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
Continue After Advertisement
Ingredients
- Salad
-
16 ounces
Brussels sprouts
-
8 ounces
cooked, shredded chicken
-
2
crisp, tart apples, diced (such as Macoun, Honeycrisp, or Granny Smith)
-
3 ounces
dried cranberries
-
1
shallot, thinly sliced and then diced
-
2 ounces
pecans, toasted and broken into pieces
-
2 ounces
extra sharp cheddar cheese, coarsely grated
-
zest from half an orange (optional)
- Dressing
-
Juice from 1 grapefruit
-
1 teaspoon
Dijon mustard
-
2 ounces
extra virgin olive oil
Directions
- Salad
-
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.
- Dressing
-
Combine all of the dressing ingredients in a jar and shake to combine. Taste and adjust as necessary.
See what other Food52ers are saying.