sized pieces. You can leave the skin on for added texture and nutrients. Add the sliced apple to the bowl with the shredded Brussels sprouts.
- Chop the walnuts into smaller pieces. If you prefer a toasted flavor, you can toast them in a dry skillet over medium heat for a few minutes until golden brown, stirring frequently to prevent burning. Once chopped (and toasted, if desired), add the walnuts to the mixing bowl.
- Measure out the dried cranberries and add them to the bowl as well. These will add a nice sweetness and chewiness to the salad.
- In a small bowl, whisk together the olive oil and apple cider vinegar until well combined. Season the dressing with salt and pepper to taste. Adjust the seasoning based on your preference.
- Pour the dressing over the salad ingredients in the mixing bowl. Toss everything together gently until the Brussels sprouts, apple slices, walnuts, and cranberries are evenly coated with the dressing.
- Once everything is well mixed, taste the salad and adjust the seasoning if necessary. You can add more salt, pepper, or even a splash more apple cider vinegar if you like it tangier.
- Serve the salad immediately for the freshest taste. If you prefer, you can let it sit for a few minutes to allow the flavors to meld together before serving. This salad is great as a side dish or a light lunch, and it can be stored in the refrigerator for a day if you have leftovers.
Tips
- Shredding Secrets: Use a sharp knife or food processor to get ultra-thin Brussels sprout slices. Thinner cuts mean better dressing absorption and a more delicate texture.
- Apple Selection: Choose a crisp apple variety like Honeycrisp or Granny Smith for maximum crunch and flavor contrast.
- Toasting Tip: Lightly toast the walnuts before adding them to enhance their nutty flavor and add an extra layer of complexity to the salad.
- Dressing Hack: Whisk the olive oil and apple cider vinegar thoroughly to create a smooth, well-emulsified dressing that coats every ingredient perfectly.
- Make-Ahead Magic: While best served fresh, this salad can be prepared a few hours in advance. Just add the dressing just before serving to keep the vegetables crisp.
- Customize Your Creation: Feel free to swap walnuts for pecans or dried cranberries for dried cherries to make the recipe your own!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 15g
Protein: 4g
Fat: 14g
Saturated Fat: 2g
Cholesterol: 0mg
