Description
A fresh and tangy Brussels Sprout Apple Salad combining shredded Brussels sprouts, grated apples, and dried cranberries tossed in a sweet and savory apple cider vinaigrette. This crisp and vibrant salad is perfect as a light side dish or a healthy snack.
Ingredients
Scale
Salad
- 16 oz (1 lb) Brussels Sprouts
- 2 gala apples (or sweet hard apples)
- ½ small red onion
- ¼ cup dried cranberries
Vinaigrette
- 3 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- ¼ cup extra virgin olive oil
- ¼ teaspoon dried thyme
- ¼ teaspoon kosher salt
Instructions
- Prep Brussels Sprouts: Trim and discard the ends of the Brussels sprouts. Use a mandolin or a sharp knife to finely shred the Brussels sprouts, then place them into a large mixing bowl.
- Grate Apples: Using a box grater, grate the apples around the core for texture and flavor. Add the grated apples to the bowl containing the shredded Brussels sprouts.
- Add Onion and Cranberries: Thinly slice the red onion and add to the bowl along with the dried cranberries, distributing all the salad ingredients evenly.
- Make Vinaigrette: In a small bowl, whisk together the apple cider vinegar, maple syrup, Dijon mustard, extra virgin olive oil, dried thyme, and kosher salt until the dressing is well combined and emulsified.
- Toss and Serve: Pour the vinaigrette over the salad bowl and toss thoroughly to coat all ingredients evenly. Serve immediately or chill briefly before serving.
Notes
- For a crunchier texture, soak the shredded Brussels sprouts in ice water for 10 minutes before draining and mixing.
- Substitute dried cranberries with raisins or chopped dried apricots for variation.
- This salad can be made a few hours in advance but is best served fresh to maintain crispness.
- Use sweet apple varieties like Gala or Fuji to balance the tartness of the vinegar.
