Happy Tuesday! I was loving all of the Fall weather lately, but here in Southeastern Pennsylvania we are getting a little last hurrah of Summer with temperatures in the high 70s and low 80s all week. I can’t really complain though, because I know once it really starts to get cooler I will be missing the heat. So, I’m putting away my boots and sweaters this week and breaking out the short sleeves and sandals one last time while I still can.
This cold Shredded Brussels Sprout & Apple Salad is the perfect dish for this “in-between” Summer and Fall weather. The ingredients are Fall staples, but the fact that it’s cool and refreshing makes it perfect for warmer days. I love Brussels Sprouts in any form, and raw is no exception. They have a bitter taste, but shredding them up and mixing them with chopped apples and dried cranberries adds the perfect amount of sweetness to balance the flavors. I finished the salad off with a light Dijon Vinaigrette that I use on regular salads all the time, and it worked out really well!
I ate this salad for lunch all week last week and I’m definitely putting it on my menu for next week too because I love it so much. It’s perfect for meal prep because you can dress the salad in advance and it doesn’t get soggy- in fact, the dressing helps to soften up the Brussels Sprouts a little bit and I actually think this is one of those meals that’s even better on day 2 or 3.
PS. On an unrelated note, my recipe for Huevos Rancheros Breakfast Sandwiches was included in this article by Greatist.com– go check it out!
Active Time: 10 minutes Total Time: 10 minutes
Serves: 3
Ingredients:
12 ounces Brussels Sprouts 1 Honeycrisp apple (or your favorite variety of apple- just don’t use a bitter one like Granny Smith)
¼ cup dried cranberries
For the Vinaigrette: 1 tablespoon grapeseed oil (or extra virgin olive oil) 1 tablespoon white wine vinegar 1 teaspoon Dijon mustard 1 teaspoon honey (or agave/maple syrup for vegan) ¼ teaspoon salt
1/8 teaspoon black pepper
Directions:
Wash the Brussels Sprouts and apple. Chop the bottom off each sprout, then cut into thin strips. Transfer to a large bowl. Dice the apple or slice into matchsticks and add it to the bowl (I did not peel the apple). Add in the cranberries.
For the Vinaigrette: Combine all ingredients in a small container and shake to combine.
To Assemble: Pour the vinaigrette over the chopped Brussels sprouts, apple, and cranberries. Toss to combine. Serve the Shredded Brussels Sprout & Apple Salad immediately or store in an air-tight container in the refrigerator for up to four days.
Nutrition Information per serving:
Calories: 166 Fat: 5g Carbs: 27g Protein: 3g Sodium: 210mg Sugar: 15g
*Nutrition information is based on the products I used personally in this recipe. Different products may yield slightly different information.
