Crunchy apples and Brussels sprouts combine with dried cranberries, cheddar, and shallots in this tasty salad topped with a bright citrus dressing. —tasty seasons
cooked, shredded chicken
crisp, tart apples, diced (such as Macoun, Honeycrisp, or Granny Smith)
shallot, thinly sliced and then diced
pecans, toasted and broken into pieces
extra sharp cheddar cheese, coarsely grated
zest from half an orange (optional)
Juice from 1 grapefruit
extra virgin olive oil
In This Recipe
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.
Combine all of the salad ingredients in a large bowl. Top with dressing and toss to coat salad with dressing.
Combine all of the dressing ingredients in a jar and shake to combine. Taste and adjust as necessary.