I came up with this recipe, not because of Brussels Sprouts but because of apples. Yes, I have over purchased the fall apples. I love the things, so I have been working hard to use them up before the over-ripen. I have been noticing tons of Burssels Sprouts or Kale salads with apples, so came up with own version blending the flavors that I thought my family and friends would like best. I also threw in chia seeds, walnuts and used apple cider vinegar to up the healthy factor.
I wrestled with using raw Brussels here or roasted, and decided to go with raw, which was the right decision. The raw brussels were crispy like the apple and blended well with the creamy blue cheese.
The key to avoiding the bitterness in Brussels Sprouts is to slice them as thinly as possible. Which can be accomplished using a sharp knife or throwing them in the food processor. I choose food processor, because it is quick and easy. With our new puppy, quick and easy is what I needed. (still in potty training, stop chewing mode) If you are using the food processor check through to make sure there are no large pieces of Brussels left in the mix. I had a few, so I pulsed the processor a few extra times.
If you are a big fan of Brussels Sprouts I wanted to share a few recipes that inspired me to make this one,
love & olive oil: Shaved Brussels Sprouts Salad
Ryan Hardy: Kale & Apple Salad with Pancetta and Candied Pecans
101 Cookbooks: Shredded Brussels Sprouts & Apple Recipe
Salad:
- ¾ pound brussels sprouts, ends trimmed (2½ cups)
- 2 granny smith apples, peeled, cored and cubed
- ½ - ¾ cup chopped walnuts
- ½ fresh lemon, juiced
- Pinch of Kosher Salt
- ¼ teaspoon black pepper
Dressing:
- 1 tablespoon Apple Cider Vinegar
- 2 tablespoon minced Shallot
- ½ teaspoon Dijon mustard (Grey Poupon is gluten free)
- ¼ cup olive oil
- 1 cup blue cheese
- 1 tablespoon chia seeds
Salad:
- Place brussels sprouts in food processor and process until finely chopped
- Add to large bowl.
- Toss in apple cubes, walnuts, salt, pepper and lemon juice and stir to mix.
Dressing:
- In a small bowl add vinegar, shallot, dijon, olive oil and whisk to combine.
- Add cheese and chia seeds and mix to coat cheese.
- Let sit a few minutes.
- Pour over Brussels Sprouts and toss to mix.
- Cover and refrigerate until serving.
About Amy Stafford
You can usually find me in my garden, the kitchen, at the gym or spending time with my family. I love sharing recipes, gardening and exercise tips and stories of my backyard chickens and beekeeping.
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Hi, I am Amy, and I am a confessed Food Lover, Garden Addict and Photo Junkie!
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Oh, this sounds wonderful with the creamy blue. I made one with pomegranates and oil and vinegar. Must try your idea instead.
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