Brussel sprout salad
Brussel sprout salad is so fresh, crunchy and loaded with great flavors and textures!
Yield: 4 servings
Ingredients
For the salad:
- 1 lb. raw Brussels sprouts
- 1 cup chopped apple
- ½ cup chopped walnuts (or pecans)
- ⅓ cup crumbled feta cheese (or goat cheese)
- ¼ cup dried cranberries
For the dressing:
- ¼ cup extra-virgin olive oil
- 3 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- ¼ teaspoon garlic powder
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Trim the Brussels sprouts and remove the core (make a little V-cut to get that tough inner core part out of the bottom of each Brussel sprout. Thinly slice the Brussel sprouts. (See the post above for some more tips on how to shred Brussel sprouts.)
- Combine the shredded Brussel sprouts, apple, walnuts, feta cheese and dried cranberries. Toss to mix.
- Make the dressing: Combine all ingredients in a small jar or container with a tight fitting lid. Shake well to combine.
- Drizzle the dressing over the salad, starting with about ⅔rds, adding more as needed to get the salad well coated.
- Serve and enjoy!
Notes
I like a firm, crisp, sweet apple for this recipe, such as a Fuji or Gala. Use your favorite.
I used chopped walnuts but pecans would work too.
Crumbled feta cheese is delicious here, but you could also substitute crumbled fresh goat cheese. (Or leave off the cheese if you need this to be dairy-free.)
You can substitute a store-bought apple cider vinaigrette if you prefer.
This salad is best served in the first 24 hours but leftovers will keep in the fridge for 3-4 days before it starts to lose its crunch.
You can make this dairy-free by skipping the cheese.
Or make it vegan: Substitute the feta cheese for a vegan feta and use maple syrup or agave in the salad dressing.
Video
Nutrition
Serving: 1serving | Calories: 357kcal | Carbohydrates: 28g | Protein: 7g | Fat: 27g | Saturated Fat: 5g | Polyunsaturated Fat: 21g | Cholesterol: 11mg | Sodium: 306mg | Fiber: 5g | Sugar: 18g
Tried this recipe?Leave a comment below or follow me on Instagram @familyfoodonthetable and tag me in your photo!
