This crispy Fall Brussels Sprout Salad with uncooked shredded Brussels, apples, pecans, and blue cheese is a superb aspect salad with roasted hen, pork, or turkey.
Fall Brussels Sprout Salad
I really like utilizing uncooked, shaved Brussels sprouts in salads! You should buy them shredded, however I like to cut them myself in order that they’re more energizing. For this straightforward Fall Brussels sprout salad recipe, I tossed them with candy, crisp crimson apples, pecans, blue cheese, and a balsamic French dressing. For those who’re searching for extra Brussels sprouts salads, do this Uncooked Shredded Brussel Sprouts with Lemon and Oil and Shredded Brussels Sprout Salad with Bacon and Avocado.
Tips on how to shred or shave Brussels sprouts
You may thinly reduce your brussels sprouts with a knife. Simply reduce the basis finish off the sprout after which slice them vertically. You can too prep them in a meals processor with the shredding disc connected.
How far upfront can I shred Brussels sprouts?
This fall salad is nice for meal prep. You may shred your Brussels sprouts and the French dressing a day or two earlier than you serve the salad. Mix the whole lot proper earlier than serving and even a few hours early. The dressing will soften the sprouts, and the vinegar within the dressing will forestall the apples from turning brown. Leftovers will maintain for a few days within the fridge.
Shredded Brussels Sprout Salad Substances
- Brussels Sprouts: You’ll want 4 cups of shaved or shredded Brussels sprouts.
- Nuts: For those who don’t have pecans, swap them with walnuts or almonds. For those who’re allergic to nuts, omit them.
- Apples: I used a Honey crisp apple, however be happy to make use of your favourite crimson apple. You would additionally strive making this salad with pomegranate seeds or dried cranberries.
- Cheese: Gorgonzola or blue cheese will work.
- Balsamic French dressing: Whisk the olive oil, Dijon mustard, shallots, balsamic, salt, and pepper to make the dressing.
Extra Shredded Brussels Sprout Recipes You’ll Love:
Fall Brussels Sprout Salad with Apple, Pecans, and Blue Cheese
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This Fall Brussels Sprout Salad with apples, pecans, and blue cheese is a superb aspect salad with roasted hen, pork or Thanksgiving turkey.
- 4 cups thinly shredded brussels sprouts, 12 oz complete
- 1/4 cup roughly chopped pecans, 1 ounce
- 2 tablespoons further virgin olive oil
- 1 tablespoon minced shallots
- 2 teaspoons Dijon mustard
- 2 tablespoons balsamic vinegar
- 3 tablespoons crumbled blue cheese, or gorgonzola
- 1 small honey crisp apple, or any candy apple, cored and diced into matchsticks, pores and skin on
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Whisk olive oil, Dijon, shallots and vinegar with a pinch of salt and black pepper.
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Pour over Brussels in a big bowl and season with 1/4 teaspoon salt and black pepper, to style.
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Combine in apples and prime with pecans and blue cheese.
For those who favor to cook dinner your Brussels sprouts, saute in a skillet with slightly oil for about 5 minutes.
Serving: 1cup, Energy: 202kcal, Carbohydrates: 17g, Protein: 5g, Fats: 13.5g, Saturated Fats: 2.5g, Ldl cholesterol: 4.5mg, Sodium: 154mg, Fiber: 5g, Sugar: 8g
Key phrases: brussels sprout salad, straightforward aspect dish, fall, fall salads, uncooked brussels sprouts, shredded brussels sprouts
