Author Notes
I actually came up with this recipe while preparing another recipe I submitted 'Tangy Brussels Sprout Chips.' While sampling the raw sprout leaves that had been tossed in oil and lemon juice, I thought "These would be amazing uncooked, tossed with fruit & nuts! Thus, Fresh & Fruity Brussels Sprout Salad was born! —Loves Food Loves to Eat
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Ingredients
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1 1/2 pounds
brussels sprouts
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1
Granny Smith Apple- diced
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1
carrot- peeled and grated
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1 cup
toasted pecans
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1/4 cup
extra virgin olive oil
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3 tablespoons
fresh lemon juice
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1/2 cup
dried cranberries (craisins)
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2 tablespoons
shaved parmesan
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course ground salt and pepper
Directions
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Cut off Brussels stems, halve sprouts, and separate each layer. (For middles that wont' separate: set asidefor separate use, or dice fineor shred and add to salad)
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Toss sprout leaves, thinly diced apple, grated carrot, chopped toasted pecans, cranberries, and parmesan together in a bowl.
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Mix together salt, pepper, olive oil, and lemon juice
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Add dressing mixture to salad and toss to coat.
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Enjoy!
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