Author Notes: This salad is inspired by the Brussels Sprouts Salad with Green Apple at Puppatella, my family’s favorite pizza place in Arlington; the Apple Salad with Walnuts and Lime from a recent Bon Appetit, which the editors called one of the best dishes they’d had in the past year (that’s high praise for an apple salad!); and my very favorite Northern Spy's Kale Salad on this site, which made me fall head over heels for aged cheddar with green leafy vegetables. I took my favorite parts of each salad and combined them -- plus decided to roast a chile since I like my Brussels sprouts with a little spicy kick. I used honey crisp apples and Hatch chiles, which upped the deliciousness quotient of this salad. If you can’t find Hatch chiles, you can substitute poblanos with good results. - EmilyC
Serves 2 to 4
- 1 pound Brussels sprouts, trimmed and cut in half lengthwise
- 1 large chile (Hatch or poblano), trimmed, cut in half lengthwise and seeds removed (you can keep the seeds to increase the heat)
- Olive oil to evenly coat vegetables (for roasting), about 1 to 2 T
- Kosher salt + freshly ground black pepper
- 1 tart, crisp apple, cut into 1/2" dice (peeling optional)
- 2 T lime juice, plus more to taste, from 1 to 2 small limes
- 2 scallions, thinly sliced lengthwise at an angle into thin slivers (white and light green parts only)
- 2 T roughly chopped parsley
- 2 T roughly chopped mint
- ¼ cup walnut halves, toasted
- 1 to 2 T walnut oil, or to taste
- ¼ cup finely chopped or crumbled aged cheddar (I used Cabot clothbound)
- Crushed red pepper flakes (optional and to taste; nice to add if you have a mild chile)
- Heat oven to 425 degrees F. Spread Brussels sprouts and chile on a rimmed baking sheet or casserole dish, and toss to evenly coat with olive oil and season well with kosher salt and freshly ground black pepper. Roast, stirring occasionally, until the Brussels sprouts are tender, golden brown, with a few crispy, singed leaves, and the chile is soft with blistered skin, about 20 to 30 minutes. If the sprouts and chile aren’t done at the same time, remove one and continue roasting the other. Remove from the oven and let cool. During the last 5 to 10 minutes of roasting time, toast your walnuts on a separate baking sheet, making sure to not burn.
- While the vegetables and walnuts are in the oven, toss apples, lime juice, scallions, parsley and mint, and red pepper flakes (if using) in a large bowl.
- Peel the skin off the chile if desired, and chop it into small dice. Let the heat level guide how much you add to the salad.
- Add the Brussels sprouts and chopped chile to the other ingredients. Season to taste with salt and pepper. Add cheese, walnuts and walnut oil; toss gently. Squeeze some more lime juice over the top if more acidity is needed. The salad is best served slightly warm or at room temperature. It can be made several hours in advance; the lime juice prevents the apple from turning brown.
- This recipe was entered in the contest for Your Best Spicy Recipe