I’ve always loved brussels sprouts.
I know that’s not a common vegetable that a kid might like, but growing up, I was that kid. Of course, I liked them covered in cheese, but it still counts, right?
I think brussels sprouts get a bad rap. Yes, they have a pretty foul odor when you cook them. However, eating them raw is tasty too!
This super fresh salad is perfect for fall because it uses those delicious brussels sprouts and crisp apples to make a crunchy, tangy salad that’s super refreshing and colorful for any table offering.
Here’s what you’ll need to make it for your next meal…
Crisp Brussels Sprouts & Apple Salad
This super fresh salad is perfect for fall because it uses delicious brussels sprouts and crisp apples to make a crunchy, tangy salad that's super refreshing and colorful for any table offering.
- 1 cup walnuts
- 1 pound brussels sprouts (ends trimmed)
- 1 garlic clove (finely grated)
- 2 tablespoons shallot (finely minced)
- 2 tablespoons fresh lemon juice (plus more, if desired)
- ¼ cup finely grated Parmesan (plus more for shaving (about 2 ounces))
- Kosher salt
- Freshly ground pepper
- 1 tart apple (thinly sliced lengthwise)
- ½ cup pomegranate seeds (optional)
- 1 cup mint leaves (coarsely chopped)
- ½ cup parsley (tender leaves and stems, coarsely chopped)
- 3 tablespoons olive oil
- Remove all outer leaves from the brussels sprouts (reserve cores for roasting or pickling).
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Place the brussels sprouts in a large bowl with garlic, shallots, 2 tablespoons lemon juice, 1/4 cup Parmesan and season with salt and pepper. Massage leaves until they are all evenly coated. Let sit about 5 minutes. (This will help them soften.)
- Add walnuts, apple and pomegranate seeds (if using) to brussels sprouts and toss to coat.
- Add mint, parsley and olive oil and season with salt, pepper and more lemon juice, if desired.
- Garnish with shavings of Parmesan.
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