Author Notes
Crunchy apples and Brussels sprouts combine with dried cranberries, cheddar, and shallots in this tasty salad topped with a bright citrus dressing. —tasty seasons
Ingredients
- Salad
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16 ounces
Brussels sprouts
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8 ounces
cooked, shredded chicken
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2
crisp, tart apples, diced (such as Macoun, Honeycrisp, or Granny Smith)
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3 ounces
dried cranberries
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1
shallot, thinly sliced and then diced
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2 ounces
pecans, toasted and broken into pieces
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2 ounces
extra sharp cheddar cheese, coarsely grated
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zest from half an orange (optional)
- Dressing
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Juice from 1 grapefruit
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1 teaspoon
Dijon mustard
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2 ounces
extra virgin olive oil
Directions
- Salad
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Rinse the Brussels sprouts. Cut off the ends and remove any damaged leaves. If you have a food processor, set it up with the slicer blade and enjoy the pure joy of dropping the sprouts down the shoot. If you don't have a food processor, thinly slice the sprouts (a sharp knife or mandolin works well). Once the Brussels sprouts are all sliced, give them a good bath in a salad spinner or large bowl to get all the trapped grit out. Spin or drain and pat them dry.
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Combine all of the salad ingredients in a large bowl. Top with dressing and toss to coat salad with dressing.
- Dressing
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Combine all of the dressing ingredients in a jar and shake to combine. Taste and adjust as necessary.
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